These rich, fudgy sourdough brownies are the perfect way to use up extra sourdough discard. They have a deep chocolate flavor, a crackly top, and an irresistibly gooey center. No one will guess there’s sourdough in them!
Prep Time
- Prep: 15 minutes
- Bake: 30–35 minutes
- Total Time: 50 minutes
Servings: 12 brownies
Ingredients
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) sourdough discard (unfed or active)
- ¾ cup (75g) unsweetened cocoa powder
- ¾ cup (95g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (90g) semi-sweet chocolate chips
- ¼ cup (40g) dark chocolate chunks (optional)
- Flaky sea salt for topping (optional)
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
Step 2: Melt the Butter
In a microwave-safe bowl or small saucepan, melt the butter until smooth. Let it cool for about 5 minutes so it doesn’t cook the eggs.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, whisking well after each addition.
Mix in the vanilla extract and sourdough discard until fully combined.
Step 4: Add the Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking powder.
Using a spatula, gently fold everything together until just combined. Avoid overmixing.
Fold in the chocolate chips and chocolate chunks.
Step 5: Bake
Pour the batter into the prepared baking pan and spread it evenly.
If desired, sprinkle a few extra chocolate chips and a pinch of flaky sea salt over the top.
Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Cool Completely
Allow the brownies to cool in the pan for at least 30–45 minutes before lifting them out.
For extra-clean slices and an even fudgier texture, chill the brownies in the refrigerator for 1 hour before cutting.
Tips for Perfect Brownies
- Use room-temperature eggs for a smoother batter.
- Don’t overbake—slightly underbaked brownies stay wonderfully fudgy.
- Good-quality cocoa powder and chocolate make a noticeable difference in flavor.
- The sourdough discard adds moisture and a subtle tang without making the brownies taste sour.
Storage
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze individual brownies for up to 3 months. Thaw at room temperature before serving.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream.
- Dust with powdered sugar for a simple finish.
- Drizzle with chocolate or caramel sauce.
- Pair with fresh strawberries or raspberries for a delicious dessert.
