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Sourdough Brownies with Protein

Sourdough Brownies with Protein

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5 from 21 reviews

Description

Deeply chocolatey and fudgy Sourdough Brownies with Protein, there is no compromising on flavour here. Yet you get 4-5g protein with each. A hint of sourdough tang, to balance the sweetness and rye flour, to add moisture. These are utterly irresistible

Ingredients

Units Scale
  • 3/4 cup Butter ( + 2 tbsp )
  • 1 cup dark chocolate (+ 2 tbsp, roughly chopped, divided.)
  • 3 eggs
  • 3/4 cup brown sugar
  • 3/4 cup caster sugar
  • 1 tsp kosher salt
  • 1-2 tsp instant espresso powder
  • 2 scoops protein powder (I used “MyProtein” dark chocolate)
  • 2 tsp vanilla extract
  • 1 banana (ripe, mashed)
  • 1/2 cup sourdough discard
  • 1/4 cup rye flour (+1 tbsp. Substitute white if you don’t have rye)
  • 3/4 cup cocoa powder

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a brownie tin (mine is 9x13in) with parchment paper.
  2. In a mixing bowl, combine half of chopped dark chocolate and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined. Allow it to cool slightly.
  3. Whisk the eggs and sugar, using a stand or hand mixer, until they are light and fluffy. Add the salt and espresso powder. Mix in the protein powder until no lumps are left. There should be no sugar grains to feel at this point, otherwise keep mixing. Add the vanilla.
  4. Stir the mashed banana and sourdough discard together in a big bowl.
  5. Add the rye flour and cocoa powder.
  6. Gradually add the egg-protein mixture to the dry ingredients. Add the melted butter and chocolate. Gently fold and stir until just combined. Be careful not to overmix.
  7. Fold the remaining chopped dark chocolate into the batter.
  8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  9. Bake in the preheated oven for about 20-25 minutes, until the centre is still moist, but you start seeing cracks on the top in the corners.
  10. Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack.
  11. Once completely cooled (if you can resists that long. I never can), carefully lift the brownies out of the pan using the parchment paper and transfer them to a cutting board.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love.

These fudgy Sourdough Brownies with Protein can be stored in an airtight container for about 4 days. Or in the fridge for 6, if you like them a bit firmer. They also freeze really well, so you always have brownies for your cravings or unexpected guests. Let them come to room temperature for a few hours or, for the impatient among us (or those who like our brownies warm) heat them in the oven or air fryer for extra crispy crust and melted chocolate.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 274
  • Sugar: 23
  • Sodium: 237
  • Fat: 15
  • Saturated Fat: 9
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 60

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/sourdough-brownies-with-protein/