Gooey Sourdough Double Chocolate Brownie

As you all know, I am always on a hunt for recipes where I can use my surplus starter. I don’t like dumping perfectly mature excess sourdough. So last week, I did a sourdough experiment – I baked fudgy brownies using sourdough discard instead of flour.

Gooey Sourdough Double Chocolate Brownie

These sourdough brownies are easy and quick to make, so they can make and enjoy them whenever you have sourdough discard to use. All you have to do is to melt the butter and sugar together, then whisk the dry ingredients. And you are ready to blend and stir and fold and wait for these beauties to bake. 😉

Gooey Sourdough Double Chocolate Brownie

These sourdough brownies are super fudgy and will melt in your mouth. The sourdough adds a little tang to it, but it really helps to cut the sweetness of these brownies.

You really need to have a sourdough starter to make this recipe. If you don’t have one, I have a step-by-step post on how you can make a simple sourdough starter at home.

Make sure you also check out my recipes that use sourdough discard:

Quick notes and tips

  • It is important to not over-bake these sourdough brownies. Bake them just until a toothpick inserted in them comes out with a little bit cake on it. After about 25 minutes of baking, check them often.
  • I made these brownies using my 100% hydration sourdough starter.
  • You can add different ingredients like chopped nuts, dried fruits, or chocolate chips.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

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You will need:

  • 120 grams butter, unsalted
  • 120 grams dark chocolate 70%, roughly chopped
  • 130 grams sourdough starter 100% hydration, discard or unfed
  • 150 grams light brown sugar
  • 100 grams powdered sugar
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
  • 50 grams unsweetened cocoa powder
  • 2 eggs + 1 egg yolk
  • 50 grams white chocolate, toppings

Procedure (video):

  1. Preheat oven to 160 degrees Celcius (320F). Line a cookie baking dish (9×9) with parchment paper.
  2. In a medium-sized saucepan, melt the butter and sugar over low heat. You can also melt them in a microwave or over a bain-marie. Stir it often, so it does not burn. Take the saucepan off the heat and let it cool a little bit.
  3. Add in the chopped chocolate ad stir until the chocolate is fully melted and smooth. Add now the cocoa powder and salt. Stir until combined. Then add the vanilla extract or vanilla bean paste. Stir again to combined.
  4. Mix in eggs one at a time (make sure that the chocolate mixture is not hot, just warm), whisking until smooth after each addition.
  5. Gently fold the sourdough discard.
  6. Pour the batter into the prepared pan and smooth the top with a spatula or spoon.
  7. Bake in the oven (middle rack) for 25 to 30 minutes. When done, they will have a bit of a jiggle in the middle, and if you test with a toothpick or cake tester, a little bit of batter will coat it.
  8. Leave to cool in the dish for approx. 30 minutes then transfer the brownie (with parchment paper) to a wire rack to cool completely.
  9. Once cooled, transfer to a cutting board and, using a sharp knife cut brownies into 2-inch squares. Use a wet towel to clean off the knife in between cuts.

Notes:

  • It is important to not over-bake these sourdough brownies. Bake them just until a toothpick inserted in them comes out with a little bit of cake on it. After about 25 minutes of baking, check them often.
  • I made these brownies using my 100% hydration sourdough starter.
  • You can add different ingredients like chopped nuts, dried fruits, or chocolate chips.
 

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5 Comments

  1. Thanks Paula, I just tried your brownie recipe with today’s sourdough discard – and it was delicious!

     
  2. I just tried this recipe today, it turnout so amazing!! And I really love how it melted in my mouth. Thank you 🙂

     
  3. Grady Hester

    Wow! Made this yesterday and it is fantastic! Seriously, if you like gooey chocolate, this is legit. Not too sweet and a nice depth of flavor with the sourdough. Can’t thank you enough, Paula, for helping a new home cook make something so incredibly good. Your visual cues and descriptions are exactly what a new cook needs. I felt I made it exactly as you did because of time you took to video and explain things. Thanks again from Nashville, TN. Grady

     

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