Chef in Disguise Chocolate Sourdough Brownies
These rich and moist sourdough brownies blend deep chocolate flavor with a subtle tang from sourdough starter for a comforting treat baked perfectly using a pressure cooker or oven.
Equipment
- 1 8x8 inch pan greased
Ingredients
Main ingredients
- ½ cup unsalted butter melted nice and smooth
- 1 cup granulated sugar to bring that sweet kick
- 2 large eggs that hold everything together real good
- 1 teaspoon vanilla extract for a warm, comforting note
- ½ cup sourdough starter you can use discard or active
- ⅓ cup unsweetened cocoa powder to get that deep chocolate hit
- ½ cup all-purpose flour for structure and body
- ¼ teaspoon salt balancing all the sweetness
- ½ teaspoon baking powder to give a slight rise
- ½ cup semisweet chocolate chips for extra melty bursts
Instructions
Instructions
- Grease your 8x8 inch pan well so the batter won't stick.
- Melt the butter on low heat, remove from heat and stir in sugar, eggs, and vanilla until glossy.
- Stir in the sourdough starter until fully combined.
- Sift together cocoa powder, flour, salt, and baking powder. Fold into the wet ingredients just until combined.
- Fold in the chocolate chips gently.
- Pour batter into the greased pan and spread evenly.
- Bake at 350°F for 30 minutes, or cook in the pressure cooker. Use a toothpick to check for moist crumbs.
- Let brownies cool completely before slicing.
Notes
Use either active or discard sourdough starter. Natural release in pressure cooker is highly recommended for perfect texture.