Sourdough Discard Brownies Recipe

If you’re a sourdough baker, chances are you’re always looking for creative ways to use up your sourdough discard. Instead of tossing it, why not transform it into something sweet, indulgent, and deeply satisfying? These sourdough discard brownies are the perfect solution. They’re rich, fudgy, and packed with deep chocolate flavor—everything a good brownie should be.

Using sourdough discard in brownies doesn’t juast reduce food waste—it also adds a subtle tang and moisture that takes the texture to the next level. It’s a great way to add complexity to your dessert without overwhelming the classic chocolatey taste you know and love.

Whether you’re a seasoned sourdough baker or just someone with extra starter in the fridge, this recipe is a fun and easy way to make use of it. Even better? You only need a few simple pantry staples to make it happen.

🕒 Cooking Time and Servings

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 50 minutes

• Servings: 12 brownies

🍫 Ingredients

Dry Ingredients:

• ¾ cup (90g) all-purpose flour

• ¾ cup (60g) unsweetened cocoa powder

• ½ tsp salt

• ½ tsp baking powder

Wet Ingredients:

• ½ cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120g) sourdough discard (unfed, room temperature)

Optional Add-Ins:

• ½ cup chocolate chips or chopped dark chocolate

• ½ cup chopped nuts (walnuts or pecans work great)

👩‍🍳 How to Make Sourdough Discard Brownies

1. Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

2. Melt the butter in a microwave-safe bowl or on the stove. Let it cool slightly, then whisk in the granulated and brown sugar until well combined.

3. Add the eggs and vanilla to the butter-sugar mixture and whisk until smooth and creamy.

4. Stir in the sourdough discard, mixing gently until the batter is fully blended. Don’t overmix.

5. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Fold in chocolate chips or nuts, if using.

8. Pour the batter into the prepared baking pan and smooth the top with a spatula.

9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

10. Allow the brownies to cool completely in the pan before cutting into squares.

📝 Notes

• Sourdough discard: Use discard that is unfed and at room temperature. Avoid overly sour or old discard for best flavor.

• Texture preference: For fudgier brownies, bake closer to 30 minutes. For cakier texture, bake a bit longer.

• Make it dairy-free: Use plant-based butter and dairy-free chocolate.

• Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

❓FAQs

Can I use active sourdough starter instead of discard?
Yes, but the flavor may be slightly more tangy and the texture may change a bit. Discard is preferred for a milder result.

Is it okay if my sourdough discard has been in the fridge for a while?
Yes—just make sure it doesn’t have any pink, orange, or fuzzy mold. It should smell tangy, not rotten.

Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase baking time to 35–40 minutes.

Are these brownies very sour?
No, the sourdough discard adds a subtle tang, but the rich chocolate flavor dominates.

🧾 Nutrition Information

Values are approximate and may vary depending on specific ingredients used.

⚠️ Disclaimer

This recipe is intended as an occasional treat. Enjoying sweets in moderation is key to a balanced diet. Please check ingredient labels for potential allergens, especially if you or your guests have sensitivities to gluten, eggs, dairy, or nuts. Always consult your healthcare provider for specific dietary needs.