Sourdough brownies offer a delightful twist on the traditional brownie, combining the rich, decadent flavor of chocolate with the unique notes of sourdough.
The result is an amazing taste experience that perfectly balances sweetness with a subtle tartness, making each bite intriguing and satisfying. The texture of these brownies is wonderfully moist and fudgy, with a slight chewiness that enhances their indulgent quality.
Making sourdough brownies is a fantastic way to utilize your sourdough discard, reducing waste while creating a delectable treat. Whether you’re a sourdough enthusiast or simply looking to elevate your brownie game, these brownies are a must-try for their exceptional flavor and texture.
Tips before baking sourdough brownies
- 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. I use a 100% hydration sourdough discard.
- Cocoa powder: I recommend using Dutch-processed cocoa powder as this will give the brownies that rich, decadent flavor. I have not tested them using a natural cocoa powder, but it may work!
- Cooling: Allow the brownies to fully cool before cutting into them, otherwise they may fall apart.
How to make sourdough brownies
Ingredients
- 8 tablespoons of unsalted butter (113 g) melted
- 200 grams of sugar
- 100 grams of brown sugar
- 50 grams of Dutch-processed cocoa powder
- 5 grams of vanilla extract
- 2 eggs (brought to room temperature)
- 100 grams of sourdough discard (brought to room temperature)
- 3 grams baking powder
- 90 grams of all-purpose flour
- 3 grams of salt
- 1/2 cup of semi-sweet chocolate chips (optional)
Equipment
- 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 until light and fluffy.
- Then, add the butter and cocoa mixture, vanilla extract, sourdough discard, and stir with a silicone spatula.
- In a separate bowl, mix the flour, baking powder, and salt.
- Slowly add the dry mixture to the wet until no flour is visible.
- Lastly, fold in the chocolate chips and pour the mixture into the baking pan, spreading evenly and to the edges of the pan.
- Bake the sourdough brownies for 40-45 minutes or until set.
- Once complete, allow the brownies to cool in the pan completely before slicing them into pieces and enjoying!
More Sourdough Recipes
- Sourdough Chocolate Chip Cookies
- Sourdough Cinnamon Rolls (soft & not too sweet!)
- Sourdough Applesauce Cake
- Sourdough Sheet Pan Pancakes
Sourdough 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.
Servings: 9 servings
Equipment
- 1 9×9 inch baking pan
- Parchment paper
- Mixing bowls
- Food scale
- Electric mixer
Ingredients
- 113 grams (8 tbsp) unsalted butter melted
- 200 grams sugar
- 100 grams brown sugar
- 50 grams dutch-processed cocoa powder
- 5 grams vanilla extract
- 2 large eggs brought to room temperature
- 100 grams sourdough discard brought to room temperature
- 3 grams baking powder
- 90 grams all-purpose flour
- 3 grams salt
- 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 until light and fluffy.
- Then, add the butter and cocoa mixture, vanilla extract, and sourdough discard, and stir with a silicone spatula.
- In a separate bowl, mix the flour, baking powder, and salt.
- Slowly add the dry mixture to the wet until no flour is visible.
- Lastly, fold in the chocolate chips and pour the mixture into the baking pan, spreading evenly and to the edges of the pan.
- Bake the sourdough brownies for 40-45 minutes or until set.
- Once complete, allow the brownies to cool in the pan completely before slicing them into pieces and enjoying!
- Any leftover sourdough brownies can be stored in an airtight container for 2-3 days.
Notes
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. I use a 100% hydration sourdough discard.
Cocoa powder: I recommend using Dutch-processed cocoa powder as this will give the brownies that rich, decadent flavor. I have not tested them using a natural cocoa powder.
Allow the brownies to fully cool before cutting into them, otherwise they may fall apart.
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