Fudgy Brown Butter Sourdough Brownies
Rich, decadent and super fudgy with a shiny crinkly top, these brown butter sourdough brownies are an absolute dream! Using sourdough discard, brown butter and a hint of cinnamon gives these brownies extra depth of flavor that you're going to love! Perfection in every bite.
Equipment
- 8x8 inch baking ish (can also use a 9x9 or 9x13)
- stand mixer (or mixing bowl and an electric mixer)
Ingredients
- 1 cup salted butter 227 g
- 7 ounces dark or semi-sweet chocolate chopped (or about 1 cup chocolate chips)
- ½ cup dutch process unsweetened cocoa powder 40 g
- 1 teaspoon instant espresso powder optional (2 g)
- 1 teaspoon cinnamon 2 g
- ½ cup packed brown sugar 112 g
- 1 cup granulated sugar 200 g
- 3 large eggs
- 1 teaspoon vanilla extract 5 g
- ½ cup sourdough discard 125 g
- ¾ cup all-purpose flour 90 g
- ½ teaspoon salt 2 g
Instructions
- Melt the butter in a small saucepan over medium heat. Continue heating the butter, stirring frequently. As the butter cooks, it will start to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pan, about 7-10 minutes.
- Remove the browned butter from the heat and whisk in the oil, chocolate, cocoa powder, espresso powder, and cinnamon until melted and combined. Set aside to cool while you prepare the other ingredients.
- Preheat the oven to 350°F. Grease and line an 8x8 inch baking dish (or 9x13 for thinner brownies).
- Add brown sugar, granulated sugar, eggs, and vanilla to the bowl of a stand mixer fitted with a whisk attachment (or large mixing bowl with an electric mixer). Beat on medium-high for 6-8 minutes until fluffy and lighter in color.
- Pour the chocolate butter mixture and sourdough discard into the bowl with the eggs and sugar. Beat on low until combined.
- Using a rubber spatula, fold in the flour and salt until just combined.
- Pour the batter into the prepared baking dish and spread into an even layer. Bake for 35-40 minutes (see notes for 9x13) until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the baking dish, then use the parchment paper to lift the brownies out of the pan and cut into 16 squares.
Notes
Baking Dish Options:
- 8x8: For more gooey brownies (using an 8x8 baking dish) bake for 35-37 minutes until a toothpick comes out with a little fudgy batter. For a more set brownie, bake for about 38-40 minutes until a toothpick comes out with moist crumbs.
- 9x9: You may need to reduce the baking time by a couple minutes. Using a toothpick will be your best indicator.
- 9x13: For thinner brownies, use a 9x13 inch baking dish. For a more gooey brownie, bake for 25-27 minutes until a toothpick comes out with a little fudgy batter. For a more set brownie, bake for 30 minutes until a toothpick comes out with moist crumbs.
- Espresso powder helps intensify the chocolate flavor. But don't worry, it will not make the brownies taste like coffee. This is an optional ingredient, but one that I recommend using if you have it.
- No, you can skip this step if you'd prefer. But since water evaporates during the process of browning butter, you lose a couple tablespoons of liquid. So if you don't brown the butter, I recommend only using 14 tablespoons of butter instead of 16 tablespoons (1 cup) like the recipe calls for.
Nutrition
Serving: 1brownie | Calories: 298kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 181mg | Potassium: 163mg | Fiber: 3g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 2mg
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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