Sourdough Discard Brownies Peanut (Print version)

Rich chocolate brownies enhanced with sourdough discard and a luscious peanut butter swirl for extra flavor.

# What you’ll need:

→ Chocolate & Butter

01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips or chopped chocolate

→ Wet Ingredients

03 - 1/2 cup sourdough discard, unfed
04 - 1 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine sea salt

→ Swirl

10 - 1/3 cup creamy peanut butter
11 - 1 tablespoon powdered sugar, optional

# Steps:

01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper.
02 - In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until completely smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, granulated sugar, eggs, and vanilla extract until thoroughly combined.
04 - Pour the cooled melted chocolate mixture into the wet ingredient bowl and whisk until the batter is smooth and uniform.
05 - Sift flour, cocoa powder, and salt into the chocolate mixture. Gently fold with a spatula until just combined, being careful not to overmix.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula.
07 - In a small bowl, mix peanut butter with powdered sugar if desired until smooth. Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a skewer or knife to gently swirl the peanut butter throughout the batter.
08 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan before slicing into 16 squares.

# Cooking tips:

01 -
  • Perfect way to use up sourdough discard without waste
  • Incredibly fudgy texture with a moist, tender crumb
  • Beautiful peanut butter swirl adds visual appeal and flavor contrast
  • Easy to make with simple pantry ingredients
  • Ready in just 45 minutes from start to finish
02 -
  • Use room temperature eggs for better incorporation into the batter
  • Don't skip the cooling time after melting the chocolate—this prevents scrambled eggs
  • Line your pan with parchment paper with overhang for easy removal and clean cuts
  • A bench scraper or sharp knife wiped clean between cuts creates the neatest brownie squares
  • Store brownies with a piece of bread in the container to keep them moist longer
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