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–+ servings
Three sourdough brownies stacked on top of each other.
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5 from 21 votes

Sourdough Brownies

These sourdough brownies are rich, fudgy, and loaded with chocolate. The sourdough discard has extra acidity that gives the brownies a deeper flavor and helps them stay moist for days. Melting the butter with the sugar helps give the brownies a shiny top and chewy center. This recipe is a great way to use some of that sourdough discard and make some of the best brownies ever.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Desserts
Cuisine: American
Keyword: brownies with sourdough starter, sourdough brownies, sourdough discard brownies
Servings: 24 servings
Author: Dahn Boquist

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). 
    Melting the butter with sugar in a saucepan.
  • Remove from heat and toss in the chopped chocolate and cocoa powder. Stir until all the chocolate melts. 
    Mixing cocoa and chocolate into the butter and sugar mixture.
  • 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.
    Mixing sourdough starter into brownie batter.
  • 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. 
    Stirring the flour mixture into the sourdough discard brownie batter.
  • 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. 
    Spreading brownie batter into a 13 x 9 inch baking pan.

Notes

Sourdough Discard: The older your discard is, the more acidic and tangy the flavor will be. For brownies that don’t taste noticeably sour, use discard that’s no more than 1 week old and has been stored in the fridge.
Measuring Flour: For the best texture, weigh your flour if possible. Too much flour can make the brownies dry or cakey.
Crackly Top Tip: Don’t skip the step of heating the butter and sugar together. That bit of extra effort is what gives the brownies their shiny, crackly top.
Baking Time: Ovens vary, so check for doneness around the 22-minute mark. The edges should look set, but the center may still look slightly underbaked, that’s okay! A thermometer inserted in the center should read between 185°F and 198°F.
Freezing: These brownies freeze well. Wrap tightly and freeze for up to 3 months. Thaw at room temp or gently warm in the microwave for a just-baked feel.

Nutrition

Serving: 1 slice | Calories: 203kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 170mg | Fiber: 2g | Sugar: 13g
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