Are you ready to take your baking to the next level? These fudgy sourdough discard brownies are the perfect treat to satisfy your sweet cravings. They use leftover sourdough, adding a unique twist to classic brownies. In this article, I'll walk you through every step, from gathering simple ingredients to enjoying that rich, fudgy bite. Let’s dive into this mouthwatering recipe and make some magic in the kitchen!
Why I Love This Recipe
- Using Sourdough Discard: This recipe is a fantastic way to utilize sourdough discard, reducing waste while creating something delicious.
- Fudgy Texture: The combination of cocoa powder and melted butter creates irresistibly fudgy brownies that are sure to satisfy any chocolate craving.
- Simple Ingredients: With common pantry staples, this recipe is accessible for anyone, making it easy to whip up a batch anytime.
- Customizable: You can easily add nuts, chocolate chips, or other mix-ins to personalize these brownies to your taste.
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sourdough discard
Optional Add-ins
- 3/4 cup chocolate chips
In this recipe, I use simple ingredients to make rich, fudgy brownies. The dry ingredients start with cocoa powder, which gives the brownies their deep chocolate flavor. The all-purpose flour adds structure, while the baking powder helps them rise a bit. A pinch of salt enhances the sweetness.
For the wet ingredients, I melt unsalted butter. This step adds a nice richness and depth. I mix in granulated sugar and brown sugar, which gives a soft, chewy texture. The eggs add moisture and help bind everything together. Vanilla extract brings a lovely aroma, and the sourdough discard adds a unique tangy flavor.
You can also add chocolate chips if you want extra fudginess. They melt and create pockets of gooey chocolate that make each bite even more enjoyable.
Step-by-Step Instructions
Preparing the Oven and Pan
First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, take a 9x13 inch baking pan. Grease it well with butter or oil. Then, line it with parchment paper. Leave some overhang. This makes it easy to lift the brownies out later.
Mixing Dry Ingredients
In a medium bowl, combine the dry ingredients. Add 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until well mixed. This mix gives the brownies their rich flavor.
Mixing Wet Ingredients
In a large bowl, pour in 1 cup of melted unsalted butter. Add 1 1/2 cups of granulated sugar and 1 cup of packed brown sugar. Stir until the mix is smooth and shiny. Next, crack in 4 large eggs, one at a time. Mix well after each addition. Finally, stir in 1 teaspoon of pure vanilla extract and 1 cup of sourdough discard. Mix until just combined.
Combining Ingredients
Now, it’s time to mix the dry and wet ingredients. Gradually add the dry mix into the wet mix. Stir gently until just combined. It is okay if there are small lumps. To make it even better, fold in 3/4 cup of chocolate chips if you like. This adds extra fudginess.
Baking the Brownies
Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly. Bake in the oven for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
Cooling and Serving
After baking, take the brownies out of the oven. Let them cool in the pan for about 10 minutes. Use the parchment overhang to lift them out onto a wire rack. Allow them to cool completely. Once cooled, cut them into squares. Now you can enjoy your delicious fudgy brownies!
Tips & Tricks
Perfecting Fudginess
To get that perfect fudgy texture, avoid overmixing the batter. Overmixing adds air, which can make the brownies cake-like. When you mix, stop as soon as you see no dry flour.
Measuring your ingredients accurately is key. Use a scale if you can. Too much flour can dry out your brownies. Stick to the recipe for the best results.
Sourdough Discard Tips
Using sourdough discard adds depth to your brownies. It gives them a slight tang and enhances flavor. When adding sourdough discard, mix it in after the eggs. This helps it blend well without lumps.
The texture benefits from sourdough are great. It keeps the brownies moist and chewy. You’ll love the unique flavor it brings to this classic treat.
Tools for Success
For this recipe, you need a few key tools:
- 9x13 inch baking pan
- Mixing bowls (both medium and large)
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper for easy removal
I recommend using a metal baking pan. Metal helps brownies cook evenly, giving you that perfect fudgy center.
Pro Tips
- Use Room Temperature Ingredients: Bringing your eggs and sourdough discard to room temperature helps create a smoother batter and results in a more even bake.
- Check for Doneness: Every oven is different, so start checking your brownies a few minutes before the recommended time. They should be set at the edges and slightly soft in the center.
- Let Them Cool: Allowing the brownies to cool completely in the pan helps them set and makes them easier to cut into clean squares.
- Experiment with Mix-ins: Feel free to add nuts, dried fruit, or even a swirl of peanut butter for added flavor and texture—get creative!
Variations
Flavor Infusions
You can easily change the taste of your brownies. Adding spices like cinnamon gives warmth. A pinch of espresso adds depth and richness. Nuts, like walnuts or pecans, add crunch and flavor. Diced fruit, such as cherries or raspberries, is also a great mix-in. These additions make each batch unique and exciting.
Dietary Adjustments
If you need gluten-free brownies, swap all-purpose flour for almond or oat flour. Both provide a nice texture. For a dairy-free option, use coconut oil instead of butter. You can also use non-dairy milk in place of eggs. These tweaks help everyone enjoy fudgy brownies without worry.
Different Serving Suggestions
Serving warm brownies with a scoop of ice cream is a great idea. The cold ice cream melts into the warm brownie. Whipped cream also adds a light and fluffy touch. For a cozy drink, pair the brownies with coffee or milk. This combination creates a delightful treat experience.
Storage Info
Short-term Storage
To keep your brownies fresh at room temperature, place them in an airtight container. This helps to lock in moisture and keep them fudgy. Make sure to store them in a cool, dark spot. You can stack them, but separate layers with parchment paper to avoid sticking. Brownies stay tasty for about 3 to 4 days this way.
Long-term Storage
For longer storage, freezing is a great option. First, cool the brownies completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date. These brownies can last up to 3 months in the freezer. When you're ready to enjoy them, just take out a square and let it thaw at room temperature.
Reheating Tips
To reheat your brownies without drying them out, use the microwave. Place a brownie on a microwave-safe plate. Cover it with a damp paper towel. Heat it for about 10-15 seconds. Check if it’s warm enough. If not, heat for a few more seconds. This method keeps the brownies soft and fudgy. Enjoy them warm for a delightful treat!
FAQs
What is sourdough discard and why use it in brownies?
Sourdough discard is the leftover starter when you feed your sourdough. It's often thrown away, but I love using it in brownies! It adds a unique flavor and moisture. The tanginess from the sourdough makes these brownies rich and deep. Plus, it helps cut down on waste. Using sourdough in baking can improve texture, making the brownies fudgier. It also adds a slight chewiness that you can't get with regular recipes.
How can I tell when the brownies are done?
You can tell when the brownies are done by checking a few things. First, the edges will look set and slightly pull away from the pan. Then, insert a toothpick in the center. If it comes out with a few moist crumbs, your brownies are ready. If it pulls out wet batter, bake them a bit longer. Remember, they will continue to cook a bit after you take them out.
Can I make these brownies without eggs?
Yes, you can make these brownies without eggs! There are great substitutes you can use. You can try using 1/4 cup of unsweetened applesauce for each egg. Another option is 1/4 cup of mashed banana. If you want a more neutral flavor, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for about 5 minutes. These substitutes will keep your brownies moist and tasty.
What is the best way to cut brownies for neat squares?
Cutting brownies neatly can be tricky, but I have a few tips! First, let them cool completely before cutting. Use a sharp knife for clean edges. To make it easier, you can warm the knife under hot water, then dry it off. After each cut, wipe the knife with a paper towel. This will keep your squares looking perfect and neat.
How do I know if my brownies are fudgy or cakey?
To tell if your brownies are fudgy or cakey, feel the texture. Fudgy brownies are dense and moist, while cakey brownies are lighter and more airy. If you used less flour and added more fat, like butter, your brownies will be fudgier. Also, keep an eye on the baking time. Overbaking can dry them out, making them more cakey. For fudgy brownies, take them out when they still have a little bit of moisture in the center.
You now have a clear roadmap for making delicious brownies. This guide covers ingredients, step-by-step instructions, and helpful tips. Using sourdough discard adds unique flavor and texture. You can also explore variations based on dietary needs or personal tastes.
With the right tools and storage methods, your brownies will delight everyone. Enjoy the process and the tasty results!
