9 Sourdough Discard Brownie Recipes

Much like the hidden treasures found in a classic fairy tale, sourdough discard brownies offer an unexpected delight for your baking repertoire. You’ve got a starter that’s languishing, and instead of tossing it, why not transform it into something rich and decadent? From fudgy chocolate chip creations to vegan options that don’t skimp on flavor, these recipes are designed to minimize waste while maximizing taste. Curious about how to elevate your dessert game with this unique ingredient? You might find just the inspiration you need to get started.

Classic Sourdough Discard Brownies

Title: Classic Sourdough Discard Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, 9×13 inch baking pan, parchment paper, oven
Cuisine Type: American

Classic Sourdough Discard Brownies are a delicious way to utilize your sourdough starter leftovers, transforming what would otherwise go to waste into a rich, fudgy treat. The addition of sourdough not only enhances the flavor but also adds a subtle tang that complements the sweetness of the chocolate.

These brownies are perfect for satisfying your sweet tooth while keeping your baking sustainable and resourceful. This recipe is incredibly simple and requires minimal equipment, making it perfect for both novice and experienced bakers. The brownies come out dense and chewy, with a glossy top that signifies their rich texture.

Whether you enjoy them as a dessert, a snack, or paired with a scoop of ice cream, these brownies are sure to be a hit with family and friends.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sourdough discard

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later. This will also help prevent the brownies from sticking to the pan.
2. In a mixing bowl, melt the butter either in the microwave or on the stovetop. Once melted, add the granulated sugar to the butter and whisk until the mixture is smooth and well combined.
3. Incorporate the eggs, one at a time, into the butter-sugar mixture, whisking well after each addition. Then stir in the vanilla extract, ensuring everything is evenly mixed.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough brownies.
5. Finally, fold in the sourdough discard until fully incorporated. The batter will be thick and glossy, indicative of a rich brownie. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for the best fudgy texture.
7. Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Use the parchment overhang to lift the brownies out of the pan and let them cool completely on a wire rack before cutting into squares.

Extra Tips: For a decadent touch, consider adding chocolate chips, nuts, or even a swirl of peanut butter to the brownie batter before baking. If you want to enhance the chocolate flavor even further, replace part of the granulated sugar with brown sugar for a deeper taste.

Store any leftover brownies in an airtight container at room temperature for up to a week, or freeze for a longer-lasting treat. Enjoy your delicious sourdough discard brownies!

Fudgy Chocolate Chip Brownies

Title: Fudgy Chocolate Chip Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, spatula, 9×13 inch baking pan, parchment paper, oven
Cuisine Type: American

These Fudgy Chocolate Chip Brownies are the ultimate indulgence for chocolate lovers. With a rich, gooey texture and loaded with chocolate chips, they’re perfect for satisfying your sweet tooth. This recipe incorporates sourdough discard, adding a subtle tang that enhances the chocolate flavor while keeping the brownies moist and fudgy.

Whether you’re looking for a dessert to impress guests or a cozy treat to enjoy at home, these brownies are sure to become a favorite. What makes these brownies truly special is their versatility. You can easily adapt them by adding nuts, sea salt, or even a swirl of peanut butter for an extra flavor kick.

The use of sourdough discard not only reduces waste but also gives the brownies a unique twist that sets them apart from traditional recipes. Get ready to enjoy a batch of deliciously fudgy brownies that will leave everyone asking for seconds!

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies once they’re baked.
2. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until smooth and well combined. This mixture should appear glossy.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sourdough discard until fully incorporated. The mixture should be creamy and slightly thick.
4. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be thick and fudgy.
5. Gently fold in the chocolate chips, reserving a handful to sprinkle on top before baking. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the top.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this will lead to drier brownies.
7. Once baked, allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely before cutting into squares.

Extra Tips: For an added depth of flavor, consider sprinkling a little sea salt on top of the brownies right before baking. This contrast between sweet and salty will elevate the overall taste.

If you prefer a richer brownie, substitute half of the granulated sugar for brown sugar. Don’t hesitate to customize by adding nuts, dried fruit, or even a swirl of caramel for extra indulgence. Enjoy your delicious fudgy brownies!

Nutty Sourdough Brownie Bites

Title: Nutty Sourdough Brownie Bites
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 16
Required Equipment List: Mixing bowl, whisk, baking pan, parchment paper, oven
Cuisine Type: American

These Nutty Sourdough Brownie Bites are a delicious way to utilize your sourdough discard while indulging in a rich, chocolatey treat. The combination of bittersweet chocolate and toasted nuts adds a delightful crunch to the fudgy texture of the brownies.

With a hint of sourdough flavor, these bites aren’t only a fantastic way to reduce waste but also a unique twist on traditional brownies that will surely impress your family and friends. Perfect for an afternoon snack or as a dessert at a gathering, these brownie bites are easy to make and require minimal ingredients.

The recipe embraces the delightful balance of sweet and nutty flavors, making each bite satisfying and decadent. Whether you enjoy them plain or topped with a scoop of ice cream, these Nutty Sourdough Brownie Bites will quickly become a favorite in your baking repertoire.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sourdough discard
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking pan (8×8 inches) with parchment paper, allowing some overhang for easy removal of the brownies later.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This will guarantee that the dry ingredients are evenly distributed throughout the batter.
3. In another bowl, combine the melted butter and sugar, stirring until fully incorporated. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sourdough discard until smooth.
4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Once just combined, gently fold in the chopped nuts for added texture and flavor.
5. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting them into bite-sized squares.

Extra Tips: For an extra layer of flavor, consider adding chocolate chips or a sprinkle of sea salt on top before baking. If you prefer a sweeter brownie, feel free to increase the sugar by a couple of tablespoons.

These brownie bites can be stored in an airtight container at room temperature for up to a week, making them a perfect make-ahead treat for any occasion. Enjoy your baking adventure!

Sourdough Swirl Cheesecake Brownies

Title: Sourdough Swirl Cheesecake Brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 12
Required Equipment List: 9×13-inch baking pan, mixing bowls, electric mixer, spatula, whisk, parchment paper
Cuisine Type: American

Sourdough Swirl Cheesecake Brownies are a delectable fusion of rich chocolate brownies and creamy cheesecake, enhanced by the unique tang of sourdough discard. This recipe not only aids you in reducing waste but also creates a dessert that boasts a delightful texture and flavor combination.

The fudgy brownie base pairs perfectly with the smooth, creamy cheesecake layer, creating a beautiful marbled effect that’s as pleasing to the eye as it’s to the palate. With the addition of sourdough discard, these brownies are moist and flavorful, bringing a slight tang that balances the sweetness of the chocolate and cheesecake layers.

They’re perfect for any occasion, whether it’s a casual family dinner or a festive gathering. Indulge in these decadent brownies that are sure to impress your guests and satisfy your sweet tooth!

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup sourdough discard
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later. This will also help prevent sticking and make cleanup a breeze.

2. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined. Allow the mixture to cool slightly before adding the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense brownies.

4. In another bowl, beat the softened cream cheese with the powdered sugar, egg, and vanilla extract until smooth and creamy. Then, fold in the sourdough discard until well combined.

5. Pour half of the brownie batter into the prepared baking pan, smoothing it into an even layer. Next, dollop the cheesecake mixture over the brownie layer, spreading it gently but not completely covering the brownie base.

Finally, pour the remaining brownie batter on top and use a knife or spatula to swirl the cheesecake into the brownie mixture for a marbled effect.

6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares.

Extra Tips: For a more intense chocolate flavor, consider adding chocolate chips to the brownie batter before baking. You can also experiment with different flavorings in the cheesecake layer, such as lemon zest or almond extract, for an added twist.

Be sure to let the brownies cool completely before slicing to guarantee clean edges and a beautiful presentation. Enjoy your deliciously unique Sourdough Swirl Cheesecake Brownies!

Vegan Sourdough Discard Brownies

Title: Vegan Sourdough Discard Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, 9×9-inch baking pan, parchment paper, oven
Cuisine Type: Vegan

These Vegan Sourdough Discard Brownies are a delicious way to make use of your sourdough starter discard while satisfying your sweet tooth. Rich, fudgy, and incredibly easy to whip up, these brownies are perfect for both baking novices and experienced chefs alike.

The sourdough discard adds a unique depth of flavor, enhancing the chocolatey goodness while also reducing food waste in your kitchen.

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What makes these brownies particularly appealing is their versatility. You can easily customize them with your favorite add-ins, such as nuts, chocolate chips, or even dried fruit.

They’re also free from animal products, making them a guilt-free treat for everyone to enjoy. Bake a batch for a cozy night in or to share at your next gathering; they’re sure to impress!

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Optional: 1/2 cup vegan chocolate chips or nuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later.
2. In a mixing bowl, combine the sourdough discard, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk together until smooth and well combined.
3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to guarantee there are no lumps. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. If you’re adding vegan chocolate chips or nuts, fold them into the batter at this stage, ensuring they’re evenly distributed throughout the brownie mixture.
5. Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes before lifting them out using the parchment paper. Allow them to cool completely on a wire rack before slicing into squares and serving.

Extra Tips: To enhance the fudgy texture of your brownies, avoid overmixing the batter once you add the dry ingredients.

You can also play around with different types of cocoa powder for varied flavor profiles; Dutch-processed cocoa gives a richer taste. For a fun twist, consider adding a sprinkle of sea salt on top before baking or a drizzle of melted dark chocolate after they cool for an elegant finish. Enjoy your delicious vegan brownies!

Salted Caramel Sourdough Brownies

Title: Salted Caramel Sourdough Brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, baking pan, parchment paper, saucepan, oven
Cuisine Type: American

These Salted Caramel Sourdough Brownies combine the rich chocolate flavor of traditional brownies with the tangy depth of sourdough discard and a luscious salted caramel swirl. The unique addition of sourdough gives these brownies a moist texture and a slightly complex flavor that elevates them above standard brownie recipes.

The creamy salted caramel adds an indulgent touch, making these brownies a decadent treat for any occasion. Perfect for using up sourdough discard, this recipe is both resourceful and utterly delicious. Whether you’re serving them at a party, enjoying them as a dessert after dinner, or simply treating yourself to a sweet indulgence, these brownies are sure to impress.

The contrast of the sweet caramel and the rich chocolate will leave your taste buds wanting more.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup salted caramel sauce
• Sea salt for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. This will help guarantee your brownies come out cleanly and prevent sticking.
2. In a mixing bowl, combine the melted butter and granulated sugar, whisking until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the sourdough discard and vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can lead to tough brownies.
4. Pour half of the brownie batter into the prepared baking pan, smoothing it out into an even layer. Drizzle half of the salted caramel sauce over the batter, then spoon the remaining brownie batter on top. Swirl the last half of the caramel sauce into the top layer using a knife or toothpick for a marbled effect.
5. Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on them to prevent overbaking, as they continue to set as they cool.
6. Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, use the parchment overhang to lift them out of the pan onto a wire rack to cool completely. Before serving, sprinkle with sea salt to enhance the flavor.

Extra Tips: For an extra touch of flavor, consider adding chocolate chips or nuts to the brownie batter before baking. If you’re short on time, you can use store-bought salted caramel sauce, but homemade will always elevate the taste.

Allow the brownies to cool completely for easier cutting; warm brownies can be gooey and harder to slice neatly. Enjoy your delicious salted caramel sourdough brownies!

Peanut Butter Sourdough Brownies

Title: Peanut Butter Sourdough Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 12
Required Equipment List: 9×9 inch baking pan, mixing bowl, whisk, spatula, oven
Cuisine Type: American

These Peanut Butter Sourdough Brownies are a delicious way to incorporate your sourdough discard into a rich and fudgy dessert. The combination of creamy peanut butter and chocolate creates a decadent, indulgent treat that satisfies any sweet tooth.

The sourdough discard adds a unique tanginess to the brownies, enhancing their flavor while keeping them moist and chewy. Perfect for a family dessert or as a sweet snack, these brownies are sure to become a favorite in your household.

Not only are these brownies easy to make, but they also provide a great opportunity to reduce food waste by utilizing sourdough discard that might otherwise be thrown away. The recipe is simple, requiring just a few pantry staples, and they come together in no time.

Whether served warm with a scoop of ice cream or enjoyed on their own, these Peanut Butter Sourdough Brownies offer a delightful twist on a classic dessert that you won’t want to miss.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup smooth peanut butter
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal of the brownies after baking.
2. In a mixing bowl, combine the sourdough discard, cocoa powder, granulated sugar, brown sugar, peanut butter, vegetable oil, eggs, vanilla extract, and salt. Whisk until the mixture is smooth and well combined.
3. Gradually fold in the all-purpose flour until just combined. Be careful not to overmix, as this can result in denser brownies. If using chocolate chips, gently fold them into the batter at this stage.
4. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake, as this can dry out the brownies.
6. Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before cutting into squares and serving.

Extra Tips: For an extra layer of flavor, consider adding chopped nuts or a swirl of additional peanut butter on top of the batter before baking.

These brownies can be stored in an airtight container at room temperature for up to a week, or they can be frozen for longer storage. When reheating, simply warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste. Enjoy your delicious peanut butter sourdough brownies!

Espresso Infused Sourdough Brownies

Title: Espresso Infused Sourdough Brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, 9×13 inch baking pan, parchment paper, oven
Cuisine Type: American

These Espresso Infused Sourdough Brownies combine the rich, chocolatey flavor of traditional brownies with the unique tang of sourdough discard and a kick of espresso. The addition of espresso not only enhances the chocolate flavor but also adds a delightful depth, making these brownies perfect for coffee lovers.

The sourdough discard contributes to a fudgy texture that’s both moist and satisfying, resulting in a decadent treat that’s sure to impress. This recipe is a fantastic way to make use of your sourdough discard while indulging in a sweet dessert that pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.

The ease of preparation and the comforting flavors make these brownies an excellent choice for gatherings, potlucks, or just a cozy night in. Get ready to enjoy a dessert that isn’t only delicious but also inventive and resourceful!

Ingredients:

• 1 cup sourdough discard
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal. This will help prevent the brownies from sticking and make cleanup a breeze.
2. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well blended. Add the sourdough discard, eggs, and vanilla extract, mixing until fully incorporated and smooth.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense brownies.
4. If desired, fold in the chocolate chips for an extra chocolatey touch. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to guarantee the brownies remain fudgy.
6. Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Use the parchment overhang to lift the brownies from the pan and let them cool completely on a wire rack before cutting them into squares.

Extra Tips: For an extra flavor boost, consider adding chopped nuts or a sprinkle of sea salt on top before baking. If you want to enhance the espresso flavor, use brewed espresso instead of instant espresso powder, adjusting the liquid ingredients accordingly.

These brownies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage. Enjoy your delightful espresso-infused creation!

Gluten-Free Sourdough Brownies

Title: Gluten-Free Sourdough Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 16
Required Equipment List: Mixing bowl, whisk, baking pan, parchment paper, oven
Cuisine Type: American

These Gluten-Free Sourdough Brownies offer an irresistible, fudgy texture combined with the unique tanginess from sourdough discard. Perfectly rich and chocolatey, these brownies are a great way to utilize leftover sourdough starter that you might otherwise discard.

The addition of almond flour not only contributes to their gluten-free status but also enhances the moisture and flavor, making these brownies a delightful treat for everyone, regardless of dietary restrictions.

Whether you’re a sourdough enthusiast or simply looking to try something new in your baking repertoire, these brownies are sure to be a hit. They’re quick to prepare and bake, making them an excellent option for unexpected guests or a sweet craving.

Serve them warm with a scoop of vanilla ice cream or enjoy them as they’re for a delicious dessert that showcases the versatility of sourdough.

Ingredients:

• 1 cup sourdough starter (discard)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup melted butter or coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. This will help your brownies bake evenly and make for easy cleanup.
2. In a mixing bowl, whisk together the sourdough starter, melted butter (or coconut oil), granulated sugar, brown sugar, eggs, and vanilla extract until well combined. The mixture should be smooth and creamy.
3. In a separate bowl, sift together the cocoa powder, almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your brownies.
4. Fold in the chocolate chips if using, ensuring they’re evenly distributed throughout the batter. Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
5. Bake the brownies in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain that fudgy center.
6. Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out of the pan and let them cool completely on a wire rack before cutting into squares.

Extra Tips: For added depth of flavor, consider incorporating nuts or dried fruit into the batter. You can also experiment with different types of chocolate chips, such as dark or white chocolate, to customize the brownies to your liking.

If you find the brownies a bit too sweet, you can reduce the sugar slightly, as the sourdough starter adds a nice tang that balances the flavors. Enjoy your delicious gluten-free treat!

Conclusion

So, there you have it—nine delightful sourdough discard brownie recipes to satisfy your sweet tooth and reduce waste! Did you know that in the U.S. alone, about 40% of food goes uneaten? By using your sourdough starter, you’re not just baking; you’re making a difference! So, why not whip up a batch today? Whether you prefer fudgy, nutty, or even vegan options, there’s a brownie here just waiting for you to indulge in. Enjoy!

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