Fudgy Brownies Using Sourdough Discard

Name: Fudgy Brownies Using Sourdough Discard
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 1 cup sourdough discard; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Golden Crust & Crumbs

I love experimenting with my sourdough discard, and these fudgy brownies are a delicious way to make use of it. The addition of sourdough gives the brownies a unique depth of flavor and richness that’s hard to resist. With a soft, gooey center and crisp edges, they are perfect for satisfying chocolate cravings. Whether I’m hosting a gathering or simply indulging myself, these brownies are always a hit. It’s hard to believe something so decadent can be made from sourdough! Let’s get baking!

Created by

Imogen Price

Last updated on 2026-01-24T08:37:14.463Z

I stumbled upon the idea of using sourdough discard in brownies when searching for ways to minimize food waste. To my delight, the integration of this tangy ingredient not only utilized what I had but created a flavor profile that was complex and elevated. It was surprising to see how it enriched the brownie batter without altering the expected fudginess.

During my testing phase, I found that letting the batter rest for a bit before baking intensified the flavors even more. Allowing the ingredients to mingle results in a wonderfully rich brownie that’s even better the next day, if they last that long!

Reasons to Love These Brownies
Rich chocolate flavor paired with the tanginess of sourdough
Fudgy texture that melts in your mouth
A creative way to use sourdough discard

The Role of Sourdough Discard

Sourdough discard is not just a way to reduce waste; it enhances the flavor profile of the brownies. The mild tanginess from the sourdough adds a complexity that balances out the sweetness of the sugars. This depth of flavor is what makes these brownies stand out compared to traditional recipes. Utilizing sourdough also helps with moisture retention, ensuring that each bite remains fudgy and indulgent.

While you can use any sourdough discard, the age and feeding of your starter can influence the flavor. A more mature discard may impart a stronger tang, so adjust the sweetness to your taste. I recommend using an active starter, as it contributes a slight lifting effect, which can help achieve that perfect, gooey texture.

Tips for Perfect Brownies

Getting the texture right is key to a successful batch of brownies. When mixing the wet and dry ingredients, be careful not to overmix. You want the batter to be just combined to maintain that desired fudginess. A few lumps are perfectly fine. If you prefer a more cake-like texture, you could add an extra egg, but I love the rich bite of the original recipe!

Keeping an eye on baking time is crucial. Every oven is different, so start checking for doneness around 22 minutes. You're looking for glossy tops and slightly pulled-away edges. If the inserted toothpick comes out mostly clean, with just a few moist crumbs, it’s time to take them out. Cooling is also important; letting them cool in the pan will help them set, but be cautious of leaving them too long to avoid drying out.

Ingredients

For Brownies

1 cup sourdough discard
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chocolate chips (optional)

Make sure to have your ingredients at room temperature for best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Mix the Wet Ingredients

In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, melted butter, vanilla extract, and eggs until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Mix Everything Together

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips.

Bake the Brownies

Pour the brownie batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for about 10 minutes before using the parchment overhang to lift them out. Allow them to cool further on a wire rack before cutting into squares.

For the best texture, avoid overbaking your brownies.

Pro Tips

For an added touch, sprinkle sea salt on top before baking for a delightful contrast to the sweetness.

Storing and Serving

These brownies can be stored in an airtight container at room temperature for up to 4 days. If you want to keep them longer, they freeze beautifully. Just wrap them individually in plastic wrap and store them in a freezer bag. They can last up to 3 months in the freezer. When you're ready to enjoy them, simply thaw at room temperature or microwave for a few seconds to regain that fudgy texture.

For serving, I love to pair these brownies with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures and textures elevates the overall experience. You can also sprinkle a little sea salt on top before serving to enhance the chocolate flavor. For an added touch, consider drizzling some caramel or chocolate sauce over the top.

Variations and Substitutions

Feel free to get creative with add-ins! Nuts, such as walnuts or pecans, can add a lovely crunch, and dried fruits like cherries can provide a sweet surprise. For those who prefer a non-dairy option, substitute the butter with a plant-based alternative such as coconut oil or vegan butter. Just ensure that your chocolate chips are dairy-free if you go this route.

If you want to experiment with flavors, consider adding a teaspoon of espresso powder to the dry ingredients for a richer chocolate experience. Alternatively, a splash of almond extract can lend a delightful hint of nuttiness. Just be mindful not to overwhelm the delicate balance that the sourdough creates.

Questions About Recipes

→ Can I use other flours instead of all-purpose flour?

Yes, you can experiment with whole wheat flour or gluten-free flour blends for different textures.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze these brownies?

Absolutely! Wrap individual brownies in plastic wrap and store them in the freezer for up to 3 months.

→ What can I substitute for sourdough discard?

You can substitute with an equal amount of plain yogurt or applesauce for a different flavor profile.