Brown Butter Sourdough Brownies
These brown butter sourdough brownies with perfectly fudgy texture and crinkle tops are a chocolate lovers dream, made with sourdough discard.
why you’ll love these brown butter sourdough brownies
These chewy brown butter sourdough brownies boast a familiar, nostalgic flavor profile reminiscent of the beloved classic brownies but with the extra wow factor of the brown butter. With a rich and decadent taste, they offer a satisfying indulgence of chocolate and notes of caramel. Through lots of experimentation, I’ve perfected this recipe to achieve shiny crinkle tops that are as visually stunning as they are delicious. The combination of chewy and fudgy textures creates a satisfying experiece with every bite. These brownies are sure to deliver both taste and ease of preparation, and I can’t wait for you to try them yourself.
Ingredients for chewy sourdough discard brownies
To make these brownies, you will need:
- 2 sticks of butter
- 1 Cup cocoa
- 3/4 Cup semi sweet chocolate chips
- 1 1/2 Cup powdered sugar
- 1/4 Cup Table Sugar
- 1 Cup light brown sugar
- 3 eggs + 1 egg yolk
- 1 Tbsp Vanilla Extract
- 1/2 Cup discard
- 3/4 Cup Flour
- 3/4 tsp Kosher salt
Instructions for brown butter sourdough brownies
Step 1: Make the browned butter
In a saucepan over medium-low heat, melt the two sticks of butter. Let the butter come to a low boil and whisk continually for 2-3 minutes or until the butter turns amber and begins to smell nutty.
Step 2: Melt the chocolate and cocoa
Remove the browned butter from the heat and add in the cup of cocoa powder and 3/4 cup of semisweet chocolate. Stir until the chocolate is completely melted.
Step 3: Dissolve the sugars into the chocolate
Add the powdered sugar, table sugar, and brown sugar into the warm chocolate mixture and stir until the sugars mostly dissolve.
IMPORTANT: This step is crucial to achieving the classic glossy, crinkled brownie top. The sugars need to be mostly dissolved in the warm chocolate in order for them to evaporate and form the “skin” on top.
Step 4: Whip & add the eggs
In a small bowl, whisk the three large eggs and egg yolk together until they are thoroughly combined, light and fluffy. Once the chocolate has cooled slightly, whisk the eggs into the chocolate. Stir vigorously to continue dissolving any remaining sugar granules.
Step 5: Add the vanilla and sourdough discard
Next, add in the Tbsp of vanilla and the 1/2 Cup of sourdough starter discard.
a note on sourdough discard:
Your sourdough discard does not have to be active for this recipe. The flavor of recently fed discard is more delicate and mild than “hungry” discard, which has a more harsh, sour flavor. Also, my starter is fed using the 1-1-1 method and is 100% hydration. Starters kept at different hydrations may affect the outcome of this recipe.
Step 6: Mix in the Flour and Salt
Mix the flour and the salt into the batter. Stir until it is all incorporated.
Step 7: Ferment the batter
At this point, allow the brownie batter to ferment on the counter for up to two hours OR in the fridge overnight.
Step 8: Bake the brownies
Preheat the oven to 350 degrees. Grease a 9 X 13 baking dish with oil and pour the prepared batter into the baking dish. Place the brownies into the preheated oven on the middle rack for 35 minutes or until the tops are crinkled and appear set.
Step 9: Cool the brownies. THEN slice.
Allow the brownies to cool for AT LEAST 30 minutes before cutting them into 12 pieces- preferably wait until they’re completely cooled. Serve with vanilla ice cream for an extra special treat!
FAQ for these brown butter brownies
The shiny tops are a result of properly dissolving the sugar into the butter. Make sure to add the sugar while the butter is warm and stir continually until it dissolves.
Brown butter contributes a deliciously unique, nutty, almost caramelized flavor to baked goods.
Brown butter is perfect when it reaches a dark golden amber color.
These brownies can be stored at room temperature in an airtight container for up to 4 days.
Ideally, you should use a metal or aluminum pan due to their superior heat transferring ability. But you can also use glass just as I did in this recipe. The bake times will be consistent whether you use glass or metal.
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Chewy Sourdough Discard Brownies
Ingredients
- 2 sticks of butter
- 1 Cup cocoa
- 1/2 Cup semi sweet chocolate chips
- 1 1/2 Cup powdered sugar
- 1/4 Cup Table Sugar
- 1 Cup light brown sugar
- 3 eggs + 1 egg yolk
- 1 Tbsp Vanilla Extract
- 1/2 Cup discard
- 3/4 Cup Flour
- 3/4 tsp Kosher salt
Instructions
- In a saucepan over medium-low heat, melt the two sticks of butter. Let the butter come to a low boil and whisk continually for 2-3 minutes or until the butter turns amber and begins to smell nutty.2 sticks of butter
- Remove the browned butter from the heat and add in the cup of cocoa powder and 3/4 cup of semisweet chocolate. Stir until the chocolate is completely melted.1 Cup cocoa, 1/2 Cup semi sweet chocolate chips
- Add the powdered sugar, table sugar, and brown sugar into the warm chocolate mixture and stir until the sugars mostly dissolve.1 1/2 Cup powdered sugar, 1/4 Cup Table Sugar, 1 Cup light brown sugar
- In a small bowl, whisk the three large eggs and egg yolk together until they are thoroughly combined, light and fluffy. Once the chocolate has cooled slightly, whisk the eggs into the chocolate. Stir vigorously to continue dissolving any remaining sugar granules.3 eggs + 1 egg yolk
- Next, add in the Tbsp of vanilla and the 1/2 Cup of sourdough starter discard.1 Tbsp Vanilla Extract, 1/2 Cup discard
- Mix the flour and the salt into the batter. Stir until it is all incorporated.3/4 Cup Flour, 3/4 tsp Kosher salt
- At this point, allow the brownie batter to ferment on the counter for up to two hours OR in the fridge overnight.
- Preheat the oven to 350 degrees. Grease a 9 X 13 baking dish with oil and pour the prepared batter into the baking dish. Place the brownies into the preheated oven on the middle rack for 35 minutes or until the tops are crinkled and appear set.
- Allow the brownies to cool for AT LEAST 30 minutes before cutting them into 12 pieces- preferably wait until they're completely cooled. Serve with vanilla ice cream for an extra special treat!
