Fudgy Brownies Using Sourdough Discard

Name: Fudgy Brownies Using Sourdough Discard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 1 cup unsalted butter, melted; 1 cup granulated sugar; 1 cup packed brown sugar; 1 cup sourdough discard; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Oven-Crafted Sweets

I love making fudgy brownies using sourdough discard because it adds a unique depth of flavor and minimizes waste in the kitchen. The tang from the sourdough perfectly complements the richness of the chocolate, making these brownies extra special. I also appreciate how simple this recipe is—just a few ingredients and minimal effort yield a batch of decadent treats. Whether I’m sharing them with friends or enjoying them myself, these brownies always hit the spot and make me feel good about using up my sourdough starter.

Created by

Riley Dawson

Last updated on 2026-01-24T09:58:16.323Z

When I first experimented with sourdough discard in brownies, I wasn't sure what to expect. To my delight, the subtle tang paired beautifully with the chocolate, giving the brownies an unexpected richness. I learned that folding the sourdough discard into the melted butter and sugars enhances its flavor without compromising texture. The result? Brownies that are not only fudgy but also packed with a depth of flavor that sets them apart from traditional recipes.

Sharing these brownies with my family was a game changer; they couldn't believe I used sourdough discard! It’s amazing how using something I usually toss can create such a delicious treat. A little tip: letting the brownies cool completely before cutting them into squares ensures they retain their fudginess. Trust me; it's worth the wait!

Why You'll Love This Recipe
Rich chocolate flavor enhanced by sourdough tang
Decadently fudgy texture that satisfies every sweet craving
Sustainable baking by utilizing sourdough discard

Mastering the Perfect Fudginess

Achieving that perfect fudgy brownie texture relies heavily on the ratio of ingredients. In this recipe, the combination of melted butter and a generous amount of sugar ensures that your brownies remain rich and gooey. As you fold together the wet and dry ingredients, be cautious not to overmix. Overmixing can lead to brownies that are cake-like rather than beautifully dense and fudgy. Just mix until you no longer see any pockets of flour for the best results.

The addition of sourdough discard not only reduces waste but also contributes to the moisture and slight tang that enhances the chocolate flavor. If you're unsure about the discard's freshness, a quick smell test can help—if it smells sour but not unpleasant, it’s good to go. This unique ingredient helps create a brownie whose taste is both deep and complex, elevating every bite.

Ingredient Insights

Using high-quality chocolate chips can significantly enhance the richness of your brownies. I recommend going for bittersweet or semisweet chocolate chips, as they will melt beautifully and create pockets of molten chocolate throughout the fudgy base. If you don’t have chocolate chips on hand, you can chop up any good quality chocolate bar into chunks as a substitute.

For those looking to make these brownies a bit lighter or accommodate dietary restrictions, consider substituting half of the sugar with a natural sweetener like maple syrup. Just remember, adjustments in liquid ingredients might require slight reductions in the amount of sourdough discard or flour to maintain the right texture.

Storing and Serving Suggestions

Once your brownies have cooled completely, they can be stored in an airtight container for up to five days at room temperature. If you're looking to prolong their freshness, refrigerate them, where they can last up to two weeks. For freezing, wrap the brownies tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months—just thaw them in the fridge overnight before serving.

Serve these fudgy brownies plain, or elevate them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent treat. You can also sprinkle sea salt on top right before serving to enhance the flavors—this contrast adds a delightful touch to the rich chocolate and tangy notes from the sourdough.

Ingredients

For the Brownies

1 cup unsalted butter, melted
1 cup granulated sugar
1 cup packed brown sugar
1 cup sourdough discard
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chocolate chips (optional)

Instructions

Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, mix the melted butter, granulated sugar, brown sugar, and sourdough discard until well combined. Add the eggs and vanilla extract, whisking until smooth.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Add Chocolate Chips

If desired, fold in chocolate chips for extra decadence.

Bake the Brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool completely in the pan before cutting them into squares. Enjoy!

Pro Tips

For an extra layer of flavor, consider adding a sprinkle of sea salt on top before baking. This enhances the sweetness of the brownies.

Troubleshooting Common Issues

If your brownies come out too dry, it's likely they were baked for too long. Always check for doneness a few minutes before the recommended baking time. A toothpick inserted should come out with a few moist crumbs clinging to it for that perfect fudgy outcome. If you find that your brownies are puffing up too much in the oven, try lowering the temperature slightly. This can help slow down the rise, allowing for a denser texture.

On the other hand, if your brownies are burning on the edges but remain undercooked in the middle, consider adjusting the oven rack to the middle position, and check your baking dish's material. Dark pans tend to conduct heat more efficiently, which can lead to uneven baking.

Flavor Variations

To change things up, you can incorporate different flavorings into your brownies. For a nutty twist, stir in chopped walnuts or pecans along with the chocolate chips. Alternatively, adding a teaspoon of espresso powder to the dry ingredients can enhance the chocolate flavor without any noticeable coffee taste, making your brownies even richer.

For a fruity addition, consider swirling in some raspberry or cherry preserves before baking. The sweet-tart flavor of the fruit pairs beautifully with the chocolate and adds a lovely pop of color.

Scaling the Recipe

If you want to make a larger batch of brownies for gatherings, this recipe can easily be doubled. Just use a larger baking pan (a 12x18 inch pan works well) and adjust the baking time slightly, checking for doneness starting at the original baking time plus 5 minutes. Be aware that larger brownies might need a bit more patience when cooling; cutting them too soon can result in messy edges due to their fudgy consistency.

Conversely, if you want to make a smaller batch, you can halve the ingredients and bake them in an 8x8 inch pan. The baking time remains fairly similar, but keep an eye on them, as they may cook a bit faster due to less batter.

Questions About Recipes

→ Can I use regular discard instead of sourdough?

No, this recipe works best with sourdough discard as it adds flavor and moisture.

→ How long can I store the brownies?

You can store the brownies in an airtight container at room temperature for up to 5 days.

→ Can I freeze the brownies?

Yes, these brownies freeze well. Just wrap them tightly in plastic wrap and place them in an airtight container.

→ Is it necessary to use chocolate chips?

No, the chocolate chips are optional. The brownies are delicious even without them!