Sourdough Raspberry Brownies
My small-batch sourdough raspberry brownies have the perfect fudgy texture with chocolate chips and raspberry chunks sprinkled throughout! They're so craveable and easy to make from scratch. No box mix needed! Whether I make them to celebrate Saint Valentine's Feast Day or on a random Saturday night, we can't get enough of them. I hope you love this recipe as much as we do!
Ingredients
- 4 Tbsp butter (salted or unsalted)
- 1/2 cup semi-sweet chocolate chips
- 1 egg
- 1/4 cup pure cane sugar
- 1 tsp pure vanilla extract
- 1/4 cup sourdough discard
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- extra 1/4 cup semisweet chocolate chips (to stir in batter)
- 1 cup raspberries (fresh or frozen, rinsed with water & patted dry) (1 small carton)
Instructions
- Fill a pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
- In a heat-safe mixing bowl, add butter (cut into chunks) and chocolate chips.
- Then once water is boiling, reduce heat to low-medium. Place bowl on top of the pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
- Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
- While chocolate mixture cools slightly, preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round metal cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
- Roughly chop raspberries until they’re in small chunks. Set aside.
- In the bowl of melted chocolate and butter, add egg and whisk immedietly until combined.
- Add cane sugar, vanilla, sourdough discard, cocoa powder, flour, and salt. Whisk just until combined. Set aside.
- OPTIONAL: If you’d like to long ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continueing.
- Add 3/4 of chopped raspberries along with extra 1/4 cup chocolate chips (if desired) to the bowl. Save the rest of chopped raspberries for the top.
- Stir batter until chocolate chips and raspberry chunks are evenly distributed.
- Pour batter into the prepared pan, spread batter so it’s even, and top with the rest of the raspberries.
- Bake at 350 degrees Fahrenheit for 35-40 minutes or until baked as desired. 35 minutes will be more fudgy, 40 will be less fudgy and a toothpick will come out clean when tested for doneness.
- Cool for 10-30 minutes before slicing into squares. If baked less, let them cool longer to setup.
- When ready, slice into squares and enjoy!
Notes
Please see blog post for all kinds of helpful tips, storage information, and making ahead instructions for the freezer.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!