There’s something about a really good brownie — rich, chocolatey, and just the right amount of indulgent — that never goes out of season. These sourdough discard espresso double chocolate brownies have quickly become a new favorite in our kitchen, especially when we have extra sourdough discard on hand and want to turn it into something a little special.
Here on the beach, we love recipes that bring people together. Easy to make and easier to share. We brought these over to a neighborhood dinner party the other night and came home with an empty dish! We hope you love them as much as we do.
Ingredients:
- 110 grams butter
- 170 grams dark chocolate chips
- 1 shot espresso
- 30 grams cocoa powder
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 grams sourdough discard
- 95 grams all-purpose flour
- ½ tsp salt
Directions:
- Preheat the oven to 350 degrees.
- Melt the chocolate chips and butter in a saucepan over low heat, stirring frequently.
- Remove from heat and stir in espresso and cocoa powder until fully combined.
- In a large mixing bowl, whisk together the sugars, eggs, and vanilla extract. Stir in the sourdough discard until fully incorporated.
- Slowly pour the melted chocolate mixture over the wet ingredients, stirring continuously so the eggs don’t scramble.
- Sift in flour and salt and gently fold everything together. Be careful not to overmix.
- Line a baking sheet with parchment paper and pour in brownie mixture.
- Bake for 25-30 minutes or until the center is set.
- Let the brownies cool before slicing.
- Enjoy your yummy Sourdough Discard Espresso Double Chocolate Brownies !