Imagine being in your kitchen, with the yummy smell of chocolate all around you. But there’s something a little different — a tangy flavor that surprises you in the best way. Welcome to the world of homemade sourdough brownies, where rich chocolate mixes with the slightly sour taste of sourdough discard.
Remember that sourdough starter you’ve been taking care of? Now it’s time to use it in your next chocolate dessert. These aren’t just regular brownies — they’re a mix of fudgy chocolate and a tangy sourdough flavor that will make you want more.
Let’s get started with this amazing sourdough discard recipe. You’ll need a 9″ x 9″ baking dish and some important ingredients: 8 tablespoons of unsalted butter, 12 oz of semi-sweet chocolate chips, and ½ cup of cocoa powder. And don’t forget the secret ingredient — ½ cup of sourdough starter discard!
The magic happens when you mix 2 eggs plus 1 extra yolk with 1½ cups of sugar to get that shiny, crackly top. Then add 1 cup of all-purpose flour and a pinch of salt, and you’re ready to make some perfect brownies.
Ready to start this tangy-sweet adventure? Let’s see how these special brownies can make your baking even better and satisfy your chocolate cravings in a whole new way.
Introduction to Sourdough Brownies
Sourdough brownies are a fun twist on regular brownies. They have become popular because of the sourdough baking trend. These brownies mix rich chocolate with the tangy taste of sourdough discard.
What are Sourdough Brownies?
Sourdough brownies use leftover sourdough starter. You only need 10 ingredients, and it takes less than 15 minutes to get everything ready. The recipe includes three types of chocolate for a super deep chocolate taste.
Bake them at 350°F for 30 minutes, and you have a quick and easy sweet treat.
The Rise of Sourdough Baking in Modern Cooking
The sourdough trend has taken over kitchens everywhere. In a recent workshop, 90 students learned to make these brownies. They used between 160 to 200 grams of sourdough starter for different textures and tastes.
With more people baking at home, sourdough brownies have become a favorite for those who like to try new things. The mix of chocolate and sourdough makes these brownies special and unforgettable. The unique flavors have made many people curious, drawing them in with the promise of rich, yummy chocolate and a hint of tangy sourness.
Benefits of Using Sourdough Discard in Brownies
Using sourdough discard in brownies has a lot of benefits. It helps you use up leftover starter and not waste it. The tangy flavor goes well with the chocolate, making it even richer.
These brownies stay fresh for up to 5 days. With 266 calories per serving, they’re a tasty and satisfying treat. The sourdough discard adds a little extra flavor that makes them stand out, which is great if you want to impress your friends and family.
Another benefit of sourdough discard is that it makes the brownies nice and moist. The natural fermentation adds moisture and gives the brownies a fudgy texture that a lot of people love. It also helps them keep their shape while staying soft and tender.
| Ingredient | Purpose |
|---|---|
| Unsalted butter | Adds richness and moisture |
| Semisweet chocolate bar | Gives deep chocolate flavor |
| Dutch process cocoa powder | Makes the chocolate taste stronger |
| Sourdough discard | Adds a tangy flavor and texture |
| Semisweet chocolate chips | Creates melted pockets of chocolate |
The History and Science Behind Sourdough Brownies
Sourdough brownies come from Alaska’s old times. Early settlers used sourdough to bake before they could buy yeast at the store. They called these bakers “sourdoughs” and used their starters in lots of recipes, even brownies.
The science of sourdough fermentation is what gives these brownies their special texture. The sourdough’s acidity mixes with the chocolate, creating a unique taste. This process makes the brownies tender and gives them a great texture.
To make the perfect sourdough brownie, you need to understand a little about chocolate chemistry. Cocoa solids, cocoa butter, and sugar mix during baking to make the shiny top on the brownies. Adding sourdough discard also brings natural yeasts and bacteria, which make the flavor and texture even better.
Using sourdough starter in brownies also connects you with baking history. Sourdough has been used for thousands of years as one of the first ways to make bread rise. Today, sourdough baking has evolved, and creative recipes like sourdough brownies show how old ingredients can be used in new ways. It’s a great way to mix old traditions with modern flavors.
| Ingredient | Role in Sourdough Brownies | Impact on Texture |
| Sourdough Starter | Helps the brownies rise, adds flavor | Tender texture, slight tanginess |
| Cocoa Powder | Main chocolate flavor | Fudgy texture |
| Sugar | Sweetness, keeps moisture | Shiny, crackly top |
Making sourdough brownies is a mix of old baking traditions and new ideas. By using sourdough fermentation and understanding chocolate, you can make a treat that honors the past and pleases today’s taste buds.
Key Ingredients for Perfect Sourdough Brownies
To make tasty sourdough brownies, you need the right ingredients. Let’s look at what makes these brownies so good.
Sourdough Starter or Discard
Your sourdough discard is the main ingredient. Use 110 grams (½ cup) of a 100% hydration starter. It adds a tangy flavor and makes the brownies taste deeper. The starter is what makes these brownies different from regular ones. It adds a light sourness that cuts through the sweetness and makes every bite interesting.
Chocolate Selection
Choosing the right chocolate is important. Use 63 grams of Dutch-process cocoa powder and 85 grams of chopped bittersweet chocolate or chocolate chips. This mix makes the brownies rich and gives them a strong chocolate taste. By using different chocolates, you get a deep flavor that has both sweetness and bitterness.
Sugar for a Shiny Crust
Granulated sugar is key. Use 267 grams of it. It makes the brownies sweet and gives them that shiny, crackly top we all love. The sugar helps create a nice crust when it mixes with the eggs and bakes. This crust gives a great texture to contrast with the soft inside.
Flavor Enhancers
Don’t forget to add 5 grams of kosher salt to balance out the sweetness. For extra flavor, add a teaspoon of instant coffee powder. It makes the chocolate taste even stronger. Coffee and chocolate go really well together, and the coffee powder adds depth to the flavor.
| Ingredient | Quantity | Purpose |
| Unsalted Butter | 141 grams | Adds richness and texture |
| Eggs | 100 grams (2 large) | Holds everything together |
| Sourdough Discard | 110 grams | Tangy flavor, keeps it moist |
Remember, exact measurements are important. Use a kitchen scale for the best results. With these ingredients, you’re ready to make the best sourdough brownies!
Step-by-Step Guide to Making Sourdough Brownies
Are you ready to bake something delicious? This sourdough brownie recipe mixes traditional baking with a fun twist. Let’s explore how to make this amazing homemade dessert.
First, preheat your oven to 350°F (176°C). Line a 9×9 metal pan with parchment paper. In a microwave-safe bowl, melt 1/2 cup unsalted butter with 3 oz of unsweetened baking chocolate. Mix in 3/4 cup each of granulated and brown sugar until smooth.
Next, whisk in 2 large eggs, 1 teaspoon vanilla extract, and 1/3 cup sourdough discard. Then, fold in 1 cup of all-purpose flour, 1/2 teaspoon salt, and 1/2 cup of chocolate chips. Pour the batter into your prepared pan and bake for about 27 minutes for fudgy brownies.
Be careful not to over-mix the batter. If you mix too much, the brownies will be tough instead of soft. Mix just until everything is combined. The less you stir the flour, the softer your brownies will be. Fold in the flour gently and evenly to get the perfect consistency.
| Ingredient | Amount | Notes |
| Unsalted butter | 1/2 cup (113g) | Melted |
| Unsweetened chocolate | 3 oz (85g) | Chopped |
| Granulated sugar | 3/4 cup (150g) | Adjust if you like them less sweet |
| Brown sugar | 3/4 cup (165g) | Packed |
| Eggs | 2 large | Room temperature |
| Vanilla extract | 1 tsp | Pure |
| Sourdough discard | 1/3 cup (80g) | 100% hydration |
| All-purpose flour | 1 cup (120g) | Sifted |
| Salt | 1/2 tsp | Fine sea salt |
| Chocolate chips | 1/2 cup (85g) | Semi-sweet |
Let the brownies cool completely before cutting them into 16 squares. Dust them with powdered sugar for a final touch. Each brownie has about 294 calories, perfect for a sweet treat.
For an extra special touch, drizzle some melted dark chocolate over the cooled brownies. This will make them look fancy and give them even more chocolate flavor.
Tips for Achieving the Perfect Texture and Flavor
Getting the perfect sourdough brownies takes a little focus and a few tricks. Let’s look at some tips for making these tangy-sweet treats just right.
Balancing the Tangy Flavor
The key to sourdough flavor balance is the amount of starter you use. For a light tang, use 1/2 cup (100 grams) of sourdough discard. If you like a stronger sourdough flavor, use a bit more, like 3/4 cup. But be careful — too much sourdough can make the brownies taste too sour.
Making Fudgy vs. Cakey Brownies
For fudgy brownies, use less flour and bake them for a shorter time. Try 1 cup (130 grams) of flour and bake for 30 minutes. For cakey brownies, use more flour — about 1 1/4 cups — and bake for 35 minutes. If you use 2 whole eggs plus 2 extra yolks, the brownies will be fudgier and richer.
If you love brownies that are soft and melt in your mouth, keep the bake time short and add a bit more sugar. The sugar helps keep the brownies moist. If you like cakey brownies, you can add a bit of baking powder to make them rise more and be more airy.
Fixing Common Problems
Don’t over-mix the batter. Mix just until the ingredients are combined to avoid tough brownies. Also, check for doneness a little early to make sure they don’t get dry. A toothpick should come out with a few moist crumbs.
If your brownies taste too sour, use a little less sourdough discard (about 20-30 grams less) and add a bit more sugar. You can also add more vanilla extract to balance out the flavors. If the brownies are too dry, reduce the baking time by a few minutes or add an extra tablespoon of butter.
| Texture | Flour Amount | Baking Time | Egg Ratio |
| Fudgy | 1 cup (130g) | 30 minutes | 2 whole eggs + 2 yolks |
| Cakey | 1 1/4 cups (160g) | 35 minutes | 2 whole eggs |
Using room-temperature ingredients makes the batter smoother. With these tips, you’ll make perfect sourdough brownies every time. The key is finding the right balance between ingredients and treating them carefully. The perfect texture will make all the flavors come together wonderfully.
Conclusion
Sourdough brownies are a delicious mix of chocolate and sourdough. They use 100g (1/2 cup) of sourdough starter discard, which adds a lot of flavor and makes these treats special. Each of the 16 servings contains about 300 calories of deliciousness.
The great thing about these brownies is that you can add your favorite things. Try adding nuts, caramel, or even a bit of espresso powder. They’re easy to make, with just 15 minutes of prep and 25-30 minutes of baking at 350°F (175°C). You’ll end up with fudgy, tangy brownies with a shiny top that everyone will love.
Another great thing about sourdough brownies is how long they last. You can keep them in an airtight container at room temperature for up to 3 days, or freeze them for up to two months. They’re perfect for parties or for making ahead of time.
If you want to make them even better, serve these brownies with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. The hot and cold combination or the sweet and salty mix makes every bite special. These little extras can turn a simple brownie into a dessert that everyone will remember.
Try this recipe and find a new favorite treat to bake! Whether you’re an experienced baker or just starting these sourdough brownies are a fun way to learn new skills in the kitchen. With their rich chocolatey flavor and special sourdough twist, they’ll quickly become a favorite dessert. Enjoy every fudgy, tangy bite and share the joy with your family and friends.
FAQs
1. What should you avoid doing with sourdough?
- Avoid using your sourdough starter before it’s fully active and mature; this can result in dense, under-leavened bread.
- Do not store the starter in an airtight container, as it needs airflow to develop properly.
- Refrain from using cold ingredients directly from the fridge, as sourdough thrives at room temperature.
- Over-proofing the dough can cause it to collapse during baking, leading to poor texture.
2. What does sourdough discard do in baking?
- Sourdough discard can add a mild tangy flavor and additional moisture to baked goods. It’s often used in recipes like pancakes, crackers, or cookies, but it doesn’t have the leavening power of an active starter.
3. Why is sourdough bread better for you than other breads?
- Sourdough bread is easier to digest because the natural fermentation process breaks down some gluten and starches.
- It has a lower glycemic index, which means it can help manage blood sugar levels better than some other types of bread.
- The fermentation also increases the bioavailability of minerals and nutrients like magnesium, iron, and zinc.
4. What does sourdough starter do to baked goods?
The starter also contributes to the texture, often resulting in a chewy crumb and a crisp crust.
Sourdough starter acts as a natural leavening agent, helping dough rise by producing carbon dioxide during fermentation.
It enhances flavor, giving baked goods a slightly tangy, complex taste due to the presence of wild yeast and lactic acid bacteria.