Brown Butter Sourdough Brownies
Made with a blend of browned butter, two kinds of chocolate, and two types of sugar, these brownies are the epitome of indulgence. The sourdough discard adds a subtle tang that perfectly balances the rich, deep chocolate flavor. With a crackly top and a moist, fudgy center, they're a delightful treat sure to satisfy your sweet tooth.
Ingredients
- ½ cup butter unsalted
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- ¾ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- ½ cup sourdough discard stirred down & room temperature
- 1 cup all-purpose flour unbleached
- ½ cup dutch processed cocoa powder
- 1 teaspoon coarse kosher salt
Instructions
- In a medium-sized saucepan, brown 1/2 cup butter over medium-low heat. Once butter is browned, remove the saucepan from heat and stir in 1 cup semi sweet chocolate chips until completely melted and smooth. Set aside on a wire cooling rack to cool for 10-15 minutes.
- Preheat oven to 350f and prepare a 9x9 inch baking dish by lining with tin foil or parchment paper and spraying with cooking oil or greasing lightly.
- Once the chocolate-butter mixture has cooled for 10 or so minutes, add 3 large eggs, 3/4 cup granulated sugar, and 3/4 cup brown sugar to the bowl of your stand mixer fitted with the whisk attachment. Beat the eggs and sugars at high speed for 2-3 minutes, until lightened in color and fluffy.
- Add 1/2 cup of sourdough discard and beat again at high speed for 2 minutes, then without turning off the mixer, pour the chocolate mixture slowly down the side of the mixing bowl.
- Combine 1 cup all purpose flour, 1/2 cup cocoa powder, and 1 teaspoon coarse kosher salt in a small bowl, and stir to combine.
- Fold the flour mixture into the wet ingredients with a spatula. Stir only until completely mixed, avoid overmixing.
- Pour the batter into the prepared baking dish.
- Bake at 350f for 30-35 minutes, or until the edges look set and the center looks slightly undercooked.
- Allow the sourdough brownies to cool to room temperature before cutting.
Notes
Variations + Substitutions
While delicious in its own right, this brownie recipe can easily be tweaked!- add 1/2 cup chopped pecans or walnuts
- serve warm with a scoop of vanilla ice cream
- add 1/2 cup of coarsely chopped chocolate or chocolate chips
- add a little mint extract for a minty brownie
- give them a pinch of cayenne for a Mexican chocolate brownie flavor
- swap some or all of the chocolate chips with white chocolate, peanut butter, or butterscotch chips
Batch:
This sourdough discard brownies recipe makes 1 delicious 9x9 inch pan of brownies. I usually cut my brownies into 9 pieces. That gives 2 for each kid and Kevy. And coincidentally 3 pieces for me. Ha! This recipe can be doubled and baked in 2 9x9 pans. I would not recommend halving this recipe.Storage:
Store your sourdough discard brownies in an airtight container at room temperature or in the fridge for up to 4 days. I actually wrap mine in plastic wrap and store them in the cookie jar for easy grab and go lunch box treats! These brownies can also be frozen. I individually wrap each piece (let's be real, by the time it's time to freeze them, there are only 3 left!) then place my wrapped brownies into an airtight freezer container. They'll keep in the freezer for up to 3 months. When you're ready to enjoy, simply thaw the brownies on the counter at room temperature for about an hour.