Fudgy Sourdough Discard Brownies

Name: Fudgy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Highlighted under: Creative Baking Inspiration

I love finding creative ways to use leftover sourdough discard, and these fudgy brownies are a delightful outcome. The tanginess from the sourdough perfectly contrasts the rich chocolate flavor, making every bite a unique treat. Whether you're a sourdough baker or just looking for a delicious dessert, this recipe is a must-try. You won't believe how easy it is to whip these up, and they make for a perfect indulgence or a thoughtful gift for friends and family.

Created by

Bryony Wells

Last updated on 2026-01-24T12:09:35.337Z

I remember the first time I decided to make brownies with sourdough discard; I was skeptical yet excited. I wasn't sure how the sourdough's distinct flavor would meld with the chocolate. To my surprise, it added a delightful depth that made the brownies incredibly fudgy and rich. The texture was perfect, and I couldn't resist going back for seconds!

Throughout the process, I discovered that incorporating the sourdough reduces the amount of oil needed, making these brownies a bit healthier while still satisfying my sweet tooth. Using high-quality cocoa powder truly enhances the flavor as well, so I recommend splurging a little on that ingredient.

Why You'll Love These Brownies
The unexpected tang of sourdough enhances chocolate richness
Dense and fudgy texture that melts in your mouth
Easy recipe that makes use of leftover sourdough discard

The Role of Sourdough Discard

Using sourdough discard not only reduces waste but also introduces a slight tang that complements the sweetness of the brownies. The acidity in sourdough can enhance the overall flavor profile, giving your brownies a sophisticated taste that differentiates them from traditional recipes. I love how this ingredient helps to balance out the richness of the chocolate, adding to the depth of flavor without overwhelming the overall dessert.

Additionally, the fermentation from the sourdough can tenderize the brownie texture, contributing to their fudgy consistency. Unlike some baked goods where a leavening agent could make them too fluffy, the discard helps achieve that desirable dense, moist mouthfeel. This unique characteristic makes these brownies stand out among typical chocolate desserts.

Perfecting Fudgy Texture

To ensure your brownies come out perfectly fudgy, be mindful of your mixing technique. Overmixing the batter can incorporate too much air, leading to a cake-like texture. Mix until just combined after adding the dry ingredients, and you’ll maintain that dense, chewy quality. If you notice the batter becomes too thick, you can lightly fold in a splash of milk to adjust the consistency without compromising texture.

Another crucial step is to avoid overbaking. Start checking for doneness around the 20-minute mark; you want a few moist crumbs on the toothpick. When you see shiny, slightly cracked tops and edges pulling away from the pan, it’s a great indication they’re ready. Trust your intuition here—slightly underbaked brownies will continue to set up as they cool, yielding that luscious, fudgy interior.

Ingredients

For the Brownies

1 cup sourdough discard
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch baking pan with parchment paper.

Mix wet ingredients

In a large bowl, combine the melted butter, sourdough discard, and sugar. Stir in the eggs one at a time, followed by the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Mix it all together

Gradually combine the dry ingredients with the wet mixture, stirring until just combined. Fold in the chocolate chips if using.

Bake the brownies

Pour the batter into the prepared baking pan and spread evenly. Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.

Cool and cut

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Pro Tips

For extra rich brownies, you can add a swirl of peanut butter or cream cheese before baking. Storing the brownies in an airtight container will keep them fresh for several days.

Storage and Serving Suggestions

These brownies can be stored in an airtight container at room temperature for up to 4 days without losing their fudginess. If you want them to last longer, consider refrigerating them, where they'll stay fresh for about a week. Wrapping them individually in plastic wrap before refrigerating helps maintain their moisture and fends off fridge odors.

For serving, try adding a scoop of vanilla ice cream on top for a delightful contrast of temperature and texture. Drizzling with homemade or store-bought chocolate sauce can elevate the experience even further. For a more decadent touch, sprinkle some sea salt on top right before serving to balance the sweetness beautifully.

Variations to Explore

While this recipe is fantastic as is, feel free to experiment with mix-ins. Chopped nuts like walnuts or pecans can add a crunchy contrast to the fudgy texture. Additionally, swapping out the chocolate chips for white chocolate or peanut butter chips brings a different flavor dimension. Consider adding a teaspoon of espresso powder to enhance the chocolate flavor even more, giving your brownies a sophisticated coffee twist.

If you're looking for a gluten-free alternative, you can replace all-purpose flour with a 1:1 gluten-free baking mix. While the texture might vary slightly, the depth of flavor from the sourdough will remain, making for a delightful dessert that accommodates different dietary needs.

Questions About Recipes

→ Can I use different types of flour?

Yes, you can substitute with whole wheat flour or gluten-free flour blend, but the texture may vary slightly.

→ What can I do with leftover sourdough starter?

You can use it in pancakes, waffles, or even to make bread. It’s very versatile!

→ Can I freeze these brownies?

Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.

→ Can I add nuts or other mix-ins?

Definitely! Chopped nuts, dried fruits, or even crushed candies work beautifully in this recipe.