Sourdough Brownies Recipe
Full Recipe in Easy English
About This Recipe
These brownies are rich, fudgy, and super chocolaty, with gooey centers and shiny tops. If you have extra sourdough starter (discard), don’t waste it—use it to make this delicious dessert. Perfect for chocolate lovers and a great way to reduce food waste!
Why You’ll Love This Recipe
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Uses sourdough discard – A smart way to use up leftovers.
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Thick and fudgy – Soft centers with a slight crackly top.
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Full of chocolate – Deep, rich flavor in every bite.
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Simple to make – Easy steps and basic ingredients.
Ingredients You’ll Need
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8 tablespoons (113 g) unsalted butter
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12 oz (340 g) semi-sweet chocolate chips
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½ cup (40 g) Dutch-process or regular cocoa powder
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2 teaspoons (10 g) vanilla extract
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2 large eggs
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1 egg yolk
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1 cup (200 g) granulated sugar
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½ cup (110 g) dark brown sugar
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½ cup (125 g) sourdough discard
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1 cup (120 g) all-purpose flour
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1 teaspoon (5 g) salt
Step-by-Step Instructions
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Preheat the Oven
Preheat your oven to 350°F (176°C). Line a 9×9-inch baking pan with parchment paper. -
Melt Butter & Chocolate
In a saucepan over low heat, melt the butter. Add the chocolate chips, vanilla, and cocoa powder. Stir until everything is melted and smooth. Remove from heat and let it cool a bit. -
Mix Eggs & Sugar
In a large bowl, use a mixer to beat the eggs, granulated sugar, and brown sugar for about 7–10 minutes. This will help create a shiny crust later. -
Add Chocolate & Discard
Add the sourdough discard and the cooled chocolate mixture to the bowl. Mix on low speed until combined. -
Add Flour & Salt
Add the flour and salt. Gently mix with a spatula until just combined. (The batter will be thick.) -
Bake
Pour the batter into the prepared pan and spread it out evenly. Bake for 35–40 minutes. -
Cool & Slice
Let the brownies cool completely in the pan. Then, use the parchment paper to lift them out and cut into squares.
Frequently Asked Questions
Q: How do I know when brownies are done?
A: The edges should be firm, but the middle will still look a little soft. They’ll finish baking while they cool in the pan.
Q: What flour is best?
A: Use all-purpose flour. Avoid cake flour—it makes brownies too soft and cakey.
Q: Can I use regular cocoa powder?
A: Yes! Dutch cocoa gives deeper flavor, but both work well.
Q: Can I use just one kind of sugar?
A: Yes. We love the combo, but you can use only brown or only white sugar. If using just brown sugar, you might need to bake a little longer.
Q: Do I need parchment paper?
A: It’s optional, but very helpful! It stops sticking and makes the brownies easy to lift from the pan.
Tips & Tricks
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To Store: Cool brownies fully. Keep them in an airtight container at room temperature for up to 7 days.
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To Freeze: Wrap cooled brownies in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
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To Reheat: Let brownies thaw (if frozen), then microwave for 10–15 seconds.
Recommended Kitchen Tools
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9″ x 9″ baking pan
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Electric hand or stand mixer
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Heavy-bottomed saucepan
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Mixing bowls
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Parchment paper
More Sourdough Discard Recipes
Try other fun sourdough discard ideas like:
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Sourdough vanilla cake
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Chocolate chip cookies
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Pop tarts
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Double chocolate muffins
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Pizza crust
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Crack Quick Recipe Summary
Sourdough Brownies
Rich, fudgy brownies made with sourdough discard. Easy to make with a deep chocolate flavor and gooey center.
Duration
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Prep Time: 15 minutes
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Cook Time: 35–40 minutes
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Total Time: ~55 minutes
Ingredients
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8 tbsp (113 g) butter
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12 oz (340 g) semi-sweet chocolate chips
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½ cup (40 g) cocoa powder
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2 tsp (10 g) vanilla
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2 large eggs
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1 egg yolk
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1 cup (200 g) sugar
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½ cup (110 g) dark brown sugar
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½ cup (125 g) sourdough discard
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1 cup (120 g) all-purpose flour
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1 tsp (5 g) salt
Instructions
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Preheat oven to 350°F (176°C). Line pan with parchment.
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Melt butter. Add chocolate, vanilla, and cocoa. Stir and cool.
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Beat eggs and both sugars for 7–10 mins.
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Add chocolate mix and discard. Mix gently.
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Add flour and salt. Stir gently.
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Pour into pan and bake 35–40 mins.
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Cool fully, then cut into squares.
Tips & Tricks
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Store cooled brownies in an airtight container for 7 days.
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Freeze wrapped brownies for up to 3 months.
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Reheat in microwave for 10–15 seconds.
