These fudgy sourdough brownies are about to become your new favorite way to use up that sourdough discard! They’re deeply chocolatey with just a hint of tangy complexity that makes them absolutely irresistible.
The texture? Pure fudgy perfection…moist, chewy, and totally indulgent. And the best part? You’re turning leftover starter into something amazing instead of tossing it down the drain.
Whether you’re a sourdough baker looking for creative discard recipes or just a brownie lover ready to try something a little different, these brownies deliver every single time.
Frequently Asked Questions
Can I use active sourdough starter instead of discard? Absolutely! Active starter works just as well as discard in this recipe.
Do these brownies taste sour? Not at all! The sourdough adds a subtle depth and complexity to the chocolate flavor, but they taste like rich, fudgy brownies first and foremost.
How should I store leftover brownies? Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months—just thaw at room temperature before enjoying.
Can I make these brownies without sourdough discard? Yes! Simply replace the sourdough discard with an equal amount of all-purpose flour and add a couple tablespoons of milk or water to maintain the right consistency. You’ll get classic fudgy brownies that are just as delicious!
Tips for Perfect Fudgy Sourdough Brownies
Don’t overmix the batter. Stir just until the ingredients are combined, overmixing can lead to cakey brownies instead of that dreamy fudgy texture we’re after.
Use room temperature ingredients. Let your eggs and sourdough discard sit out for about 30 minutes before baking. This helps everything blend together smoothly and creates a better texture.
Check for doneness early. Start testing at the lower end of the baking time with a toothpick. You want a few moist crumbs clinging to it, not a clean toothpick—that’s the secret to fudgy brownies!
Let them cool completely before cutting. I know it’s tempting to dig in right away, but giving them time to set (at least 30 minutes) makes slicing so much easier and keeps those beautiful fudgy centers intact.
How to make fudgy sourdough brownies: step-by-step
Can I long ferment the batter? Yes! Mix everything together, cover the bowl, and pop it in the fridge overnight. The next morning, let the batter sit at room temperature for about 20-30 minutes before baking as usual.
Ingredients
Wet Ingredients:
- 8 tablespoons of unsalted butter (113 g) melted
- 50 grams of Dutch-processed cocoa powder
- 200 grams of sugar
- 100 grams of brown sugar
- 2 eggs (brought to room temperature)
- 5 grams of vanilla extract
- 100 grams of sourdough discard (brought to room temperature)
Dry Ingredients:
- 3 grams baking powder
- 90 grams of all-purpose flour
- 3 grams of salt
- a pinch of espresso powder (optional but enhances the chocolate flavor)
- 1/2 cup of semi-sweet chocolate chips (optional)
Equipment
- 1 9×9-inch baking pan
- parchment paper
- mixing bowls
- food scale
- electric mixer
Instructions
- Preheat the oven to 350 degrees F and line the baking pan with parchment paper. Make sure to leave enough overhang to pull the brownies out. Tip: wet the parchment paper to help with molding it into the pan.
- In a small saucepan melt the butter and stir in the cocoa powder over low to medium heat, stirring occasionally. Set aside to cool for a few minutes.
- While the mixture is cooling, beat the sugar, brown sugar, and eggs together for 2-3 minutes until light and fluffy. Make sure the sugar is fully dissolved (this helps create those beautiful crinkle tops!).
- Then add the butter and cocoa mixture along with the vanilla extract, whisking until combined. Finally, mix in the sourdough discard until fully incorporated.
- In a separate bowl, mix the flour, baking powder, salt, and espresso powder if using.
- Gradually add the dry ingredients to the wet mixture and stir until mostly combined. Fold in the chocolate chips and mix just until no flour streaks remain…be careful not to overmix or your brownies will turn out cakey instead of fudgy.
- Lastly, spread the batter evenly into the prepared baking pan and smooth it out with a spatula or icing tool.
- Bake the sourdough brownies for 35-40 minutes (check at 30 minutes). They’re done when a toothpick inserted in the center comes out with just a few moist crumbs…not completely clean.
- Once complete, allow the brownies to cool in the pan completely (30-40 minutes) before slicing them into pieces and enjoying!
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze in a freezer-safe container for up to 3 months.
More Sourdough Recipes
Fudgy Sourdough Discard Brownies
These rich, fudgy sourdough brownies blend the deep, flavor of sourdough with the decadent sweetness of chocolate, creating an irresistible flavor combination that will delight your taste buds.
Equipment
- 1 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Food scale
- Electric mixer
Ingredients
Wet Ingredients
- 113 grams (8 tablespoons) unsalted butter (melted)
- 50 grams dutch-processed cocoa powder
- 200 grams sugar
- 100 grams brown sugar
- 5 grams vanilla extract
- 2 large eggs (brought to room temperature)
- 100 grams sourdough discard (brought to room temperature)
Dry Ingredients
- 90 grams all-purpose flour
- 3 grams baking powder
- 3 grams salt
- a pinch of espresso powder (optional but enhances the chocolate flavor)
- 80 grams (1/2 cup) semi-sweet chocolate chips (optional )
Instructions
-
Preheat the oven to 350 degrees F and line the baking pan with parchment paper. Make sure to leave enough overhang to pull the brownies out. Tip: wet the parchment paper to help with molding it into the pan.
-
In a small saucepan melt the butter and stir in the cocoa powder over low to medium heat, stirring occasionally. Set aside to cool for a few minutes.
-
While the mixture is cooling, beat the sugar, brown sugar, and eggs together for 2-3 minutes until light and fluffy. Make sure the sugar is fully dissolved (this helps create those beautiful crinkle tops!).
-
Then add the butter and cocoa mixture along with the vanilla extract, whisking until combined. Finally, mix in the sourdough discard until fully incorporated.
-
In a separate bowl, mix the flour, baking powder, salt, and espresso powder (if using).
-
Gradually add the dry ingredients to the wet mixture and stir until mostly combined. Fold in the chocolate chips and mix just until no flour streaks remain...be careful not to overmix or your brownies will turn out cakey instead of fudgy.
-
Lastly, spread the batter evenly into the prepared baking pan and smooth it out with a spatula or icing tool.
-
Bake the sourdough brownies for 35-40 minutes (check them around 30 minutes) They're done when a toothpick inserted in the center comes out with just a few moist crumbs...not completely clean.
-
Once complete, allow the brownies to cool in the pan completely (30-40 minutes) before slicing them into pieces and enjoying!
-
Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze in a freezer-safe container for up to 3 months.
Notes
Can I long ferment the batter? Yes! Mix everything together, cover the bowl, and pop it in the fridge overnight. The next morning, let the batter sit at room temperature for about 20-30 minutes before baking as usual.
Sourdough discard: A fed or unfed sourdough starter can be used. I recommend using sourdough discard no more than a week old otherwise the brownies may be too sour.
Tip:Allow the brownies to fully cool before cutting into them, otherwise they may fall apart.
Comments