Fudgy Sourdough Discard Brownies

Name: Fudgy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sourdough discard; 1/3 cup cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup chocolate chips

Highlighted under: Home-Baked Happiness

I absolutely adore these fudgy sourdough discard brownies! When I first combined my leftover sourdough starter with rich chocolate, I was amazed at how it transformed an ordinary brownie recipe. The tangy depth from the sourdough adds complexity that you wouldn’t expect. These brownies are not only delicious but also a great way to reduce waste in the kitchen while enjoying a decadent treat. Each bite is a perfect balance of fudgy goodness and subtle sour notes that keeps you coming back for more.

Created by

Erin Wallace

Last updated on 2026-01-24T11:10:24.318Z

My journey with these fudgy sourdough discard brownies started when I was looking for ways to use up leftover sourdough starter. One day, I decided to experiment, and the result was nothing short of incredible. The brownies turned out incredibly moist and rich, with a depth of flavor that made each bite addictive. I realized quickly that the sourdough not only provided moisture but also balanced out the sweetness of the chocolate.

What surprised me most was the texture. I baked them just short of being done, which allowed them to remain gooey in the center. To make them even better, I sprinkled a bit of sea salt on top right before baking, enhancing the chocolate taste while adding a delightful contrast. I can confidently say that these brownies have become a staple in my home!

Why You Will Love These Brownies
Rich chocolate flavor with a subtle tang from sourdough
Incredibly fudgy and moist texture
Helps reduce kitchen waste while satisfying your sweet tooth

Texture and Flavor Profile

The combination of rich chocolate and the tangy notes from sourdough discard creates a brownie that is both complex and satisfying. The sourdough contributes to a moist and chewy texture, making each bite incredibly fudgy. Aim for a glossy batter before pouring it into the baking pan; this ensures a rich, dense texture. Pay attention to the baking time—taking them out when they still have a few moist crumbs ensures you get that perfect, fudgy consistency.

When baking these brownies, the chocolate chips melt slightly during baking, creating pockets of molten chocolate that enhance the overall experience. If you're a chocolate lover, consider using dark chocolate chips for a more intense flavor. White chocolate or even nuts can be great alternatives if you're looking to experiment; just maintain the same overall quantity to avoid altering the texture.

Ingredient Importance

Each ingredient in this recipe plays a crucial role in achieving the best results. The sourdough discard not only reduces waste but also provides natural leavening and a complex flavor profile. Make sure your discard is active and bubbly for the best fermentation benefits. If your starter has been sitting for a while and isn’t bubbly, it might not add enough lift, so give it a feeding session before usage.

Using unsalted butter allows you to control the salt levels in your brownies. This is essential for achieving that ideal balance of flavors where sweet and salty meet. It also helps ensure the butter retains its creamy, rich fat that contributes to the brownies' fudginess. If you're looking to make these brownies dairy-free, you can substitute with coconut oil, which will still lend a nice texture.

Storage and Serving Suggestions

Allow your fudgy brownies to cool completely before storing; this not only helps them set but also keeps them from becoming overly sticky. Store them in an airtight container at room temperature for up to four days, or in the refrigerator for up to a week. These brownies can also be frozen for longer storage; just wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw them in the fridge overnight before serving for the best texture.

For serving, I love to dust mine with a light sprinkle of powdered sugar for a touch of elegance. Alternatively, a drizzle of melted chocolate or caramel sauce adds a wonderful finishing touch. You can even pair these brownies with a scoop of vanilla ice cream to create an indulgent dessert experience that balances the richness with creamy freshness.

Ingredients

Gather these ingredients to create your fudgy brownies:

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sourdough discard
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips

Make sure to use fresh sourdough discard for the best flavor!

Instructions

Follow these simple steps to whip up your brownies:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter and sugar, then stir in eggs and vanilla until well mixed. Add in the sourdough discard, cocoa powder, flour, baking powder, and salt, mixing until just combined. Finally, fold in the chocolate chips.

Bake the Brownies

Pour the batter into a greased 8x8 inch baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Don't overbake for the ultimate fudgy texture!

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve, optionally dusting with powdered sugar or drizzling with chocolate.

Enjoy your delicious fudgy sourdough discard brownies!

Pro Tips

For an extra layer of flavor, try adding chopped nuts or a swirl of peanut butter on top before baking.

Variations to Try

Feel free to customize these brownies to suit your preferences or pantry supplies. Incorporating spices like cinnamon or espresso powder can elevate the flavor profile even further, adding warmth and depth without overpowering the chocolate. If you enjoy a more textured brownie, add in some chopped nuts, like walnuts or pecans, to give a pleasant crunch alongside the fudginess.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend you choose contains xanthan gum to provide the necessary structure. You might also experiment with adding a scoop of nut butter, like almond or peanut butter, for a rich, nutty variation that pairs beautifully with chocolate.

Troubleshooting Common Issues

If your brownies come out too dry, it might be due to overbaking or using too much flour. Ensure you measure accurately, spooning your flour into the measuring cup rather than scooping it directly. Keep an eye on them towards the end of the baking time; a toothpick should come out with a few moist crumbs, indicating a perfect fudgy texture.

In case your brownies seem too dense or lack lift, this could be a result of using inactive sourdough discard or not mixing the batter sufficiently. Ensure that your ingredients are well combined without overmixing, which can lead to toughness. If you find yourself frequently needing to make brownies, consider maintaining a schedule for feeding your sourdough starter to keep it active and bubbly.

Questions About Recipes

→ Can I use a different type of chocolate?

Absolutely! You can use milk or dark chocolate, just adjust the sugar if using a sweeter chocolate.

→ What should I do with leftover sourdough discard?

Using it in brownies is a great way to utilize sourdough discard, or you can add it to pancakes, waffles, or breads.

→ Can I freeze the brownies?

Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.

→ How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs for that fudgy texture.