A thicker, fudgier version of my Easy One Bowl Sourdough Brownies! This recipe comes together quickly in one pot on and then off the stove. With lots of cocoa powder and melted quality chocolate, this recipe is the fast track to a fudge-like brownie treat.
If you are searching for a sourdough brownie recipe with rich chocolate flavor and fudgy texture, look no further! These brownies are a thicker version of my Easy One Bowl Sourdough Brownies. The primary difference is that this recipe begins on the stove and contains both melted chocolate and butter for extra richness. Sourdough discard is added as well and helps keep these brownies tender and not dense, even in spite of the butter and chocolate. With a kitchen scale and a good saucepan, you are less than an hour away from a warm pan of deliciously decadent brownies!
WHY SOURDOUGH STARTER IN A BROWNIE RECIPE?
- 1. Flavor. Sourdough starter can be used in many recipes besides bread! Though it is often used as a leavening agent in recipes, starter can also simply provide more complex flavor.
- 2. Texture. In this recipe, feel free to use sourdough starter in any state: ripe, past ripe or even discard. I do recommend that the starter be at room temperature before adding it to the brownie mixture so it incorporates well, but that’s not totally necessary since the mixture it will be added to is warm.
- 3. Fermentation. Adding sourdough starter to recipes can add a bit of extra nutrition since it is a fermented product, especially if the brownie batter sits for a few hours. It’s still a stretch to call sourdough brownies a health food, but it certainly is soul food for me!
HOW TO MAKE THICK AND FUDGY SOURDOUGH BROWNIES
- 1. To begin, butter, oil, brown and white sugars are combined in a saucepan on the stove. Once the butter is melted and the mixture is bubbling, remove it from the heat.
- 2. Add the cocoa powder, baking powder and vanilla extract directly to the pan and whisk to combine. Let the mixture cool for about 5 minutes.
- 3. Add the eggs one at a time, whisking after each addition to fully incorporate it.
- 4. Add the sourdough discard and whisk to combine.
- 5. Finally add the chocolate and stir until almost completely melted.
- 6. Pour into a prepared baking pan and bake at 325° F for 30-35 minutes.
INGREDIENTS, SUBSTITUTIONS & TIPS
- – Sourdough starter. Feel free to use sourdough starter in any state: ripe, past ripe or even discard. I do recommend that the starter be at room temperature before adding it to the brownie mixture so it incorporates well. Be sure to try some of my other sourdough recipes like Sourdough Chocolate Chip Cookies, Giant Sourdough Chocolate Chip Cookies or Sourdough Lemon Bars!
- – Canola oil. I like to use a little oil along with the butter to ensure a softer texture to the brownies. Any neutral oil can be used including vegetable or grapeseed oil. Avocado, olive or coconut oils will affect the final flavor of the brownies so just bear that in mind.
- – How to know when brownies are done baking? It can be tricky to know when a brownie recipe is perfectly cooked and not over or underdone. With this brownie recipe, I recommend checking the internal temperature around the 30 minute mark. Brownies will be between 165° – 200° F in the center when it’s time to remove them from the oven.
- – Additions. A couple of tablespoons of chocolate chips or chopped toasted nuts can be sprinkled on top of these brownies before baking. Peanut butter chips, white chocolate chips, walnuts and pecans are all classic choices.
Thick and Fudgy Sourdough Brownies
A recipe for super thick, fudgy chocolate brownies made with sourdough discard.
Equipment
- 1 kitchen scale
- 1 medium saucepan
- 1 whisk
- 1 heat proof spatula
- 1 8 x 8" square cake pan
- parchment paper
Ingredients
- 1 stick (113 grams) salted butter, cubed
- 1/4 cup (50 grams) canola oil or other neutral oil
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1 cup (84 grams) cocoa powder natural or Dutch processed
- 1/2 tbsp vanilla extract or vanilla paste
- 3 large eggs at room temperature
- 3/4 cup (180 grams) sourdough discard at room temperature
- 3/4 tsp baking powder
- 3/4 cup (128 grams) chocolate chips or chopped chocolate semisweet or dark
Instructions
- Preheat a conventional oven to 325 degrees F. Line an 8 x 8" pan with parchment paper, lightly grease it and set aside.
- In a medium saucepan, combine the cubed butter, oil, granulated and brown sugars. Stir and melt the butter over medium heat and then let the mixture cook for 3-5 minutes until the edges of the sugar/butter/oil mixture begin to bubble.
- Remove from the heat and immediately stir in the cocoa powder and vanilla. Whisk until combined. The mixture will appear curdled which is normal. Let it cool for about 5 minutes.
- Whisk in each egg one at a time until each incorporates. The mixture will begin to smooth out. Add the sourdough discard, baking powder and finally the chocolate. Stir until the chocolate melts and the brownie batter is smooth.
- Pour the brownie batter into the prepared cake pan and bake for 35-40 minutes. The brownies will puff up a bit in the oven. The brownies are done when a cake tester poked into the center comes out with some chocolatey crumbs, but not liquid batter. Underbaking these brownies rather than over-baking is preferrable.
- The top of the brownies will be shiny and puffed, but it will crack slightly and deflate a bit as they cool. Let them cool to room temperature before cutting and serving. Store leftovers in an airtight container for up to 5 days.
