Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 brownies
Ingredients: 1 cup unsalted butter; 8 oz bittersweet chocolate, chopped; 1 cup granulated sugar; 1/2 cup packed brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1/2 teaspoon baking powder

Highlighted under: Golden Crust & Crumbs

I absolutely love experimenting with sourdough discard, and these Crispy Sourdough Discard Brownies have become a favorite in my kitchen. Combining the rich chocolate flavor with the unique tang of sourdough creates a surprisingly delicious treat. Each bite has a delightful crispy edge while remaining chewy in the center. It's the perfect way to use up sourdough discard, and I'm always amazed by how such simple ingredients can yield something so indulgent. If you're a chocolate lover like me, these brownies will surely impress!

Created by

Imogen Price

Last updated on 2026-01-24T08:37:15.689Z

When I first tried incorporating sourdough discard into brownies, I was skeptical. However, the results blew me away! The slight tang from the sourdough adds a depth of flavor that elevates the traditional brownie experience. I love using a mix of dark and semi-sweet chocolate to provide that rich, fudgy goodness.

Another tip I found incredibly useful is chilling the batter before baking. It helps solidify the fats, leading to a wonderful crispy top with a soft, melt-in-your-mouth center. Trust me; this is a game-changer for brownie perfection!

Why You'll Love These Brownies
Rich chocolate flavor balanced with a hint of sourdough tang
Crispy edges with a soft, fudgy center
A delicious way to use up sourdough discard

Understanding Sourdough Discard

Sourdough discard is the portion of your sourdough starter that you remove before feeding it. This recipe is a fantastic opportunity to transform what would typically be thrown away into something truly indulgent. The slight tang from the sourdough not only enhances the flavor but also contributes to the moistness of the brownies. Make sure your discard is at room temperature for seamless incorporation into the batter.

Using sourdough discard in baking is a great way to add complexity to your baked goods. The natural fermentation in sourdough is rich in flavor and can elevate ordinary recipes. For this brownie recipe, ensure your discard is not overly watery; thicker discard will provide a better texture. If you only have liquid discard, consider reducing the amount of eggs slightly to maintain a balanced batter consistency.

Tips for Perfect Brownies

For crispy edges combined with a fudgy center, it’s essential to monitor your baking time closely. Baking for the recommended 25 minutes usually yields the perfect texture, but every oven is different. Start checking for doneness a few minutes early by inserting a toothpick; it should come out with a few moist crumbs, indicating that the brownies will remain fudgy without being undercooked.

Another crucial factor for brownie success is the mixing technique. Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to dense brownies rather than the desired chewy texture. A gentle fold ensures the brownies rise beautifully without deflating, so be mindful not to rush this step.

Ingredients

Gather the following ingredients for your brownies:

Brownies

1 cup unsalted butter
8 oz bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

Instructions

Follow these steps for brownie bliss:

Melt the Chocolate and Butter

In a saucepan over low heat, melt the butter and chopped bittersweet chocolate together. Stir until smooth, then remove from the heat and let cool slightly.

Mix Sugars and Eggs

In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well blended and slightly frothy.

Combine Mixtures

Slowly pour the melted chocolate mixture into the sugar and egg mixture, stirring continuously to combine. Add the sourdough discard and mix well.

Add Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold this into the wet ingredients until just combined.

Bake

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper. Pour the batter into the pan and spread evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool completely in the pan. Once cool, lift them out using the parchment paper, slice into squares, and serve.

Pro Tips

For an extra touch, sprinkle some sea salt on top before baking or add chocolate chips to the batter.

Serving Suggestions

These brownies are delicious on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy richness complements the chewy, tangy brownies beautifully. For an extra touch, consider drizzling with caramel sauce or a sprinkle of sea salt to enhance the chocolate flavor.

Cutting the brownies into smaller squares also makes them a perfect treat for gatherings or a lunchbox snack. Their rich flavor means a little goes a long way, making them ideal for sharing without overwhelming your guests.

Storage Tips

Store the brownies in an airtight container at room temperature for up to five days. If you find yourself with leftover brownies (which is rare!), you can freeze them. Cut them into squares and wrap each one in plastic wrap, then place them in a freezer-safe bag. They will remain tasty for up to three months. Thaw at room temperature when you're ready to indulge again.

If you decide to warm up leftover brownies, pop them in the microwave for about 10-15 seconds for a warm, gooey treat. Just be careful not to overheat them to avoid a rubbery texture. Enjoying them slightly warm can enhance their fudginess and bring out the rich chocolate flavor even more.

Questions About Recipes

→ Can I use any type of sourdough discard?

Yes, any sourdough discard will work, but the flavor may vary depending on the hydration and type of flour used.

→ How long can I store these brownies?

You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I freeze the brownies?

Absolutely! Wrap them well and freeze for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for eggs?

You can use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) as a substitute for a vegan option.