Sourdough Discard Recipes

Ingredients

• 🧈8 tbsp Butter
• •12 oz Chocolate Chips
• •1/2 cup Cocoa Powder
• •2 tsp Vanilla
• 🥚2 Eggs
• 🥚1 Egg Yolk
• •1 cup Sugar
• •1/2 cup Brown Sugar
• •1/2 cup Sourdough Starter
• •1 cup All-Purpose Flour
• 🧂1 tsp Salt

Instructions

1. 1Preheat oven to 350°F and line a 9" x 9" baking dish with parchment paper. I didn’t have any but used a nonstick pan so it was fine. If you’re worried butter and flour the dish.
2. 2Cut the butter into cubes and melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down.
3. 3In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)
4. 4Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes. Cool for 20 minutes then cut into 16 squares!
5. 5NOTES To Store: Allow the brownies to cool completely after they come out of the oven. Store them in an airtight container or cover with plastic wrap. Keep them at room temperature for up to 7 days. To Freeze: After brownies have cooled, wrap individual baked brownies in plastic wrap and place in a freezer-safe container or bag. Keep in the freezer for up to three months. To Reheat: Allow brownies to thaw, if frozen. Place in the microwave for 10-15 seconds on high.
6. 6NUTRITION::: Calories: 302kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 208mg | Potassium: 178mg | Fiber: 3g | Sugar: 27g | Vitamin A: 236IU | Calcium: 24mg | Iron: 2mg