Sourdough Discard Brownies

Rich, fudgy, and deeply chocolatey, these Sourdough Discard Brownies are a delicious way to use up extra sourdough starter. The discard adds a subtle tang that balances the sweetness and makes these brownies wonderfully moist and flavorful.

🍫 Ingredients

• ½ cup (113 g) unsalted butter
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar
• ¾ cup (75 g) unsweetened cocoa powder
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240 g) sourdough discard, 100% hydration
• ¾ cup (95 g) all-purpose flour
• ½ cup (85 g) chocolate chips or chopped chocolate
• ½ cup chopped walnuts or pecans, optional

👩‍🍳 Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Melt the Butter

Melt the butter in a saucepan over low heat or in the microwave.

Pour the melted butter into a large mixing bowl.

Add the granulated sugar, brown sugar, cocoa powder, and salt.

Whisk until well combined.

3. Add the Wet Ingredients

Add the eggs one at a time, whisking well after each addition.

Mix in the vanilla extract.

Add the sourdough discard and stir until the mixture is smooth and evenly combined.

4. Add the Flour

Gently fold in the flour using a spatula.

Mix only until no dry streaks remain.

Fold in the chocolate chips or chopped chocolate and nuts if using.

Don’t overmix, as this can make the brownies less fudgy.

5. Bake

Pour the batter into the prepared pan and spread it evenly.

Bake for approximately 25–32 minutes.

The edges should look set while the center remains slightly soft.

A toothpick inserted into the center should come out with moist crumbs, rather than completely clean.

6. Cool Completely

Allow the brownies to cool in the pan for at least 30–60 minutes.

For especially fudgy brownies, refrigerate them for about 1 hour before slicing.

Lift them out using the parchment paper and cut into squares.

⭐ Tips for Extra Fudgy Brownies

• Use room-temperature sourdough discard for easier mixing.
• Don’t overbake—the center should still look slightly underdone when removed from the oven.
• Use good-quality cocoa powder and chocolate for a richer flavor.
• For an intense chocolate flavor, add a teaspoon of instant espresso powder.
• Chill the brownies before cutting for cleaner, bakery-style squares.
• A sprinkle of flaky sea salt on top makes the chocolate flavor stand out.

🍓 Optional Add-Ins

Try mixing in:

• Peanut butter chips
• White chocolate chips
• Chopped walnuts
• Pecans
• Mini marshmallows
• Shredded coconut
• Espresso powder
• Caramel pieces

⏱️ Recipe Details

Prep Time: 15 minutes
Bake Time: 25–32 minutes
Cooling Time: 30–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 12–16 brownies
Method: Oven-baked
Texture: Rich and fudgy