Sourdough Discard Brownies
These rich, fudgy sourdough brownies are the perfect way to use up sourdough starter discard or active starter. With deep chocolate flavor and a soft, chewy texture, they’ll be your new go-to brownie recipe!
Try my Brown Butter Sourdough Chocolate Chip Cookies or Sourdough Cinnamon Rolls next!
Why You’ll Love These Sourdough Brownies
- Perfect for Sourdough Discard – A great way to use up leftover sourdough starter.
- Rich & Fudgy – Melted chocolate and cocoa powder create a deep, intense chocolate flavor.
- Naturally Fermented (Optional) – A long fermentation process enhances digestibility and flavor.
- One-Bowl Recipe – Simple ingredients and easy to make!
What Makes These Brownies So Fudgy?
The trick to ultra-fudgy sourdough brownies is the butter, sugar, and chocolate ratio, combined with a low amount of flour. Using sourdough starter also helps keep them moist and chewy!
Ingredients for Sourdough Brownies
- ½ cup unsalted butter, melted
- 4 oz bittersweet chocolate, chopped
- ¾ cup) granulated sugar
- ¼ cup brown sugar
- ½ cup sourdough starter (active or discard)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional, enhances chocolate flavor)
- ½ cup chocolate chips (optional, for extra gooeyness)
How to Make Fudgy Sourdough Discard Brownies
1. Melt the Butter & Chocolate
In a saucepan over low heat, melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
2. Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and sourdough starter. Stir in the melted chocolate mixture.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder.
4. Fold Everything Together
Gently fold the dry ingredients into the wet ingredients until just combined. Stir in chocolate chips if using.
5. Ferment (Optional)
If using active sourdough starter, cover the batter and let it ferment at room temperature for 4-12 hours for deeper flavor. If using discard, bake immediately.
6. Bake the Brownies
Preheat oven to 350°F (177°C). Pour batter into a 9×9-inch lined baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool & Serve
Let brownies cool in the pan for at least 30 minutes before slicing. Enjoy!
Tips for the Best Sourdough Brownies
- Use High-Quality Chocolate – The better the chocolate, the richer the brownies!
- Don’t Overmix – Stir until just combined to keep them fudgy.
- Cool Before Cutting – This helps them set and keeps them from crumbling.
- Try a Long Ferment – Letting the batter ferment overnight enhances flavor and digestibility.
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For the best results, try these recommended baking tools:
These homemade sourdough discard brownies are the perfect mix of fudgy and chewy, with a deep, rich chocolate flavor. Whether you make them immediately or let them ferment overnight, they’ll be a hit with your family. Try this recipe and let me know how it turns out in the comments!
Frequently Asked Questions
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap slices individually and freeze for up to 3 months.
Sourdough brownies can be slightly healthier, depending on the ingredients used. The fermentation process in sourdough can break down gluten and phytic acid, which may make nutrients easier to absorb. Plus, using sourdough discard helps reduce food waste. However, since brownies are still a dessert high in sugar, they should still be considered an occasional treat, not a health food.
Sourdough Discard Brownies
Equipment
- Measuring Cups & Spoons
- Stainless steel mixing bowl set
- Digital Kitchen Scale
- Silicone Spatula Set
- Harvest Grain Mill – White
Ingredients
- ½ cup 1 stick unsalted butter, melted
- 4 oz bittersweet chocolate chopped
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sourdough starter active or discard
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp espresso powder optional, enhances chocolate flavor
- ½ cup chocolate chips optional, for extra gooeyness
Instructions
- Melt the Butter & Chocolate – In a saucepan over low heat, melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
- Mix Wet Ingredients – In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and sourdough starter. Stir in the melted chocolate mixture.
- Combine Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder.
- Fold Everything Together – Gently fold the dry ingredients into the wet ingredients until just combined. Stir in chocolate chips if using.
- Ferment (Optional) – If using active sourdough starter, cover the batter and let it ferment at room temperature for 4-12 hours for deeper flavor. If using discard, bake immediately.
- Bake – Preheat oven to 350°F (177°C). Pour batter into a 9×9-inch lined baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Serve – Let brownies cool in the pan for at least 30 minutes before slicing. Enjoy!
Notes
- Use High-Quality Chocolate – The better the chocolate, the richer the brownies!
- Don’t Overmix – Stir until just combined to keep them fudgy.
- Cool Before Cutting – This helps them set and keeps them from crumbling.
- Try a Long Ferment – Letting the batter ferment overnight enhances flavor and digestibility.
