Sourdough Brownies

Sourdough brownies are the answer to your chocolate cravings and your sourdough discard dilemma. With gooey centers, shiny crackly tops, and a deep cocoa flavor, these brownies offer everything a chocolate lover dreams of. They’re easy to make and even easier to devour—plus, they’re a clever way to put that sourdough starter to work without baking a single loaf of bread. Whether you’re a sourdough enthusiast or simply looking for the perfect brownie, this recipe delivers on all fronts.

Why You’ll Love This Recipe

this recipe

• Fudgy perfection: Moist, gooey centers with chewy edges.
• Crispy crackly tops: That irresistible brownie signature crust.
• No waste: A delicious use for sourdough discard.
• Simple pantry ingredients: No fancy tools or techniques.
• Perfect make-ahead dessert: Keeps well and freezes like a dream.

Ingredients

Here’s what you’ll need to make these irresistible sourdough brownies:

• 8 tablespoons (113g) unsalted butter
• 12 oz (340g) semi-sweet chocolate chips
• ½ cup (40g) Dutch-processed or regular cocoa powder
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 large egg yolk
• 1 cup (200g) granulated sugar
• ½ cup (110g) dark brown sugar
• ½ cup (125g) sourdough starter discard
• 1 cup (120g) all-purpose flour
• 1 teaspoon salt

Instructions

1. Preheat & Prep the Pan
   Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper.
2. Melt Chocolate & Butter
   In a saucepan over low heat, melt the butter. Add chocolate chips, vanilla, and cocoa powder. Stir until smooth. Remove from heat and let cool slightly.
3. Whip the Eggs & Sugars
   In a large mixing bowl (or stand mixer), beat eggs, egg yolk, granulated sugar, and brown sugar on medium-high speed for 7–10 minutes, until thick and pale.
4. Add Sourdough & Chocolate Mix
   Pour in the sourdough discard and melted chocolate mixture. Mix on low speed just until combined.
5. Fold in Flour & Salt
   Add flour and salt. Use a spatula to gently fold the batter—do not overmix. The batter will be thick.
6. Bake
   Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes. The edges should look set, but the center may appear slightly underdone.
7. Cool & Slice
   Let brownies cool completely in the pan before slicing. Use the parchment paper to lift them out cleanly.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Servings: 16 brownies
• Difficulty: Easy

Nutrition Facts (Per Serving)

• Calories: 302
• Carbohydrates: 39g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 27g
• Fiber: 3g
• Cholesterol: 52mg
• Sodium: 208mg

Tips & Variations

✅ Pro Tips

• Use parchment paper for easy lifting and less mess.
• Don’t overbake—a slightly gooey center is perfect.
• Beat the eggs well to create that glossy, crackly top.

🔄 Variations

• Add-ins: Stir in chopped walnuts, chocolate chunks, or crushed pretzels for extra crunch.
• Flavored chips: Swap semi-sweet chips with dark chocolate or white chocolate chips.
• Double batch: Bake in a 9×13 pan and adjust baking time by 5–10 minutes.

Sourdough Brownies

These sourdough brownies are rich, fudgy, and deeply chocolatey. Perfect for using discard while making the ultimate dessert!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 16 brownies

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• – 8 tbsp 113g unsalted butter
• – 12 oz 340g semi-sweet chocolate chips
• – ½ cup 40g Dutch or regular cocoa powder
• – 2 tsp vanilla extract
• – 2 large eggs + 1 egg yolk
• – 1 cup 200g granulated sugar
• – ½ cup 110g dark brown sugar
• – ½ cup 125g sourdough starter discard
• – 1 cup 120g all-purpose flour
• – 1 tsp salt

Equipment

• – 9″x9″ baking pan
• Electric mixer
• Saucepan
• Spatula
• Parchment paper

Method

 

1. Preheat oven to 350°F. Line a 9″x9″ pan with parchment paper.
2. Melt butter in a saucepan. Add chocolate chips, vanilla, and cocoa. Stir until smooth. Cool slightly.
3. Beat eggs, yolk, and both sugars for 7–10 mins until thick.
4. Add sourdough discard and chocolate mixture. Mix until combined.
5. Fold in flour and salt with a spatula—don’t overmix.
6. Spread batter in pan. Bake 35–40 minutes.
7. Cool completely before slicing.

Notes

– Let cool fully before slicing for clean cuts.
– Can be frozen for up to 3 months.
– Add nuts, chocolate chunks, or espresso powder for extra flavor.

FAQs

Can I skip the sourdough discard?

You can, but it adds unique depth and moisture. Without it, you may need to tweak the moisture ratio slightly.

Can I use regular cocoa powder?

Yes! Dutch-processed gives a richer flavor, but regular unsweetened cocoa works beautifully too.

How do I store sourdough brownies?

Store them in an airtight container at room temperature for up to 7 days. They’ll stay moist and chewy!

Can I freeze them?

Absolutely. Wrap individually in plastic wrap, place in a freezer-safe container, and freeze up to 3 months.

Conclusion

These sourdough brownies are the perfect combination of rich chocolate indulgence and resourceful baking. Whether you’re using up starter discard or just craving a seriously fudgy dessert, this recipe is easy, rewarding, and sure to impress anyone who takes a bite. Make a batch today—and don’t expect leftovers.