This recipe makes the best sourdough brownies. They are rich and fudgy, with thick gooey centers and shiny crackly tops. Don't throw away that sourdough discard. Make a sweet treat and satisfy your chocolate cravings at the same time!
If you have a sourdough starter, then you're bound to end up with discard and don't want to throw it away. That's one of the reasons why we love to share sourdough discard recipes.
This recipe for sourdough brownies is sure to make any chocolate lover very, very happy!
Recipe highlights
- great use for sourdough discard: Cut down on food waste. There's no need to throw away starter when you have a good recipe to use it in!
- thick and fudgy: These bad boys are full of ooey, gooey goodness, with fudgy centers and crackly tops.
- rich chocolate flavor: These sourdough brownies are everything you think of when you're craving a decadent chocolate dessert.
- easy to make: This is a simple brownie recipe that only requires a few steps and common pantry ingredients.
What you'll need
- eggs, dark brown sugar and granulated sugar: You'll beat these together to make a "meringue" that creates that beautiful, shiny crust on top!
- butter, dutched cocoa powder, vanilla extract and chocolate chips: These ingredients get melted together on the stovetop. The heat "blooms" the chocolate, bringing out even more depth of flavor.
- flour and salt: These are added last and folded in with a spatula to keep the batter from being over-mixed.
Step by step instructions
Before you start mixing the ingredients, preheat your oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper.
Step 1: Melt the butter in a saucepan over medium-low heat. Add the vanilla extract and chocolate chips and stir until the chocolate has melted. Add the cocoa powder and stir until the mixture is smooth. Set aside and allow it to cool.
Step 2: In a large mixing bowl or a stand mixer with the whisk attachment, beat the eggs, granulated sugar and dark brown sugar on medium-high speed for 7-10 minutes. Add the sourdough starter discard and chocolate mixture to the bowl and beat on low speed to combine.
Step 3: Add the flour and salt to the bowl and use a spatula to gently stir them into the batter.
Step 4: Pour the batter into the baking dish, smooth evenly and bake for 35-40 minutes.
Remove from the oven and allow the brownies to cool completely in the baking dish before cutting into squares.
Frequently asked questions
How do I know when the brownies are done? It's important not to over-bake the sourdough brownies. You'll know when they are done when the edges are set but still appears slightly under baked in the center. The brownies will continue to cook as they cool in the pan, which is another reason they must cool before you cut them!
What kind of flour should I use for brownies? All-purpose flour is best for baking brownies. Cake flour should be avoided as it will produce a brownie with less structure and be soft and "cake-like".
Can I use regular cocoa powder? Yes you can. We've tested this recipe with cocoa powder and separately with dutched cocoa powder. Both produced excellent results. Use dutched cocoa powder for a deeper chocolate flavor.
Can I use only one type of sugar in this recipe? Yes you can. We like the added depth of flavor brown sugar adds, but feel free to use all brown sugar or all granulated sugar. Brown sugar adds moisture to the batter so you may need to adjust baking time if you alter the recipe.
Do I have to use parchment paper? No, but it is highly recommended for two reasons. Not only does parchment paper prevent the brownies from sticking to the pan, it acts like a sling to easily lift them up and out in one big piece before cutting into squares.
How to store and freeze
- To Store: Allow the brownies to cool completely after they come out of the oven. Store them in an airtight container or cover with plastic wrap. Keep them at room temperature for up to 7 days.
- To Freeze: After brownies have cooled, wrap individual baked brownies in plastic wrap and place in a freezer-safe container or bag. Keep in the freezer for up to 3 months.
- To Reheat: Allow brownies to thaw, if frozen. Place in the microwave for 10-15 seconds on high.
Recommended kitchen tools
- 9" x 9" baking dish (affiliate link)
- electric mixer (affiliate link)
- heavy saucepan (affiliate link)
More easy sourdough discard recipes
Looking for an easy recipe to make with your sourdough discard? Make something fun like homemade sourdough sugar cookie bars, sourdough pop tarts, sourdough chocolate chip cookies or double chocolate sourdough muffins.
Don't have a sweet tooth? Bake up an easy snack of sourdough discard crackers. Or try one of our reader favorites, sourdough pizza crust, for a delicious brick-oven style pizza at home!
Browse through our collection of sourdough discard recipes to find something your family will rave about!
Sourdough Brownies Recipe
INGREDIENTS
- 8 tablespoons (113 g) unsalted butter
- 12 oz. (340 g) semi sweet chocolate chips
- ½ cup (40 g) dutched cocoa powder (or regular cocoa powder)
- 2 teaspoons (10 g) vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- ½ cup (125 g) sourdough starter discard
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 g) salt
INSTRUCTIONS
- Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down.
- In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)
- Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.
- Allow the brownies to cool completely in the pan after they come out of the oven. Remove the brownies from the pan by lifting them with the parchment paper and cut into squares.
NOTES
- To Store: Allow the brownies to cool completely after they come out of the oven. Store them in an airtight container or cover with plastic wrap. Keep them at room temperature for up to 7 days.
- To Freeze: After brownies have cooled, wrap individual baked brownies in plastic wrap and place in a freezer-safe container or bag. Keep in the freezer for up to three months.
- To Reheat: Allow brownies to thaw, if frozen. Place in the microwave for 10-15 seconds on high.
Tamara says
I've made them before and we loved them! I want to add peanut butter this time. I wonder if I should use half chocolate and half peanut butter chips so the consistency doesn't change.
Tamara Gummer says
I made them with half peanut butter chips and half semi sweet cc. I also added 2 heaping tablespoons of creamy peanut butter along with the melted chocolate mixture. They came out great! I liked them even better than with just chocolate!
Marlene says
Very good amazing, I am not a great experimentor it would seem peanut butter with this would be great addition have you worked on this yet? Thanks so much and my family thanks you with their looks and yummy noises!
Trudy says
Haha.... tips for storing and freezing, you are so funny! I made these to take to a BBQ last night and they were demolished!! This was my first time baking brownies from scratch and they were a huge hit! Thank you!
Jessica Gray says
A question...😊
Are you using salted, or unsalted butter?
Amy says
Unsalted butter
Becky says
I've made these three times and they are a HIT every time. I can't remember, am I supposed to us salted or unsalted butter? I'm guessing unsalted, since salt is added in the end, but I want to be sure. These are the best brownies I have ever made!
Anita says
I have a question. When you say sourdough discard do you mean straight out of the fridge before you feed it or would you let it warm to room temperature before you use it?
Amy says
Hi Anita, you can use it straight from the fridge. There's no need to let it come to room temperature, although it will mix easier at room temperature.
Melissa says
We absolutely loved these brownies! So delicious 😋
Sue says
Made 1 1/2 times the recipe to fit a 9x13 pan. Didn’t quite have enough chocolate chips for it so used more cacao & a little more butter. I did NOT increase the sugar in line with more cacao and found it gave a nice bittersweet intensity to the chocolate. I was surprised at the rise and found the texture was more like a flourless chocolate cake than fudgy - no complaints though - they were decadent and the discard leant the faintest twang. Good recipe and a great use of discard.
LOU says
First time making this . Very easy recipe. I cut the sugar & a little less chocolate. Only cooked for 25 minutes & was already overdone. Will try again though & watch more carefully as the flavour is good.... but a very unsquidgy brownie
JENNIFER K BAUER says
Really good, I held back 4 onces of the chocolate chips, 40g of white sugar and 10g of the brown sugar, these were divine!