Sourdough Discard Brownies Peanut (Print Version)

Fudgy chocolate brownies enhanced with sourdough discard and a luscious peanut butter swirl topping.

# 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

→ Peanut Butter Swirl

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

# Steps to Follow:

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 bursts, stirring between intervals until smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, sugar, eggs, and vanilla extract until well combined.
04 - Pour the cooled chocolate mixture into the wet ingredient bowl and whisk until smooth and fully integrated.
05 - Sift flour, cocoa powder, and salt into the chocolate mixture. Fold gently with a spatula until just combined, being careful not to overmix.
06 - Pour brownie batter into the prepared pan and smooth the surface with a spatula.
07 - In a small bowl, blend peanut butter with powdered sugar if desired until smooth. Drop spoonfuls of the peanut butter mixture across the brownie batter. Using a skewer or knife, gently swirl the peanut butter into the batter in a decorative pattern.
08 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted in the middle emerges with moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into 16 equal squares.

# Additional Tips::

01 -
  • Your sourdough discard finally has a worthy purpose instead of becoming landfill guilt.
  • These brownies are genuinely fudgy with a tender crumb that stays moist for days.
  • The peanut butter swirl feels fancy but honestly takes two minutes to pull off.
02 -
  • The sourdough discard must be unfed and straight from your fridge—don't use fresh, recently fed starter or the brownies will taste too yeasty.
  • Baking time varies wildly depending on your oven, so start checking at 28 minutes; the difference between fudgy and overdone is about 3 minutes.
03 -
  • Weigh your ingredients if possible—flour especially can vary by 10–15 grams depending on how it's scooped, which changes the texture noticeably.
  • Save your brownie scraps and crumbs in a container; they're perfect crumbled over ice cream or stirred into yogurt later.
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