Fudgy Sourdough Discard Brownies
These fudgy sourdough discard brownies are simple and easy to make, and delicious when served with homemade ice cream. There's just something about fudgy chocolate brownies that are fresh baked that makes the whole family happy. These easy sourdough brownies are the perfect addition to any meal, and they also work great for desserts in lunches, on a picnic or anytime you have chocolate cravings. The sourdough discard gives them a slight tang that complements the rich chocolate flavor, making them rich and decadent. I'm confident you'll be making these fudgy brownies on repeat.
Ingredients
- ½ cup butter
- ½ cup cocoa powder
- 2 teaspoon vanilla
- 1 cup chocolate chips
- 1 cup sugar
- ½ teaspoon salt
- ¾ cup flour
- 2 eggs
- ½ cup sourdough discard
Instructions
- In a medium-sized saucepan, add the butter or beef tallow, chocolate chips and vanilla extract and melt over medium-low heat.
- Place all dry ingredients and the eggs in a bowl and mix together.
- Then add the chocolate mixture.
- Mix until creamy. This helps to give the brownies a crackly top.
- For the long fermented version, allow the batter to set out at room temperature for up to 24 hours before baking.
- When ready to bake, pour the batter into a greased (or parchment-lined) 12" cast iron skillet or a 9"x13" baking pan.
- Bake at 350 degrees for 40 minutes.
- Allow to fully cool before cutting if possible.
- Serve with homemade ice cream!
- Store leftovers in an airtight container for up to a week.
Notes
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- To get fudgy sourdough brownies, be careful not to overbake and allow the brownies to fully cool before cutting into them.
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- For the maximum nutritional benefits and best flavor, allow the batter to ferment for a few hours or overnight before baking.
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- For an extra special treat, sprinkle the brownies with flaky sea salt immediately after baking.
