Sourdough Discard Brownies Fudgy

Name: Sourdough Discard Brownies Fudgy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 brownies
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Classic Baking Recipes

I absolutely love baking with sourdough discard, and these fudgy brownies are a delightful way to use it up! The addition of sourdough not only reduces waste but also gives the brownies a unique depth of flavor. Trust me, you won't notice the tangy notes, but you will enjoy the rich, chocolaty goodness. Each bite is moist, chewy, and utterly satisfying. They are perfect for satisfying those chocolate cravings or impressing your friends at a gathering. Plus, they come together quickly for a fabulous treat in no time!

Created by

Harriet Bloom

Last updated on 2026-02-01T17:29:35.875Z

When I first tried making brownies with sourdough discard, I was blown away by how incredibly fudgy they turned out. After a few batches, I discovered that using melted butter instead of oil made the texture even richer and more satisfying. It’s all about finding that perfect balance of ingredients, and I found that the tang from the sourdough enhances the chocolate without overpowering it.

Over time, I tweaked the recipe to ensure these brownies stay moist, even on the second day. I recommend allowing them to cool completely before slicing; this helps them firm up a bit and achieve that perfect fudgy texture. Once you try these brownies, you'll see why they’ve become a favorite in my kitchen!

Why You'll Love These Brownies
Intense chocolate flavor meets the tang of sourdough
Decadently fudgy texture that satisfies every chocolate lover
An innovative way to use sourdough discard without the tangy flavor overshadowing the chocolate

Understanding Sourdough Discard

Sourdough discard is lauded for its unique acidity, which usually enhances the flavor of baked goods without being overpowering. In these brownies, the discard acts as a natural leavening agent, creating a fudgy texture while boosting the depth of flavor. Unlike other recipes, the balance in this one ensures that the chocolate flavor remains at the forefront, making it an ideal introduction to baking with sourdough for those who may be hesitant due to its distinct taste.

In this recipe, the quantity of sourdough discard is carefully measured to keep the brownies rich and moist without adding too much tang. If your sourdough discard has been sitting for a few days, it’s perfectly acceptable to use; just make sure it smells fresh, without any off-putting odors. One of my tips is to make sure the discard is at room temperature, as it blends easier with the other wet ingredients, creating a smooth batter.

Perfecting the Brownie Texture

The fudgy texture of these brownies is achieved by using melted butter and a minimal amount of flour. The combination of melted butter and sugar creates a rich base, while the ratio of flour to cocoa powder allows for that gooey interior. Keep an eye on the baking time; it's crucial to remove the brownies from the oven when they still have a few moist crumbs on the toothpick to ensure they retain moisture and do not dry out.

For those looking to enhance the chocolate flavor, incorporating chocolate chips is an excellent choice. I recommend using a mix of semi-sweet and dark chocolate chips for added complexity, but feel free to substitute with milk chocolate if you prefer a sweeter brownie. When mixing in the chocolate chips, be careful not to overmix the batter to preserve that fudgy texture.

Ingredients

Brownie Ingredients

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

Mix well until everything is incorporated. Do not overmix!

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large mixing bowl, combine the melted butter and sugar. Mix well until smooth. Add the eggs and vanilla extract, stirring until incorporated. Then fold in the sourdough discard.

Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.

Combine and Bake

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips. Pour the batter into the prepared pan and spread it evenly.

Bake

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake!

Cool and Enjoy

Allow the brownies to cool completely in the pan before cutting into squares. Enjoy your fudgy delights!

Store any leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

For a richer flavor, consider adding a pinch of espresso powder to the batter. It amplifies the chocolate without adding coffee flavor.

Storage and Serving

For best results, allow your brownies to cool completely in the pan before cutting into squares. This resting time helps them firm up, making them easier to handle while still retaining a fudgy consistency. You can store them in an airtight container at room temperature for up to three days. If you need to keep them longer, consider refrigerating them for up to a week or freezing them wrapped tightly for up to three months.

When serving these brownies, consider pairing them with a scoop of vanilla ice cream or a drizzle of hot fudge for a decadent dessert. If you're planning to impress guests, topping with a sprinkle of flaky sea salt adds an interesting contrast to the sweetness. For a more rustic presentation, cut them into larger squares and serve on a wooden board.

Variations to Try

If you’re feeling adventurous, you can customize these brownies by adding nuts, such as walnuts or pecans, for a delightful crunch. Alternatively, try swirling in some peanut butter or Nutella before baking for a gourmet touch. If you prefer a little spice, consider adding a teaspoon of espresso powder or a pinch of cinnamon to enhance the chocolate flavor without altering the overall taste profile.

For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. This adjustment allows the brownies to maintain their fudgy texture while making them accessible to those with dietary restrictions. Remember to check that your chocolate chips are gluten-free as well!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can try using whole wheat flour for a nuttier flavor, though it might slightly change the texture.

→ Is the sourdough flavor noticeable?

Not at all! The sourdough adds depth without being tangy, mainly enhancing the chocolate flavor.

→ Can I make these brownies vegan?

You can substitute the eggs with flax eggs and the butter with a vegan alternative to create a vegan version.

→ How do I store leftover brownies?

Keep them covered at room temperature in an airtight container for up to 3 days, or in the refrigerator for longer freshness.