Sourdough Brownies
Sourdough discard brownies are rich, fudgy, and the perfect way to use up leftover sourdough starter. The tang from the discard adds a subtle depth of flavor, making these brownies taste even more complex and satisfying. They’re chewy at the edges, gooey in the center, and ideal for chocolate lovers who hate wasting good starter.
Why Sourdough Discard Works So Well in Brownies
Sourdough discard does a lot more than prevent waste. It actually improves texture and flavor.
Softens the crumb
Discard weakens gluten in the batter which creates a denser and fudgier center.
Adds moisture
The hydrated starter keeps the brownies soft for days without drying out.
Deepens the chocolate flavor
The slight acidity in the discard amplifies chocolate without making the brownies taste sour. It is similar to adding coffee or salt to bring out flavor.
Does not taste like bread
Cocoa and melted chocolate completely dominate the flavor. The discard simply adds complexity.
What Sourdough Brownies Taste Like
Expect a brownie that is rich, dark, and deeply chocolate forward with a tender center and chewy edges. The top gets glossy and crackly. The flavor leans fudgy rather than sweet and the sourdough adds the tiniest hit of tang that balances everything without ever tasting sour.
Sourdough Brownie Ingredients
Before You Make Sourdough Brownies
How to Choose the right discard – Use unfed sourdough starter that has been stored in the fridge. For brownies, avoid discard that smells very sharp.
Use good chocolate – Better chocolate means better brownies. A chopped bar melts more smoothly than inexpensive chips
Line your pan for clean slices – Parchment paper makes a huge difference with fudgy brownies. It keeps the edges clean and prevents sticking.
Look for glossy batter – When the warm butter and chocolate melt the sugars, the batter becomes thick and shiny. This is what gives you that crackly top.
Picture Guide for Sourdough Brownies
- Melt butter and chocolate together and mix. Once melted, Mix in your sugars until well combined.
- Mix in your Egg and Vanilla until fully incorporated. Stir in your discard until smooth.
- Mix in your flour, cocoa powder, and salt. Then gently fold in your chocolate chips.
- Bake and let cool completley. ENJOY!
Sourdough Brownie Variations
Peanut butter swirl – Warm a few spoonfuls of peanut butter and swirl it through the top before baking.
Espresso brownies – Add one teaspoon instant espresso powder to deepen the chocolate flavor.
Triple chocolate brownies – Fold chopped dark chocolate or chocolate chips into the batter.
Salted brownies – Sprinkle flaky salt on top after baking for a sweet and salty finish.
Storage Tips for Sourdough Brownies
- Keep brownies at room temperature in an airtight container for up to four days.
- The flavor actually improves on day two as the sourdough mellows and blends with the chocolate.
- For very clean slices, chill before cutting.
- Freeze individual brownies for up to two months.
- Warm a brownie for fifteen seconds in the microwave for a melty center.
FAQs
Can I use active starter instead of discard
Yes. It adds less tang but works the same.
Can I long ferment this batter
Mix the flour, sugars, butter, and discard together and refrigerate overnight. Add the eggs and cocoa the next day.
Can I double the recipe
Yes. Use a nine by thirteen pan and add a few minutes to the bake.
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Sourdough Brownie Recipe
Ingredients
- 1/2 Cup Butter
- 1 Cup Semi-Sweet Chocolate Chips or chopped
- 3/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup sourdough Discard unfed 100% hydration
- 1/3 Cup All-Purpose Flour
- 1/4 Cup Cocoa Powder unsweetened
- 1/2 tsp Salt
Instructions
- Preheat your oven to350°F. Line a 8×8 pan with parchment paper or grease pan well
- in a microwave safe bowl, melt the butter and chocolate chips together until smooth. Stir well to combine and let cool slightly
- Whisk in the granulated sugar and brown sugar until the mixture looks glossy and smooth
- Add eggs and vanilla, beating until fully incorporated and the batter thickens
- Stir in the sourdough discard mixing until smooth. (the batter may look slightly stretchy or glossy – this is good)
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Do not over mix
- Pour batter into your prepared pan and smooth the top.
- Bake for 30-35 minuts until the center is just set and a toothpick comes out with a few moist crumbs
- Let the brownies cool completley in the pan before cutting for the best texture
- ENJOY!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
More Sourdough Recipes
Sourdough discard blueberry muffins – A fan favorite and yummy year round
Sourdough Discard Flatbread – 1 ingredient recipe! So easy instead of throwing away discard