You're going to want these ahh...mazing Salted Chocolate Sourdough Discard Brownies in your life!

​Trust me...they are the bomb.

​Salty...gooey...chocolately...and totally worth it.

​The only thing you have to remember is to cut them into small squares instead of big ones. That way you can just pop one in your mouth as your going past and move on...like "there's nothing to see here...just going about my business" 

​Enjoy!

Salted Chocolate Sourdough Brownies

Ingredients

• ​170g dark chocolate chips
• 227g unsalted butter
• 300g granulated sugar
• 220g firmly packed brown sugar
• 125g plain flour
• 65 g unsweetened cocoa powder
• 2 teaspoons granulated salt
• 5 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 250g sourdough starter discard, room temperature (no more than a few days old)
• 250g extra chocolate chips

Method

1. ​Preheat oven to 180°C. Line a 35cm x 22cm baking pan lined with baking paper. Extend the paper a little over the edges for handles so it’s easy to remove them from the pan.
2. ​Melt the chocolate and butter in double boiler or a bowl placed over a pot filled a quarter full with water. Bring the water to a simmer, then making sure the water doesn’t touch the bottom of the bowl, melt the butter and chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool for 15 minutes.
3. ​In a medium bowl, whisk together flour, cocoa, and salt. Set aside.
4. ​Add eggs and vanilla to the chocolate mixture, whisking until combined.
5. Fold the flour into the chocolate mixture until only just combined, then fold in the sourdough discard until well combined. Fold in the extra 1 cup chocolate chips. Pour the mixture into the prepared pan and smooth.
6. Bake for approximately 40 minutes or until the edges are a little firm and the centre is still soft, but not too gooey. Remove from the oven then allow to cool completely in the pan. 
7. Once cooled, remove from the pan and cut into squares. If the centre is really gooey and difficult to cut, place the slice in the fridge for an hour until it firms up.

​Keeps for up to 5 days in the fridge. Can also be frozen for up to 3 months. 

I hope you love this recipe.

Here are some more sourdough recipes to try...

Sourdough crackers

Sourdough Discard Sandwich Bread

Happy Baking.

Learn How To Bake Sourdough The Easy Way

Want to learn how to bake a crusty gorgeous loaf of sourdough without all the stress and overwhelm?

My Sourdough Baking 101 course is designed specifically for beginners, or for those who just need a little more help to bake the perfect loaf. 

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