Fudgy Sourdough Brownies With Toasted Walnuts

This recipe is a similar recipe to my original sourdough brownie recipe. There is a slight difference that makes these brownies more fudgy. They are so delicious and easy to make. I love making these and giving them as holiday gifts or just because. They are that good.

The addition of toasted walnuts just makes these even better. I will leave some substitutions and a few extras at the bottom of the recipe to give you a few ideas to make these your own.

Let me share with you how to make them.

INGREDIENTS:

1 Stick Butter – unsalted and room temp
1 C. Semi-Sweet Chocolate Chips
1/2 C. Toasted Walnuts
2 Tsp. Vanilla
3/4 C. AP-Flour
1 C. Sugar
1/4 C. Brown Sugar
1/2 C. Cocoa Powder – sifted
1/2 Tsp. Salt – kosher
1 Tsp. Instant Coffee
2 Eggs – room temp
1/2 C. Sourdough Starter or Discard

DIRECTIONS:

1. Grease a 9×9 inch for thinner brownies or an 8×8 inch for thicker brownies. Line the pan with parchment paper and set to the side.
2. To a small saucepan, add the butter and the chocolate chips. Turn the heat to medium-low and stir constantly until the butter and chocolate are melted. Remove from the heat and allow to cool for 10 minutes. Toast the walnuts in a dry pan over medium heat until lightly toasted. About 3 to 5 minutes. Remove from the heat and let cool in the pan.
3. In a large bowl whisk together the flour, sugar, brown sugar, instant coffee, cocoa powder, and salt.
4. To the dry ingredients add the chocolate mixture, vanilla extract, sourdough starter/discard, and the eggs. Stir with a wooden spoon until almost combined.
5. Add the toasted walnuts and fold into the mixture until just combined. Make sure there is no dry mixture on the bottom of the bowl.
6. Pour the batter into the prepared pan and spread out evenly. Cover with a towel or plastic and let rest for 30 minutes.
7. In the meantime, preheat the oven to 350*.
8. Bake for 30 minutes. To check the doneness you can stick a toothpick into the center of the brownies. When you remove the toothpick, it should have a few moist crumbs.
9. Remove and let cool in the pan for 15 minutes. Remove to a wire rack to cool completely before cutting into squares. Store in an airtight container in the fridge for 1 week.

• You can use whatever type of nut is your favorite. I like the pairing of the toasted walnuts but pecans will work as well. You can also just leave them out completely if you like.
• Add a 1/2 cup of white chocolate chips to the mix for a nice pop of flavor and color.
• Swirl in 1/2 cup of natural peanut butter onto the batter when you get it in the pan. Be sure to not touch the bottom of the pan when swirling in the peanut butter. You can also use sunflower seed butter, cashew, or almond butter as well.
• Try adding a few chocolate-coated coffee beans to the batter for a punch of flavor and crunch.
• Try these warm right out of the oven with a scoop of vanilla ice cream. So good. Just remember to let them cool slightly before cutting them into squares. They are quite fudgy.