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Sourdough Discard Brownies

ByVicky Hadley
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These Sourdough Discard Brownies are fudgiest brownies you’ll ever taste! They’re a perfect way to use up excess sourdough starter. With a deep chocolate flavor and an irresistible crackly top, they’re a must-try for any chocolate lover!

If you’re looking for more Sourdough Discard Recipes, try our Sourdough Discard Pancakes for a fluffy breakfast or our Sourdough Discard Cinnamon Rolls for a soft, gooey treat. Both are delicious ways to use up leftover starter.

Two stacked chocolate brownies sit on a small pile of white plates, with crumbs scattered around. In the background, more brownies rest on a surface, alongside two glass milk bottles in a metal holder. A striped cloth is draped nearby.

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Whether you’re deep in your sourdough journey or just looking for an easy sourdough brownies recipe to satisfy your chocolate cravings, these homemade brownies deliver the perfect balance of sweetness and deep cocoa flavor. So easy and delicious, you’ll be making a double batch every time!

What you’ll love about this Fudge Brownie Recipe:

  • Fudgy Center: These fudgy sourdough brownies have a rich, gooey center with a crisp crackly top.
  • Sourdough Love: This sourdough brownie recipe is an easy recipe that helps prevent food waste by using excess discard.
  • Chocolate Lover Approved: Perfect for satisfying chocolate cravings, these are truly the best fudge brownies!
Close-up of several pieces of rich, fudgy chocolate brownies on a light surface. The brownies have a textured, slightly cracked top, showcasing their moist and dense interior.

Recipe Ingredients

You’ll need the following ingredients to make this this easy sourdough discard recipe:

  • Butter, melted
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sourdough discard (room temperature)
  • Unsweetened cocoa powder
  • All-purpose flour
  • Salt
  • Semi-sweet chocolate chips
Top-down view of baking ingredients on a light surface: eggs, white sugar, flour, butter, chocolate chips, cocoa powder, vanilla, sourdough starter, and salt, each in separate bowls or containers with labels.

INGREDIENT NOTES:

  • Sourdough Discard: A great way to use up excess sourdough starter, adding a slight tang and depth of flavor.
  • Semi-Sweet Chocolate Chips: Enhance the richness of these fudgy brownies and create the perfect chewy brownies texture!
  • Cocoa Powder: For deep chocolate flavor and that crackly top.

HOW TO MAKE SOURDOUGH DISCARD BROWNIES STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Preheat the oven to 350°F. Line a baking dish with parchment paper, leaving an overhang on the sides.
Step 2: In a large bowl, whisk together the melted butter and white sugar until well combined.
Step 3: Add the eggs one at a time, whisking well after each addition.
Step 4: Whisk in the vanilla extract and sourdough discard until smooth.
Step 5: In a separate bowl, sift together unsweetened cocoa powder, all-purpose flour, and salt.

A six-panel image showing steps in a baking process: melted butter in a pan, sugar added, mixed butter and sugar, an egg added, stirred mix with egg, and a bowl with flour, cocoa powder, and baking soda.

Step 6: Stir the dry ingredients into the wet ingredients until just combined.
Step 7: Fold in the semi-sweet chocolate chips.
Step 8: Pour the brownie batter into the prepared baking dish, spreading evenly.

Six-step photo collage of making brownies: 1) Bowl with cocoa mixture. 2) Mixing bowl with melted butter added. 3) Dark batter emerging. 4) Chocolate chips incorporated. 5) Batter in lined square baking pan. 6) Baked brownie.


Step 9: Bake for 40-45 minutes, or until a toothpick test inserted into the center comes out with a few moist crumbs.
Step 10: Let the brownies cool completely in the pan before lifting them out using parchment paper.
Step 11: Cut into squares and serve.

Nine pieces of chocolate brownies arranged on a white parchment paper. The brownies have a rich, dense texture with a slightly cracked top, showcasing a homemade, freshly baked appearance.

PRO TIP:

For an even more pronounced sourdough flavor, let the brownie batter rest for 30 minutes before baking. This allows the flavors to develop while hydrating the flour for tender brownies.

Two stacked sourdough brownies on a small white plate, surrounded by more brownies.

Storage and Reheating

Storage: Keep leftover sourdough brownies in an airtight container at room temperature for up to 3-4 days.

Reheating: Microwave individual brownies for 10-15 seconds for a warm, gooey texture.

To Freeze: Wrap brownies individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature before serving.

Additions & Substitutions

ADDITIONS:

  • Nuts: Stir in chopped walnuts or pecans for crunch.
  • Espresso Powder: Enhances the deep chocolate flavor.

SUBSTITUTIONS:

  • Butter: Swap for melted chocolate for a richer texture.
  • Dutch-Process Cocoa: Use instead of regular cocoa for a smoother taste.

FAQs about these Sourdough Brownies:

Yes! Replace the sourdough discard with an equal amount of buttermilk or Greek yogurt.

Overbaking or using much flour can lead to dry brownies. For best results, bake just until the toothpick test comes out with a few moist crumbs.

Absolutely! Just use a 9×13-inch baking dish and increase the baking time slightly.

Two thick, fudgy chocolate brownies stacked on white plates. The top brownie sits on a piece of parchment paper. Crumbs are scattered around, and a bottle of milk is visible in the background. A striped cloth ties the scene together.

What Can I Serve with these Fudge Brownies?

These delicious brownies pair perfectly with a scoop of vanilla ice cream, a drizzle of maple syrup, or a cold glass of milk. They are super rich, so be warned!

DID YOU MAKE THIS RECIPE?

Five golden stars image.

I’m excited for you to try these Sourdough Discard Brownies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

Thick and fudgy homemade sourdough brownies stacked on a white plate, showing their rich chocolate texture.

Sourdough Discard Brownies

Vicky Hadley~Little Chef Within
These Sourdough Discard Brownies are fudgiest brownies you'll ever taste! They're a perfect way to use up excess sourdough starter. With a deep chocolate flavor and an irresistible crackly top, they’re a must-try for any chocolate lover!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 5047 kcal

Equipment

  • 1 9×9-inch baking pan

Ingredients
  

  • 1 cup butter melted
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sourdough discard room temperature
  • 1 1/4 cups unsweetened cocoa powder
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Heat oven to 350°F. Spray a 9×9-inch baking pan with cooking spray, or line it with parchment paper.
  • In a large bowl, whisk together the melted butter and sugar until well combined. 1 cup butter, 2 cups granulated sugar.
  • Add the eggs one at a time, whisking well after each addition. 3 large eggs.
  • Whisk in the vanilla extract and sourdough discard until smooth. 2 teaspoons vanilla extract, 3/4 cup sourdough discard.
  • In a medium bowl, sift together the cocoa powder, flour, and salt. 1 1/4 cups unsweetened cocoa powder, 1 1/4 cups all-purpose flour, 1/2 teaspoon salt.
  • Add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the chocolate chips. 1 cup semi-sweet chocolate chips.
  • Pour the batter into the prepared pan, spreading evenly.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 45 minutes.
  • Let cool completely in the pan before lifting out using parchment paper.
  • Cut into squares and serve.

Notes

Pro Tip:

For extra fudgy brownies, don’t overbake! Remove them from the oven when a toothpick inserted in the center comes out with a few moist crumbs. This ensures a rich, gooey texture as they cool!

Nutrition

Serving: 1gCalories: 5047kcalCarbohydrates: 675gProtein: 50gFat: 271gSaturated Fat: 165gPolyunsaturated Fat: 10gMonounsaturated Fat: 73gTrans Fat: 8gCholesterol: 499mgSodium: 2671mgPotassium: 2896mgFiber: 58gSugar: 469gVitamin A: 5763IUCalcium: 333mgIron: 34mg
Keyword brownies, chocolate, desserts, snack, sourdough discard
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2 Comments

5 from 1 vote

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