Brown Butter Sourdough Brownies
These brown butter sourdough brownies are hands down my favorite recipe I've created in 2024! And trust me, that's saying a lot. I love the added gut benefits from the sourdough making these brownies even better! They're brownies are dense, have the best fudge-like consistency, and are so full of chocolate goodness. If you don't have sourdough, try this recipe! It's my favorite non-sourdough brownie recipe.
Servings: 9 brownies
Equipment
- 8x8 baking pan
Ingredients
- ½ cup unsalted butter browned
- 1⅓ cup semi-sweet chocolate chips
- ⅔ cup granulated sugar
- ½ cup brown sugar light or dark
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sourdough discard fed works fine too
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ½ tsp sea salt
- flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
- Start by browning the butter. In a small pan or skillet, add the butter and turn the heat to medium. The butter will melt and start to bubble. Once it meltes and begins to foam, stir with a spatula or whisk to keep it moving. After a few minutes, you’ll see golden-brown bits form at the bottom of the pan, and you’ll start to smell a nutty smell. Remove from the heat immediately!
- Once the butter is browned, add remove it from the heat. Than add in 1 cup of chocolate chips. Mix until they're melted. Set aside and let cool.
- In a medium bowl, add in the eggs and both sugars. Using a hand mixer, mix on medium high for 3-5 minutes. You want it to get light and fluffy. This really helps the texture of the brownies.
- Then, add in the sourdough discard and vanilla extract. Mix again until incorporated. Add in the butter and chocolate mixture and mix well.
- Sift in the cocoa powder, flour, and sea salt. Then gently fold everything in together using a rubber spatula. Be careful not to overmix.
- Pour in ⅓ cup chocolate chips if you're using them and fold in one more time.
- Pour the mixture into the greased pan and bake for 40-45 minutes. Top with flaky sea salt, cut, and enjoy!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days.
To Long Ferment: You can make this batter and leave it on the counter for 5-6 hours to let it long ferment for more sourdough benefits, then bake! Enjoy!