Ingredients
- Unsalted butter – 1/2 cup (113g), melted
- Granulated sugar – 1 cup (200g)
- Brown sugar – 1/2 cup (100g) (dark or light, your choice!)
- Large eggs – 2
- Vanilla extract – 1 teaspoon (life’s too short for imitation vanilla, btw)
- Sourdough discard – 1/2 cup (120g)
- All-purpose flour – 1/2 cup (60g)
- Unsweetened cocoa powder – 1/3 cup (40g)
- Salt – 1/4 teaspoon
- Baking powder – 1/2 teaspoon
- Semi-sweet chocolate chips – 1/2 cup (optional, but highly encouraged)
Instructions
- Preheat oven to 350°F (175°C). Grease and parchment-line your 8×8 baking dish.
- Melt the butter in a microwave-safe bowl or on a stovetop. (Keep an eye out—it burns faster than you’d think!)
- Combine sugars in the large mixing bowl. Slowly drizzle in the melted butter, whisking gently.
- Add eggs one at a time, whisking until the mixture looks glossy. Go ahead, whisper “science” under your breath—it’s like brownie alchemy.
- Stir in vanilla extract and your sourdough discard. If it smells tangy, you’re doing this right.
- In a smaller bowl, whisk together flour, cocoa powder, salt, and baking powder. Slowly fold these dry ingredients into the wet batter until no lumps remain.
- Hit it with those chocolate chips (or nuts, if that’s the vibe). And…maybe taste test? Just a little bit.
- Pour batter into the pan and spread it evenly with your spatula.
- Bake for 25–30 minutes. The top should look set, and a toothpick should have moist crumbs (not wet batter).
- Let them cool completely (or dangerously close to completely) before cutting into squares
- Prep Time: 10
- Cook Time: 25
Keywords: Sourdough Discard Brownies