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A stack of three fudgy sourdough brownies with a crisp, crackly top and gooey melted chocolate, placed on a marble surface with chocolate chunks and a blue towel in the background.

sourdough brownies

These sourdough brownies transform sourdough discard into decadent chocolate bliss! Moist, rich, and with a subtle tang, they offer incredible depth of flavor and a soft, chewy texture. Whether you make them classic, with brown butter, or vegan, they’re sure to become a favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 minute
Total Time 46 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Unsalted butter - Can be browned for more flavor
  • 1 cup Granulated sugar - Can be reduced for less sweetness
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract - Pure vanilla preferred
  • ½ cup Sourdough discard - 100% hydration, straight from fridge is fine
  • ⅓ cup Cocoa powder - Unsweetened
  • ½ cup All-purpose flour - King Arthur flour recommended
  • ½ teaspoon Salt - Enhances chocolate flavor
  • ½ cup Chocolate chips or chopped nuts - Optional

Equipment

  • 8x8-inch baking pan (Metal preferred for even baking)
  • Parchment paper (For easy removal)
  • Medium saucepan (For melting butter)
  • Mixing bowls (One medium, one large)
  • Whisk (For mixing wet ingredients)
  • Silicone spatula or wooden spoon (For folding ingredients)
  • Measuring cups & spoons (Or a kitchen scale for accuracy)
  • Wire cooling rack (For cooling brownies)

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium saucepan over low heat, melt butter. For brown butter brownies, continue cooking until amber and nutty-smelling, about 5-7 minutes.
  3. Remove from heat and stir in sugar until well combined. Let cool for 2-3 minutes.
  4. Whisk in eggs one at a time, incorporating fully after each addition. Mixture should become smooth and glossy.
  5. Stir in vanilla extract, then gently fold in sourdough discard until fully incorporated. The batter may look slightly curdled at first—this is normal.
  6. Sift cocoa powder, flour, and salt directly into the wet mixture. Stir gently until just combined. Do not overmix.
  7. Fold in chocolate chips or nuts if using.
  8. Pour batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until the edges are set but the center looks slightly underdone. A toothpick inserted should come out with a few moist crumbs.
  9. Cool completely in the pan on a wire rack. For extra fudgy brownies, refrigerate for 1 hour before cutting into 16 squares.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes