Dark chocolate sourdough brownies are a decadent and unique twist on classic brownies, combining the rich, deep flavors of dark chocolate with the subtle tang of sourdough.
These brownies are incredibly fudgy and moist, with a slightly chewy texture that comes from the sourdough starter.
Perfect for using up any leftover sourdough discard, these brownies are a treat for any chocolate lover looking for a new favorite dessert!
- Prep Time: 18 minutes + 1 hour cooling time
- Cook Time: 25-30 minutes
- Total Time: 48 minutes + 1 hour cooling time
- Yield: 12 brownies 1x
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter discard (unfed)
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Flaky sea salt
Instructions
- Preheat the oven and prepare the pan (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
- Melt the chocolate and butter (5 minutes):
- In a microwave-safe bowl, combine the melted butter and dark chocolate chips. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Alternatively, you can melt the mixture in a heatproof bowl set over a pot of simmering water (double boiler method). Let it cool slightly.
- Mix the wet ingredients (5 minutes):
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and creamy, about 2 minutes.
- Add the cooled melted chocolate mixture to the bowl and whisk until fully combined.
- Stir in the sourdough starter discard until smooth.
- Combine the dry ingredients (3 minutes):
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix.
- Bake the brownies (25-30 minutes):
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- If desired, sprinkle a little flaky sea salt over the top for added flavor.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake for fudgy brownies.
- Cool and serve (1 hour):
- Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
- Slice into squares and serve. Enjoy the rich, tangy, and chocolaty goodness of these dark chocolate sourdough brownies!
Notes
For an extra chocolatey boost, you can stir in an additional 1/2 cup of dark chocolate chunks or chips into the batter just before baking.
These brownies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
The sourdough starter adds a unique depth of flavor and chewy texture, making these brownies a standout treat. Enjoy your delicious brownies!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
