Prep Time: 15 minutes
Cook Time: 30–35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 16 brownies
Difficulty: Easy
Cuisine: American
Ingredients
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (unfed or active)
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Step 2: Melt the Butter
Melt the butter in a microwave-safe bowl or small saucepan. Allow it to cool slightly before mixing with the sugars.
Step 3: Mix the Wet Ingredients
Whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sourdough discard until fully combined.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly mixed.
Step 5: Make the Batter
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix only until no dry flour remains. Fold in the chocolate chips and nuts, if using.
Step 6: Bake
Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 7: Cool
Allow the brownies to cool in the pan for about 30 minutes before slicing into squares. This helps them set and develop their fudgy texture.
Recipe Tips
- Do not overmix the batter to keep the brownies tender.
- For extra fudgy brownies, slightly underbake them by 1–2 minutes.
- Sprinkle extra chocolate chips on top before baking.
- Add espresso powder to enhance the chocolate flavor.
- Use room-temperature eggs for a smoother batter.
Variations
- Add peanut butter swirls before baking.
- Mix in white chocolate chips.
- Add crushed cookies for extra crunch.
- Top with sea salt flakes after baking.
- Stir in caramel bits for a rich twist.
Serving Suggestions
Serve these brownies:
- Warm with vanilla ice cream.
- With whipped cream and fresh berries.
- Drizzled with chocolate sauce.
- Alongside coffee or hot chocolate.
- Packed in lunchboxes for a sweet treat.
Storage
Store brownies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for a denser, fudgier texture.
Freeze individually wrapped brownies for up to 3 months. Thaw at room temperature before serving.
Nutrition Information (Per Serving)
- Calories: 245
- Carbohydrates: 33g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 48mg
- Sodium: 115mg
- Potassium: 165mg
- Fiber: 2g
- Sugar: 23g
- Calcium: 30mg
- Iron: 2mg