How to Make Einkorn Sourdough Discard Brownies: A Delicious and Sustainable Treat
If you’re a sourdough baker, you know that discard—unused sourdough starter—is inevitable. While many discard it, this byproduct is a goldmine for creative baking. Incorporating sourdough discard into recipes can add a depth of flavor and a sustainable twist to your treats. One of the best ways to use it? Fudgy, rich einkorn sourdough discard brownies.
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Einkorn, the oldest form of cultivated wheat, adds a nutty, slightly sweet flavor and packs more nutrients than modern wheat. Pairing this ancient grain with sourdough discard gives these brownies a unique texture and taste. Let’s dive into how to make these irresistible treats!
What Makes These Brownies Special?
1. Einkorn Flour: Einkorn is easier to digest for some people due to its lower gluten content and simpler genetic makeup. It also contributes to a tender, moist brownie texture.
2. Sourdough Discard: Incorporating sourdough discard into brownies adds a subtle tang, enhancing the chocolate flavor.
3. Sustainability: By repurposing sourdough discard, you reduce food waste while creating something delicious.
Ingredients
Here’s what you’ll need to make a batch of einkorn sourdough discard brownies (yields about 16 squares):
Dry Ingredients
1 1/3 cup (120g) einkorn flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup Dutch cocoa powder
Wet Ingredients
½ cup (120g) sourdough discard (unfed, from the fridge)
1 cup (115g) unsalted butter (melted)
2 1/4 cup (200g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
½ cup (90g) semi-sweet chocolate chips (optional, for extra gooeyness)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This makes removing the brownies much easier later.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the einkorn flour, baking powder, and salt. Set aside.
Step 3: Prepare the Wet Mixture
1. Melt Butter: In a heatproof bowl, melt the butter in the microwave or on the stovetop until just liquefied.
2. Combine Sugar and Butter: Add granulated sugar to the melted butter. Whisk until the mixture is smooth and glossy. Cook on stove top for 1-2 minutes. This helps make the top glossy and crispy.
3. Incorporate Sourdough Discard: Whisk the sourdough discard into the sugar-butter mixture. The tangy starter will blend seamlessly, adding moisture and flavor.
4. Add Eggs and Vanilla: Crack in the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Step 4: Add Cocoa and Chocolate
1. Sift Cocoa Powder: Sift the cocoa powder into the wet mixture to prevent lumps. Whisk until fully incorporated.
2. Mix in Chocolate Chips: If you love gooey pockets of chocolate, fold in the semi-sweet chocolate chips at this stage.
Step 5: Combine Wet and Dry
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop as soon as you no longer see streaks of flour. Overmixing can lead to a tougher texture, even with einkorn’s forgiving nature.
Step 6: Bake
Pour the batter into the prepared pan, spreading it evenly with your spatula. Bake in the preheated oven for 25–30 minutes. To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter.
Step 7: Cool and Slice
Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment overhang. Transfer to a wire rack and let them cool completely before slicing into squares. Patience is key here—the brownies set up as they cool, ensuring perfect texture.
Tips for the Best Einkorn Sourdough Brownies
1. Use Active Discard: While unfed sourdough discard is fine, it should still be somewhat bubbly and active for the best texture and flavor.
2. Room Temperature Ingredients: Let eggs and sourdough discard come to room temperature before mixing to prevent the batter from seizing.
3. Customizable Add-Ins: Add nuts, dried fruits, or even a swirl of peanut butter for variety.
4. Don’t Overbake: Einkorn can dry out if overbaked. Remove the brownies when they’re just set for a fudgy texture.
Why Einkorn and Sourdough Work So Well With These Brownies
Einkorn’s light, nutty flavor complements the tanginess of sourdough discard, creating a well-rounded taste. Its higher protein content lends structure to the brownies, while its lower gluten content ensures tenderness. Meanwhile, sourdough discard’s acidity enhances the cocoa flavor, making these brownies deeply chocolatey without being overly sweet.
Storage and Freezing Your Brownies
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Freezing
Wrap individual brownie squares in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well in the freezer for up to 3 months. To enjoy, thaw at room temperature or microwave for 10–15 seconds.
Why You’ll Love These Brownies
Flavorful and Unique: The blend of einkorn and sourdough adds complexity to an otherwise classic dessert.
Nutritious: Einkorn contains more protein, vitamins, and minerals than modern wheat.
Waste-Reducing: You’re giving your sourdough discard a second life in a delectable way.
Conclusion
Einkorn sourdough discard brownies are a delightful treat that combines sustainability, nutrition, and indulgence. Also, whether you’re a seasoned baker or new to sourdough, this recipe is a fantastic way to experiment with ancient grain and reduce waste. The brownies’ fudgy texture, rich chocolate flavor, and subtle tang make them an instant favorite.
Furthermore, next time you’re left with sourdough discard, don’t toss it—turn it into brownies! Share your creation with family and friends, and watch as they savor every bite of this unique treat. Happy baking!
Einkorn Sourdough Discard Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a 13 x 9 inch baking pan with parchment paper or spray it with non stick spray.
- Place the butter and sugar in a saucepan and heat over medium heat until the butter melts. Continue to cook over medium heat for 1 to 2 minutes (this will help some of the sugar dissolve and give the brownies a shiny top).
- Transfer the mixture to a large mixing bowl and stir for a few minutes until it cools down slightly.
- Stir in the sourdough starter, eggs, and vanilla extract. Place a sifter over the bowl and sift the flour, salt, baking powder, and cocoa powder over the batter. Stir until well combined. Stir in the chocolate chips.
- Spread the batter into the 13 x 9-inch pan and bake for 22 to 28 minutes or until the edges look set. If you have an instant read thermometer the center of the brownies will be 185°F to 198°F when done.
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