One of my internet sourdough mentors was Teresa L. Greenway. I took several of her sourdough baking courses on Udemy and I highly recommend her teaching style. Enjoy her recipe for decadent sourdough discard brownies - I haven’t changed a thing! Check her out at Northwest Sourdough and on Udemy.
Ingredients:
230g semi-sweet chocolate chips
113g melted salted butter (1 stick)
100g granulated sugar
5g vanilla extract
2 large eggs
½ teaspoon baking soda
160g-200g unfed sourdough starter. 160g will result in a denser brownie. 200g will result in a more cake-like brownie.
Optional: chocolate chips or flaky sea salt for topping
Directions:
Preheat oven to 350
Melt the butter and chocolate together in a shallow bowl set on top of a simmering pan of water. Make sure the bottom of the pan is not touching the simmering water. You can also use a double boiler if you have it. When the chocolate and butter are melted and smooth, set it aside to cool slightly.
Meanwhile, butter an 8x8 square baking dish (may use a 9 inch pie plate or 9x9 square dish as well). Line the pan with parchment paper and butter the parchment paper as well. Make sure the parchment paper drapes over the edges so you can lift them out when they are cool.
Stir the sugar into the chocolate and butter (don’t decrease the amount). Next add the vanilla extract, eggs, and baking soda. Whisk until very smooth.
Stir in the unfed sourdough starter just until incorporated, do not over-mix.
Pour the batter into the buttered/cocoa-ed pan and bake for 30 minutes. Check them for doneness, then continue baking in 2-3 minute increments until a toothpick inserted in the center comes out clean. Do not over-bake.
The brownies will deflate a bit as they cool. When they are still warm, sprinkle with more chocolate chips and flaky sea salt. Let cool completely, then lift them out using the parchment paper as handles. Slice and serve!
