I remember the first time I made these sourdough brownies, I was eager to transform my sourdough discard into something truly delicious. With just a handful of ingredients and under an hour from start to finish, these brownies came out with perfectly crackly tops and fudgy centers. They quickly became my go-to for a comforting, easy dessert that uses sourdough discard in the best way.
Table of Contents
Why You’ll Love These Sourdough Brownies
- The fudgy texture and crackly top create a perfect balance that makes every bite comforting and indulgent.
- Using sourdough discard reduces waste and adds a subtle depth of flavor, making this recipe both practical and tasty.
- The recipe is straightforward and stress-free, perfect for busy days when you want a quick, impressive dessert.
- You don’t need any fancy equipment or ingredients, just basics you probably already have in your kitchen.
Understanding Sourdough Discard for Baking Sourdough Brownies
The best sourdough discard for these brownies is about 100% hydration, which means equal parts water and flour by weight. Unfed discard just pulled from your starter works perfectly because it’s thick and has a mild tang. If your discard is thinner, don’t worry, that will still work, but a thicker discard tends to yield a richer texture. Remember, this recipe is forgiving; it’s okay if your discard isn’t “perfect”—the brownies will still turn out delicious.
The Science Behind Perfect Sourdough Brownies
Beating the eggs and sugars for 7–10 minutes is key; it creates a meringue effect that forms the signature crackly top. The high fat content from the unsalted butter and melted chocolate gives these brownies their fudgy, dense center. Baking at 350°F (176°C) ensures everything cooks evenly without drying out, preserving that perfect balance between moist and cakey.
Ingredients for Your Fudgy Sourdough Brownies
- 8 tablespoons unsalted butter – to control the salt level and enrich the batter with creamy fat.
- 12 oz. semi sweet chocolate chips – melts smoothly for a deep chocolate flavor and fudgy texture.
- 1/2 cup dutched cocoa powder (or regular cocoa powder) – adds rich color and intense chocolate taste.
- 2 teaspoons vanilla extract – enhances the chocolate notes and rounds out the flavor.
- 2 large eggs – provide structure and help create that crackly top.
- 1 egg yolk – adds extra richness and moisture.
- 1 cup granulated sugar – sweetens and contributes to the meringue effect when beaten with eggs.
- 1/2 cup dark brown sugar – adds moisture and a hint of molasses depth.
- 1/2 cup sourdough starter discard – reduces waste and subtly enriches the overall flavor.
- 1 cup all-purpose flour – forms the base and gives structure without making the brownies cakey.
- 1 teaspoon salt – balances sweetness and enhances all the flavors.
Recommended Equipment for Sourdough Brownies
- 9×9 inch baking dish – ideal for even baking and fudge-like thickness.
- Electric mixer (handheld or stand) – to achieve the perfect egg and sugar texture.
- Heavy saucepan – to melt butter and chocolate gently without burning.
- Rubber spatula – to fold ingredients smoothly without deflating the batter.
- Parchment paper – for easy removal and cleanup.
Step-by-Step Instructions for Making Sourdough Brownies
- Preheat the oven to 350°F (176°C) and line a 9″x9″ baking dish with parchment paper. This helps prevent sticking and ensures easy clean-up.
- Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract, and dutched cocoa powder. Stir until the chocolate chips are completely melted and the mixture is smooth. Remove from heat and let cool.
- In a large mixing bowl, beat the eggs, dark brown sugar, and granulated sugar with an electric mixer for 7–10 minutes. This step creates the crackly top. Add the sourdough discard and the cooled chocolate mixture and beat on low until just combined. Stir in the flour and salt gently with a spatula until just mixed. The batter will be thick.
- Pour the batter into your prepared baking dish and smooth the top. Bake for 35–40 minutes until set but still fudgy inside.
- Allow the brownies to cool completely in the pan. Lift them out using the parchment paper and cut into squares.
Expert Tips for the Best Sourdough Brownies
- Avoid over-mixing the flour once added to keep the brownies dense and fudgy.
- Let the brownies cool fully in the pan to get clean cuts and lock in moisture.
- Use a toothpick to check doneness; it should come out with moist crumbs, not wet batter.
- Beat the eggs and sugars long enough to develop the crackly top that makes these brownies unique.
Common Sourdough Brownie Problems & Solutions
- Dry/Cakey Brownies: Usually from over-baking or adding too much flour. Check with a toothpick early and avoid over-mixing.
- Greasy Brownies: Make sure the pan is lined properly and measure butter accurately.
- Sunken Center: Oven temperature fluctuations or under-baking can cause sinking. Use an oven thermometer and bake fully.
- No Crackly Top: Not beating eggs and sugar enough will result in a dull surface. Whip them long for the signature finish.
Sourdough Brownie Variations & Add-ins
| Variation | Description |
|---|---|
| Nuts | Add chopped walnuts or pecans for crunch and flavor. |
| Cream Cheese Swirl | Swirl in cream cheese before baking for tangy richness. |
| Sea Salt Sprinkle | Sprinkle flaky sea salt on top before baking for contrast. |
| Different Chocolate Types | Use milk chocolate, white chocolate chips, or chunks. |
| Espresso Powder | Add 1 tsp for a deeper, richer chocolate flavor. |
| Gluten-Free Flour | Substitute 1:1 gluten-free flour blend and adjust pan size. |
| Pan Size Adjustments | Use 8×8 for thicker brownies or double recipe for 9×13 pan. |
Serving Suggestions for Your Sourdough Brownies
Serve these brownies warm or at room temperature with a scoop of vanilla bean ice cream for a comforting treat. A light drizzle of caramel or chocolate sauce adds extra indulgence. A dollop of whipped cream and a hot cup of coffee or milk complete the cozy experience perfectly.
Storage and Freezing Your Sourdough Brownies
Store brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to a week but bring to room temperature before serving. To freeze, wrap the cooled brownies tightly in plastic wrap and place them in a freezer bag for up to 3 months. Reheat gently in the microwave or oven to enjoy them warm again.
Frequently Asked Questions About Sourdough Brownies
How do I know when my Sourdough Brownies are done?
Insert a toothpick; it should come out with moist crumbs, not wet batter.
What consistency should my sourdough discard be?
Unfed, thick discard at about 100% hydration is ideal but thin discard works too.
Can I make these Sourdough Brownies gluten-free?
Yes, use a 1:1 gluten-free flour blend and keep an eye on bake time.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, the flavor will differ slightly but the brownies will still be delicious.
Do I have to use parchment paper?
It helps with clean removal and easy cleanup but a well-greased pan can work in a pinch.
How does sourdough discard affect the flavor profile of the brownies?
It adds a subtle tang and depth, enhancing the chocolate richness without overpowering.
What if my brownies turn out dry or cakey?
Make sure not to over-bake and avoid over-mixing the flour.
More Easy Sourdough Discard Recipes
If you love using your sourdough discard in creative ways, check out my Sourdough Pancakes, Sourdough Banana Bread, and Sourdough Chocolate Chip Cookies. These recipes are just as easy, delicious, and perfect for busy cooks who want tasty results without the fuss.
Conclusion
Making these sourdough brownies is a simple, satisfying way to enjoy cozy, homemade chocolate treats while using up sourdough discard. I hope you feel confident giving this recipe a try, it’s such a rewarding mix of ease, flavor, and comfort. Don’t forget to leave a comment.
Sourdough Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper.
- Melt butter in a small saucepan, then add chocolate chips, vanilla extract, and dutched cocoa powder. Stir until smooth and set aside to cool.
- In a large mixing bowl, beat eggs, brown sugar, and granulated sugar with an electric mixer for 7-10 minutes. Mix in sourdough discard and the cooled chocolate mixture on low speed, then stir in flour and salt with a spatula until just combined; the batter will be very thick.
- Pour the batter into the prepared baking dish, smooth the top, and bake for 35-40 minutes.
- Allow the brownies to cool completely in the pan before lifting them out with the parchment paper and cutting into squares.
