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Sourdough Brownies

These brownies are a delicious way to use some of your discarded sourdough mother. They're dense and rich with a touch of tanginess from the sourdough. Superb with a latte.
Prep Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine canadian
Servings 16 Brownies


  • 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 9x9 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.
Keyword brownies, chocolate, sourdough, sourdough discard