Description

These fudgy Raspberry Chocolate Sourdough Brownies combine tangy raspberries, rich semisweet chocolate, and a touch of sourdough starter for an indulgent dessert perfect for date nights, birthdays, or potlucks.

Ingredients

Scale

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup sourdough starter (discard or active)

6 oz semisweet chocolate, chopped

1/4 cup cocoa powder

1/2 cup all-purpose flour

1/2 tsp salt

1 tsp vanilla extract

3/4 cup fresh raspberries

optional: 1/4 cup white chocolate chunks or nuts

Instructions

1. Melt butter and semisweet chocolate together in a double boiler until smooth, then let cool slightly

2. In a bowl, whisk sugar and eggs until pale and thick ribbons form

3. Stir in sourdough starter and vanilla extract until combined

4. Sift in cocoa powder, flour, and salt, then gently fold until just combined

5. Fold in fresh raspberries carefully to avoid breaking them

6. Pour batter into a parchment-lined 8×8 inch pan and smooth the top

7. Bake at 350°F (175°C) for 25 to 30 minutes until edges are set and center has moist crumbs

8. Let brownies cool in the pan for 15 to 20 minutes before lifting out and slicing

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20
Sodium: 120
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0.5
Carbohydrates: 30
Fiber: 3
Protein: 3
Cholesterol: 50

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