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Fudgy Sourdough Discard Brownies Recipe Easy Tangy Twist Treat

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These fudgy sourdough discard brownies offer a dense, gooey texture with a unique tangy twist from sourdough discard, balancing rich chocolate with a refreshing lemon zest.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and room temperature
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (95g) all-purpose flour, sifted (or almond flour for gluten-free)
  • ½ cup (50g) unsweetened cocoa powder, high-quality
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • Zest from 1 medium lemon
  • ½ cup (90g) bittersweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and slightly glossy, about 2 minutes.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture is thick and shiny.
  4. Gently fold in the sourdough discard until just combined; the batter will become elastic and tangy-smelling.
  5. In a separate medium bowl, sift together the flour, cocoa powder, salt, and baking powder.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain.
  7. Fold in the lemon zest and bittersweet chocolate chips or chunks.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 25-30 minutes, checking after 25 minutes. The edges should be set but the center should still jiggle slightly when nudged.
  10. Cool completely on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

Use fresh lemon zest for best flavor; avoid overmixing the batter to keep brownies tender. Melted butter should be warm but not hot to prevent cooking the eggs prematurely. For chewier brownies, reduce baking time by 2-3 minutes; for cakier texture, add an extra egg or slightly increase baking powder. Lining the pan with parchment paper helps with easy removal.

Nutrition

Keywords: sourdough discard brownies, fudgy brownies, tangy brownies, easy brownies, chocolate brownies, lemon zest brownies, gluten-free option, dairy-free option

Find it online: https://fizzlefork.com/fudgy-sourdough-discard-brownies-recipe-easy-tangy-twist-treat/