I know you’re making bread…I know you are!
In which case, I know you have a pile of spent sourdough starter (discard) that’s hanging in your fridge – and please, for heavens sake, don’t tell me you’re trashing it!!
If you have a pile of sourdough starter, I’m sure you’ve googled “what to do with sourdough starter” and found a ton of recipes using 1/4 cup of discard.
Like, come on! What the heck! I want a recipe that uses way more than that … because if you’re like the rest of the world on their bread making journey, you have a bunch more than 1/4 that you need to deal with!
So I searched King Arthur Flour website (and for those of you that are new to baking, it’s such a wealth of info…unfortunately, they don’t their stuff in Canada but I’ve purchased their products when I’ve gone to the US and everything that I’ve ever tried is great!!). They have a bunch of recipes there and many of them use a decent portion of discard so I was pleased to take a peek.
They had a recipe for chocolate cake with frosting so I played around with that recipe, added peanut butter chips and made it into two-bite brownies.
When you start putting the ingredients for these babies together, it will seem like you are doing something very, very wrong…
But you’re not!
Once they are baked, they become these glorious baby cupcakes that are seriously epic!
And if you aren’t one of the 42 million people making sour dough bread, you can just make these gluten free black bean brownies…same fudgy texture without the sourdough starter.
But you really do need to get on this sourdough thing…
I mean, bread is the new toilet paper.
Or something like that.
Sourdough Peanut Butter and Chocolate Brownie Bites
- 1 cup sourdough starter, ripe (fed) or discard
- 1 cup milk (whole milk, 2% or evaporated milk
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup canola oil (or other mild oil)
- 2 tsp vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup cocoa powder
- 2 tsp instant coffee
- 2 large eggs
- 1 cup peanut butter chips (you can replace this chocolate chips)
In a large bowl, mix the starter, milk, and flour; cover and let rest at room temperature for 1.5 to 2 hours.
Preheat the oven to 350°F. Prepare a mini-muffin pan (this will make 4 dozen mini muffins but you could also bake this in a 9 x 13-inch baking pan) but spraying with cooking spray.
In the bowl of an electric mixer, beat together the sugar, oil, vanilla, salt, baking soda, cocoa and instant coffee.
Add the eggs one at a time, beating well after each addition.
In three additions, add the sourdough mixture into the wet chocolate mixture and keep mixing until fully incorporated; this will seem inconsistent at first, but the batter will smooth out as you continue to beat gently.
Add in the chips and continue to mix until incorporated well; spoon the batter (about one heaping tablespoonful) into the prepared pan.
Bake the bites for 20 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.