Description
Indulgent brownies made with sourdough discard, swirled with creamy peanut butter for a rich and satisfying dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup sourdough discard (unfed)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1/3 cup creamy peanut butter
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8×8 inch square baking pan with parchment paper.
- Melt the butter and chocolate in a microwave-safe bowl, mixing until smooth.
- Mix the sourdough discard, sugar, eggs, and vanilla in a large bowl until smooth.
- Combine the melted chocolate mixture with the wet ingredients, whisking until fully integrated.
- Sift in the flour, cocoa powder, and salt, and gently fold until just combined.
- Transfer the batter to the prepared baking pan, smoothing the top.
- Prepare the peanut butter swirl by mixing it with powdered sugar, then drop spoonfuls over the batter and swirl with a skewer.
- Bake for 28 to 32 minutes, checking for doneness with a toothpick.
- Cool completely in the pan, then lift out using parchment paper and cut into squares.
Notes
These brownies taste even better the next day; store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg