Description
Deliciously fudgy sourdough brownies made with melted chocolate, cocoa powder, and a touch of sourdough discard for a moist, rich texture. Topped with a smooth, chocolatey frosting, these brownies offer a perfect balance of sweetness and depth, ideal for any chocolate lover.
Ingredients
Brownie Batter
- 227 grams chocolate (about 8 oz), chopped or semi-sweet chocolate chips
- 113 grams unsalted butter (about 8 tablespoons)
- 35 grams cocoa powder (about 1/3 cup)
- 140 grams brown sugar (about 2/3 cup)
- 150 grams granulated sugar (about 2/3 cup)
- 2 large eggs (about 100 grams)
- 6 grams vanilla extract (about 2 teaspoons)
- 120 grams sourdough discard, 100% hydration (about 1/2 cup)
- 150 grams all purpose flour (about 1 cup)
- 2 grams baking powder (about 1/2 teaspoon)
- 4 grams salt (about 1/2 teaspoon)
Chocolate Frosting
- 55 grams unsalted butter, melted (1/4 cup)
- 25 grams cocoa powder (1/4 cup)
- 3 grams vanilla extract (about 1 teaspoon)
- 30 grams milk (about 2 tablespoons)
- 110 grams powdered sugar (about 1 cup)
- Pinch of salt, to taste
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to get it ready for baking the brownies.
- Melt Chocolate Mixture: In a liquid measuring cup, combine the chopped chocolate, butter, and cocoa powder. Microwave in 30-second increments, stirring between each, until fully melted and smooth. Alternatively, melt on the stovetop. Let it cool slightly.
- Mix Sugar and Eggs: In a small bowl, using a hand mixer, beat together the brown sugar, granulated sugar, and eggs until the mixture is light and fluffy. Add vanilla extract and sourdough discard, then mix until fully combined.
- Combine Chocolate and Egg Mixtures: Add the melted chocolate mixture to the sugar and egg mixture, stirring until completely blended.
- Incorporate Dry Ingredients: In another small bowl, whisk together the flour, baking powder, and salt. Add this to the wet chocolate mixture and gently fold in using a wooden spoon until fully combined.
- Prepare Baking Pan: Line an 8x8 inch metal baking pan with parchment paper. Pour in the batter and spread evenly to the edges.
- Bake Brownies: Bake in the preheated oven for 50 to 55 minutes. The edges should be set, while the center remains slightly gooey, which will firm up as the brownies cool.
- Make Frosting: While brownies cool, combine melted butter, cocoa powder, vanilla extract, milk, powdered sugar, and a pinch of salt in a bowl. Mix until smooth and creamy.
- Frost Brownies: Spread the frosting evenly over the lukewarm or cooled brownies. Slice and enjoy!
Notes
- The sourdough discard adds moisture and a subtle tang, but you can substitute with additional eggs if unavailable.
- Ensure not to overbake to maintain the fudgy texture.
- To melt chocolate, avoid overheating to prevent burning or seizing.
- For gluten-free options, use a gluten-free all-purpose flour blend instead of wheat flour.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
