Description
Discover a decadent twist on the classic brownie with these Best Ever Sourdough Brownies. Utilizing sourdough starter adds a subtle tang and moist texture, delivering rich chocolatey goodness with every bite. Perfect for baking enthusiasts looking to elevate their dessert game with a unique ingredient that enhances both flavor and texture.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup sourdough starter (discard or active)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Add-ins
- 1 cup chocolate chips (optional but highly recommended for added chocolatey flavor)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper for easy removal of brownies.
- Melt Butter and Mix Sugars: In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until well combined and slightly cooled.
- Add Sourdough Starter and Vanilla: Stir in the sourdough starter and vanilla extract until the mixture is smooth and thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: If using, fold the chocolate chips into the batter evenly for bursts of melty chocolate in every bite.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 squares to serve. Enjoy the moist, fudgy texture with a subtle sourdough tang!
Notes
- Use active or discard sourdough starter as per availability; it adds a subtle tang and moist texture.
- Do not overmix batter to maintain fudgy brownies.
- Adding chocolate chips is optional but enhances chocolate flavor and texture.
- Ensure brownies cool completely before slicing to get clean cuts.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
