Sourdough Discard Brownies Peanut (Printer version)

Fudgy chocolate brownies featuring sourdough discard and a smooth peanut butter swirl for extra richness.

# What You'll Need:

→ Chocolate & Butter

01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips or chopped chocolate

→ Wet Ingredients

03 - 1/2 cup sourdough discard (unfed)
04 - 1 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine sea salt

→ Swirl

10 - 1/3 cup creamy peanut butter
11 - 1 tablespoon powdered sugar (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper.
02 - In a microwave-safe bowl, melt butter and chocolate together in 30-second bursts, stirring until smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, sugar, eggs, and vanilla extract until well combined.
04 - Pour the cooled melted chocolate mixture into the wet ingredients bowl and whisk until smooth.
05 - Sift flour, cocoa powder, and salt into the chocolate mixture. Fold gently with a spatula until just combined, avoiding overmixing.
06 - Pour batter into the prepared pan and smooth the top surface evenly.
07 - In a small bowl, stir together peanut butter and powdered sugar until smooth. Drop spoonfuls of peanut butter mixture over the batter. Use a skewer or knife to gently swirl through the batter.
08 - Bake for 28 to 32 minutes, or until center is just set and a toothpick inserted comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan before slicing into squares.

# Expert Advice:

01 -
  • Your neglected sourdough discard finally becomes the star instead of another guilt-inducing jar toss.
  • These brownies stay impossibly moist for days, and the peanut butter swirl transforms them from ordinary to wow.
  • Minimal effort for maximum impact, ready in under an hour from start to finish.
02 -
  • Overbaking by even two minutes turns fudgy brownies into cakey ones, so start checking at 28 minutes and trust your toothpick.
  • The sourdough discard must be unfed; if you've fed your starter recently, wait a day for it to settle or these will taste too sour.
  • Don't skip the cooling step or you'll slice into warm brownies that fall apart, though honestly, that's not the worst problem to have.
03 -
  • Weigh your ingredients if possible because cocoa powder especially changes dramatically between a light and heavy hand with a measuring cup.
  • If your sourdough starter is very acidic or active, reduce it to 100 g and add 20 g of milk or water so the brownies don't taste off-balance.
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