Fudgy Brownies Made with Sourdough Discard

These Sourdough Discard Brownies are rich, fudgy, and full of chocolate flavor with a pleasant tang from the sourdough discard. Serve warm with a glass of milk or alongside coffee for a simple, satisfying dessert.

I made these brownies and they are wicked good!!! I’m going to have to pace myself, eating just one a day with my coffee … I could easily eat the whole batch in one sitting!

– Els

Why you’ll love this recipe

• This recipe takes about 30 minutes of hands-on time and yields a deeply chocolatey, slightly tangy brownie.
• You can easily adjust bake time to make the brownies more fudgy or cakey depending on preference.
• These brownies are an excellent way to use up sourdough discard, though you can use an active starter if you prefer.
• The combination of semi-sweet chocolate and sourdough discard gives these brownies a distinctive, satisfying flavor.

Ingredients

Simple pantry ingredients create a glossy-crusted, deeply chocolatey brownie. Below is what you’ll need.

• Semi-sweet chocolate chips: Semi-sweet works well here because the balance of sugar and cocoa helps form the shiny top crust.
• Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter (equal parts flour and water). If your starter ratio differs, you may need minor adjustments.

See the full recipe section below for complete ingredient amounts and step-by-step instructions.

Substitutions & Variations

This recipe adapts well to small changes. A few options to consider:

• Active sourdough starter: Replace the discard with 150 g active starter if you prefer; no other ingredient changes are needed.
• Different chocolate: You can use darker or milk chocolate, but the flavor and shiny crust may change slightly.

How to Make Sourdough Discard Brownies

Follow these clear steps for glossy, fudgy brownies. Take your time at the key moments—melting the chocolate and whipping the eggs make a big difference.

1. Step 1: In a small saucepan over medium-low heat, melt the butter. Stir in the semi-sweet chocolate chips, oil, and vanilla until fully melted and combined. Remove from heat and whisk in the unsweetened cocoa powder until smooth. Allow the mixture to cool slightly.

2. Step 2: In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and both sugars until light, fluffy, and the sugar is dissolved—about 8–10 minutes. This creates the glossy top crust.

3. Step 3: Fold the sourdough discard and the cooled chocolate mixture into the whipped eggs. Gently fold in the flour and salt until just combined—do not overmix.

4. Step 4: Spread the batter into a prepared 9×9-inch baking pan lined with parchment paper. Smooth the top so the brownie layer is even.

5. Step 5: Bake at 350°F for 22–25 minutes. The edges should be set while the center may still feel slightly soft—this will firm as it cools. Let the brownies rest in the pan for at least 30 minutes.

6. Step 6: Remove the cooled brownies from the pan, slice into portions, and serve. For neat slices, chill briefly before cutting.

Expert Baking Tips

1. Whip eggs and sugar thoroughly: Beat until the sugar dissolves and the mixture is light—this helps form the shiny brownie crust.
2. Don’t overmix: After combining the whipped eggs with the chocolate and discard, fold gently and stop as soon as the flour is incorporated.
3. Err on the side of less bake time: Pull the brownies at the lower end of the time range if you prefer fudgier centers; you can always return them to the oven a couple minutes if needed.
4. Let them rest in the pan: Cooling in the pan for at least 30 minutes finishes the internal bake and helps the shiny crust develop.

Whipping the Eggs and Sugar

Whipping the eggs and sugar until they reach the ribbon stage is essential for the proper texture and glossy top. In a stand mixer with the whisk attachment, this usually takes about 8–10 minutes. The mixture should be noticeably pale, thick, and fall from the whisk in a ribbon before blending back in.

Storage

Room temperature: Store brownies in an airtight container for 3–4 days. They will dry out over time, so enjoy them sooner rather than later for peak texture.

Freezer: Freeze brownies up to 3 months. Freeze either as a whole slab or in individual squares separated by parchment. Thaw to room temperature before serving for best results.

Recipe FAQs

More Sourdough Discard Dessert Recipes

If you tried these Sourdough Discard Brownies or another recipe, please leave a star rating and share your experience in the comments. Happy baking!

Sourdough Discard Brownies