Sourdough Brownie Recipe

4.67 from 89 votes

Sourdough Brownie Recipe

Rich, and chewy with an irresistible shiny top, this Sourdough Brownie recipe is pretty darn close to perfect. Sourdough discard adds a delicious tang that makes this ultimate chocolate treat even more satisfying.

Prep Time30

Cook Time30

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 198kcal

Author: Hannah Dela Cruz

Equipment

8 by 8 inch baking pan
Kitchen scale

Ingredients

70 grams unsalted butter
250 grams granulated sugar
1 egg large
2 egg yolks
72 grams vegetable oil
75 grams cocoa powder
56 grams sourdough discard
40 grams all-purpose flour
⅛ teaspoon baking soda
7 grams cornstarch
4 grams salt Morton's Kosher Salt
100 grams chocolate chips
Pinch flaky sea salt optional

Metric - US Customary

Instructions

Prep: Preheat the oven to 325 F with the rack in the middle. Line an 8-by-8 baking pan with two pieces of parchment stacked perpendicular to each other, cut longer pieces for an overhang.
Mix sugar and butter: Combine butter and sugar in a large mixing bowl (you’ll be using this bowl for the entire recipe so choose an appropriate size). Microwave for 2 minutes, whisk until completely combined.
70 grams unsalted butter, 250 grams granulated sugar
Whisk in eggs: Let the mixture cool slightly, whisk in the egg and egg yolks until the sugar appears completely dissolved.
1 egg, 2 egg yolks
Add in cocoa powder and wet ingredients: Whisk in the cocoa powder and vegetable oil. Stir in the sourdough discard thoroughly until no traces remain.
72 grams vegetable oil, 75 grams cocoa powder, 56 grams sourdough discard
Fold in dry ingredients: Add the all-purpose flour, baking soda, cornstarch and salt. Use a rubber spatula to fold the ingredients in until no dry bits remain.
40 grams all-purpose flour, ⅛ teaspoon baking soda, 7 grams cornstarch, 4 grams salt
Add chocolate chips: Stir the chocolate chips into the batter until evenly distributed.
100 grams chocolate chips
Bake: Pour the batter into your prepared pan. Bake for 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack to cool completely before slicing.
Enjoy and store: Sprinkle flaky sea salt on top, if using. Slice the brownies into 9 to 16 squares. Store brownies in an airtight container at room temperature for up to 3 days.
Pinch flaky sea salt

Notes

When in doubt, use weight over volume measures.

Dissolve sugar completely or your brownies will be grainy and dull instead of chewy and shiny.

Don’t over bake your brownies or they may taste chalky and lose their rich chocolate flavor

Nutrition