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Sourdough Brownies

Featured in Sweet Treats & Baked Goods.

These Sourdough Brownies are a chocolaty, chewy delight! Made with sourdough discard, they have a unique texture and rich flavor. The batter comes together quickly with melted butter, sugar, cocoa, and eggs, then bakes into soft, fudgy brownies. Perfect for using up extra sourdough starter, these brownies are a must-try for any chocolate lover. Ready in just an hour, they’re a great treat for any occasion!
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Sarah Recipes
Updated on Mon, 24 Feb 2025 11:12:50 GMT
Three pieces of chocolate cake stacked on a marble counter. Pin it
Three pieces of chocolate cake stacked on a marble counter. | recipesaddicts.com

These Sourdough Brownies transform your leftover sourdough discard into something magical - deeply chocolaty, perfectly chewy brownies with an uniquely tender crumb. The subtle tang from the discard enhances the rich chocolate flavor while creating an impossibly soft texture that makes these brownies truly special.

I discovered this recipe during my sourdough baking adventures in 2020, and it's become my favorite way to use discard. The first time I made them, I couldn't believe how the starter transformed ordinary brownies into something extraordinary.

Essential Ingredients and Selection Tips

  • Dutch Process Cocoa: Its deep, rich flavor is crucial - natural cocoa won't give the same results
  • Sourdough Discard: Use unfed starter straight from the fridge for best texture
  • Butter: European-style butter adds extra richness
  • Fine Granulated Sugar: Creates that perfect crackly top
  • Semi-Sweet Chocolate: Choose good quality for melting - I love Ghirardelli

Detailed Cooking Instructions

Temperature Control:
Start with room temperature eggs and discard for even mixing
Butter-Sugar Magic:
Heat until shiny but not hot - this creates that perfect crackly top
Cocoa Integration:
Sift to prevent lumps and ensure smooth batter
Egg Addition:
Beat thoroughly after each egg for proper structure
Gentle Folding:
Mix flour and discard just until combined to maintain tenderness
Pan Preparation:
Line with parchment for easy removal
Baking Watch:
Look for that characteristic puff and slight collapse
Cooling Patience:
Let cool completely for clean cuts
A stack of brownies on a plate. Pin it
A stack of brownies on a plate. | recipesaddicts.com

My grandmother always said patience makes perfect brownies, and these prove her right. The waiting time allows the flavors to develop and the texture to set perfectly.

Texture Mastery

The key to achieving that perfect fudgy-yet-tender texture is not overmixing once you add the flour and discard. A few gentle folds are all you need.

Chocolate brownie cake stacked on a plate. Pin it
Chocolate brownie cake stacked on a plate. | recipesaddicts.com

After countless batches of these brownies, I've learned they're more than just a way to use up discard - they're a testament to how sourdough can elevate even the most classic desserts. Whether shared at potlucks or enjoyed with afternoon coffee, these brownies never fail to surprise and delight people when you reveal their secret ingredient.

Frequently Asked Questions

→ Can I use active sourdough starter instead of discard?
Yes, but the flavor and texture may vary slightly.
→ Can I make these gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
→ Can I omit the chopped chocolate?
Yes, the brownies will still be delicious without it.
→ How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days.
→ Can I freeze these brownies?
Yes, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Chewy Sourdough Brownies

These Sourdough Brownies are a delicious way to use sourdough discard. Soft, chewy, and packed with chocolate flavor, they’re a unique treat!

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Sarah

Category: Baking & Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 small brownies)

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 170g or ¾ cups butter, unsalted
02 300g or 1 ½ cups granulated sugar
03 80g or ¾ cups Dutch process cocoa
04 2 egg yolks plus 1 whole egg (from large eggs)
05 1 tsp pure vanilla extract
06 ½ tsp fine sea salt
07 100g sourdough discard (unfed starter)
08 65g or ½ cup all-purpose flour
09 120g semi-sweet or dark chocolate, very finely chopped (optional)

Instructions

Step 01

Preheat the oven to 325°F (160°C). Line a 9-inch square pan with parchment paper.

Step 02

Set the butter in a heatproof bowl and warm it in the microwave for about a minute, until it’s partially melted. Add the sugar to the bowl, whisk it in, then set it back in the microwave for another minute. The butter should be hot and fully melted, and the sugar will have begun to dissolve. Whisk very well, then add the cocoa. Whisk until the batter starts to clump together around the whisk.

Step 03

Add the egg, egg yolks, vanilla, and salt. Switch to a hand mixer and beat until smooth - about two minutes (you can keep using the whisk if you don’t have a hand mixer, but it will take longer and more effort).

Step 04

Add the sourdough discard and flour. Beat until just combined.

Step 05

Pour the batter into the prepared pan. Bake until the top is matte and puffed in the center, then collapses - about 40 minutes.

Notes

  1. These brownies are deeply chocolaty, soft, and chewy, with a unique texture from the sourdough discard.
  2. The optional finely chopped chocolate adds extra richness and texture.

Tools You'll Need

  • 9-inch square pan
  • Parchment paper
  • Heatproof bowl
  • Whisk
  • Hand mixer (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)
  • Contains gluten (all-purpose flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 12 g
  • Total Carbohydrate: 28 g
  • Protein: 3 g