Fudgy Sourdough Discard Espresso Double Chocolate Brownies
Fudgy Sourdough Discard Brownies
If you have extra sourdough discard on hand, why not turn it into something rich, fudgy, and completely irresistible? These sourdough discard brownies have a deep chocolate flavor, thanks to the combination of melted chocolate, cocoa powder, and a shot of coffee. They’re the perfect balance of chewy, gooey, and slightly tangy.
Ingredients
For the Brownies:
110g (1/2 cup) butter
170g (1 cup) dark chocolate chips
1 shot of espresso (or 2 tablespoons strong brewed coffee)
30g (1/4 cup) cocoa powder
150g (3/4 cup) granulated sugar
100g (1/2 cup) brown sugar
2 eggs
1 teaspoon vanilla extract
120g (1/2 cup) sourdough discard
95g (3/4 cup) all-purpose flour
1/2 teaspoon salt
Instructions
Step 1: Melt the Chocolate and Butter
In a saucepan over low heat, melt the butter and dark chocolate chips, stirring frequently until smooth. Remove from heat and stir in the espresso and cocoa powder until fully combined.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and slightly fluffy. Stir in the sourdough discard until fully incorporated.
Step 3: Combine the Mixtures
Slowly pour the melted chocolate mixture into the wet ingredients, stirring continuously to prevent the eggs from scrambling.
Step 4: Add the Dry Ingredients
Sift in the flour and salt, gently folding everything together until just combined. Be careful not to overmix.
Step 5: Bake
Preheat your oven to 175°C (350°F). Line a baking dish with parchment paper and pour in the brownie batter, spreading it evenly.
Bake for about 25-30 minutes, or until the center is just set. A toothpick inserted in the middle should come out with a few moist crumbs.
Step 6: Cool and Serve
Let the brownies cool in the pan before slicing. For extra fudginess, chill them in the fridge for an hour before serving.
Tips for Perfect Brownies:
Don’t overbake: Brownies will continue to set as they cool.
For a deeper flavor: Use high-quality chocolate and cocoa powder.
Want extra chewiness? Stir in an extra egg yolk for a richer texture.
These sourdough discard brownies are the perfect way to repurpose your starter into a decadent chocolate treat. Give them a try and let me know how they turn out!