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

Highlighted under: Sweet Creations Studio

I can't get enough of these fudgy sourdough discard brownies! They offer a rich, chocolatey flavor that's perfectly complemented by the slight tang of the sourdough. Every bite melts in your mouth, and I love how they require minimal effort while using up leftover sourdough starter. Whether I’m making them for a gathering or just indulging myself at home, these brownies never fail to impress. Trust me, you’ll be reaching for seconds, or even thirds, because they’re just that good!

Created by

Heidi Lawson

Last updated on 2026-01-24T11:01:20.113Z

When I first experimented with these brownies, I was skeptical about using sourdough discard. However, I quickly learned that it adds a wonderful depth of flavor that elevates the classic brownie. The key is to balance the sweetness and the tang of the sourdough, which I found perfect with a bit of extra chocolate. Additionally, the fudgy texture comes from not overbaking them, so keep an eye on the timer!

One time, I served these brownies to friends who had no idea they were made with sourdough starter. They were completely blown away! This recipe is not only a delicious way to use up leftovers, but it also gives you that rich indulgence we all crave. I highly recommend trying them warm with a scoop of vanilla ice cream for a truly scrumptious treat!

Why You'll Love This Recipe
Rich chocolate flavor paired with the unique tang of sourdough
Decadent fudgy texture that melts in your mouth
A clever way to use sourdough discard while enjoying a classic dessert

The Role of Sourdough Discard

Sourdough discard not only reduces waste but enhances the flavor of these brownies. The natural acidity from the starter helps to balance the sweetness of the sugar, resulting in a more complex flavor profile. This is especially relevant in intensely sweet desserts like brownies, where acidity can cut through and lift the richness, making every bite feel lighter.

In terms of texture, the moisture from the sourdough keeps the brownies fudgy. If your sourdough discard is quite thick, it may contribute even more to the density and result in an incredibly satisfying mouthfeel. Ensure that you’re using an active or recently fed starter for optimal results, as older discard may not provide the same tang or moisture.

Tips for Perfectly Fudgy Brownies

For achieving the ideal fudgy texture, the key is to avoid overmixing the batter after combining wet and dry ingredients. Mixing just until combined ensures that the brownies remain dense and gooey. Look out for small pockets of dry ingredients that may not be fully incorporated, as these can lead to uneven texture.

Another important step is to check the brownies for doneness correctly. Instead of the usual clean toothpick test, aim for a few moist crumbs on the toothpick when you pull it out. This ensures that your brownies maintain that coveted fudgy consistency. If they're baked too long, they'll turn cakey, so keep a close eye on the oven time.

Storing and Serving Your Brownies

These brownies can be easily stored at room temperature in an airtight container for up to 4 days. If you prefer them to be slightly firmer, consider refrigerating them. In fact, chilling the brownies for a day can enhance the flavor and improve the texture, making them even more enjoyable as the chocolate sets.

For extra indulgence, serve these brownies warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. You can also sprinkle some sea salt on top just before baking for a delightful contrast to the sweetness, elevating the overall dessert experience. If you have guests over, consider cutting the brownies into various sizes for sharing!

Ingredients

Brownie Ingredients

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt the Butter

In a large saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.

Mix in Sourdough

Add the sourdough discard to the butter mixture, stirring until fully incorporated.

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Chocolate Chips

Fold in the chocolate chips, ensuring an even distribution throughout the batter.

Bake the Brownies

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan before cutting them into squares and serving.

Pro Tips

For extra richness, try using semi-sweet chocolate chips. And if you like a bit of crunch, add some chopped walnuts to the batter before baking!

Ingredient Variations

Feel free to experiment with different types of chocolate chips based on your preferences; using dark chocolate can give a higher cocoa content and richer flavor, while milk chocolate offers a sweeter profile. You can also add nuts or dried fruit into the batter for added texture and flavor.

If you're in a pinch and don't have chocolate chips, chopped chocolate bars work just as well. Just be sure to maintain the same quantity, and remember that larger chunks may lead to more melty pockets throughout the brownies, which can be a delicious surprise.

Troubleshooting Common Issues

If your brownies come out too cakey, the culprit is likely overbaking. Make sure to test for doneness a few minutes before the recommended baking time. Alternatively, if they spread out too much during baking, it could be due to softened butter being used or not enough flour added, so ensure your measurements are accurate.

For brownies that don't rise as much as you'd like, consider checking the freshness of your baking powder. Old or stale leavening agents can affect the final product, so always test them before use.

Questions About Recipes

→ Can I substitute the sourdough discard with something else?

Yes, you can use applesauce or yogurt if you don't have sourdough discard, though it will change the flavor and texture slightly.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

→ What can I add to customize the brownies?

You can add nuts, caramel swirls, or even different types of chocolate chips for variety!