Sourdough Discard Brownies Peanut (Print version)

Fudgy chocolate squares blending sourdough discard and creamy peanut butter swirl for rich flavor.

# 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

# How to Make:

01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper.
02 - In a microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring between each burst, until completely melted and smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, granulated sugar, eggs, and vanilla extract until well blended.
04 - Pour the cooled chocolate mixture into the wet ingredient bowl. Whisk until the batter is smooth and uniform.
05 - Sift flour, cocoa powder, and salt directly into the batter. Using a spatula, fold gently until just combined. Do not overmix to maintain fudgy texture.
06 - Pour brownie batter into the prepared pan. Smooth the surface with a spatula to ensure even baking.
07 - In a small bowl, combine peanut butter with powdered sugar if desired, stirring until smooth. Drop spoonfuls of the mixture over the brownie batter. Use a skewer or knife to create swirl patterns throughout, dragging the peanut butter partially into the chocolate batter.
08 - Bake for 28 to 32 minutes, until the center is just set and a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
09 - Allow brownies to cool completely in the pan before cutting into 16 squares. Serve at room temperature or chilled.

# Expert tips:

01 -
  • Your sourdough discard finally has a delicious purpose instead of becoming kitchen guilt.
  • These brownies stay fudgy and moist for days, making them perfect for meal prep or gifts.
  • The peanut butter swirl adds richness without requiring extra steps or special skills.
02 -
  • Overbaking is the enemy—these brownies improve with a day of resting as the flavors meld, so resist the urge to bake until they look completely done in the pan.
  • Sourdough discard consistency varies wildly depending on how much water you keep in yours, so if your batter seems unusually thin or thick, adjust flour by a tablespoon or two before baking.
03 -
  • Always use unfed sourdough discard rather than freshly fed starter, since active yeast can create an unusual rise or texture in brownies.
  • Weighing ingredients, especially the flour and discard, makes an enormous difference in consistency between batches since both vary so much by measurement.
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