These Easy Sourdough Discard Brownies are rich, fudgy, and full of deep chocolate flavor with no sour taste. The sourdough discard simply adds moisture and depth, making these brownies extra soft and chewy. This is the perfect recipe when you want to use up discard without waiting, feeding, or complicated steps. They come together in one bowl, bake beautifully, and stay moist for days, making them ideal for snacking, dessert, or sharing.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup sourdough discard (unfed)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips or chunks
Preparation Steps
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).Line an 8×8-inch baking pan with parchment paper and lightly grease.
Step 2: Mix Wet Ingredients
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.Add eggs and whisk well until glossy.Stir in sourdough discard and vanilla extract until fully combined.
Step 3: Add Dry Ingredients
Sift in flour, cocoa powder, salt, and baking powder.Gently fold until just combined.Do not overmix.
Step 4: Add Chocolate
Fold in chocolate chips or chunks evenly through the batter.
Step 5: Bake
Pour batter into prepared pan and smooth the top.Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Step 6: Cool and Slice
Let brownies cool completely in the pan before slicing for clean edges.
Cooking Notes
- Do not overbake or brownies will be dry
- Sourdough discard should be room temperature
- Batter will be thick and glossy, this is normal
- Cocoa powder quality affects flavor, use a good one
- Line the pan for easy removal and clean slices
Variation
- Add chopped walnuts or pecans for crunch
- Swirl in peanut butter or Nutella before baking
- Add espresso powder for deeper chocolate flavor
- Mix in white chocolate chips for contrast
- Top with flaky sea salt after baking
Tips
- For extra fudgy brownies, slightly underbake
- Chill brownies before slicing for sharp edges
- Store in an airtight container for up to 4 days
- Brownies freeze well for up to 2 months
- Use Dutch-process cocoa for smoother flavor
Serving Suggestions
- Serve warm with vanilla ice cream
- Drizzle with chocolate or caramel sauce
- Dust lightly with powdered sugar
- Serve as dessert bars for parties
- Pair with coffee or milk
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Info (Approximate per serving)
Calories: 220
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Sugar: 22g
FAQs
Do these brownies taste sour?
- No, the sourdough discard does not add a sour taste.
Can I use active starter instead of discard?
- Yes, but discard gives better texture without extra rise.
Can I double the recipe?
- Yes, use a 9×13-inch pan and increase bake time slightly.
How do I know they are done?
- A toothpick should have moist crumbs, not wet batter.
Can I make them gluten-free?
- Yes, substitute with a 1:1 gluten-free flour blend.
Conclusion
Easy Sourdough Discard Brownies are the perfect way to turn leftover discard into a rich, fudgy dessert that everyone will love. Simple ingredients, one bowl, and incredible chocolate flavor make this recipe a must-try for sourdough bakers.