Sourdough brownies are the ultimate upgrade to your dessert game—and the best part is, you’re using that sourdough discard you’d otherwise toss! These rich, fudgy squares boast gooey centers and glossy, crackly tops that rival any bakery brownie. Whether you’re deep into sourdough baking or just looking for a way to cut down on food waste, this recipe transforms leftovers into a chocolate lover’s dream. With simple ingredients and a few pro tips, you’ll have a batch of decadent brownies that are anything but ordinary.
Table of Contents
Why You’ll Love These Sourdough Brownies
- Zero Waste, All Flavor: Use up sourdough discard and still get a bakery-style dessert.
- Extra Fudgy Texture: Think dense, gooey centers with just the right amount of chew.
- That Signature Crust: Whipping the eggs and sugar creates a beautiful crackly top.
- No Fancy Equipment: Just a whisk, a saucepan, and a spatula are all you need.
- Customizable Sweetness: Use brown sugar for richness or go all-white sugar—it’s flexible!
Ingredients
- 8 tbsp (113g) unsalted butter
- 12 oz (340g) semi-sweet chocolate chips
- ½ cup (40g) Dutch-process cocoa powder (or regular)
- 2 tsp vanilla extract
- 2 large eggs + 1 egg yolk
- 1 cup (200g) granulated sugar
- ½ cup (110g) dark brown sugar
- ½ cup (125g) sourdough starter discard
- 1 cup (120g) all-purpose flour
- 1 tsp (5g) salt
- Parchment paper, for lining pan
Instructions
- Preheat & Prep
Set your oven to 350°F (176°C). Line a 9″ x 9″ baking pan with parchment paper, allowing it to hang over the sides for easy removal. - Melt Chocolate Base
In a saucepan over low heat, melt the butter. Stir in chocolate chips, cocoa powder, and vanilla. Once fully melted and smooth, remove from heat and set aside to cool slightly. - Whip Eggs & Sugar
In a large mixing bowl, use a mixer to beat the eggs, egg yolk, granulated sugar, and brown sugar on medium-high speed for 7–10 minutes. The mixture should look light and fluffy. - Combine Wet Ingredients
Add the sourdough discard and the cooled chocolate mixture to the bowl. Beat on low just until blended. - Add Dry Ingredients
Gently fold in the flour and salt using a spatula. Don’t overmix—the batter should be thick and glossy. - Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 35–40 minutes, or until the edges are set and the center still looks just slightly underdone. - Cool & Cut
Let the brownies cool completely in the pan. Use the parchment to lift them out, then cut into squares and serve.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~1 hour
- Servings: 9–16 brownies
- Pan Size: 9″ x 9″ square
Nutrition Facts (Per Serving, Approx.)
- Calories: 302
- Carbs: 39g
- Protein: 4g
- Fat: 15g
- Sugar: 27g
- Fiber: 3g
- Sodium: 208mg
Tips & Variations
- Don’t Overbake: Brownies finish cooking as they cool—remove from the oven while the center is slightly soft.
- Use All White or All Brown Sugar: Either works, though brown sugar adds moisture and depth.
- No Dutch Cocoa? Regular cocoa powder works just fine.
- Add-Ins Welcome: Chopped nuts, espresso powder, or chocolate chunks are all great enhancements.
- Need Gluten-Free? Sub in a 1:1 gluten-free baking mix.
Fudgy Sourdough Brownies
Equipment
- Mixing bowls
- – Hand/stand mixer
- Saucepan
- – 9″x9″ baking pan
- Parchment paper
Ingredients
- – 8 tbsp 113g unsalted butter
- – 12 oz 340g semi-sweet chocolate chips
- – ½ cup 40g Dutch-process cocoa powder *(or regular)*
- – 2 tsp vanilla extract
- – 2 large eggs + 1 egg yolk
- – 1 cup 200g granulated sugar
- – ½ cup 110g dark brown sugar
- – ½ cup 125g sourdough starter discard
- – 1 cup 120g all-purpose flour
- – 1 tsp 5g salt
Instructions
- Preheat oven to 350°F. Line a 9″x9″ pan with parchment paper.
- Melt butter in saucepan. Stir in chocolate chips, cocoa, and vanilla until smooth. Cool slightly.
- Beat eggs, egg yolk, and both sugars for 7–10 minutes until fluffy.
- Add sourdough discard and chocolate mixture. Mix on low.
- Fold in flour and salt gently until just combined.
- Pour into pan and smooth top. Bake for 35–40 minutes.
- Cool completely before slicing.
Notes
– Brown sugar adds richness; all-white sugar works too.
– Don’t overbake—they finish setting as they cool.
FAQs
Can I make these sourdough brownies ahead of time?
Yes! They store beautifully at room temperature for up to 7 days or in the freezer for 3 months.
Do I need to use a mixer?
A hand or stand mixer is ideal for whipping the eggs and sugar properly, but you can do it by hand with a whisk and some elbow grease.
Why use sourdough discard in brownies?
It adds slight tang, extra moisture, and eliminates food waste—win-win!
What size pan works best?
A 9″ x 9″ square pan gives you the perfect thickness, but an 8″ x 8″ will work too—just adjust baking time slightly.
Conclusion
These fudgy sourdough brownies are the perfect way to give your discard new life while satisfying every chocolate craving. From their decadent texture to that bakery-style crust, they check all the brownie boxes—no compromises, no waste. Serve them up at your next get-together or stash a few in the freezer for late-night cravings. Once you try these, you’ll never toss your sourdough starter again.