Fudgy to the max, these sourdough brownies are made with discard for a slight sourdough tang combined with crackly, chewy, chocolatey brownies. These are made with melted dark chocolate, white and brown sugar, and Dutch process cocoa for a smooth chocolate flavour and deeply rich dessert. Try topping with chocolate orange buttercream for an even more decadent brownie.
For more delicious discard recipes, try sourdough banana bread with the option to refrigerate overnight, chewy sourdough chocolate chip cookies, and sourdough pie crust. See the whole section on sourdough discard recipes for more.
Ingredients
Ingredient Notes and Substitutions
- Cocoa: we prefer Dutch process cocoa powder for this recipe, which has a smoother flavour. If you only have natural cocoa, don't worry - you can still use it without any changes because the brownies don't use a chemical leavener (baking soda or powder). They might have a slight bitter undertone if natural cocoa is used.
- Chocolate: use dark or bittersweet, around 60-70% cocoa solids, for the best results. Kelly used the PC 70% bar for the brownies pictured.
- Brown sugar: use light or dark brown sugar interchangeably for this recipe.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: melt the butter, then whisk in the chocolate and cocoa.
Step 2: add both sugars, vanilla, and eggs to a bowl.
Step 3: beat on high speed until smooth and glossy.
Step 4: mix in the chocolate mixture followed by the sourdough discard.
Step 5: add the dry ingredients to the bowl.
Step 6: switch to a spatula and fold in until just combined.
Step 7: smooth the mixture out in a lined square baking tin.
Step 8: bake for about half an hour, then cool fully in the tin before slicing.
Top Tips
- Cool in the pan: the brownies will continue to set in the pan as they cool, so don't try to slice them while still warm (if you can't resist, then just dig in with a spoon).
- Add salt if needed: if you use unsalted butter, increase the added salt to 1 ½ teaspoons.
- Don't reduce the sugar: brownies by nature contain a lot of sugar. If you reduce the amounts, you'll end up with brownies that are much less chewy and don't have that distinctive crackled top.
Recipe Notes
Freshly fed starter and older refrigerated discard can be used interchangeably here, but note that the volume is very different, so if you're using fresh starter, be sure to weigh it. You'll need about 1 cup if using active starter. The older the discard is the stronger the sourdough flavour will be. Kelly noted that her family didn't notice that the brownies were made with discard during testing but that she could taste it. Adding the sourdough makes the brownies a little more complex tasting.
If you don't get the crackly top and didn't alter or omit any ingredients, it's probably due to not beating the egg mixture long enough. Be sure to mix for the whole time outlined in the recipe.
Use room temperature eggs for the best result. To quickly bring cold eggs up to room temperature, submerge them in a bowl of warm (not hot) water for about ten minutes. We don't recommend using an egg replacer for this recipe.
We don't recommend trying to make these sourdough brownies egg-free. Dairy-free butter will probably work but has a tendency to make things a little greasy - it would be better to use a recipe that's been developed with plant-based ingredients instead.
How to Store
Storage: keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The brownies will be harder if refrigerated but still tasty.
Freezing: freeze for up to 2 months in an airtight container. Thaw at room temperature before serving.
More Chocolate Recipes
If you make this Sourdough Brownies recipe or any other sourdough recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Brownies
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 1 8-inch (20-cm) square baking pan
- 1 Small-medium pot
- 1 Whisk
- 1 Large mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 Offset spatula or spoon
- 1 Wire rack
Ingredients
- 4 ounces chocolate, dark or bittersweet, 60-70% cocoa solids
- 1 cup salted butter
- ¾ cup cocoa powder
- 1 ½ cups white sugar
- ½ cup, lightly packed brown sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- ½ cup sourdough starter, 100% hydration, unfed/discard
- 1 teaspoon table salt
- ¾ cup all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Finely chop the chocolate and set it aside.4 ounces chocolate
- Melt the butter in a small to medium pot over low to medium heat. Whisk in the chopped chocolate and cocoa powder until smooth, then set aside to cool slightly.1 cup salted butter, ¾ cup cocoa powder
- In a large mixing bowl, use an electric mixer fitted with the whisk attachment on high speed to beat the granulated sugar, brown sugar, vanilla, and eggs for 3 to 4 minutes until creamy and glossy.1 ½ cups white sugar, ½ cup, lightly packed brown sugar, 1 tablespoon vanilla extract, 4 large eggs
- Pour the melted chocolate mixture into the bowl and mix until well combined.
- Add the sourdough starter and salt, then mix until fully incorporated.½ cup sourdough starter, 1 teaspoon table salt
- Add the flour, then switch to a spatula and gently fold until just combined. A few streaks of flour are okay.¾ cup all-purpose flour
- Pour the batter into the prepared baking pan, then smooth the top with a spatula or the back of a spoon.
- Bake for 33 to 35 minutes, or until the surface is glossy and the center is slightly underdone. The middle should wobble slightly but not appear wet. Remove from the oven and place the pan on a wire rack. Let the brownies cool in the pan for at least 1 hour before slicing or adding frosting.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!