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Peppermint Sourdough Brownies (Discard Recipe)
Ingredients
  • subheading: BROWNIE BATTER:
  • Unsalted butter - If you are using salted butter, reduce the salt to ¾ tsp.
  • Chocolate chips - I love a good-sized bite of chocolate, so I love adding dark chocolate chunks, but you can certainly add regularchocolate chips or even mini chocolate chips!
  • Cocoa powder - My favorite brand is Gharedelli’s unsweetened cocoa powder.
  • Espresso powder (optional) - As stated, this ingredient is optional but totally worth it! Espresso powder makes for a richer and deeper chocolatey flavor, but the peppermint brownies are still divine without it.
  • Salt - To enhance the sweetness
  • subheading: Granulated sugar:
  • subheading: Brown sugar:
  • Large Eggs - Brought to room temperature
  • Sourdough Starter Discard - Use room temperature sourdough discard for easy mixing.
  • Peppermint Extract - Remember that a little goes a long way.
  • All-purpose flour - I highly encourage you to always use a kitchen scale when baking - it gives you the most precise bakes. If you are baking by volume, be sure to use the scoop method. First, fluff the flour and then spoon it into the measuring cup and level off with the back of a butter knife. Compacted flour will be too much and lead to a dense, dry brownie.
  • subheading: GANACHE TOPPING:
  • Chocolate chips - I am a huge dark chocolate fan, but you can use milk, semi-sweet, or dark chocolate.
  • Heavy Cream - Mixed with the chocolate to create a creamy ganache.
  • Peppermint Extract - A little bit goes a long way!
  • Unsalted butter - For a smooth, glossy finish.
  • Salt - Just a pinch to highlight the sweetness.
  • Crushed candy canes or peppermint candies - Sprinkle as much or as little as you’d you!
  • subheading: SUPPLIES:
  • Large bowl
  • Rubber Spatula
  • Whisk
  • Measuring cups & teaspoons
  • 8×8 pan
  • Parchment paper
Note: Ingredients may have been altered from the original.
Steps
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