Delicious sourdough brownies are made with sourdough discard/ starter and storebought brownie mix. It is easy to put together. Brownies are softer than the regular version without sourdough discard.
The preference for brownie mixes over scratch-made brownies or vice versa is subjective and depends on personal taste, preferences, and convenience. Both options have their own set of advantages and considerations. Here are some reasons why some people might prefer brownie mix over scratch-made brownies:
The first foremost use of brownie mix is.
Convenience: as it is premixed it saves time.
Consistency: it gives consistent results on every bake.
However, it's important to note that scratch-made brownies have their own advantages, including the ability to control the quality of individual ingredients, experiment with flavors, and tailor the recipe to personal preferences.
How to make Sourdough Brownie using Brownie Mix
You need the following instructions to make sourdough brownies
- Brownie mix : I used triple chocolate brownie mix.
- Vegetable oil: I have used canola oil.
- Eggs: Adds moistness to the recipe
- Vanilla extract: Adds flavor to the recipe. Sourdough starter: I used 100% sourdough discard / starter
See recipe card for quantities.
First make the wet ingredients with eggs, oil, sourdough starter and vanilla extract
Combine all the wet ingredients such as eggs, vanilla extract , oil and sourdough starter
Wet ingredients mix
Then add the brownie mix and combine everything transfer to prepared tin
Place into oven at 350 fahrenheit
Bake at 350F for 20 -22 minutes until toothpick comesout clean.
Variation of these sourdough brownies using brownie mix
Instead of oil you can use melted butter.
You can also add nuts like walnut or pecans.
Coffee improves the flavor of the brownies and also increase the taste.
Any sourdough discard or starter will work. However, 100% hydration one is perfect otherwise you may need to add some liquid.
Milk, or buttermilk can be used instead of water.
For a rich chocolatey flavor you can add some extra dark chocolate to the brownie mix.
Taste and Texture of sourdough brownies using brownie mix
Texture: More softer brownies going to side of cakey or fudgy one than the same brownie mix used alone.
Taste: No sour taste from the sourdough starter or discard.
Tips to make perfect sourdough brownies from brownie mix.
- Pan: Use the right size pan for your recipe. A smaller pan will result in thicker brownies, while a larger pan will result in thinner ones.
- You can use any favorite brand of brownie mix for this recipe; I prefer triple chocolate ones. All types will work here.
- Sourdough starter can be an active or hungry starter (discard). Also of any flour combination will work here.
- Whenyou are measuring the sourdough starter/ discard for this recipe use same measuring cup for oil and starter. Take oil first and then starter that way it won’t stick. This will make easy cleaning .
- Chill Before Cutting: For cleaner cuts, chill the brownies in the refrigerator for an hour or so before cutting into squares.
- Don’t overmix the dough: just mix the brownie batter otherwise brownies will become hard.
- To get perfect slice refrigerate the brownies and slice.
Store brownies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
You can use any flour sourdough starter to make this sourdough brownies using the brownie mix.
Can I use any kind of brownie mix to make this brownies? Yes you can according to your preference you can use.
Looking for other recipes like this? Try these:
Sourdough Brownie using Brownie Mix
- 1 box Triple Chocolate Brownie mix
- ½ cup Vegetable Oil
- ½ cup Sourdough Starter/Discard
- ½ teaspoon Vanilla Extract
- 2 eggs
- Preheat oven to 350F and line a 8X8 inch pan with a parchment paper and set aside.
- In a medium bowl add ½ cup oil and 2 eggs and mix well to this add sourdough stater and vanilla extract and combine everything well.
- To this add box triple chocolate brownie mix and combine well.
- Transfer the brownie batter into a prepared tin. Bake 350F for 20-22 minutes or until toothpick comes with little moist crumb .
- Once it is cooled down, slice and enjoy with scoop of vanilla ice cream.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.