Brown Butter Sourdough Discard Brownies
These brown butter sourdough discard brownies are a fan favourite soft, rich, and full of deep chocolate flavour. Brown butter belongs in brownies, and the discard makes them even better.
Equipment
- Medium saucepan (for browning the butter)
- Mixing bowl
- Whisk or spoon
- Rubber spatula (for folding + scraping the bowl)
- Measuring cups and spoons
- 8x8 inch baking pan
- Parchment paper (optional but helpful for easy removal)
- Toothpick or cake tester (for doneness check)
Ingredients
- 1/2 cup salted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sourdough discard unfed or active
- 3/4 cup cocoa powder
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Optional: 1/2 cup dark chocolate chunks or chips
- Optional: Maldon flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper.
- In a saucepan over medium heat, melt the butter. Let it cook for a few minutes until it starts to foam and turns golden brown with a nutty smell. Take it off the heat and let it cool for a couple of minutes.
- In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined.
- Add the egg and mix until the texture looks smooth and glossy.
- Stir in the vanilla and sourdough discard until everything is well mixed.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet and mix just until combined—don’t overmix.
- Fold in the chocolate chunks, if you’re using them.
- Pour the batter into your prepared pan and smooth out the top.
- Bake for 30–35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Let cool in the pan before slicing (or don’t, I won’t judge).