Description
Delicious and fudgy brownies made using sourdough discard, topped with a luscious honey drizzle for added sweetness.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup butter (or coconut oil for dairy-free)
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar (or granulated sugar)
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup honey (or maple syrup for vegan)
- 1 cup all-purpose flour (or gluten-free flour)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch by 9-inch baking pan or line it with parchment paper.
- Melt the butter in a medium saucepan over low heat and stir in the sourdough discard until well combined.
- Add brown sugar and stir until smooth, then mix in the eggs one at a time, followed by the vanilla extract.
- Incorporate the sifted cocoa powder, flour, and a pinch of salt into the wet ingredients, folding gently to avoid overmixing.
- Pour the brownie batter into the prepared pan, spreading it evenly, and bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
- Cool the brownies in the pan for about 10 minutes, then drizzle with honey before slicing into squares.
Notes
Be careful not to overbake for a fudgy texture. Cool before cutting for clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: brownies, sourdough discard, dessert, honey drizzle, baking