Fudgy Sourdough Discard Brownies
Got extra sourdough discard? Don’t throw it away, turn it into rich & fudgy brownies instead! These Sourdough Discard Brownies are intensely chocolatey, with crisp edges, a chewy center, and that perfect crackly top.
The sourdough discard adds a subtle tang, making the chocolate flavor even deeper without tasting “sourdough-y.” Plus, it reduces waste and gives these brownies an unbelievably soft, chewy texture.
Why You’ll Love This Recipe
- Uses sourdough discard – No waste, just deliciousness.
- Ultra fudgy & chewy – The perfect texture in every bite.
- Deep chocolate flavor – The slight tang enhances the richness.
- One-bowl recipe – No fancy steps, just mix and bake!
Ingredients Needed
You only need simple pantry ingredients for these brownies:
- ½ cup (113g) unsalted butter – Melted, for that rich, fudgy texture.
- ½ cup (100g) granulated sugar – Sweetens and helps create the crackly top.
- ½ cup (100g) brown sugar – Adds moisture and chewiness.
- ½ cup (120g) sourdough discard – Unfed discard works best!
- 2 large eggs – Room temperature, to bind the batter.
- 1 tsp vanilla extract – Enhances the chocolate flavor.
- ½ cup (40g) cocoa powder – Use Dutch-processed for an even deeper flavor.
- ½ cup (60g) all-purpose flour – Just enough for structure, but not too much!
- ½ tsp salt – Balances the sweetness.
- ½ cup (90g) chocolate chips or chunks – For extra gooey chocolate pockets.
How to Make Sourdough Discard Brownies
Preheat & prepare
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2 – Melt butter & mix sugars
In a large bowl, melt the butter, then whisk in the granulated and brown sugar until smooth.
Add wet ingredients
Whisk in the sourdough discard, eggs, and vanilla extract until fully combined.
Mix in cocoa & dry ingredients
Sift in the cocoa powder, flour, and salt. Stir gently until just combined—don’t overmix! Fold in the chocolate chips.
Bake!
Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
Cool & enjoy
Let the brownies cool completely before slicing (if you can wait!). This helps them set for the best fudgy texture.
Expert Tips for the Best Brownies
- Use unfed discard – Active starter can make them cakier. Unfed discard keeps them dense and chewy.
- Don’t overmix – Stir just until combined to keep the brownies tender.
- For extra gooey brownies – Underbake slightly and let them cool before cutting.
- For a crackly top – Beat the eggs and sugar really well before adding other ingredients.
How to Serve & Store
To store: Keep brownies in an airtight container at room temp for up to 4 days.
To freeze: Slice and wrap individually, then freeze for up to 3 months.
Serving Ideas
- Enjoy as-is, straight from the pan.
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with melted chocolate or caramel.
Frequently Asked Questions
Does sourdough discard change the flavor?
Not really! It enhances the chocolate without making them taste “sourdough-y.”
Can I use active sourdough starter instead of discard?
Yes, but your brownies may turn out slightly fluffier.
What if I don’t have brown sugar?
You can use all granulated sugar, but the brownies may be less chewy.
More Sourdough Recipes
- Sourdough Discard Pancakes
- Sourdough Discard Waffles
- Sourdough Discard Banana Bread
- Easy Sourdough French Toast
Now you have a no-fail way to use up sourdough discard while making the best brownies ever!
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Fudgy Sourdough Discard Brownies
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sourdough discard
- 2 large eggs
- 1 tsp vanilla extract
- ½ cuo cocoa powder (Dutch-processed)
- ½ cup all-purpose flour
- ½ tsp salt
- ½ cup chocolate chips or chunks
Instructions
Preheat & prepare
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Melt butter & mix sugars
- In a large bowl, melt the butter, then whisk in the granulated and brown sugar until smooth.
Add wet ingredients
- Whisk in the sourdough discard, eggs, and vanilla extract until fully combined.
Mix in cocoa & dry ingredients
- Sift in the cocoa powder, flour, and salt. Stir gently until just combined—don’t overmix! Fold in the chocolate chips.
Bake!
- Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
Cool & enjoy
- Let the brownies cool completely before slicing (if you can wait!). This helps them set for the best fudgy texture.
Nutrition
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