Description
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.
Ingredients
Scale
Brownies
- 6 tbsp butter (melted)
- 1 cup chopped chocolate
- 1/2 cup cocoa powder
- 3 eggs
- 1/2 cup sourdough discard
- 1 1/2 cups sugar
- 1 cup flour
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp espresso powder (optional but recommended)
Whipped Chocolate Frosting
- 3 tbsp butter (softened)
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 3 tbsp unsweetened cocoa powder
- 3 tbsp milk or cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
Notes
- Freezing Instructions: Frosted or unfrosted brownies will freeze well in an airtight, freezer-safe container for up to 3 months. Thaw on the counter at room temperature before serving.
- Chocolate: Bakers chocolate bars are typically sold in 4 ounce bars. I recommend bakers chocolate because it melts down much easier and smoother compared to chocolate chips.
- Add Ins: Chocolate chips or pecans/walnuts would be a delicious addition to the brownie batter!
Nutrition
- Calories: 284
- Sugar: 32
- Sodium: 229
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 57
