Sourdough Discard Brownies
Fudgy, deeply chocolatey brownies with a crackly top and a subtle tang from sourdough discard.
Servings: 16 brownies
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking powder
- 2 teaspoons kosher salt
- 1½ cups unsalted butter
- 1 cup dark chocolate chopped
- 2 ⅔ cups granulated sugar
- 6 large eggs cold
- 2 teaspoons vanilla extract
- 1 teaspoon coffee extract
- 1 cup sourdough discard old
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch pan with criss-crossed parchment paper to create a sling for easy removal.
- Whisk together the flour, cocoa powder, salt, and baking powder in a large bowl. Set aside.
- Melt the butter and chopped chocolate together in the microwave or over a double boiler, stirring frequently until smooth and glossy.
- In a separate large bowl, whisk the cold eggs with the sugar and vanilla extract until pale, foamy, and tripled in volume.
- Pour the melted chocolate mixture into the egg mixture and whisk until fully incorporated. If the chocolate mixture is hot, cool it in the fridge or over an ice bath before adding to protect the eggs.
- Whisk in the sourdough discard until fully blended.
- Add the dry ingredients in several additions, whisking gently each time. Finish by folding with a silicone spatula until no streaks remain. Fold in the chocolate chips.
- Pour batter into the prepared pan and bake for 38–40 minutes, until the center is puffed and a cake tester comes out with just a few moist crumbs.
- Cool completely in the pan before lifting out with the parchment sling and slicing into squares.
Notes
Discard age matters. Older, more acidic discard produces a fudgier texture and more intense chocolate flavor. Recently fed discard makes the brownies taste sweeter and more mild, closer to milk chocolate.
Technique. Whisk the eggs and sugar until the mixture is pale yellow and has tripled in volume before adding the chocolate. This step is what creates the shiny, crackly top.
Pan choice. A metal cake pan is strongly recommended. Glass or ceramic pans retain more heat and can overbake the edges before the center sets.
Storage. Store well wrapped at room temperature for up to 1 week, refrigerated for up to 2 weeks, or freeze for up to 2 months. For longer storage, the freezer preserves texture better than the refrigerator.
Technique. Whisk the eggs and sugar until the mixture is pale yellow and has tripled in volume before adding the chocolate. This step is what creates the shiny, crackly top.
Pan choice. A metal cake pan is strongly recommended. Glass or ceramic pans retain more heat and can overbake the edges before the center sets.
Storage. Store well wrapped at room temperature for up to 1 week, refrigerated for up to 2 weeks, or freeze for up to 2 months. For longer storage, the freezer preserves texture better than the refrigerator.
Nutrition
Calories: 470kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 349mg | Potassium: 213mg | Fiber: 3g | Sugar: 38g | Vitamin A: 638IU | Vitamin C: 0.03mg | Calcium: 59mg | Iron: 3mg