Sourdough Espresso Brownies
Sourdough Espresso Brownies
Course: DessertCuisine: AmericanDifficulty: Medium12
servings15
minutes30
minutes250
kcal45
minutesWake up your taste buds with Sourdough Espresso Brownies. These rich, fudgy brownies blend bold espresso with tangy sourdough for a decadent treat. A dusting of cocoa or a sprinkle of chocolate chips on top adds irresistible flair.
Ingredients
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sourdough starter
1/2 cup cocoa powder
1/2 cup all-purpose flour
2 tbsp espresso powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Gently melt the butter in a medium-sized saucepan on low heat. Take it off the heat and stir in the sugar, eggs, and vanilla essence.
- Mix in the sourdough starter until smooth.
- In a separate bowl, combine cocoa powder, flour, espresso powder, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture, stirring until just incorporated.
- Fold in chocolate chips if using.
- Evenly spread the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before cutting into squares.
Notes
- Moderate caffeine content may not be suitable for those sensitive to caffeine.
FAQs
Yes, you can substitute all-purpose flour with gluten-free flour or almond flour, but it may alter the texture slightly.
Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
You can omit the espresso powder for a milder flavor, or substitute with instant coffee for a similar effect.
Got questions about this recipe? Reach out to us—we’re here to help!
