Sourdough Discard Brownies Peanut Butter (Printable Version)

Fudgy chocolate brownies featuring sourdough discard and a creamy peanut butter swirl for extra moisture and flavor.

# Ingredient List:

→ 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, for sweeter swirl)

# Steps:

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 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 melted chocolate mixture into the wet ingredient bowl and whisk until smooth.
05 - Sift flour, cocoa powder, and salt into the mixture. Gently fold with a spatula until just combined, avoiding overmixing.
06 - Pour brownie batter into the prepared pan and smooth the top surface evenly.
07 - In a small bowl, mix peanut butter with powdered sugar if using until smooth. Drop spoonfuls over brownie batter and use a skewer or knife to gently swirl throughout.
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.
09 - Allow brownies to cool completely in the pan before slicing into 16 squares.

# Expert Advice:

01 -
  • Your sourdough discard suddenly becomes treasure instead of something you feel guilty tossing down the sink.
  • These brownies are genuinely fudgy without being underbaked or weird, thanks to the moisture the starter brings.
  • The peanut butter swirl looks fancy enough for guests but tastes homey and familiar.
02 -
  • Don't overbake these out of fear; the sourdough discard keeps them moist, so what looks slightly underdone is actually perfect.
  • Melting chocolate slowly in short microwave bursts prevents it from breaking or becoming grainy, which ruins the texture.
03 -
  • Room temperature eggs and sourdough discard mix in more easily than cold ones, creating a smoother, more homogeneous batter.
  • The toothpick test is everything—pull one out, and if it has moist crumbs but no wet batter clinging, you've nailed it.
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