Sourdough Peanut Butter Brownies

Sourdough Peanut Butter Brownie| Egg;ess chocolate brownie recipe

5 from 1 vote

The sourdough peanut butter brownies turned out sublimely moist with a barely perceptible tang. The delicious ribbons of peanut butter running over the fudgy interior made them delectably soft.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 255kcal

Author: Natasha Minocha

Ingredients

2 tbsp Flaxseed powder
6 tbsp Water
1/3 cup Butter
3/4 cup Dark 70% chocolate
1/2 cup Peanut butter, smooth or crunchy, either will work
1 cup Raw sugar
1/2 cup Sourdough discard
1 tsp Vanilla extract
3/4 cup All-purpose flour
1/4 cup Cocoa powder

Toping ( optional)

2 tbsp Peanut butter, preferably smooth
1/4 cup Dark chocolate chips

Instructions

Combine the flaxseed powder and water in a small bowl. Set aside for 5-10 minutes until the mixture thick and gelatinous.
Preheat your oven to 180C. Line a 9" square pan with parchment or butter paper for easier clean up.
Combine butter, peanut butter, and chocolate chips in a large bowl. Place this bowl over a pan of just simmering water.
Mix the butter, peanut butter, and chocolate until just melted.
Take it off the heat. Stir until the mixture is smooth and glossy.
Stir in the sugar.
Whisk in the flax eggs, sourdough discard, and vanilla extract.
Fold in the flour and cocoa powder. Mix until no white streaks remain.
Spoon the batter into the prepared pan. Drop spoonfuls of peanut butter on top and make swirls with a wooden skewer or knife.
Bake at 180 C for 25-30 minutes. Mine usually gets done in about 28 minutes.
Don't over bake this. A skewer inserted in the center should come out with very moist crumbs attached.
Scatter some chocolate chips on the brownie, as soon as it comes out of the oven.
Let cool for at least 1 hour before cutting into squares. Enjoy!

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