Sourdough Discard Brownies

Better late than never — so many people messaged me to ask for this brownie recipe after I shared a photo of it on my Instagram stories a few weeks ago. Last weekend I finally got the chance to bake and perfect this recipe and now I’m finally ready to share it with you guys! I promise the wait was worth it.

These brownies are AMAZING! They are the perfect combination of textures with a really fudgey interior, crunchy nuts, velvety chocolate from the addition of chocolate chips and a slightly crispy top. I use nuts in this recipe but feel free to omit them if you are allergic. 

My favorite part of this recipe is that it comes together in 1 pot! I based this recipe from a brownie recipe I found in my vintage Betty Crocker cookbook! This cookbook never fails, especially when I’m in search of dessert recipes that I want to convert to sourdough. 

This recipe bakes up in an 8x8x2 inch pan (20x20x5 cm). I’ve included the Baker’s percentages in the formula below so you can easily scale it up or down. I’ve used both shortening and butter in this recipe and both have worked out great, with negligible differences in the end result. Using a really dark chocolate between 85% and 100% range will give you a really rich chocolate flavor that won’t be cloyingly sweet. As always I’ll include links to the products I use and personally recommend in the recipe box below. 

BTW this recipe has  A LOT of sugar, in fact it’s mostly sugar, this is an indulgent treat, and I haven’t tried it with any less sugar so I can’t guarantee results if you do attempt to make it with less sugar than the recipe states. If you do, let me know on my Instagram how it works out for you!

Disclosure: Please note that this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. This in no way impacts my recommendations.

Now onto the recipe!

Ingredients

QuantityIngredients
75 gButter
30 g (2 squares)85% Dark Chocolate to 100% Unsweetened Chocolate
70 gAll-purpose flour OR whole wheat flour
3 gBaking powder
3 gSalt
20 gCocoa powder
Eggs
100 gSourdough discard (100% hydration)
7 gVanilla
198 gGranulated sugar
100 g Walnuts
40 gChocolate chips

Directions

Prep

Preheat oven to 375 F/190 C

Line an 8 inch (20 cm) square pan with parchment paper and set aside 

Create Batter

In a medium-sized pot, combine butter and chocolate squares and allow to melt over medium heat. Remove from heat, set aside and allow to cool. 

In a separate bowl, whisk together cocoa powder, all purpose flour, baking powder and salt. 

Stir eggs, vanilla, sourdough discard and sugar into melted butter and chocolate.

Add dry ingredients into the rest of ingredients in pot. Stir until just combined, being careful not to over mix. 

Mix in nuts and chocolate chips. 

Spread batter into prepared baking dish. 

Bake

Place dish into the oven, and bake for 30 to 35 minutes or until toothpick inserted into center of the pan comes out clean. 

Remove and place on top of a wire rack to cool. 

Please share this recipe if you enjoyed it! Remember to post a photo and tag me or use #makeitdough when you make this delicious recipe, so I can check out your bake.

Follow me on Instagram @MakeItDough or like Make It Dough on Facebook for more sourdough and baking ideas.

2 Comments Add yours

  1. Catalina says:

    Hello dear!! In love!! Your content is awesome!! Ok let me ask you something? What is the difference or what is the proposed of the m.m in this recipe or any recipe?? Some benefit nutritional? Flavor? Texture?? Thanks in advance! Huggs

    Like

    1. Hi! The purpose of the discard starter is just to use up any that you might have on hand! It also adds a little bit of complexity to the flavor of the baked goods 😁

      Like

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