Sourdough Discard Brownies Peanut (Printable)

Moist chocolate brownies enriched with sourdough discard and topped with a luscious peanut butter swirl.

# Components:

→ Chocolate & Butter

01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips or chopped chocolate

→ Wet Ingredients

03 - 1/2 cup sourdough discard (unfed)
04 - 1 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine sea salt

→ Swirl

10 - 1/3 cup creamy peanut butter
11 - 1 tablespoon powdered sugar (optional)

# Method:

01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper.
02 - In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, sugar, eggs, and vanilla extract until thoroughly combined.
04 - Pour the cooled melted chocolate mixture into the wet ingredient bowl and whisk until smooth.
05 - Sift flour, cocoa powder, and salt into the batter. Gently fold with a spatula until just combined, avoiding overmixing.
06 - Pour brownie batter into the prepared pan and smooth the top surface evenly.
07 - In a small bowl, mix creamy peanut butter with powdered sugar if desired until smooth. Drop spoonfuls over the batter and use a skewer or knife to gently swirl throughout.
08 - Bake for 28-32 minutes until the center is just set and a toothpick inserted comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into squares.

# Expert Advice:

01 -
  • Finally, a legitimate reason to keep sourdough discard instead of watching it go to waste.
  • The starter adds an almost imperceptible tang that deepens the chocolate flavor without announcing itself.
  • These brownies are impossibly moist and stay soft for days, getting better as they sit.
02 -
  • Don't skip the cooling time after melting the chocolate—I've learned the hard way that hot chocolate cooks the eggs and changes the texture.
  • Sourdough discard is the MVP here; the subtle fermented notes make the chocolate taste more complex, not sour.
03 -
  • Use a kitchen scale for the flour and cocoa—volume measurements can vary wildly depending on how you scoop.
  • If your sourdough discard is very thick or bubbly, thin it slightly with a tablespoon of water so the batter comes together smoothly.
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