Sourdough Brownies
More fudgy than cakey, these sourdough brownies have a moist, chocolatey crumb. The addition of sourdough discard brings depth to the flavor, and the chocolate chips add a slight textural crunch. It can be made in a cake pan or a cast iron skillet. Serve with a big scoop of ice cream for special occasions (like a Friday or when there's something good on TV).
Ingredients
- 113 grams (½ cup) unsalted butter plus more for pan
- 198 grams (2 cups) granulated sugar
- 71 grams (½ cup) all purpose flour
- 56 grams (⅔ cup) cocoa powder
- 3 grams (½ tsp) salt
- 2 large eggs
- 50 grams (¼ cup) vegetable or canola oil
- 5 grams (1 tsp) vanilla extract
- 62 grams (¼ cup) sourdough discard 100% hydration
- 85 grams (½ cup) semi sweet chocolate chips
Instructions
- Preheat oven to 325°F. Butter an 8-9 inch cast iron skillet, 8-inch cake pan, or 8x8-inch square pan.
- In a medium saucepan, melt butter over medium-low heat. When melted, add sugar and stir until combined (don't worry about the sugar fully dissolving). Remove from heat.
- In a medium bowl combine flour, cocoa powder, and salt. Whisk together.
- In a small bowl combine eggs, oil, vanilla, and sourdough discard. Whisk until combined.
- Add wet ingredient mixtures to dry ingredient mixture. Stir with a rubber spatula or wooden spoon, adding chocolate chips about halfway through mixing. Mix until just combined, try to avoid overworking the batter.
- Transfer to buttered pan and spread into an even layer with a rubber spatula.
- Bake for about 25-35 minutes or until brownie appear set. A toothpick inserted in the center should come out with a few moist crumbs. Allow to cool completely (at least an hour) before slicing and serving.