Sourdough Discard Brownies

 
I am one not to throw out the sourdough discard. I started to explore the possibilities of what to do with it, and of course, the first things I tried were chocolate chip cookies and brownies! 

The first attempts at this brownie was quite a bit like a lava cake, but a brownie. The middle of the brownie didn't exactly pour out like lava cake, but it wasn't your typical brownie texture either. Gooey yet cooked, it was an interesting texture. So I kept making them and adjusting the recipe a bit. 

After the third time of making them, I finally hit upon the combination of ingredients that gave me the desired texture. This was the baking dish 30 minutes after it came out of the oven. The family really likes these brownies and all my attempts at cooking them. 

The brownie was slightly crunchy and chewy on the outside and fudge-like on the inside. It was delicious!

Ingredients

4 7/8 tablespoons butter (70 grams)

1 1/4 cup granualted sugar (250 grams)

1 large egg

1/4 cup vegetable oil (72 grams)

3/4 cup cocoa powder (75 grams)

56 grams of sourdough discard

1/3 cup all-purpose flour (40 grams)

1/8 teaspoon baking soda

1 1/2 teaspoon cornstarch

1/2 teaspoon salt (roughly 3 grams)

1 cup chocolate chips (100 grams)

Instructions

Pre-heat the oven to 325° F with the rack in the middle. Line an 8-inch by 8-inch with parchment paper, letting it overhang.

Mix the butter and the sugar in a large bowl with a hand held mixer till well incorporated. Whisk in the egg and yolk. Mix in the cocoa powder and oil. Stir in the sourdough discard and mix again until well incorporated. Next, mix in the all-purpose flour, baking soda, cornstarch, and salt. Use a spatula and fold in until well mixed. Add the chocolate chips evenly distribute into the batter. Pour batter into prepared baking pan. Bake for 30 minutes or until the brownies are set when a toothpick comes out clean. Store brownies in airtight container for up to three days.

Recipe adapted from: Make It Dough

In Victory,

Sherry