These sourdough brownies offer a delightful twist on a classic dessert, blending rich chocolate flavor with a unique sourdough tang. The addition of white chocolate introduces a creamy and luxurious element, creating a treat that’s both indulgent and distinctive.
Understanding Sourdough Discard
Sourdough discard is the portion of sourdough starter that is removed when feeding the starter to maintain its health and activity. A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment, which ferments over time. Regular feeding is essential to keep the yeast active and prevent the starter from becoming too acidic or inactive.
Why is it Called “Discard”?
The term “discard” is used because, traditionally, the portion removed during feeding was thrown away to maintain a manageable amount of starter and ensure the yeast has enough fresh flour to feed on. However, it is not waste; in fact, sourdough discard is a valuable ingredient that can be used in many recipes to add flavor and texture.
Using White Chocolate
When it comes to baking brownies, choosing between white chocolate and milk chocolate can significantly impact the final product in terms of flavor, texture, and sweetness. White chocolate in this brownie recipe provides a creamier, sweeter, and richer flavor with notes of vanilla.
Add Ins
These homemade brownies offer endless possibilities for customization. Whether you prefer a rich, decadent flavor or a lighter, sweeter taste, you can tailor the recipe to your liking.
Here are some popular additions:
- Nuts: Incorporate walnuts, pecans, or almonds for a crunchy texture and a nutty flavor that complements the chocolate.
- Toffee Bits: Add a sweet, buttery crunch that melts in your mouth, creating a delightful contrast with the softness of the brownies.
- Chocolate Chips: Enhance the chocolate experience by adding semi-sweet or dark chocolate chips, creating pockets of gooey goodness in every bite.
Let’s Bake
So now we are ready to bake these brownies. Start by melting the butter over medium heat. Once melted, remove butter from heat and add in white chocolate and vanilla. Mix until white chocolate is melted and set aside.
In a large bowl, whisk together flour, sugar, cocoa powder and salt. Add in melted butter, and eggs. Once incorporated, add in sourdough discard. Be careful not to over mix.
Pour mixture into parchment lined baking dish. Bake for 40 minutes at 350 degrees.
Allow to cool completely before cutting… if you can!
Enjoy!
White Chocolate Discard Brownies
Ingredients
- 10 tbsp Butter
- 1 cup White Chocolate Melts
- 2 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1 1/4 cups Sugar
- 1/2 cup Cocoa Powder
- 1/2 tsp Salt
- 2 Eggs Room Temperature
- 1/2 cup Sourdough Discard
Instructions
- Preheat over to 350F and line 9×9 baking dish with parchment paper. Set aside.
- Over medium heat, melt butter in saucepan. Once butter is melted, remove from heat and stir in white chocolate and vanilla. Mix until all combined. Set aside.
- In a large bowl, mix together flour, sugar, cocoa powder and salt.
- Stir in butter and white chocolate mixture.
- Add eggs and sourdough discard. Stir to combine.
- Stir throughly to ensure there are no clumps.
- If you want to add any extra ingredients (nuts, chocolate chips, etc), now would be the time.
- Pour into prepared 9×9 baking dish. Bake for 40 minutes or until the middle is set.
- Allow to cool on cooling rack before slicing and serving. This will allow for the brownie to fully set.
- Enjoy!
These looks amazing!! Can’t wait to try them!