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!
Servings: 9
Calories: 292kcal
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 9x9-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.