Sourdough Discard Chocolate Brownies!
Deliciously simple chocolate brownies with sourdough discard, creating the best fudgy brownies with chocolate chips throughout
Print
Pin
Servings: 16 Pieces
Ingredients
- 150 g unsalted butter
- 200 g dark chocolate (70%+ cocoa content)
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar
- 125 g unfed sourdough discard
- 50 g plain flour
- 50 g cocoa powder
- 200 g white chocolate (Chips/Chunks)
Instructions
- Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
- Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- In a new bowl, add the eggs, sugar and discard.
- Mix these together until thoroughly combined
- Pour the cooled chocolate mix over eggs and fold together carefully.
- Add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes
- Once baked, leave to cool fully in the tin and then set in the fridge for a minimum of two hours
Notes
- These brownies will last for a week, at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9" square tin in this recipe