Sourdough Discard Peanut Butter Brownies
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These easy sourdough discard peanut butter brownies are one of those quick desserts that are simple to make, but oh-so-delicious! The peanut butter cream center takes an otherwise classic sourdough brownie recipe up a notch. Perfect for potlucks, Fourth of July, or other holiday celebrations!
Chocolate and peanut butter are such a beautiful pairing, aren’t they? And this brownie recipe makes them look *so good* together! Plus, I know you’ve got some extra sourdough discard sitting in the fridge, so why not use it instead of wasting it, right?
To start, I make the peanut butter center first. I mix the few ingredients and press them into the parchment paper-lined baking pan, and stick it in the freezer while I prepare the brownie batter.
Then, remove from the baking pan, pour half the brownie batter into the pan, place the frozen layer of peanut butter center on top, and cover with the remaining brownie batter. Truly, so simple!
Why You’ll Love These Sourdough Peanut Butter Brownies
- Ultra fudgy and rich. These brownies have a lovely, chewy texture with chocolate flavor in every bite.
- The perfect chocolate and peanut butter combination. A thick, creamy peanut butter layer is baked right into the center–just heavenly.
- A delicious way to use sourdough discard. The discard adds subtle tanginess that enhances the chocolate without making the brownies taste sour.
- Easy to make. No mixer is required—just a couple of bowls and simple pantry ingredients.
- Made with simple ingredients. Everything you need is likely already in your kitchen.
- Perfect for sharing. These brownies are ideal for bake sales, potlucks, holiday dessert tables, or simply enjoying with a glass of milk.
- Even better the next day! As they cool, the brownies become even fudgier, making leftovers just as delicious as the day they’re baked.
Looking for more easy sourdough discard recipes? Check these out!
- sourdough discard blueberry crumble loaf
- sourdough discard s’mores bars
- sourdough discard sugar cookie bars
Step-By-Step Instructions
Prep the pan. Line a 9×9-inch baking pan with parchment paper.
Make the peanut butter layer. Mix together the melted butter, peanut butter, vanilla, and powdered sugar until smooth.
Press into the prepared pan and freeze while you make the brownie batter.
Preheat. Preheat your oven to 350°F (177°C).
Make the brownie batter. Whisk together the melted butter and chocolate chips until mostly melted. Whisk in the cocoa powder, then add the eggs, egg yolks, and sugar. Stir in the sourdough discard, then fold in the flour until just combined.
Remove the peanut butter layer from the freezer and lift it out of the pan. Re-line the pan with parchment paper if needed.
Spread half of the brownie batter into the pan.
Place the frozen peanut butter layer on top.
Then spread the remaining brownie batter over it.
Bake. Bake for 38–43 minutes, or until the edges are set and a toothpick inserted into the brownie comes out with a few moist crumbs.
Cool and serve. Let the brownies cool completely before slicing for the cleanest cuts.
Tips for the BEST Sourdough Peanut Butter Brownies
- Freeze the peanut butter layer first. This makes it much easier to layer into the brownie batter without falling apart.
- Use room temperature eggs. They blend more easily into the batter for a smooth, glossy texture.
- Don’t overmix the batter. Mix just until the flour disappears to keep the brownies soft and fudgy.
- Use Dutch-process cocoa for a richer flavor. It creates a darker color and deeper chocolate taste, though regular cocoa powder works well too.
- Bake just until done. A toothpick should come out with a few moist crumbs attached. Overbaking will result in drier brownies.
Equipment
- 9×9-inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons (or a kitchen scale)
Storage
Room Temperature: Store the brownies in an airtight container for up to 3 days.
Refrigerator: For an extra fudgy texture, refrigerate them in an airtight container for up to 1 week.
Freezer: Wrap individual brownies or the entire pan tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Sourdough Discard Peanut Butter Brownies
Ingredients
Peanut Butter Filling
- 4 tablespoons salted butter melted (57g)
- 1 cup creamy peanut butter 255g
- 1 teaspoon vanilla extract 5g
- 1½ cups powdered sugar 180g
Brownie Batter
- 1 cup salted butter melted (226g)
- ½ cup semi-sweet chocolate chips 85g
- ½ cup cocoa powder or Dutch-process cocoa powder 50g
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 2½ cups granulated sugar 500g
- ½ cup sourdough discard 120g
- ⅓ cup all-purpose flour 42g
- 1/4 teaspoon salt
Instructions
Make the Peanut Butter Filling
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium mixing bowl, combine the melted butter, peanut butter, vanilla extract, and powdered sugar. Stir until a thick, smooth mixture forms.
- Press the peanut butter mixture evenly into the prepared pan.
- Place the pan in the freezer while you prepare the brownie batter.
Prepare the Brownie Batter
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl, whisk together the melted butter and chocolate chips until the chocolate chips begin to melt.
- Add the cocoa powder** and whisk until smooth.
- Add the eggs, egg yolks, and granulated sugar. Whisk until well combined and glossy.
- Stir in the sourdough discard until fully incorporated.
- Add the flour and salt and mix just until no dry streaks remain. Do not overmix.
Assemble the Brownies
- Remove the peanut butter layer from the freezer.
- Using the parchment paper, lift the frozen peanut butter layer out of the pan and set aside.
- Re-line the same 9×9-inch pan with fresh parchment paper if needed.
- Pour half of the brownie batter into the prepared pan and spread it into an even layer.
- Carefully place the frozen peanut butter layer on top of the brownie batter.
- Pour the remaining brownie batter over the peanut butter layer and gently spread it to completely cover the filling.
Bake
- Bake for 38–43 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan before slicing.
This is such a fun and easy one to make! If you love chocolate and peanut butter together, I think you’ll love this recipe! Let me know what you think if you make it!