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sourdough brownies recipe

sourdough brownies recipe

These rich and fudgy sourdough brownies use a unique ingredient—sourdough starter—that not only adds a subtle tang but also enhances the texture of the brownies. Perfect for using up excess starter and satisfying your chocolate cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 rubber spatula
  • 1 9x13 inch baking pan
  • 1 parchment paper optional for easy removal
  • 1 oven

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 ½ cups brown sugar, packed
  • 1 cup active sourdough starter Ensure that your sourdough starter is active and bubbly for the best results.
  • 4 large eggs
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips Optional for extra chocolaty goodness.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper for easy removal.
  • In a mixing bowl, melt the unsalted butter. Allow it to cool slightly before adding the sugars.
  • Add the granulated sugar and brown sugar to the melted butter, and whisk until well combined.
  • Stir in the active sourdough starter until fully incorporated.
  • Add the eggs one at a time, whisking well after each addition until the mixture is smooth.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  • If using, fold in the chocolate chips for extra chocolaty goodness.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before cutting into squares.

Notes

Ensure that your sourdough starter is active and bubbly for the best results.
You can store these brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Feel free to add nuts or swirl in caramel or peanut butter for variations!