White Chocolate Discard Brownies
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.
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 9x9 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 9x9 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!
Notes
I like using salted butter for all of my baking. I still choose to add a pinch of salt this recipe. However, if you choose to use salted butter, you do not have to add the salt to this recipe.
Room temperature eggs mix into the batter best. If you forget to set out your eggs ahead of time, place them in a bowl of hot water for 10 minutes before adding them to the brownie batter.