Sourdough Discard Brownies are a fantastic way to use up that extra sourdough starter you might have hanging out in the fridge. These brownies are rich, chocolatey, and have a lovely fudgy texture that’s almost impossible to resist. Using sourdough discard gives them a little extra depth and tang without being overpowering, making each bite a perfect mix of sweet and slightly tangy flavors.
I love making these brownies because they’re such an easy way to avoid wasting sourdough starter, which can pile up if you’re not baking bread all the time. Whenever I have some discard, these brownies are my go-to treat. They come together quickly, and I always feel a little extra proud knowing I’m putting something leftover to good use. Plus, they fill the kitchen with that amazing chocolate smell that makes everyone stop and ask when they’ll be ready.
My favorite way to enjoy these brownies is straight from the pan, still a little warm with a scoop of vanilla ice cream on top—that warm and cold combo is just unbeatable. They’re great for sharing with friends or for a cozy night in. If you want to surprise someone with a simple homemade treat, these brownies are a wonderful choice that always gets smiles.
Key Ingredients & Substitutions
Sourdough Discard: This is the leftover starter that isn’t fed. It adds a nice tang and moisture to the brownies. If you don’t have sourdough discard, you can replace it with plain yogurt or applesauce to keep that moisture.
Cocoa Powder: Unsweetened cocoa gives the brownie its deep chocolate flavor. Dutch-processed cocoa will make the brownies a bit milder and less acidic, but natural cocoa works well too.
Vegetable Oil or Melted Butter: Both work fine, but oil keeps the brownies extra moist and fudgy. Butter adds richer flavor and a slightly firmer texture. Pick your favorite!
Chocolate Chips: These are optional but add extra gooey chocolate bites. Use any kind you like—dark, milk, or even white chocolate for a twist.
How Can You Get Fudgy Brownies with Sourdough Discard?
The key to fudgy brownies is balancing wet and dry ingredients well and not overbaking. Here’s how to nail it:
- Mix wet ingredients first to get a smooth base, then carefully fold in dry ingredients just until combined to avoid drying the batter.
- Keep the oil or butter amount as stated—too little makes them cakey, too much makes them greasy.
- Bake at 350°F (175°C) and watch the time closely. When a toothpick comes out with moist crumbs (not wet batter), it’s ready.
- Let the brownies cool completely before slicing. This helps them set and remain fudgy instead of crumbly.
Using sourdough discard adds gentle acidity which enhances the chocolate and keeps the texture tender. Enjoy your delicious brownies with that special homemade twist!
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for brownies and ensures even baking.
- Mixing bowls – you’ll want at least two: one for wet ingredients, one for dry.
- Whisk or spoon – helps mix ingredients smoothly without overworking the batter.
- Measuring cups and spoons – for accurate ingredient amounts, which is key to brownie success.
- Wire cooling rack – lets brownies cool evenly and prevents soggy bottoms.
- Parchment paper (optional) – makes removing brownies from the pan easy and mess-free.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans to add crunch and nutty flavor.
- Add a teaspoon of espresso powder to deepen the chocolate taste without making it coffee-flavored.
- Stir in some dried cherries or raisins for a sweet, chewy contrast to the fudgy brownie.
- Mix in a few tablespoons of peanut butter swirled in before baking for a rich, creamy twist.
Sourdough Discard Brownies
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional, plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Allow cooling time of at least 15 minutes before slicing, so in total, set aside around 45 minutes to enjoy these delicious brownies.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to make removing brownies easier after baking.
2. Mix Wet Ingredients
In a large bowl, whisk together the sourdough discard and granulated sugar until smooth. Then add the eggs one at a time, mixing well after each. Stir in the vanilla extract to add a lovely aroma.
3. Combine Dry Ingredients and Add To Wet
In a separate bowl, sift the cocoa powder, flour, salt, and baking powder together. Gradually add this to your wet mixture, stirring gently just until combined—avoid overmixing to keep the brownies nice and fudgy.
4. Add Oil and Chocolate Chips
Fold in the vegetable oil or melted butter until it’s fully incorporated. If you like, gently mix in the chocolate chips now, saving a few to sprinkle atop the batter once it’s in the pan.
5. Bake and Cool
Pour the batter evenly into your prepared pan and spread it out. Sprinkle the remaining chocolate chips on top for a tasty finish. Place in the oven and bake for 25 to 30 minutes. A toothpick inserted in the center should come out with just a few moist crumbs.
Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This cooling helps the brownies set perfectly before slicing.
6. Serve and Enjoy
Cut the brownies into squares and serve. These brownies are delicious on their own or paired with a scoop of vanilla ice cream for a cozy dessert. Enjoy the rich chocolate flavor with a subtle tang from the sourdough discard!
Can I Use Frozen Sourdough Discard for These Brownies?
Yes, you can! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before mixing it into the batter for the best texture.
Can I Substitute Butter for Vegetable Oil?
Absolutely! Melted butter will give the brownies a richer flavor and slightly firmer texture, while oil keeps them extra moist and fudgy. Either option works great.
How Should I Store Leftover Brownies?
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for about a week. You can also freeze brownies wrapped tightly for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Yes! Chopped nuts, dried fruit, or extra chocolate chips all make tasty additions. Just fold them into the batter before baking to evenly distribute.
