Fudgy Sourdough Discard Brownies
Tina BevkI’m always looking for ways to use up my sourdough discard instead of tossing it out, and one of my favorite creations is these Fudgy Sourdough Discard Brownies. The sourdough adds a subtle depth of flavor without making the brownies taste sour—just moist, rich, and chocolatey! It’s an ideal sweet treat or snack, made with just a few simple ingredients I already have in my pantry.
I made these during a fall baking session to serve at my family gatherings. They’re also perfect to enjoy alongside a warm cup of coffee or tea. They’re great during the holidays too, whether as a sweet gift or a special dessert for holiday meals.
For more delicious ways to use sourdough discard in desserts, check out my Sourdough Discard Key Lime Ricotta Cookies and Sourdough Discard Chocolate Glazed Donuts. Both are easy ways to put your sourdough discard to good use.
Important Ingredients
- Unsalted Butter: Creating a smooth base for the batter.
- Cocoa Powder: Gives these brownies their deep, chocolatey flavor.
- Eggs: Help bind the ingredients together and contribute to the soft, fudgy texture.
- Sourdough Discard: Adds a subtle tang and extra moisture to the brownies.
- All Purpose Flour: Provides the structure needed for the brownies to hold together.
- Chocolate Chips: Gives a nice balance to the sweetness of the brownies.
See recipe card for quantities.
Substitutions & Variations
- You can swap the unsalted butter for coconut oil for a dairy-free version.
- For a less sweet option, try using coconut sugar or a combination of white and brown sugar for a deeper flavor.
- If you don’t have bittersweet chocolate, you can use semisweet or even milk chocolate, but it will be sweeter.
- For Flour, use whole wheat flour for a nuttier texture or gluten-free all-purpose flour for a gluten-free version.
- If you want to add nuts, chopped walnuts, pecans, or hazelnuts would be a delicious addition to the batter or as a topping.
How to Make Fudgy Sourdough Discard Brownies
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving a little overhang so it’s easier to lift the brownies out later.
In a small saucepan, melt the butter over medium heat (Image 1). Let it foam and sizzle, stirring often, until it turns golden brown and smells nutty (this takes about 3–5 minutes). Remove from heat and immediately whisk in the cocoa powder and vanilla extract (Image 2).
Step 2: While the butter is still warm, whisk in the granulated sugar and salt (Image 3). Stir well for about a minute until the mixture looks glossy. This helps dissolve the sugar—very important for the right texture!
Let the mixture cool slightly. Then, whisk in the eggs and egg yolk one at a time, mixing well after each (Image 4). The batter should become thick and smooth.
Step 3: Stir in the sourdough discard until it’s fully mixed in. This gives the brownies moisture and a richer flavor, without making them taste sour. Add the flour and cornstarch (if using) (Image 5). Mix just until you no longer see dry flour. Be careful not to overmix—this can make the brownies too dense.
Fold in half of the chopped chocolate or chocolate chips (Image 6). Save the rest to sprinkle on top before baking .
Step 4: Pour the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate on top (Image 7). Bake for 28–32 minutes, or until a toothpick poked into the center comes out with a few moist crumbs (Image 8).
Step 5: Let the brownies cool for at least 30 minutes before cutting (Image 9). For extra fudgy brownies, place them in the fridge for 15–30 minutes before slicing. If you like, sprinkle flaky sea salt on top before serving (Image 10).
Hint: To make sure these brownies are extra fudgy, be sure not to overbake them. A toothpick should come out with a few moist crumbs—not dry! And chilling them in the fridge before slicing makes them even fudgier.
💭Crucial Success Tips
- Don’t overmix: After adding the flour, stir just until it’s incorporated. Overmixing can lead to dense brownies.
- Check your oven temperature: Every oven is different, so check the brownies a few minutes early to ensure they don’t overbake.
- Let the brownies cool for at least 30 minutes (or chill them for 15–30 minutes) to make them easier to slice and to keep them fudgy.
FAQ
Yes, you can! Just make sure to adjust the moisture level in the batter, as fed starter will have more water content.
Yes! These brownies hold up well and actually taste even better the next day after the flavors have had time to meld.
Fudgy Sourdough Discard Brownies
Ingredients
- 113 g unsalted butter
- 63 g cocoa powder Dutch-process cocoa is even better, as it’s less sour
- 1 tsp vanilla extract
- 250 g granulated sugar
- ¼ tsp salt
- 2 eggs + 1 egg yolk
- 90 g sourdough discard unfed, 100% hydration
- 40 g all-purpose flour
- 85 g chocolate chopped, bittersweet or chocolate chips
- ½ tsp cornstarch optional, improves texture
- sea salt optional for topping, flaky
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving a little overhang so it's easier to lift the brownies out later.In a small saucepan, melt the butter over medium heat. Let it foam and sizzle, stirring often, until it turns golden brown and smells nutty (this takes about 3–5 minutes). Remove from heat and immediately whisk in the cocoa powder and vanilla extract.
- While the butter is still warm, whisk in the granulated sugar and salt. Stir well for about a minute until the mixture looks glossy. This helps dissolve the sugar—very important for the right texture!Let the mixture cool slightly. Then, whisk in the eggs and egg yolk one at a time, mixing well after each. The batter should become thick and smooth.
- Stir in the sourdough discard until it's fully mixed in. This gives the brownies moisture and a richer flavor, without making them taste sour. Add the flour and cornstarch (if using). Mix just until you no longer see dry flour. Be careful not to overmix—this can make the brownies too dense.Fold in half of the chopped chocolate or chocolate chips. Save the rest to sprinkle on top before baking.
- Pour the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate on top. Bake for 28–32 minutes, or until a toothpick poked into the center comes out with a few moist crumbs.
- Let the brownies cool for at least 30 minutes before cutting. For extra fudgy brownies, place them in the fridge for 15–30 minutes before slicing. If you like, sprinkle flaky sea salt on top before serving.
Notes
- Dissolving the sugar properly helps create a shiny crust.
- Whisking the warm butter with sugar and eggs gives that crackly meringue top.
- Dutch-process cocoa makes the chocolate flavor richer, if available.
- Slightly underbaking the brownies keeps them fudgy. Overbaking will make them cakey.
Nutrition
If you gave these sourdough discard brownies a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Fudgy Sourdough Discard Brownies
Store your brownies in an airtight container at room temperature for up to 4 days, or keep them in the fridge for up to a week. If you want them to last even longer, freeze them for up to 3 months. Just be sure to separate layers with parchment paper so they don’t stick together.
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