Intro — Why these fudgy brownies deserve a try
America’s Test Kitchen chef Aran Goyoaga demonstrates a clever twist on an irresistible classic: fudgy, chewy gluten-free brownies made with sourdough discard. This approachable recipe highlights technique as much as flavor, and it’s perfect for home bakers who love experimenting with cooking, recipes, bon apetit ideas that turn pantry staples into show-stopping treats.
Key takeaways
- Use sourdough discard to add tenderness and a subtle tang without needing flour or extra liquid.
- Whipping eggs and sugar to ribbon stage provides volume and structure — no baking powder or soda required.
- Two kinds of chocolate (dark chopped chocolate + unsweetened cocoa) deliver deep fudgy intensity.
- Finer granulated sugar = shinier thin crust; brown sugar is an acceptable swap for a more caramel flavor.
- A light sprinkle of flaky sea salt balances sweetness and highlights the chocolate.
What we need (ingredients at-a-glance)
- 3 whole eggs, room temperature
- 200 grams granulated sugar (or 200 g brown sugar for extra flavor)
- 2 teaspoons vanilla extract
- 180 grams 70% dark chocolate, coarsely chopped
- 110 grams unsalted butter
- 50 grams unsweetened cocoa powder
- 150 grams sourdough starter discard
- 1 teaspoon kosher salt (plus flaky sea salt for finishing, optional)
Step-by-step method
Prep
Preheat the oven to 350°F (put the rack in the middle). Line a 9-inch square pan with parchment so the finished brownies lift out easily.
Whip the eggs and sugar
Start by whipping 3 room-temperature eggs with 200 g granulated sugar and 2 teaspoons vanilla on medium-high speed for about 10 minutes, until the mixture is very pale, thick and holds a ribbon. Because this recipe contains no chemical leaveners, the whipped eggs do most of the lifting and structure.
Melt chocolate and incorporate cocoa
Melt 180 g coarsely chopped 70% chocolate with 110 g unsalted butter over a simmering water bath. Use a bowl large enough not to touch the water. Once smooth, remove from heat and whisk in 50 g unsweetened cocoa powder to deepen the chocolate flavor.
Finish the batter
Fold the melted chocolate into the whipped eggs gently, then add 150 g sourdough discard and 1 teaspoon kosher salt. Whisk on high for about 30 seconds to combine; the batter should be thick and glossy.
Bake
Pour the batter into the prepared pan, spread to the edges, and sprinkle a tiny pinch of flaky sea salt on top if desired. Bake 20–25 minutes until the top develops small cracks. Let the brownies cool in the pan for about 15 minutes before lifting them out on the parchment.
Why this works — a quick science note
Using sourdough discard in these brownies eliminates the need for added flour or liquid because the discard adds body, acidity and a little lift. The whipped eggs trap air and set during baking, creating an airy-yet-fudgy texture. Fine granulated sugar helps create a thin, shiny crust by producing a smooth emulsified egg-sugar matrix; swap in brown sugar for more caramelized flavor but expect a less glossy top. Combining chopped dark chocolate with unsweetened cocoa packs concentrated chocolate intensity, and the discard's acidity subtly brightens the chocolate notes.
Variations and tips
- For extra brownie depth, fold in chopped toasted nuts or dark chocolate chunks before baking.
- If the discard is very old and vinegary, reduce the amount slightly — fresher discard gives the best subtle tang and lift.
- Room-temperature eggs whip more fully; don’t skip this step if you want that airy-fudgy balance.
- Use a finer granulated sugar for the shiniest crust; brown sugar will make the brownies chewier and more caramel-like.
Storage and serving
Store the brownies tightly wrapped in the refrigerator for up to five days. They will become fudgier the longer they rest — a welcome transformation if they last that long. Serve slightly warm or at room temperature with a scoop of ice cream or a dusting of cocoa.
For cooks who love exploring inventive cooking, recipes, bon apetit ideas, this sourdough discard brownie is a delightful example of turning a routine starter discard into a decadent treat. Try the recipe, savor the tang, and enjoy the fudgy results — these brownies make a persuasive case for keeping every bit of sourdough starter on hand.
Looking for more
Those inspired by this recipe will find many more technique-driven lessons and recipes that celebrate smart pantry use, flavor layering and dependable methods. The same approach that makes these brownies shine — clear technique, smart ingredient choices and a touch of food science — shows up across many successful baking and cooking lessons.
Happy baking and bon appétit — and remember: experimenting with sourdough discard can lead to unexpectedly delicious outcomes in both sweet and savory cooking, recipes, bon apetit projects.
This article was created from the video Elevate Your Gluten-Free Brownies with Sourdough Starter | ATK Classes with the help of AI.
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