Sourdough Discard Brownies Peanut (Printable)

Fudgy chocolate brownies made moist with sourdough discard and topped with a creamy peanut butter swirl.

# What You 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

# Step-by-Step:

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 between each burst until smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, sugar, eggs, and vanilla extract until thoroughly combined.
04 - Pour cooled chocolate mixture into the wet ingredients bowl and whisk until smooth.
05 - Sift flour, cocoa powder, and salt into the mixture. Fold gently with a spatula until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the top surface with a spatula.
07 - In a small bowl, stir peanut butter and powdered sugar if using until smooth. Drop spoonfuls over batter surface. Use a skewer or knife to gently swirl peanut butter through the batter in decorative patterns.
08 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
09 - Let cool completely in the pan before slicing into squares. Serve as desired.

# Expert Suggestions:

01 -
  • Turns sourdough discard into something decadent instead of another breakfast obligation.
  • The texture hits that perfect balance between cake and fudge without any weird tang.
  • Comes together in under an hour and genuinely tastes like you planned it.
02 -
  • The sourdough discard must be unfed and at room temperature, otherwise its fermented tang becomes aggressive and overshadows the chocolate.
  • Pulling these out slightly underbaked is the secret to that coveted fudgy center—they continue cooking as they cool.
03 -
  • Keep your sourdough discard at room temperature before using it—cold discard won't incorporate smoothly into your batter.
  • If you don't have a kitchen scale, measure by volume, but weigh your discard if possible since it's the most variable ingredient.
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