If you’ve ever found yourself with extra sourdough discard and wondered what to do with it, you’re not alone. While sourdough bread may be the first thing that comes to mind, your starter can be used for so much more. This sourdough brownies recipe takes traditional brownies to the next level, delivering an intense chocolate flavor with a subtle tang that enhances their richness.

These brownies strike the perfect balance between fudgy and chewy, with a slightly crisp top and deep, indulgent cocoa notes. The sourdough discard adds moisture and complexity, making them uniquely delicious. Whether you’re an experienced baker or just starting, this recipe is simple to follow and guarantees results that will impress.

Ingredients for the Best Sourdough Brownies

Before diving into the method, gathering the right ingredients is essential. The quality of each component significantly impacts the final outcome, so opt for high-quality cocoa powder and real chocolate for the best flavor.

Dry Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder

Wet Ingredients

• ½ cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120g) sourdough discard (100% hydration)

Optional Add-ins for Extra Indulgence

• ½ cup (90g) chocolate chips or chopped dark chocolate
• ½ cup (60g) chopped nuts (walnuts or pecans)

Ingredient Table for Easy Reference

Ingredient	Quantity
All-purpose flour	1 cup (120g)
Cocoa powder	½ cup (45g)
Salt	½ teaspoon
Baking powder	½ teaspoon
Unsalted butter	½ cup (115g)
Granulated sugar	1 cup (200g)
Brown sugar	½ cup (100g)
Eggs	2 large
Vanilla extract	1 teaspoon
Sourdough discard	½ cup (120g)
Chocolate chips	½ cup (90g)
Chopped nuts	½ cup (60g)

Step-by-Step Guide: How to Make Sourdough Brownies

Step 1 – Preheat & Prepare

• Set your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper and lightly grease it.

Step 2 – Mix the Dry Ingredients

• In a medium-sized bowl, whisk together flour, cocoa powder, salt, and baking powder until well combined.

Step 3 – Prepare the Wet Ingredients

• In a separate large mixing bowl, stir together melted butter, granulated sugar, and brown sugar until smooth.
• Add eggs one at a time, whisking thoroughly after each addition to create a light and airy texture.
• Stir in vanilla extract and sourdough discard, ensuring the mixture is fully incorporated.

Step 4 – Combine Wet and Dry Mixtures

• Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
• Avoid overmixing to maintain a fudgy texture.
• If using chocolate chips or nuts, fold them in at this stage.

Step 5 – Bake the Brownies

• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 25-30 minutes, checking for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs, not wet batter.
• Let the brownies cool completely before slicing for the best texture.

How to Get Perfectly Sourdough Brownies

Not all brownies are created equal, and if you prefer them extra fudgy, here are a few tips to ensure you get that rich, melt-in-your-mouth texture:

• Use high-fat content ingredients – Butter and eggs contribute to the structure and moisture.
• Do not overbake – A slightly undercooked center results in the perfect gooey consistency.
• Let them cool completely – Brownies continue to set after being removed from the oven. Cutting them too early can result in a messy texture.

How to Store and Freeze Sourdough Brownies

Storing at Room Temperature

• Keep the brownies in an airtight container at room temperature.
• They will stay fresh for 3-4 days.

Refrigeration for Longer Shelf Life

• If you prefer a firmer texture, store them in the fridge for up to a week.
• Let them sit at room temperature before serving to bring back the softness.

Freezing Instructions

• Wrap the brownies tightly in plastic wrap and place them in a freezer-safe bag.
• They can be stored for up to 3 months.
• To enjoy, thaw at room temperature for about 30 minutes.

Frequently Asked Questions (FAQs)

Can I Use Active Sourdough Starter Instead of Discard?

Yes, but the texture may be slightly different. Discard works best because it has a higher acidity level, which enhances the chocolate flavor.

What Does Sourdough Discard Do in Brownies?

It adds moisture, enhances the depth of flavor, and creates a slightly chewier texture without making the brownies taste sour.

How Can I Make These Brownies Dairy-Free?

Replace butter with coconut oil or a vegan butter alternative. The texture will remain rich and fudgy.

How Do I Achieve That Classic Crackly Top?

Whisking the eggs and sugar thoroughly helps develop the thin, shiny crust on top.

Can I Add Extra Chocolate or Mix-Ins?

Absolutely. Chocolate chunks, caramel swirls, or even a pinch of espresso powder can elevate the flavor.

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Final Thoughts: Why You Should Try This Sourdough Brownies Recipe

If you love brownies with an indulgent, fudgy texture and a unique depth of flavor, this sourdough brownies recipe is a must-try. The sourdough discard not only enhances the taste but also gives the brownies a soft, chewy bite that sets them apart from traditional recipes.

Now that you have the perfect recipe, it’s time to head to the kitchen and bake a batch. Whether you’re making them for a special occasion or just to satisfy a chocolate craving, these brownies won’t disappoint.

Give this recipe a try and let me know how it turns out. If you enjoyed it, don’t forget to share it with others who love baking. Happy baking!