Frosted Sourdough Brownies (Easy Discard Recipe!)

Sourdough discard does it again! These sourdough brownies are insanely rich and fudgy… everything you love and want in a brownie recipe! Once baked, they are topped with a homemade brownie icing to make them over the top delicious.

The only thing better than a homemade, delightfully fudgy pan of brownies?

A pan of brownies that are frosted, of course!

I am always looking for ways to use up my sourdough discard in a number of sourdough discard recipes, and I figured it was high time we added homemade brownies to that list!

How to Make Sourdough Brownies

1. Melt the butter + chocolate: In a small saucepan over low heat or in a microwave-safe bowl, melt the butter, cutting it into smaller pieces to help it melt down quicker. Add the chopped chocolate and stir until combined. Set aside for a few minutes to cool. If microwaving, microwave the butter and chocolate in 20-30 second increments until combined and melted, making sure to stir between each increment.
2. Preheat oven to 350 degrees. Lightly grease a 9 x 9 square baking dish or line with parchment paper, leaving a little extra around the edges so its easy to lift the brownies out of the pan when they are done baking. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, combine the melted butter and chocolate mixture with the sugar, flour, eggs, sourdough discard, espresso powder, and vanilla extract. Mix until combined.
4. Spread the brownie mixture into the prepared pan and bake for 30-35 minutes or until a toothpick or knife inserted in the center comes out with a few moist crumbs.
5. Remove the pan from the oven and allow to cool for 1-2 hours. Once cooled, remove them from the pan and set aside while you prepare the frosting.
6. Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy, about 30 seconds. Add powdered sugar, cocoa powder, maple syrup, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, until combined, then increase to high speed and beat for 1 full minute until light.
7. Using an offset spatula, spread the frosting over the cooled brownies and then cut into squares. For neat squares, I use a sharp knife and wipe it clean with a paper towel after each cut.
8. Enjoy!
   

How to Tell When Brownies Are Done Baking?

Brownies can be tricky! I usually start by setting my oven timer to 30 minutes initially. Once I begin to smell the delicious scent of chocolatey goodness wafting through the kitchen, I check them, even if the 30 minutes isn’t up yet! Using a toothpick or a knife, stick it into the center, and pull it out. The brownies need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, the brownies are done. My biggest tip here is to always err on the side of underbaking the brownies (just like in this sourdough chocolate chip cookie recipe) as the brownies will continue baking slightly once pulled from the oven.

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If you loved this recipe for easy and delicious sourdough discard brownies, make sure to come back and leave a comment and a 5 star rating! I would love to know how these brownies turned out for you.

rachael