I adore the sheer alchemy of rich, dark chocolate combined with the tangy depth of flavor that sourdough discard brings to my fudgy, brown butter sourdough brownies. Not 1, but 3 kinds of chocolate go into these brownies.
First, there’s 200g of chopped dark chocolate, which gives the brownies a very sensual chocolate base. Then, there’s 100g of optional chocolate chips.
Between the two, there’s so much chocolate going on, you’d think it might induce a Willy Wonka-esque sugar high. But no.
Oddly enough, despite all the chocolate and sugar you’d expect from a potion that promises to produce such unfathomably fudgy, mouthwatering, and gooey results, these brownies are not cloyingly sweet.
Ingredients
Unsalted Butter
Provides moisture and richness to dishes.
Contributes the flavor of toasted nuts.
Dark Chocolate
Intensely chocolatey with deep antioxidant-rich goodness.
Melts like butter.
Granulated Sugar
Helps create a chewy texture and sweetens.
When baked, it caramelizes.
Brown Sugar
Imparts sweetness and moisture.
Yields a fudgy consistency.
Sourdough Starter Discard
Contributes delicate tartness.
Employs surplus starter for multifaceted flavor.
Cocoa Powder
Heightens chocolate taste.
Supplies hue and opulence.
Chocolate Chips
Added chocolate.
Slightly melted for a gooey texture.
Ingredient Quantities
- 225g unsalted butter
- 200g dark chocolate, chopped
- 150g granulated sugar
- 150g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 50g sourdough starter discard
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- 1/4 tsp salt
- 100g chocolate chips or chunks (optional)
Instructions
1. Your oven should be at 350°F (175°C) before you put a 9×9-inch baking pan in with parchment paper.
2. In a medium saucepan set over medium heat, combine the butter and a pinch of salt. Cook, swirling the pan occasionally so the butter cooks evenly, for about 5 minutes, or until the butter has melted. Continue cooking until the butter is browned and aromatic—about 4 minutes longer.
3. Add the hot brown butter to the chopped dark chocolate and mix until smooth and melted.
4. In a big bowl, whisk together the granulated and brown sugars. Add the butter-chocolate mixture, and then whisk until everything is mixed together nicely.
5. Add the eggs, one by one, and stir well after each addition. Mix in the vanilla extract and the sourdough starter discard until it is fully mixed in.
6. Whisk together the flour, cocoa powder, and salt in a medium bowl. Pour the flour mixture into the liquid mixture. Fold until just combined.
7. If you are using them, fold in the chocolate chips or chunks.
8. Fill the prepared baking pan with batter, then spread it evenly with a spatula.
9. Cook for 25-30 minutes, or until the edges are firm and the center droops when you tilt the pan. A toothpick plunged straight into the center should come out with a few moist clumps attached.
10. Permit the brownies to cool in the pan on a wire rack prior to cutting and serving. Enjoy!
Equipment Needed
1. Oven
2. 9×9-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Spatula
7. Large mixing bowl
8. Medium mixing bowl
9. Measuring spoons
10. Wire rack
11. Toothpick
FAQ
- Q: Can I use salted butter instead of unsalted?You can use salted butter in this recipe. Just leave out the salt called for in the recipe.
- Q: What percentage of dark chocolate should I use?A: Target cocoa solids that comprise 60–70% of a chocolate’s mass for the best bittersweetness.
- Q: Can I use active sourdough starter instead of the discard?A: Yes. You can use an active starter, but it may alter the texture slightly.
- Q: How can I make these brownies gluten-free?Use a gluten-free flour blend that can be substituted for regular flour in a 1:1 ratio.
- Q: Can I add nuts to the brownies?You can absolutely fold in up to 100 grams of chopped nuts, such as walnuts or pecans.
- Q: How long do these brownies stay fresh?A: Kept in an airtight container at room temperature, the little cakes remain fresh for 4-5 days.
- Q: Can I freeze the brownies?
A: Yes, once completely cooled, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Substitutions and Variations
Butter: Replace with 225 g of plant-based butter for a dairy-free choice.
For a sweeter chocolate flavor, use 200g of milk chocolate.
Sugar Granulated: Substitute 125g of coconut sugar for a more intricate sweetness.
Brown Sugar: Use 150 grams of muscovado sugar if you want a deeper, more robust flavor.
Sourdough starter discard: Substitute with 50g of yogurt to achieve the same pleasantly sour flavor.
My favourite Fudgy Brown Butter Sourdough Brownies Recipe
Equipment Needed:
1. Oven
2. 9×9-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Spatula
7. Large mixing bowl
8. Medium mixing bowl
9. Measuring spoons
10. Wire rack
11. Toothpick
Ingredients:
- 225g unsalted butter
- 200g dark chocolate, chopped
- 150g granulated sugar
- 150g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 50g sourdough starter discard
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- 1/4 tsp salt
- 100g chocolate chips or chunks (optional)
Instructions:
1. Your oven should be at 350°F (175°C) before you put a 9×9-inch baking pan in with parchment paper.
2. In a medium saucepan set over medium heat, combine the butter and a pinch of salt. Cook, swirling the pan occasionally so the butter cooks evenly, for about 5 minutes, or until the butter has melted. Continue cooking until the butter is browned and aromatic—about 4 minutes longer.
3. Add the hot brown butter to the chopped dark chocolate and mix until smooth and melted.
4. In a big bowl, whisk together the granulated and brown sugars. Add the butter-chocolate mixture, and then whisk until everything is mixed together nicely.
5. Add the eggs, one by one, and stir well after each addition. Mix in the vanilla extract and the sourdough starter discard until it is fully mixed in.
6. Whisk together the flour, cocoa powder, and salt in a medium bowl. Pour the flour mixture into the liquid mixture. Fold until just combined.
7. If you are using them, fold in the chocolate chips or chunks.
8. Fill the prepared baking pan with batter, then spread it evenly with a spatula.
9. Cook for 25-30 minutes, or until the edges are firm and the center droops when you tilt the pan. A toothpick plunged straight into the center should come out with a few moist clumps attached.
10. Permit the brownies to cool in the pan on a wire rack prior to cutting and serving. Enjoy!
