Description
These decadent brownies are rich in chocolate flavor and enhanced with sourdough starter discard for unique tanginess and texture.
Ingredients
Scale
- 1 cup (227 grams, 2 sticks) unsalted butter
- 2 ⅓ cups (450 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 large (36 grams) egg yolks
- 1 cup (106 grams) Dutch-processed cocoa
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (optional)
- 1 teaspoon baking powder
- 1 teaspoon (3 grams) Diamond Crystal kosher salt
- 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
Instructions
- Preheat oven to 350°F and prepare an 8-inch square baking pan with butter and parchment paper.
- Melt the unsalted butter in a medium saucepan over medium-low heat.
- Add granulated sugar and whisk until glossy, about 2-3 minutes.
- Remove from heat and whisk in eggs and yolks until smooth.
- Add cocoa, sourdough starter, vanilla, brewed coffee (if desired), baking powder, and salt; mix until combined.
- Fold in chocolate chips until mostly melted.
- Gently fold in flour until just combined, careful not to overmix.
- Pour batter into prepared pan and bake for 60-75 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 1 hour, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure that the butter does not brown while melting.
- For a richer flavor, consider using dark chocolate chips.
- These brownies pair well with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18 grams
- Sodium: 170 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 70 milligrams