FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
sourdough brownie recipe
- Total Time: 48 minutes
- Yield: 12 to 16 brownies 1x
- Diet: General
Description
This sourdough brownie recipe delivers a rich, dark chocolate, fudgy treat with chewy edges and a dense center, perfect for satisfying sweet cravings and using sourdough discard. It’s an easy-to-make dessert that promises delightful aromas and a satisfying texture.
Ingredients
- 6 oz (0.75 cup) unsalted butter, melted
- 7 oz dark chocolate (minimum 70% cocoa), finely chopped
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 0.75 cup (100% hydration) sourdough discard, unfed or recently fed
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon ground cardamom
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt
- 0.5 cup unsalted pistachios, roughly chopped and divided
- 1.25 cups powdered sugar
- 4 to 6 teaspoons pure rosewater
- small pinch dried edible rose petals, for garnish
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water, melt the butter and chopped dark chocolate until smooth and glossy. Remove from heat and cool for 5-10 minutes until warm.
- Combine Wet Ingredients: In a large bowl, whisk granulated sugar and light brown sugar. Add the cooled chocolate-butter mixture, eggs, vanilla extract, and sourdough discard. Whisk until the mixture is well combined and visibly smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, ground cardamom, baking soda, and fine sea salt until thoroughly combined and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to prevent tough brownies.
- Fold in Pistachios: Gently fold 0.33 cup of the roughly chopped unsalted pistachios into the brownie batter.
- Bake Brownies: Pour the batter into the prepared 9×13 inch pan and spread evenly. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Cool Brownies: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This step is crucial for achieving a fudgy texture.
- Prepare Rosewater Drizzle: Once the brownies are completely cool, whisk powdered sugar and 4 teaspoons of pure rosewater in a small bowl until smooth. Add more rosewater (up to 2 additional teaspoons) as needed until the drizzle is smooth and pourable, clinging slightly to a spoon.
- Glaze and Serve: Lift the cooled brownie slab from the pan using the parchment paper overhang and cut into 12-16 squares. Drizzle the rosewater glaze in a zig-zag pattern over the brownies, then sprinkle with the remaining chopped pistachios and dried edible rose petals.
Notes
For quick prep and minimal cleanup, combine wet ingredients in one bowl. For variations, stir in 1 cup of chopped walnuts, pecans, or extra chocolate chunks before baking, or add 1 teaspoon of espresso powder to deepen the chocolate flavor. Ensure brownies cool completely for the fudgiest texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 85 g)
- Calories: 350 calories
- Sugar: 32 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 65 mg