These sourdough discard brownies are chocolatey, chewy brownies with a crackly top. If you’re looking for a great way to use up your sourdough starter discard, you’ve got to make these easy-to-make and delicious brownies!
The first time I attempted making sourdough was in 2020 when everyone and their mother were also attempting it. The thing is, I had a newborn, a toddler, and a preschooler. Needless to say, that endeavor ended real quick.
I attempted again a few years later and am so glad I did because making sourdough has been such a fun and fulfilling ride! The thing is, that the more sourdough bread I make, the more sourdough discard I seem to have.
I reeeeaaaallllllly dislike being wasteful, so I started baking things with my sourdough discard and realized the sky’s the limit to the types of baked goods you can include discard in! And that, my friends, is how this sourdough fudgy brownie recipe was born.
These sourdough brownies are a lovely way to satisfy your chocolate cravings while also using up excess sourdough starter! Plus, they’re a darn good brownie.
If you’re looking for more sourdough discard recipes, check out these sourdough chocolate chip cookies. And if you’re looking for a non sourdough discard recipe, check out these (super rich) fudgy brownies.
Why You’ll Love These Easy Sourdough Brownies
- Use Up Extra Sourdough Discard – I’m always looking for ways not to waste my sourdough discard. This simple brownie recipe is a great way to use it! Plus, they are so much better than regular brownies.
- Ultimate Chocolate-y Treat – These chocolate brownies call for melted chocolate (along with melted butter) which makes them the perfect brownies.
- Easy Recipe to Make – You can use one large bowl to make them and you don’t even need an electric mixer. They go from mixing bowl to pan in just a few minutes!
Nothing fancy is needed here. Other than your sourdough discard, you’ll use typical ingredients you should already have in your kitchen!
- Sourdough Discard – Use unfed discard. You may also use an active sourdough starter if you’re looking for a tangier brownie.
- Granulated Sugar – I recommend using white sugar over brown sugar, because not only does it give the brownies their sweet taste but also, with the combination of melted butter, provides that coveted crackly crust top that everyone loves in a brownie.
- Melted Butter – I use salted butter, but unsalted works as well. You would want to add about 1/2 a teaspoon of salt to the brownie batter if you are using unsalted butter. In place of butter, you can use vegetable oil.
- Large Eggs – Room temperature eggs work best here. We will be using whole eggs and also egg yolks, which provide the chewy texture to these fudgy sourdough brownies.
- Cocoa Powder – Unsweetened regular cocoa powder is used here.
- All-Purpose Flour – This is the kind of flour that works best in this recipe. I do not recommend whole wheat flour.
- Vanilla Extract – This adds so much flavor to the brownies!
- Semi-Sweet Chocolate Chips and Milk Chocolate Bar – I combine the two when melting with the butter for a rich chocolate flavor. If you don’t have milk chocolate, you can just use semi-sweet. Or try other flavors such as dark chocolate.
See recipe card for quantities.
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Step One: Preheat the oven to 350 degrees Fahrenheit. Prepare a 13×9 baking dish with parchment paper and set aside. Add the butter, milk chocolate, and semi-sweet chocolate chips to a microwave-safe mixing bowl.
Step Two: Microwave in 30-second increments, stirring in between until the chocolate and butter are melted. Alternatively, you can melt the chocolate over the stovetop as well.
Step Three: With a whisk, mix the sugar, eggs, egg yolks, sourdough discard, and vanilla extract until combined.
Step Four: Mix in the cocoa powder and flour with a rubber spatula or whisk until all the dry ingredients are fully incorporated in the brownie batter.
Step Five: Pour the brownie batter into the baking dish. Bake for about 40 minutes. You’ll know the brownies are done when you stick a wooden toothpick in the center of the brownies and moist crumbs stick to it. If there is wet batter on the toothpick, they need to bake longer. Allow to cool before cutting into pieces and serving.
- 9×13 Baking Dish – Metal pans are recommended for brownie recipes because they absorb and transfer heat more consistently than glass pans.
- Mixing Bowl
- Parchment Paper – I lay this down on the pan because I prefer not to bake my brownies directly on the pan. Plus, it makes it easier to take them out of the pan once they’re baked through.
- Whisk, Rubber Spatula, and/or Wooden Spoon – A simple whisk will mix all the ingredients beautifully. The spatula will help when pouring the ingredients into the prepared pan.
Store the cooled brownies in an airtight container at room temperature for up to 5 days. You can also store them in the fridge.
You can also keep them in the freezer for up to 3 months (also in an airtight container). Allow them to thaw to room temperature before eating!
Top Tips for the Best Brownies
- Make sure your sourdough discard is healthy and well-fed. Recently discarded sourdough usually works best. You can also use an active sourdough starter, just know this may give a tangier taste.
- Use high-quality chocolate (if able, of course!). For extra rich depth of flavor, I like to combine milk chocolate with semi-sweet chocolate. But if you don’t have any milk chocolate, semi-sweet chocolate chips work just fine!
- Avoid over-mixing the batter. Mix the ingredients until they are *just* combined. This ensures the best brownie texture.
- If you want to add some texture to the brownies, fold in some chocolate chips or chocolate chunks to the brownie batter before transferring to the pan. You could also add nuts or dried fruit if you’re looking for something different.
Yes. Just cut the recipe in half.
Looking for other recipes like this? Try these:
Sourdough Discard Brownies
- 1 cup salted butter melted
- 4 ounces milk chocolate bar melted
- 1/2 cup semi-sweet chocolate chips melted
- 2 1/2 cups granulated sugar
- 4 large eggs 2 eggs, 2 egg yolks
- 1 tablespoon vanilla extract
- 3/4 cup sourdough discard
- 2/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- Preheat the oven to 350℉. Prepare a 9×13 baking pan with parchment paper and set aside.
- In a large microwave-safe mixing bowl, add the butter, milk chocolate, and chocolate chips to the bowl and microwave in 30-second increments, whisking in between until the butter and chocolate are melted. Whisk until smooth.
- Whisk the sugar into the chocolate mixture until the sugar dissolves. Next, add the 2 eggs and 2 egg yolks, whisking as you add them. Mix in the vanilla extract.
- Use a wooden spoon or rubber spatula to mix in the sourdough discard, cocoa powder, and flour until there is no dry batter, making sure to scrape the sides of the bowl. Pour the brownie batter into the prepared baking dish. Bake for 35-40 minutes. You'll know the brownies are fully baked when you stick a wooden toothpick into the center of the brownies and moist crumbs stick to it. If there is still wet batter on it, they need to bake longer.
- Allow the brownies to cool before cutting into squares and serving. Enjoy!