Sourdough brownies have made this week 100% better. As I’m typing this my arms are aching and I’m having trouble staying awake. We’ve been working all week on a house repair that started out not super important and then became very urgent suddenly.
These brownies have definitely helped get me through the long days. I actually made them last Thursday and had planned to post this on Monday. But honestly there just hasn’t been time. So here we are, a week later and we’ve eaten through the entire batch. I say “we” very loosely there; it was mostly me.
These are made with the discard from my sourdough. It adds a really beautiful tart sourness that blends perfectly with chocolate. If you’ve raised a sourdough starter before, then you know it can be a little sad to throw away so much of it every feeding. I love finding ways to use the discard in fun ways. This one is by far the tastiest.
Soon to come I’ll get a post up about how to start your own sourdough starter (or sourdough “mama”) and you can try your hand at all kinds of delicious sourdough goodies.
I whip the eggs and egg white until they’re fluffy and it gives the brownies a thin crispy top layer. They come out very fudgy and sticky. And they’re also excellent with flaky sea salt on them.
I’m honestly so exhausted from this week that this post isn’t going to be more than just: these are delicious. You should absolutely make them if you’re looking for a way to use your sourdough discard.
- 150 g Dark Chocolate I use 70%
- 55 g Butter
- 55 g Vegetable Oil
- 2 eggs
- 1 egg white
- 2 tsp Fleur de sel (Flaky Maldon Salt)
- 150 g White Sugar
- 100 g Brown Sugar
- 2 tbsp water
- 1 tbsp Honey
- 1 tsp Vanilla
- 120 g Sourdough Discard
- 50 g Cocoa Powder Sifted
- Heat your oven to 375F. Line a 9×9 square pan with parchment and set aside.
- Put the chocolate, butter and oil in a heat proof bowl and place over a simmering pot of water until its melted.
- While you're melting the chocolate, add the eggs, egg white, salt and sugars to a large bowl and whip until they're light and fluffy.
- Once your egg mixture is fluffy and pale, stir in the vanilla, water, and honey.
- Once the chocolate and fats are fully melted, add the sourdough and cocoa powder. Whisk to combine completely.
- Gently stir the chocolate mix into the egg mix and stir until just combined. Don't over mix.
- Pour into your batter into your lined pan. Bake for about 35-40 minutes. The top should be very puffed up and a bit dry looking. The brownies will collapse when you remove them from the oven and will be VERY gooey in the center.
- Cool in the pan. Remove and slice.