If you love rich, fudgy brownies and hate food waste, then sourdough discard brownies are the perfect solution! They offer a deep chocolate flavor with a gooey center and a delicate crackly top, all thanks to the magic of sourdough discard.
But what exactly is sourdough discard, and why should you use it in brownies? Let’s dive in!
💡 Looking for another creative way to use sourdough discard? Try these Sourdough Donuts for a fluffy, tangy twist on a classic treat!
What is Sourdough Discard and Why Use It in Brownies?
Sourdough discard is the portion of a sourdough starter that is removed before feeding. Many bakers toss it, but it’s a secret ingredient for enhancing baked goods.
Benefits of Using Sourdough Discard in Brownies
- Boosts Moisture & Texture – The natural acidity in sourdough discard helps create chewy, fudgy brownies.
- Enhances Chocolate Flavor – The slight tang intensifies the deep chocolate richness.
- Reduces Food Waste – Instead of discarding your starter, repurpose it into something delicious.
- Adds Nutritional Benefits – Fermented grains are easier to digest and may contain more nutrients.
If you enjoy unique desserts with bold flavors, check out these Chocolate Brownie Cookies—they combine the best of brownies and cookies into one!
Ingredients Breakdown: What You’ll Need
Each ingredient plays a key role in achieving that perfect balance of fudginess and chewiness.
Essential Ingredients & Their Role
- ½ cup sourdough discard – Helps with structure and adds a slight tang.
- 1 cup all-purpose flour – Avoid cake flour; it makes brownies too soft.
- ½ cup Dutch-process cocoa powder – Provides a rich chocolate depth.
- 1 cup granulated sugar & ½ cup brown sugar – Brown sugar adds moisture, while granulated sugar helps with the crackly top.
- 8 tablespoons unsalted butter – Melted butter gives a richer flavor than oil.
- 2 eggs + 1 egg yolk – Eggs provide structure; whisking them with sugar creates a glossy top.
- 2 teaspoons vanilla extract – Enhances the chocolate depth.
- ½ teaspoon salt – Balances sweetness.
- ½ teaspoon espresso powder (optional) – Intensifies the chocolate flavor.
For more indulgent treats, try these Knock You Naked Bars—another gooey dessert you won’t be able to resist!
Step-by-Step Recipe: How to Make Sourdough Discard Brownies
Step 1: Prep the Baking Dish & Ingredients
- Preheat your oven to 350°F (176°C).
- Line a 9×9-inch baking pan with parchment paper for easy removal.
Step 2: Melt the Butter & Chocolate
- In a saucepan over low heat, melt butter and chocolate chips together.
- Stir in the cocoa powder until smooth.
- Let the mixture cool slightly before adding it to the batter.
Step 3: Whisk Eggs & Sugar for a Crackly Top
- Using a hand or stand mixer, beat eggs, granulated sugar, and brown sugar for 7–10 minutes until pale and thick.
- This step creates the iconic shiny, crackly top!
Step 4: Mix Everything Together
- Gently mix in the sourdough discard and cooled chocolate mixture.
- Sift in flour and salt, then fold everything together with a spatula. Avoid overmixing!
Step 5: Bake to Perfection
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes until the edges are set but the center is slightly underdone.
- Let the brownies cool completely before slicing for clean, fudgy squares.
For another decadent chocolate treat, try these Chocolate Raspberry Cake—perfect for special occasions!
Tips for Perfect Sourdough Discard Brownies
- For fudgier brownies, reduce baking time by 3–5 minutes.
- For cakier brownies, add an extra egg.
- Want extra richness? Use dark chocolate instead of semisweet chocolate.
- Don’t skip the egg-sugar whisking—it’s the secret to the shiny top!
- Let the brownies cool fully before cutting to prevent crumbling.
Want to pair your brownies with a refreshing drink? Try this Strawberry Piña Colada Smoothie for a tropical twist!
Variations & Customizations
Love experimenting in the kitchen? These sourdough discard brownies can be customized to match your favorite flavors and dietary needs.
Flavor Variations
- Salted Caramel Brownies – Swirl caramel sauce into the batter before baking and sprinkle with flaky sea salt.
- Nutty Brownies – Stir in chopped walnuts, pecans, or almonds for a crunchy bite.
- Double Chocolate Brownies – Add extra chocolate chips or chunks for an even richer, gooier texture.
- Mocha Brownies – Increase espresso powder to 1 teaspoon to enhance the chocolate flavor and add a subtle coffee kick.
- Fruity Brownies – Fold in fresh raspberries, dried cherries, or orange zest for a unique twist.
Dietary Adjustments
- Gluten-Free Brownies – Swap all-purpose flour for almond flour or a gluten-free flour blend.
- Dairy-Free Brownies – Use coconut oil or vegan butter instead of butter.
- Vegan Brownies – Replace eggs with:
- Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg)
- Unsweetened applesauce (¼ cup per egg)
- Mashed banana (¼ cup per egg)
More Brownie Variations
If you love experimenting with brownies, try these Chocolate Brownie Cookies for a crispy-on-the-outside, fudgy-on-the-inside treat!
Whether you prefer classic, gooey brownies or creative variations, there’s a way to make these sourdough discard brownies uniquely yours! 🍫✨
How to Store & Freeze Brownies
Short-Term Storage
To keep your sourdough discard brownies fresh and fudgy, follow these steps:
- At room temperature: Store brownies in an airtight container for up to 7 days. Layer them with parchment paper to prevent sticking.
- In the fridge: If you prefer a chewier texture, refrigerate them in an airtight container for up to 2 weeks. Let them come to room temperature before eating for the best flavor.
Long-Term Freezing
Brownies freeze exceptionally well, making them a great make-ahead dessert.
How to Freeze Whole Brownies:
- Allow brownies to cool completely after baking.
- Wrap the entire uncut slab tightly in plastic wrap, then in aluminum foil.
- Place in a freezer-safe bag or container and freeze for up to 3 months.
How to Freeze Individual Brownies:
- Cut brownies into squares once fully cooled.
- Wrap each piece in plastic wrap, then store them in a freezer-safe bag.
- When ready to eat, thaw at room temperature or microwave for 15–20 seconds for a fresh-from-the-oven taste.
Looking for more baked treats that freeze well? Understanding Sourdough Discard in Baking
Sourdough Discard Brownies
Ingredients
- ½ cup 125g sourdough discard
- 1 cup 120g all-purpose flour
- ½ cup 40g Dutch-process cocoa powder
- ½ cup 113g unsalted butter, melted
- 12 oz 340g semi-sweet chocolate chips
- 1 cup 200g granulated sugar
- ½ cup 110g dark brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp salt
- ½ tsp espresso powder optional, enhances chocolate flavor
Instructions
- 1️⃣ Preheat oven to 350°F (176°C). Line a 9×9-inch baking dish with parchment paper.
- 2️⃣ Melt butter & chocolate chips in a saucepan over low heat. Stir in cocoa powder until smooth. Let cool.
- 3️⃣ Whisk eggs & sugars together on high speed for 7–10 minutes until thick and glossy.
- 4️⃣ Mix in sourdough discard and cooled chocolate mixture until combined.
- 5️⃣ Sift in flour and salt, then gently fold to combine. Avoid overmixing!
- 6️⃣ Pour batter into pan and smooth the top.
- 7️⃣ Bake for 35–40 minutes, until edges are set but center is slightly underdone.
- 8️⃣ Cool completely before slicing for clean, fudgy brownies.
Notes
✔ For cakier brownies, add an extra egg.
✔ Enhance flavor by adding nuts, caramel swirls, or extra chocolate chunks.
✔ Storage: Keep at room temperature for 7 days, refrigerate for 2 weeks, or freeze for up to 3 months.
FAQs: Common Questions About Sourdough Discard Brownies
1. Can I use sourdough discard straight from the fridge?
Yes! Sourdough discard can be used cold, but letting it come to room temperature helps it mix more smoothly into the batter. If your discard is very thick, you can stir it slightly before adding it to the mixture.
2. Why didn’t my brownies get a shiny, crackly top?
A shiny, crackly top forms when the eggs and sugar are whisked thoroughly to create a meringue-like structure. If your brownies lack this signature finish, try beating the eggs and sugar together for at least 7–10 minutes before adding the other ingredients.
3. Can I substitute whole wheat flour for all-purpose flour?
Yes, but using whole wheat flour will result in a denser brownie with a slightly grainier texture. If you want to incorporate whole wheat flour while maintaining a fudgy texture, try replacing only half of the all-purpose flour.
4. What if I don’t have Dutch-process cocoa powder?
Regular unsweetened cocoa powder can be used instead of Dutch-process cocoa powder. The difference is in the acidity—Dutch-process cocoa is smoother, while regular cocoa will yield a slightly more bitter taste. Either option works well in brownies.
5. Can I make these brownies less sweet?
Yes! Reduce the granulated sugar by ¼ cup and use extra-dark chocolate for a deeper, less sweet chocolate flavor. Adding a pinch of sea salt can also balance the sweetness.
6. How should I store these brownies?
- At room temperature: Store in an airtight container for up to 7 days.
- In the fridge: Store for up to 2 weeks, but let them come to room temperature before eating for the best texture.
- In the freezer: Wrap individual brownies in plastic wrap and store in a freezer-safe bag for up to 3 months.
7. Can I freeze the brownie batter before baking?
Yes! Pour the batter into a parchment-lined pan and freeze. When ready to bake, let it thaw slightly and increase the baking time by 5–10 minutes.
8. How can I make these brownies egg-free?
Replace each egg with one of these alternatives:
- Flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg)
- Unsweetened applesauce (¼ cup per egg)
- Mashed banana (¼ cup per egg)
9. Can I make other sourdough discard desserts?
Absolutely! If you love baking with sourdough discard, check out these delicious recipes:
- Try these Sourdough Donuts for a light and airy treat.
- If you’re a fan of citrus flavors, these Lemon Bars are a refreshing option.
- Craving another brownie variation? Check out these Peppermint Brownies for a festive twist!
These FAQs should help you perfect your sourdough discard brownies while exploring new baking possibilities! 🍫👩🍳
Final Thoughts
Sourdough discard brownies are a fantastic way to use up extra sourdough starter while making an irresistible chocolate treat. Whether you prefer them gooey and fudgy or with a cakey texture, this recipe is easy to customize.
So next time you have extra sourdough discard, don’t throw it away—bake a batch of brownies instead! 🍫 😋
