By now, you’ve likely noticed my obsession with sourdough baking. However, have you noticed the variety of ways you can bake with sourdough? This brownie recipe is one that may very well surprise you and will very easily become a family favorite VERY QUICKLY. As with any sourdough recipe, you’ll want to follow the instructions in the recipe and let this batter ferment in your fridge for a minimum of 12 hours. This gives you the full benefit of sourdough properties and makes the gluten easier to digest. However, if you just can’t wait that long, you can skip that step and bake right away!
Sourdough Brownies
- 2 cups sugar
- 1/2 cup room temperature butter
- 4 eggs
- 1/2 cup sourdough discard
- 2 tsp vanilla
- 1/2 cup cocoa
- 1 1/2 cups flour
- 1 tsp salt
Cream butter and sugar. Add eggs and mix well. Mix in sourdough discard until fully incorporated. Add cocoa, salt and vanilla, stirring until mixed. Add flour and stir just until flour no longer shows “white” in the batter.
Pour batter into an airtight container and refrigerate for a minimum of 12-24 hours. When ready to bake, remove from fridge and pat into a greased 9×13 pan. Your batter may have set up a little when the butter got cold in the fridge. If needed, you can wet your fingertips in a bowl of cold water and press the batter evenly into the pan. Bake for 20 minutes at 350 degrees.