Easy Bake Sourdough Chocolate Brownies With Cranberries And Pecans
Looking for a deliciously indulgent dessert that’s both simple and unique? These Easy Bake Sourdough Chocolate Brownies with Cranberries and Pecans are the perfect treat to satisfy your sweet tooth! With the tangy depth of sourdough discard, the richness of dark chocolate, and the crunch of pecans and sweet tartness of cranberries, these brownies are sure to become a favorite in your baking repertoire. Plus, they’re incredibly easy to whip up, making them perfect for beginner bakers or anyone craving a quick and delicious homemade dessert.
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Ditch the boxed brownie mix, take out your sourdough discard, and make these rich and decadent sourdough chocolate brownies. Full of chocolate goodness, crunchy nutty pecans, and tart sweet dried cranberries. Easy and quick to make, the perfect dessert to share and enjoy with your family.
Why Use Sourdough Discard?
If you’re a sourdough baker, you probably know the struggle of trying to find creative ways to use up sourdough discard. Instead of tossing it, why not turn it into something delicious? The sourdough discard adds a subtle tang and complexity to these brownies, elevating them beyond your typical chocolate dessert. It also gives the brownies a slightly denser texture, which pairs beautifully with the gooey chocolate and crunchy pecans.
Why you will love these sourdough discard chocolate brownies:
Sourdough goodness: use up your sourdough discard to make these delicious brownies in a pinch. Adds flavor and chewiness to your brownies.
Chocolate rich: made with dark chocolate for an intense chocolaty flavor.
Festive brownies: the addition of cranberries, pecans, and orange zest gives these sourdough brownies a special festive vibe.
Easy bake: no special equipment or techniques, and ready in no time. All you need is a mixing bowl and a baking tray.
Perfect for sharing: this homemade brownie recipe makes 16 brownies, but you can double it or triple it easily.
These Easy Bake Sourdough Chocolate Brownies with Cranberries and Pecans are a great way to use up sourdough discard and elevate your brownie game. Whether you’re hosting a dinner party, bringing a treat to work, or simply satisfying a craving, these brownies will impress with their unique flavor and rich texture. The combination of chocolate, tangy sourdough, sweet cranberries, and crunchy pecans is truly irresistible.
Give this recipe a try the next time you’re in the mood for something indulgent but easy to make—your taste buds will thank you!
Happy baking!
Ingredients needed:
- All-purpose flour
- Eggs: room temperature is best
- Sourdough discard: straight from the fridge. You can also use active starter.
- Butter: I used unsalted butter, but if you use salted butter omit the added salt in the recipe.
- Caster sugar: I used unrefined organic caster sugar.
- Dark chocolate: I used dark chocolate bars but you can use chocolate chips as well.
- Dried Cranberries: I used organic dried cranberries without sulphites.
- Pecans: I toast them gently for extra crunch and depth of flavor.
- Orange zest: optional but highly recommended
- Vanilla extract
- A pinch of salt: omit if you use salted butter.
How to make the sourdough chocolate brownies:
These sourdough discard brownies couldn’t be easier to make. So pick up your mixing bowl, gather your ingredients, and let’s have some fun making them.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch (20 cm) square baking pan with parchment paper, or lightly grease it with butter or non-stick spray. This will ensure your brownies come out easily once baked.
Step 2: Melt the Butter and Chocolate
Melt the chocolate and butter in a pan over low heat, stirring frequently until well combined. Take the pan off the heat and let it cool off for 5 minutes.
Alternatively, use a microwave-safe bowl to combine the butter and dark chocolate. Heat them in the microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the chocolate and butter mixture with the sugar (until well dissolved). Then add the eggs, sourdough discard, vanilla extract, and orange zest (if using). You can use a hand mixer or a whisk for this. Beat the mixture until smooth.
Step 4: Combine the Wet and Dry Ingredients
Sieve the flour and a pinch of salt. Mix into the wet mixture until just combined—don’t overwork the batter to keep the brownies fudgy.
Step 5: Add the Good Stuff
Gently fold in the dried cranberries and chopped pecans. These will add a burst of sweetness and crunch, making every bite exciting. I gently toasted the pecans for extra crunch and depth of flavor (optional). Leave 1/3 of the amount aside to top the brownie batter before baking.
Step 6: Bake the Brownies
Pour the brownie batter into the prepared pan and spread it evenly. Sprinkle the pecans and cranberries you set aside on top for topping. I gently push them into the batter (ever so slightly). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The brownies should have a slightly cracked top.
Step 7: Cool and Serve
Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice them into squares and serve!
How to store the brownies:
Simply store them in an airtight container for up to a week. The longer they sit, the softer they get.
Can you freeze these sourdough brownies:
Yes, you can. After they completely cool down, slice them into square and arrange them in a single layer on a cookie sheet. Place the cookie sheet in the freezer. Once the brownies are frozen, take them out and place them in a freezer bag. Take out as many as you wish and let them defrost at room temperature. You can gently warm them up, if you wish.
Tips for Perfect Brownies
- Use good-quality dark chocolate: Since chocolate is the star of this recipe, using a high-quality dark chocolate (around 60-70% cocoa) will give your brownies a rich and deep flavor.
- Toast your pecans: optional, but recommended for extra crunch and depth of flavor.
- Don’t overmix the batter: Overmixing the batter can lead to cakier brownies. Stir until just combined for a fudgy texture.
- Check for doneness: Brownies continue to cook as they cool, so don’t worry if they seem a little soft in the center when you take them out of the oven. They’ll firm up as they cool.
- Let them cool: As tempting as it might be, let the brownies cool before slicing them. This will help them set properly and make for cleaner cuts.
More sourdough chocolate desserts to try:
Easy Bake Sourdough Chocolate Brownies With Cranberries And Pecans
Equipment
- 8" x 8" square baking dish 20cm x 20 cm
Ingredients
- 1 cup all purpose flour (sieved) approx. 110g
- 3 eggs
- 1/3 cup sourdough discard approx. 75g
- 1 cup dark chocolate approx. 180g
- 3/4 cups unsalted butter approx. 180g
- 1 cup caster sugar (I used unrefined caster sugar) approx. 200g
- 1/2 cup dried cranberries approx. 75g
- 1/2 cup pecans approx. 75g
- 1 tsp vanilla extract
- zest from one orange
- a pinch of salt
Instructions
Preheat and Prep
- Start by preheating your oven to 350°F (175°C). Line an 8×8-inch (20 cm) square baking pan with parchment paper, or lightly grease it with butter or non-stick spray. This will ensure your brownies come out easily once baked.
Melt the Butter and Chocolate
- Melt the chocolate and butter in a pan over low heat, stirring frequently until well combined. Take the pan off the heat and let it cool off for 5 minutes.
- Alternatively, use a microwave-safe bowl to combine the butter and dark chocolate. Heat them in the microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the chocolate and butter mixture with the sugar (until well dissolved). Then add the eggs, sourdough discard, vanilla extract, and orange zest (if using). You can use a hand mixer or a whisk for this. Beat the mixture until smooth.
Combine the Wet and Dry Ingredients
- Sieve the flour and a pinch of salt. Mix it in the wet mixture until just combined—don’t overwork the batter to keep the brownies fudgy.
Add the Good Stuff
- Gently fold in the dried cranberries and chopped pecans. These will add a burst of sweetness and crunch, making every bite exciting. I gently toasted the pecans for extra crunch and depth of flavor (optional). Leave 1/3 of the amount aside to top the brownie batter before baking.
Bake the Brownies
- Pour the brownie batter into the prepared pan and spread it evenly. Sprinkle the pecans and cranberries you set aside on top for topping. I gently push them into the batter (ever so slightly). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The brownies should have a slightly cracked top.
Cool and Serve
- Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice them into squares and serve!
