sourdough brownies
These sourdough brownies offer a delightful twist on classic brownies, utilizing the tangy flavor of sourdough starter to create a rich, fudgy texture. Perfect for dessert or an afternoon treat, these brownies are sure to impress with their unique depth of flavor.
Equipment
- 1 9x9 inch baking pan
- 1 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 oven mitts
- 1 toothpick
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup sourdough starter mature and bubbly
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x9 inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined.
- Add the sourdough starter, eggs, and vanilla extract to the sugar mixture, stirring until smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- If desired, fold in chocolate chips for an extra chocolatey flavor.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing into 12 brownies.
Notes
Make sure your sourdough starter is active; this will enhance the flavor of the brownies.
Feel free to customize your brownies by adding nuts or swirls of peanut butter.
Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.