Sourdough Discard Brownies

BakingGrainsChocolateBrowniesMorning/Afternoon Tea

Jan 5

sourdough discard brownie recipe with cocoa Stripes and Willows

This ultra fudgey sourdough discard brownie recipe is one of my favorite ways to utilize sourdough starter discard!

I use starter dough discard for these super decadent (but kinda healthy? or am I kidding myself?) sourdough discar brownies recipe!

I really want to utilize all my sourdough discard, you put so much effort into feeding and nurturing it that it feels like such a waste to throw it away, plus who doesn’t love a sourdough brownie.

The great thing about making brownies is there is no need to cream butter and sugar, which adds extra time and steps. Brownies is like the easiest route from a. no dessert to b. dessert time!

I have a bunch of brownie recipes adding whatever seasonal fruit or veggie is available, chocolate strawberry brownies, extra fudgey chocolate pumpkin brownies, and a cute small batch white chocolate brownie.

Now you may be wondering what’s with the Cornflowers? Are the incorporated in the recipe? Absolutely not! I just happened to grow a big beautiful bush of it and it’s one of my all time favorite shades of blue (or bluey purple?).

If you did want to incorporate fruit however, you should look to lowish water content fruit where possible. Otherwise the texture of the sourdough brownie will become cakey.

A small amount of fresh blueberries would be nice, they do have a highish amount of water in them but because they are so tiny it won’t make a difference to the texture. You’d probably add 1/4 cup to maybe 1/3 cup.

Fresh raspberries would also be nice, a lower water content to the blueberries but they are bigger so only add 1/4 cup. Otherwise, the world is your oyster and add whatever takes your fancy or is in season. OOOOOhhh what about persimmons?

Back to these delicious chocolate brownies.

Tips for my Sourdough Discard Brownie Recipe:

Using melted butter gives the top that really irresistibly crackling as opposed to oil. So you can swap in oil for butter but just be aware the end result will give a textural difference.
I use dark chocolate chips but milk chocolate would be great too, I would slightly reduce the sugar if using milk chocolate chips because it’s sweeter than dark chocolate.