• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Bars & Bites

    Easy Fudgy Sourdough Discard Brownies

    Published: Oct 20, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

    70 shares
    • Facebook
    • Twitter
    Jump to Recipe

    These Easy Fudgy Sourdough Discard Brownies are the perfect way to use up your extra sourdough discard for any chocoholics out there! They have three different types of chocolate making them super decadent and extra fudgy. Plus, they are SO easy and quick to make in less than an hour. Once you pop these sourdough discard brownies in the oven, your house will smell like a chocolate factory!

    Top view of fudgy sourdough discard brownies with chocolate chips.

    Some sourdough discard desserts have a unique, somewhat strong tangy flavor. However, you won't notice a strong sourdough taste in this brownie recipe using cocoa powder, melted chocolate, and chocolate chips. They are the best brownies I've ever had!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Sourdough Discard Brownies
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Chocolate Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's the most decadent way to use up your sourdough discard so you don't have to throw it in the trash!
    • These brownies have the most perfect fudgy texture.
    • They are filled with three different kinds of chocolate.
    • It is super simple to make whenever you get a chocolate craving!
    • It's one of my favorite recipes to make with sourdough discard, along with my Sourdough Discard Chocolate Chip Cookies and Banana Bread!

    Ingredients

    Ingredients needed to make fudgy brownies with sourdough discard.
    • This sourdough discard recipe uses three different kinds of chocolate to make them extra fudgy with lots of chocolate flavor - cocoa powder, melted high quality chocolate chunks (or chopped baking chocolate), and chocolate chips.
    • You'll need sourdough starter that has not been fed in the last 24 hours. If your discard has some liquid on top, pour that off before measuring the discard for your brownies.
    • Brown sugar adds an extra layer of richness and chew versus using regular granulated sugar. Light or dark brown sugar will work in this recipe.
    • This sourdough brownie recipe calls for both whole eggs and an extra egg yolk. All of those egg yolks make the perfect shiny, crackly brownie top!

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • If you love nuts in your brownies, add ¼ to ½ cup of toasted, chopped walnuts into the batter and/or sprinkled on top!
    • Do you prefer corner pieces to the gooey middle? Bake these sourdough discard brownies in a muffin tin so every piece is an edge piece!
    • Feel free to mix in any of your favorite candies, like M&Ms or Reese's Pieces!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make Sourdough Discard Brownies

    Whisking brown sugar and eggs in a bowl.

    Step 1: In a large bowl, whisk the eggs, egg yolk, and brown sugar really well until the mixture turns light yellow and fluffy.

    Stirring melted chocolate and butter in a bowl with a spatula.

    Step 2: In a separate microwave-safe bowl, melt the butter and chocolate together until smooth. Let it cool slightly.

    Whisking melted chocolate and butter and sourdough discard into a sugar egg mixture.

    Step 3: Mix the warm butter and chocolate mixture into the eggs and brown sugar really well. Stir in the sourdough discard until fully combined.

    Whisking together flour, cocoa powder, and salt in a bowl.

    Step 4: Stir the flour, cocoa powder, and salt together, then mix in the chocolate chips.

    Folding sourdough brownie batter in a bowl with a spatula.

    Step 5: Fold the dry ingredients into the wet mixture just until the streaks of flour disappear.

    Sourdough discard brownie batter in a square cake pan.

    Step 6: Pour the brownie batter into a 9-inch square pan, top with chocolate chips, and bake at 350°F for 22-27 minutes. Transfer to a wire rack to let the brownies cool inside the pan.

    Expert Tips

    1. You can melt your butter and chocolate together in the microwave or on the stove.
      Microwave: in a microwave safe bowl, microwave the butter and chocolate in 20 second increments, stirring in between each, until completely smooth.
      Stove: place the butter and chocolate in a heat-safe bowl and place over a pot with an inch of water (don't let the water touch the bottom of the bowl). Mix with a rubber spatula over medium-low heat until melted.
    2. Make sure to whisk the eggs and brown sugar really well - getting the mixture light and fluffy also helps with the shiny, crackly top on these fudgy sourdough brownies.
    3. Create a parchment paper sling so you can easily lift the brownies out of the pan after they've cooled.
    4. Be careful not to over-bake the brownies or they will be more cakey instead of fudgy. They're ready when the edges are firm but the center still has a slight jiggle to it! A toothpick should come out of the center with a few gooey crumbs.

    Recipe FAQs

    How can I tell when the brownies are done?

    Unlike lots of other baked goods, you want a gooey center in these brownies. It's hard to tell if they're done using the toothpick test. You want the edges to be set and starting to pull away from the edges, and the center will have that shiny, crackly top.

    Why are my brownies cakey and not fudgy?

    This is probably because the brownies baked for too long.

    Can I make these brownies without sourdough discard?

    While I haven't tested this recipe without discard, you could give it a try by using equal parts flour and water in place of the discard. The brownies won't benefit from the extra flavor and yeast in the discard, however, it should result in a delicious brownie!

    Do I have to let the brownies cool all the way in the pan?

    It's best to wait for the brownies to cool before digging in! This lets them fully develop their delicious flavor and fudgy texture.

    What's the best kind of sourdough starter to use in this recipe?

    I use the King Arthur Baking starter containing 113 grams of each sourdough, all purpose flour, and water. However, any sourdough starter should work in this recipe.

    Sourdough brownies cut into squares with a bite taken out of one.

    Storage

    Room Temperature

    Store fully cooled sourdough brownies in an airtight container on the counter for up to 1 week.

    Freezing Instructions

    Individually wrap fully cooled brownies in plastic wrap and place in an airtight container for up to 3 months.

    More Chocolate Recipes You'll Love

    • Sourdough Discard Chocolate Chip Cookies
    • Mini Brownie Bites
    • Half of a brownie muffin stacked on whole ones.
      Easy Triple Chocolate Brownie Muffins
    • Edible Chocolate Cookie Dough

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Top view of sourdough brownies.

    Easy Fudgy Sourdough Discard Brownies

    Kayla Burton
    This recipe shows you how to make fudgy brownies with sourdough discard so it doesn't have to go to waste!
    5 from 7 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 277 kcal

    Equipment

    • 9x9 inch pan
    • Parchment paper
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula

    Ingredients
     
     

    • 2 large eggs room temperature
    • 1 large egg yolk room temperature
    • 1½ cups brown sugar light or dark, packed
    • 10 tablespoons unsalted butter
    • ½ cup chocolate chunks or chopped baking chocolate bittersweet or dark, high quality
    • ½ cup sourdough discard (unfed sourdough starter)
    • ¾ cup all-purpose flour weighed in grams or spooned and leveled
    • ½ cup cocoa powder
    • ½ teaspoon salt
    • 1 cup semi-sweet chocolate chips divided (⅔ in the batter, ⅓ for topping)

    Instructions
     

    • Preheat oven to 350°F and line a 9-inch square pan with parchment paper.
    • In a large bowl, whisk together the eggs, egg yolk, and brown sugar until light and airy (4-5 minutes).
    • In a microwave-safe bowl, melt the butter with ½ cup of chocolate chunks. Let it cool slightly, then whisk in into the egg-sugar mixture for 1-2 minutes. Stir in the sourdough discard.
    • In a medium bowl, whisk together the flour, cocoa powder, salt, and ⅔ cup of chocolate chips. Using a spatula, fold the dry ingredients into the wet ones just until the flour streaks disappear.
    • Spread the brownie batter into the prepared pan, then sprinkle the remaining ⅓ cup of chocolate chips on top. Bake until the edges are set and the center has a shiny, crackly top (22-27 minutes).
    • Let the brownies cool completely in the pan on a wire rack, then remove from the pan, slice into squares, and enjoy!

    Notes

    Chocolate: I like to use high quality chocolate chunks or chopped baking chocolate for the melted chocolate in this recipe, but good chocolate chips like Guittard or Ghirardelli (>60% cacoa) can be used instead.
    Toothpick Test: The brownies are done when a toothpick inserted into the center comes out with a few gooey crumbs.
    Storage: Store cooled brownies in an airtight container at room temperature for 1 week or in the freezer for 3 months.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 277kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 90mgPotassium: 150mgFiber: 2gSugar: 29gVitamin A: 271IUCalcium: 40mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Bars & Bites Recipes

    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes
    • Top view of chocolate raspberry brownies cut into squares.
      Thick Fudgy Chocolate Raspberry Brownies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC