Description

Rich and fudgy brownies infused with sourdough starter discard and peppermint for a festive holiday twist.

Ingredients

Scale

1/2 cup unsalted butter, melted

4 oz dark or semisweet chocolate, chopped

3/4 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1/2 cup sourdough starter discard, room temperature

2/3 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 cup chocolate chips or chunks (optional)

1/4 cup crushed candy canes or peppermint chips

flaky salt for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper

2. In a heatproof bowl melt butter and chopped chocolate until smooth, then let cool slightly

3. Whisk in granulated and brown sugar until glossy

4. Add eggs one at a time, then stir in vanilla and peppermint extract until mixture ribbons from whisk

5. Fold in sourdough starter discard until no streaks remain

6. Sift together flour, cocoa powder, salt, and baking powder and gently fold into wet ingredients

7. Stir in chocolate chips if using and spread batter evenly in pan

8. Sprinkle crushed candy canes over the top

9. Bake 28–32 minutes until center is slightly underbaked for fudgy texture

10. Cool completely in pan before lifting out and cutting into squares

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20
Sodium: 100
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 3
Cholesterol: 45

Keywords: sourdough discard, chocolate peppermint brownies, sourdough recipes, holiday baking, fudgy brownies, peppermint brownies, starter discard desserts