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One Bowl Sourdough Discard Brownies with Chocolate Ganache

Why You'll Love These Brownies - One bowl means less cleanup. - A perfect way to use up sourdough discard. - Thick, fudgy centers with chewy edges. - Glossy chocolate ganache that looks bakery-worthy. - No mixer required. - Absolutely magical with a scoop of vanilla ice cream.
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Ingredients Method Notes

Ingredients
  

  • Brownies
  • - ¾ cup butter
  • - 1½ cups granulated sugar
  • - ¾ cup cocoa powder Dutch process or regular...because sometimes the cocoa you already have is good enough.
  • - 1 large egg room temperature
  • - 2 large egg yolks room temperature
  • - 1 teaspoon vanilla bean paste because I'm feeling fancy
  • - ¼ teaspoon salt
  • - 100 g sourdough discard
  • - ½ cup all-purpose flour
  • - ½ teaspoon espresso powder
  • - 1 cup semi-sweet chocolate chips
  • Chocolate Ganache
  • - 8 ounces dark or semi-sweet chocolate chopped
  • - 1 cup heavy whipping cream

Method
 

  1. Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper. Leave a little parchment hanging over two sides to make yourself a sling later. Future You will be very thankful.
  2. Grab a large microwave-safe bowl and add the butter and sugar. Yep. Together.
  3. Melt the butter right with the sugar because this little trick is how we're going to get that gorgeous shiny, crinkly brownie top. Now grab your whisk and mix those two together for about 2 minutes. I call this my workout.
  4. Shake out your arms and once everything looks creamy and glossy, whisk in the egg followed by the two egg yolks until completely combined.
  5. Add the vanilla bean paste and whisk again. Now it's time for our secret weapon. Stir in the sourdough discard until it's fully incorporated. Don't worry—you won't taste sourdough. It simply adds moisture and richness while helping you use up something you'd otherwise toss.
  6. Now, people who love every kitchen gadget might sift together the cocoa powder, flour, and espresso powder. Me? I'm adding them right on top. Grab your favorite wooden spoon and gently fold everything together until only a few streaks of flour remain.
  7. Add the chocolate chips and continue folding just until they're mixed in. Please don't overmix. Seriously. Those fudgy brownies you're dreaming about are counting on you.
  8. Spread the batter into your prepared pan, smoothing the top with an offset spatula.
  9. Bake for 32–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Not wet batter. Not completely clean. Moist crumbs are the sweet spot.
  10. Let the brownies cool completely. And by completely, I mean completely. At least two hours completely. Don't be mad at me, it really is the hardest part of this whole recipe!
  11. Make the Ganache
  12. When your brownies have finally cooled—and your patience has officially run out—it's time for the ganache.
  13. Place the chopped chocolate into a heatproof bowl.
  14. Heat the heavy cream until it's steaming and just beginning to simmer around the edges. You want it hot, but not boiling.
  15. Pour the cream over the chocolate.
  16. Now comes another hard part. Walk away. Just walk away and let it sit for 5 minutes because magic takes time.
  17. Then whisk until the chocolate melts into the smoothest, glossiest ganache you've ever seen.
  18. Pour it over the brownies and gently spread it to the edges. If you're feeling artistic, give it a few pretty swirls with an offset spatula. Now let the ganache set before slicing. Yes...More waiting. I know, but beautiful, clean brownie slices are worth it!
  19. If your ARFID kiddo isn't claiming the whole pan, these are absolutely gorgeous topped with rainbow candy-coated chips for that Cosmic Brownie nostalgia—or a sprinkle of flaky sea salt if you're feeling a little extra.

Notes

High Altitude Tips
Since we're baking here in Colorado, this recipe has already been tested at high altitude. If you're baking closer to sea level, keep an eye on the brownies toward the end of the baking time, as ovens can vary.
Christine's Kitchen Notes
- Dutch-process cocoa gives these brownies a deeper chocolate flavor, but regular cocoa works beautifully too.
- Don't skip the espresso powder. It doesn't make the brownies taste like coffee—it simply makes the chocolate taste even more chocolatey.
- Vanilla bean paste is one of my favorite little splurges, but regular vanilla extract works perfectly if that's what you have.
- Brownies slice beautifully after they've chilled for about 30 minutes in the refrigerator.
- These freeze incredibly well, making them dangerous to keep around...because you always know exactly where they are.