Sourdough Brownies

In this recipe, I am going to teach you everything that you need to know to make the best ever sourdough brownies! These brownies are made with sourdough discard and are super fudgy and rich.

Another bonus with this recipe is that you’ll get that picture perfect smooth, crackly tops on the brownies. So instead of getting rid of your discard, indulge in this sweet treat!

Also, check out my sourdough scone recipe with lemon and white chocolate for another easy, fun recipe!

Why I love this recipe

Quick– These sourdough brownies can be made from start to finish in less then an hour.

Flavorful– Not only are these brownies very rich, but they have a deep flavor profile. I’ll explain more about the flavor down below, but I include ground espresso (an optional ingredient), and that is what helps to give these brownies a flavor boost!

Easy– I give you step by step instructions so that this recipe is fool proof and easy enough for even beginners.

Why make sourdough brownies?

While we can’t technically consider brownies healthy, haha, making them from scratch is definitely better then store bought or making brownies from a box mix.

Additionally, it can be so rewarding and satisfying to make your own delicious dessert and bring it to a gathering or serve to others! Trust me, these brownies are sure to be the star of the show!

What is sourdough discard and why use it?

Sourdough discard is the discarded part of an active sourdough starter. People will often take a little discard and either bake with it or get rid of it as a way to maintain a manageable amount of sourdough starter.

Sourdough discard is edible when used in different recipes where it is baked or cooked with.

Since you have to get rid of discard anyway, either by using it to bake with or throwing it out, why not use it in a delicious brownie recipe?!

Why use sourdough discard in brownies?

Sourdough discard can maybe seem like a weird ingredient for a dessert, but it is actually the secret to fudgy, moist brownies and I’ll explain why…

Adds moisture :

Sourdough discard adds hydration to the batter. This helps the brownies have a soft, yet dense texture without becoming too greasy.

Reduces waste :

Like I mentioned up above, you have to maintain a sourdough stater by either using or throwing away discard. So why not use it in a delicious recipe like this one! 🙂

Boosts flavor :

Unfed sourdough discard is known to have a bit of a tang to it as far as the taste goes. This tang gives these brownies a deeper chocolate flavor, kind of like using yogurt or buttermilk. However, you don’t get a sour taste!

No rise needed :

These brownies are meant to be dense, so they don’t really need to rise at all. Therefore, unfed sourdough discard works perfectly.

Ingredient variations for sourdough brownies

Flour :

I like to use all-purpose flour, but you could use a 1:1 gluten-free flour blend.

Butter :

Don’t want to use butter? No worries! Swap out butter for melted coconut oil. The flavor won’t be exactly the same, but rest assured that your brownies with still be delicious.

If using salted butter, just omit the added salt in the recipe.

Sugar :

I love using granulated sugar in this recipe because it creates a shiny crust. However, you can try the following…

Brown sugar- for a deeper, richer flavor.

Coconut sugar- a great alternative if you want to go the refined sugar-free route.

Sourdough discard :

This recipe uses 1/4 cup plus 2 tablespoons (about 90g) of sourdough discard. However, you can slightly tweak the amount of discard either up or down depending on how much you have at the moment. Just be sure to reduce the flour or liquid slightly to match.

Unfed discard works great! There’s no need to activate it. 🙂

Espresso powder :

One of my secret ingredients in this recipe is espresso powder. A pinch of espresso powder, or even instant coffee, enhances the chocolate flavor without making the brownies taste like coffee. You can leave it out if you’d prefer or you could add in a little more. Completely up to you!

Add-ins :

You can stir in 1/2 to 3/4 cup of chocolate chips. Chopped nuts or even crushed pretzels are also great in these brownies too.

And a bonus tip, swirl in cream cheese, peanut butter, or even raspberry jam for an even more unique, but delicious, twist!

For more add-in ideas, click here!

Equipment needed

Stand mixer– optional

Mixing bowls (medium or large)

Whisk

Rubber spatula or mixing spoon

Measuring cups and spoons

Kitchen scale– optional

8×8 or 9×2.8 inch baking pan

Parchment paper- optional

Toothpick or knife- for testing doneness

Wire rack- optional

Ingredients for sourdough brownies

3/4 cup of butter (11/2 sticks) melted (170 g)

1 1/2 cups of sugar (300 g)

3 eggs

1/4 cup + 2 tablespoons sourdough discard (90 g)

1 1/2 teaspoons of vanilla

1/2 cup cocoa powder ( I like Dutch processed) (42 g)

3/4 cup all purpose flour (90 g)

1/4 + 1/8 teaspoon of salt

1/2 teaspoon of espresso powder- optional

3/4 cup of chocolate chips- optional (130 g)

How to make sourdough brownies

Start by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, line the baking pan with parchment paper or grease the pan with cooking spray or butter.

Next, melt the butter. While the butter is melting, add the sugar and eggs together to the stand mixer or mixing bowl and whisk them together for a few minutes, medium-low speed, until smooth and blended together.

Then, add the melted butter to the sugar-egg mixture and whisk again for a few minutes, medium-low speed, until smooth.

And then, fold in the vanilla and the sourdough discard until completely combined.

Next, sift in the cocoa powder, flour, salt, and espresso powder. Use a spatula to gently fold everything together just until no streaks remain. Be careful not to overmix!

Fold in the chocolate chips if using and pour the batter into the baking pan. Smooth the top and bake for 22-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not clean, but not a wet batter either).

Then, let the sourdough brownies cool in the pan for at least 20 minutes before slicing.

How to store

Room temp: You can store in an air-tight container for 3-4 days at room temp.

Fridge: Store in a fridge-safe container for up to a week.

Freezer: To freeze, slice the browines and wrap each of them individually in plastic wrap or parchment paper. Then put all of the slices of brownies in a freezer-safe bag or container. They will keep for 2-3 months.

Thaw at room temperature or even microwave or reheat in the oven.

Tips and tricks

Whisk butter and sugar well.

This will give you that shiny, crackly top.

Use room temp eggs.

They will help the batter stay thick and glossy looking this way.

Don’t overmix after adding flour.

Stir just until combined, otherwise the brownies will turn out cakey.

Shop this blog post

Stand mixer

Kitchen scale

Comment how your sourdough brownies turned out down below!