Sourdough Discard Brownies
Sourdough discard brownies are the perfect way to use up leftover sourdough starter while treating yourself to a decadent dessert. With a deep chocolatey flavor and rich and fudgy texture, they’re bound to become a family favorite.
We love brownies at our house but my daughter is usually in charge of baking this awesome kids' brownie recipe when we want our chocolate fix.
I had to feed our sourdough starter this morning and as I eyed up the starter discard, I wanted to play with a new recipe other than my favorite sourdough crackers.
I couldn't think of a better sourdough starter discard recipe to bake up on "Fat Tuesday" than these super-rich and fudgy sourdough discard brownies. Be sure to have a tall glass of milk on hand when you slice into the pan. SO good.
Why This is the Best Recipe
- Fudgy and Decadent: These brownies have the perfect gooey center and slightly crispy edges.
- Uses Up Sourdough Discard: No waste, a great way to use your starter.
- Easy Recipe: Melt the chocolate in the microwave and mix the batter up in one bowl.
Ingredients
This recipe uses simple pantry staples with the addition of sourdough discard to create the perfect brownie texture.
- Sourdough Starter Discard: You can use discard from the fridge or fresh from a recent feeding, it does not need to be active for this recipe.
- Butter: I used unsalted butter, if you choose salted butter be sure to reduce the kosher salt.
- Chocolate Chips
- Unsweetened Cocoa Powder
- Eggs
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Kosher Salt
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Melt the Chocolate
Cut the butter into small cubes, this will ensure it melts evenly along with the chocolate. You don't want to overcook your chocolate so smaller pieces of butter will melt more quickly and reduce your overall heating time.
In a microwave-safe bowl, add the butter, chocolate chips, and cocoa powder.
Heat them for 1 minute and then stir everything together. The chocolate will not be melted yet.
Heat it for another 30 seconds and stir. The chocolate will begin to melt. Another 30 seconds should be enough to stir and smooth out the chocolate without overcooking it.
Prep the Brownie Batter
In a large mixing bowl, beat together the eggs, egg yolk, sugar, and brown sugar on medium speed for 5 minutes until thick and well combined.
Add the vanilla, sourdough discard, and cooled chocolate mixture and mix on low speed until just combined.
Add the Sourdough Discard
Sprinkle the flour and salt over the batter and mix until just combined—avoid over mixing.
Stop as soon as there are no more pockets of dry flour in the batter.
Scrape the very-thick batter into a 9-inch baking dish lined with parchment paper. Use your spatula to pat it into place and smooth it out evenly into all four corners.
Baking Instructions
Bake the sourdough brownies for 35 - 40 minutes at 350°F. Let them cool completely in the pan so that the fudgy center has a chance to set and firm up.
Use the parchment paper to pull the brownies from the pan and then slice into squares for serving.
Make Ahead & Storage Tips
Store the baked brownies in an airtight container at room temperature for up to 5 days.
For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months.
Warm your brownies in the microwave for a few seconds to restore their texture. This is an especially great idea if you plan to serve them with ice cream over the top.
Serving Suggestions
These decadent fudgy brownies are delicious all by themselves but would make a jaw-dropping dessert for a special occasion.
Serve them warm with a scoop of vanilla ice cream an salted caramel sauce and chopped glazed pecans.
Or do a "chocolate covered cherry" style dessert and spoon my roasted cherries over the top with a dollop of whipped cream.
The rich chocolate flavor would also pair really well with my creamy bourbon sauce or this sweet amaretto creamer during the holiday season!
More Sourdough Discard Recipes
Just getting started with sourdough starter? Here are some of my favorites discard recipes:
📖 Recipe
Sourdough Discard Brownies
Ingredients
- 8 tablespoons (1 stick) unsalted butter cut into cubes
- 1 (12 oz) bag of semi sweet chocolate chips or 340g
- 1/2 cup unsweetened cocoa powder
- 2 whole eggs
- 1 egg yolk
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup (125 g) sourdough starter discard
- 1 cup all-purpose flour
- 1 teaspoon kosher salt reduce to 1/2 teaspoon if using salted butter
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper and set aside.
- In a microwave safe bowl, add the diced butter, chocolate chips, and cocoa powder. Heat them in the microwave for 1 minute and then stir. Heat again in 30 second increments, stirring well between each session. Do not overcook the chocolate. It will being to melt and will smooth out as you stir. It took just 2 minutes total with my microwave. Set aside to cool.
- In a large mixing bowl, add the eggs, egg yolk, sugar, and brown sugar. Beat them together with a hand mixer on medium speed for 5 minutes, scraping the bowl as you work. The mixture will thicken and be well combined.
- Add the vanilla, sourdough discard, and cooled chocolate mixture to the mixing bowl. Beat them in on low speed until well combined, scraping the bowl as you work.
- Sprinkle the kosher salt and flour over the top. Use your hand mixer to work the flour into the batter until it is too thick to beat easily. Scrape down the beaters and finish stirring the batter with a spatula. Do not overmix. Stop as soon as there is no more dry flour peeking out of the very-thick batter.
- Scrape the brownie batter into your prepared baking dish. Use the back of your spatula to press it into place and reach it into all four corners. It may be easiest to pat it until it is mostly spread out evenly. Then do a quick spread over the top to smooth things out.
- Bake the brownies for 35 - 40 minutes. They should cool in the pan before you try to lift them out by the edges of the parchment paper. Cut them into squares and serve.
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