DISCARD BROWNIES
Sourdough Discard Brownies
PREP TIME 10 Minutes
COOK TIME 30 Minutes
REST TIME 10 Minutes
TOTAL TIME 50 minutes
Ingredients
- 8 tablespoons butter
- 10 oz semi sweet chocolate chips
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs + 1 egg yolk
- 3/4 cup cane sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough discard
- 1 cup all-purpose flour
- pinch of salt
Instructions
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Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
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In a cast iron pan on low, melt the butter and semi-sweet chocolate chips together, stirring until smooth.8 tablespoons butter, 10 oz semi sweet chocolate chips
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Add the cocoa powder and vanilla extract to the melted chocolate mixture, stirring until well combined.1/2 cup cocoa powder, 2 teaspoons vanilla extract
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In a stand mixer with the whisk attachment, whisk together the eggs and egg yolk, cane sugar, brown sugar, and sourdough discard for 8 minutes.2 large eggs + 1 egg yolk, 3/4 cup cane sugar, 1/2 cup brown sugar, 1/2 cup sourdough discard
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Use the paddle attachment and add the chocolate mixture into the egg mixture and mix on low until fully incorporated.
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Gradually add the all-purpose flour and a pinch of salt, mixing until the batter is smooth.1 cup all-purpose flour, pinch of salt
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Pour the brownie batter into the prepared pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.