BJ Brinker’s Home Cooking: Sourdough Brownies

 Another great recipe that you can use your sourdough discard in.  You and also use the fed starter.   This recipe is so rich and moist.   No need to frost it, unless you want more chocolatey richness.  You can leave the instant coffee out, but it does add richness to the chocolate.  

SOURDOUGH BROWNIES

(makes 8)

Ingredients:

*1/2 cup + 2 tablespoons butter

*4 ounces semi-sweet chocolate chips

*1/2 cup unsweetened cocoa

*1 teaspoon instant coffee

*1 1/2 cups granulated sugar

*2 large eggs, room temperature 

*1/2 cup sourdough discard or starter

*2 teaspoons vanilla extract

*2/3 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup milk chocolate chips

*1/2 cup chopped walnuts

Directions:

~Preheat oven to 350 degrees.

~In a microwavable bowl, melt butter and semi-sweet chocolate together (stirring every 15-20 seconds until melted).

~Stir in instant coffee and unsweetened cocoa until well combined and set aside

~In a large mixing bowl, whisk eggs and granulated sugar together on high speed until mixture is a light yellow and smooth.

~Stir in sourdough discard and vanilla extract until well combined.

~Add in flour salt, chocolate chips and walnuts and mix just until the flour is mixed in (do not overheat).

~Spray a 9×9 inch baking pan with cooking spray or line it with parchment paper.

~Bake for 30-40 minutes or until done (toothpick inserted in the center should come out semi-clean).