These Sourdough Brownies are rich, fudgy, and so easy to make with sourdough discard! They have three types of chocolate and are guaranteed to satisfy your chocolate cravings! Plus, they are quick to make with only about 20 minutes of prep time! Once you pop these sourdough discard brownies in the oven, your house will smell like a chocolate factory!
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!
This decadent dessert is perfect for when you have ½ cup of sourdough starter leftover. If you still have ¼ cup left after making these fudgy brownies, whip up a batch of sourdough cookies!
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! The most delicious solution to food waste.
- 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 banana bread and sourdough blueberry muffins!
- 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.
- Don't have your own starter at home? Stop by a local bakery and see if they have any sourdough discard to spare.
- 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 Brownies
Step 1: In a large bowl, whisk the eggs, egg yolk, and brown sugar really well until the mixture turns light yellow and fluffy.
Step 2: In a separate microwave-safe bowl, melt the butter and chocolate chunks together until smooth. Let it cool slightly.
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.
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.
Step 4: Stir the flour, cocoa powder, and salt together, then mix in the chocolate chips.
Step 5: Fold the dry ingredients into the wet mixture just until the streaks of flour disappear.
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.
- 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.
- Create a parchment paper sling so you can easily lift the brownies out of the pan after they've cooled.
- 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.
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.
This is probably because the brownies baked for too long.
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!
It's best to wait for the brownies to cool before digging in! This lets them fully develop their delicious flavor and fudgy texture.
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.
Store fully cooled sourdough brownies in an airtight container on the counter for up to 1 week.
Individually wrap fully cooled brownies in plastic wrap and place in an airtight container for up to 3 months.
Let the brownies thaw at room temperature (if frozen). If you want a nice, warm brownie, heat it in the microwave for 10-20 seconds.
Easy Fudgy Sourdough Discard Brownies
- 9x9 inch pan
- Parchment paper
- Mixing bowls
- Measuring spoons
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1½ cups (300 g) brown sugar light or dark, packed
- 10 tablespoons (140 g) unsalted butter
- ½ cup (90 g) chocolate chunks or chopped baking chocolate bittersweet or dark, high quality
- ½ cup (125 g) sourdough discard (unfed sourdough starter)
- ¾ cup (93.75 g) all-purpose flour weighed in grams or spooned and leveled
- ½ cup (43 g) cocoa powder
- ½ teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips divided (⅔ in the batter, ⅓ for topping)
- 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 the 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.