Dark Chocolate Sourdough Brownies (48 Mins + Cooling Time)

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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!

Ingredients

Units Scale
For the brownies:
  • 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
For topping (optional):
  • Flaky sea salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.heresyourdinner.com/dark-chocolate-sourdough-brownies-48-mins-cooling-time/