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If you’re looking for a way to use up sourdough discard in a deliciously rich and fudgy dessert, these Sourdough Discard Brownies are the perfect solution! They have a deep chocolate flavor, a crackly top, and an extra-moist texture thanks to the sourdough discard.
Sourdough Discard Brownies
(Fudgy, rich, and perfect for using up extra starter!)
Ingredients
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½ cup (113g) unsalted butter
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1 cup (200g) granulated sugar
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¾ cup (75g) cocoa powder (Dutch-process or natural)
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½ tsp salt
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1 tsp vanilla extract
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2 large eggs
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½ cup (120g) sourdough discard (unfed, thick or runny works)
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½ cup (60g) all-purpose flour
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½ cup (90g) chocolate chips or chunks (optional, for extra fudginess)
Optional Add-Ins
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½ tsp espresso powder (enhances chocolate flavor)
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½ cup chopped nuts (walnuts or pecans)
Instructions
1. Prep & Melt Butter
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Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
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Melt butter in a saucepan or microwave, then whisk in sugar, cocoa powder, and salt until smooth. Let cool slightly.
2. Mix Wet Ingredients
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Stir in vanilla and eggs (one at a time) until fully combined.
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Fold in sourdough discard—don’t worry if it looks slightly separated.
3. Add Dry Ingredients
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Gently mix in flour until just combined (avoid overmixing).
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Fold in chocolate chips or nuts (if using).
4. Bake
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Pour batter into the pan and smooth the top.
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Bake for 20-25 mins (a toothpick should have moist crumbs, not wet batter).
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Let cool completely before slicing (they firm up as they cool!).
Why These Brownies Are Amazing
✔ Extra fudgy from sourdough discard’s moisture
✔ Slight tang balances the sweetness
✔ No waste—uses up excess starter
✔ Crackly top like classic brownies
Storage: Keep in an airtight container for up to 5 days or freeze for longer.
Want a cakey version? Add ¼ tsp baking powder! 😊
Would you like any variations (gluten-free, vegan, etc.)?
