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If you’ve been looking for a rich, gooey way to use up your sourdough discard, these easy sourdough brownies are exactly what you need. They’re dense and fudgy with a shiny, crackly top, just the way a brownie should be, and the addition of sourdough starter gives them deeper flavor and keeps them moist for days (if they even last that long).
If you don’t have a sourdough starter, our condensed milk brownies are extra fudgy and so simple. Or, check out our post for how to make a Sourdough Starter.
Why This Sourdough Brownie Recipe Works
Great Use for Sourdough Discard: Don’t toss that starter! These brownies turn your discard into rich, chocolatey goodness. No fermentation or rise time required.
Fudgy, Gooey Texture: With plenty of butter, eggs, and just the right amount of flour, you get that chewy center and soft bite every brownie should have.
Shiny, Crackly Top: Heating the butter with sugar helps dissolve some of the sugar crystals, giving you that bakery-style glossy top without any extra steps.
Big Chocolate Flavor: Cocoa powder, chopped chocolate, and optional chocolate chips bring layers of chocolate intensity in every bite. And if you’re into extra-rich brownies, don’t miss my brownies with cream cheese frosting.
If you’re building a collection of sourdough discard recipes, don’t miss our sourdough cake donuts.
Recipe Tips
Use fresh discard for milder flavor: The older your sourdough discard is, the more sour and acidic it will taste. For brownies that don’t lean tangy, try to use discard that’s no more than a week old and kept in the fridge.
Weigh your flour: Measuring by weight helps avoid adding too much flour, which can make the brownies dry or cakey. If you’re using measuring cups, spoon the flour in lightly and level it off.
Don’t skip the stovetop step: Heating the butter and sugar together is one of the best tricks for getting that shiny, crackly brownie crust you see in bakery-style brownies.
Check early and use a thermometer if you can: Brownies can go from fudgy to overbaked fast. Start checking around 22 minutes. The center should look slightly underdone, but the edges should be set. If you’re using a thermometer, look for a center temp between 185°F and 198°F.
These freeze well: Let the brownies cool completely, then wrap tightly and freeze for up to 3 months. You can thaw them at room temp or warm them gently for that fresh-baked texture.
Enjoy them plain or alongside a scoop of vanilla ice cream. They’re also epic served up brownie sundae style, topped with Butterscotch Sauce or homemade Salted Caramel.
Want cookies instead of bars? These sourdough chocolate cookies are just as rich and chocolaty, with that same deep flavor from the discard.
The Best Sourdough Discard Brownies
These sourdough brownies are one of our favorite ways to use up discard. They are easy to make, loaded with rich chocolate flavor, and perfect for anyone who loves a dense, fudgy brownie with a crackly top. This is an easy sourdough dessert that will keep your starter waste to a minimum.
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Sourdough Brownies
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup butter, (16 tablespoons, 227 grams)
- 2 ¼ cups granulated sugar, (450 grams)
- 2 ounces semi-sweet chocolate, chopped (56 grams)
- 1 cup unsweetened cocoa powder, (85 grams)
- ½ cup sourdough discard, (120 grams)
- 3 large eggs
- 1 tablespoons vanilla extract
- 1 ¼ cups all purpose flour, (150 grams)
- 1 teaspoon salt
- 1 teaspoon espresso powder, optional
- ½ teaspoon baking powder
- 2 cups chocolate chips, optional
Instructions
- Preheat the oven to 350°F and line a 13 x 9 inch baking pan with parchment paper or spray it with non stick spray.
- Place the butter and sugar in a saucepan and heat over medium heat until the better melts. Continue to cook over medium heat for 1 to 2 minutes (this will help some of the sugar dissolve and give the brownies a shiny top).
- Remove from heat and toss in the chopped chocolate and cocoa powder. Stir until all the chocolate melts.
- Transfer the chocolate mixture to a large mixing bowl and stir for a few minutes until it cools down slightly. Stir in the sourdough starter, eggs, and vanilla extract.
- Place a sifter over the bowl and sift the flour, salt, espresso powder, and baking powder over the batter. Stir until well combined. Stir in the chocolate chips.
- Spread the batter into the 13 x 9 inch pan and bake for 22 to 28 minutes or until the edges look set. If you have an instant read thermometer the center of the brownies will be 185°F to 198°F when done.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is absolutely the best fudgy brownie recipe I have ever made in over 50 years of baking. My husband is totally addicted to it, and I have made it about 8 times in 8 weeks. Love, love, love it! Thanks so much for posting this.
Thank you! I’m so glad you both enjoy them. That’s the best kind of feedback.
Omg these are so good, fudgy, love that I can use my sourdough discard and get requests to bring them to parties!!
Right?! They’re dangerously good. I’m so glad the sourdough discard is earning its keep. Thanks for the sweet note!
I made these over the weekend. They were easy to make and delicious. My husband can’t stop eating them!
That makes me so happy to hear! I’m glad they were a hit. Thanks so much for trying the recipe
Made this today! Can’t wait till they cool down! They smell wonderful!
Glad to hear you made them! The hardest part is waiting for them to cool. Thanks for the comment.