Fudgy Sourdough Discard Brownies

Name: Fudgy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 1 cup sourdough discard (active or inactive); 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Confection Corner

I absolutely love experimenting with sourdough discard, and these fudgy brownies are one of my favorite creations! The unique tang from the sourdough adds a depth of flavor that complements the rich chocolate beautifully. I’ve made these brownies for friends and family, who were all pleasantly surprised by how moist and delicious they turned out. This recipe is perfect for using up that leftover sourdough starter while indulging in a sweet treat at the same time. Trust me, once you try these, you won't look at sourdough discard the same way again!

Created by

Callista Green

Last updated on 2026-01-24T11:52:19.304Z

When I first decided to make brownies with my sourdough discard, I figured it was a long shot. The thought of sourdough and chocolate didn’t seem like a natural pairing at first. However, I quickly realized that the robust flavors played nicely together. The sourness of the starter balances the sweetness of the chocolate, making every bite a delightful surprise!

While experimenting, I learned that folding the sourdough into the batter ensures a perfect blend of flavors without overmixing. This way, my brownies not only come out fudgy and moist but also have that delightful texture everyone craves. It’s amazing how a small addition can elevate a classic treat!

Why You'll Love This Recipe
Rich chocolate flavor paired with a hint of sourdough tang
Fudgy texture that melts in your mouth
Easy to prepare and perfect for using leftovers

Unlocking the Flavor of Sourdough

Utilizing sourdough discard in this brownie recipe not only reduces waste but also introduces a unique flavor profile. The slight tang from the sourdough perfectly balances the sweetness of the chocolate, creating a complex taste that elevates the traditional brownie. You’ll discover that the brownies have a depth that regular recipes often lack, making them an exciting treat for chocolate lovers looking for something new.

If your sourdough discard is particularly thin or watery, consider reducing some of the melted butter slightly to maintain the right consistency. Conversely, a thicker starter can add structure to your brownies, resulting in a more cake-like texture. The beauty of these brownies is that they can easily adapt based on the consistency of your sourdough starter.

Baking Techniques for Perfect Brownies

When combining the wet and dry ingredients, aim for a gentle folding technique—this prevents overmixing, which can lead to tough brownies. You want to stop mixing as soon as you see the last streaks of flour; a few small lumps are perfectly fine. This careful blending ensures your brownies remain fudgy and tender, rather than dry and cake-like.

Another important technique is to check for doneness. While baking for 25 minutes is recommended, ovens vary, so keep an eye on the brownies. When they’re done, the edges will appear set and slightly pull away from the sides of the pan, while the center may still look a bit glossy. Using a toothpick, aim for a few moist crumbs when poking the center—this is where the ideal fudgy texture lies.

Ingredients

Gather these ingredients before you start:

Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
1 cup sourdough discard (active or inactive)
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (optional)

Make sure to add any optional toppings or variations as per your taste!

Instructions

Follow these simple steps to make your brownies:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

Mix the wet ingredients

In a large bowl, combine the melted butter, sugar, sourdough discard, eggs, and vanilla extract. Whisk until well blended.

Combine dry ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

Combine mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Add chocolate chips

Gently fold in the chocolate chips if using.

Bake

Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and serve

Allow the brownies to cool in the pan before cutting them into squares and serving.

Enjoy your delicious brownies!

Pro Tips

For an extra indulgent treat, top the brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Ingredient Customizations

Feel free to customize this brownie recipe by incorporating different types of chocolate chips or even nuts. Dark chocolate chips can intensify the chocolate flavor, while white chocolate chips add contrast and sweetness. If you're looking to add some crunch, walnuts or pecans work beautifully and complement the fudginess of the brownies, creating a pleasing texture.

For a gluten-free alternative, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your cocoa powder is also gluten-free, as cross-contamination can sometimes occur. This way, you can enjoy the rich flavors and textures without worrying about gluten, making these brownies accessible for everyone.

Storage and Freezing Tips

Once cooled, store your brownies in an airtight container at room temperature for up to five days. If you want to keep them for longer, freezing is an excellent option. To freeze, cut the brownies into individual squares and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. They can be stored for up to three months; just let them thaw at room temperature before enjoying.

To refresh day-old brownies, simply pop them in the microwave for about 10 seconds. This quick reheating makes them taste freshly baked while enhancing their fudgy interior. If you want an extra treat, serve them warm with a scoop of ice cream on top for a delightful dessert.

Questions About Recipes

→ Can I use an inactive sourdough starter?

Yes, both active and inactive sourdough starters work well for this recipe.

→ Can I substitute the butter with oil?

You can use vegetable oil or coconut oil as a substitute, but the flavor may vary slightly.

→ How do I store leftovers?

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.