Sourdough Brownies
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 vanilla cake, 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.
Can I use a glass baking dish?
Yes but you may need to cook them a little longer
Hi! I only have milk chocolate chips. Could I use those instead and maybe add less sugar? Thanks!
Yes you can!
Made these yesterday and can't stop eating them. They are fabulous. Well done!! Thanks for the recipe. Also loving many more recipes on your site.
I have these in the oven now and they smell heavenly. I assume you bake until a toothpick comes out clean?
Hello! No, these brownies are going to be slightly gooey in the center and will continue to set when you take them out of oven to cool completely. This will give them that fudgy texture.
Made these today with my first time working with sour dough starter. Wow these tasted great! I think though next time I'll use a 9x13 pan. These made for thick brownies and it took a bit longer to cook with a pyrex 9x9 pan. Very good give them a try.
I made these and felt that the 9x9 was too small of a pan. They took much longer than 40 minutes to not be “flowing”. I’d make this again but put in a 9x13
Have made these brownies numerous times and they are always a huge hit! I’m thinking on trying to bake in a cupcake tin for an upcoming party. Has anyone tried this? I’m worried it won’t be “fudgey” enough. Thanks!
I made a double batch. can I use a bar pan?
Yes, I don't see why not!
These are the best ever!
I had someone ask recently if I can omit the eggs.. what would you suggest to replace it with?
Hi Sierra, thank you! If we haven't tested the recipe without eggs, but if I were to test it, I would replace them with flax eggs.
Fantastic yummy recipe
What size pan is best to use? The recipe says 9x9, but the affiliate link you have shows an 8x8. Does it matter which is used?
Would it be possible to use only cocoa powder with no chocolate chips, or that would make the brownies too dry?
Thank you!
Hi Claudia, yes just leave out the chocolate chips, it will be fine.
I feed a family of 5 - These are hands down the best brownies we’ve ever had! They were super easy to put together. My husband randomly asked for brownies and after maybe an hour he had them warm and ready to eat. We have one left from my first time making them and I already want to make another batch. Thanks for sharing!