Easy Sourdough Discard Brownies

Easy sourdough discard brownies are the ultimate way to transform leftover starter into rich, fudgy chocolate treats. I discovered this recipe after throwing away too much discard and realizing it could add incredible moisture to baked goods. These brownies taste like pure chocolate heaven, with zero sourdough tang.

The best part? You’d never guess these decadent brownies contain sourdough discard. I started making these on my weekly baking days when my starter needed feeding, and now my family requests them constantly. The discard adds moisture and creates the fudgiest texture without any trace of sourness. These sourdough discard brownies come together in one bowl with simple pantry ingredients, bake in under 25 minutes, and disappear even faster. Whether your starter is active or inactive, this easy recipe works perfectly every time.

What You’ll Need for These Fudgy Brownies

I always use high-quality cocoa powder in my sourdough discard brownies because it makes a noticeable difference in chocolate flavor. Melted butter (not softened) creates that signature crackly top.

• ½ cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (50g) unsweetened cocoa powder (I prefer Dutch-process for deeper flavor)
• ¼ cup (60g) sourdough discard (active or inactive works perfectly)
• 1 teaspoon vanilla extract
• ½ cup (60g) all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup chocolate chips or chopped nuts (optional, but highly recommended)

My go-to tip: Using room temperature eggs helps them blend smoothly into the melted butter without seizing.

How to Make Perfect Sourdough Discard Brownies

I recommend mixing by hand for these easy sourdough discard brownies since overmixing can make them cakey instead of fudgy.

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.

Step 2: In a large bowl, whisk together the melted butter and granulated sugar for about 30 seconds until well combined and slightly glossy. This creates the foundation for that crackly top.

Step 3: Whisk in the eggs one at a time, beating well after each addition until the mixture becomes smooth and lighter in color, about 20 seconds per egg.

Step 4: Stir in the cocoa powder, sourdough discard, and vanilla extract until just combined. The batter will look thick and glossy. Don’t worry if you see small lumps of cocoa, they’ll bake out.

Step 5: Add the flour, salt, and baking powder. Fold gently with a spatula using no more than 15-20 strokes until just combined. You should still see a few flour streaks. Common mistake to avoid: Overmixing at this stage develops gluten and creates tough, cakey brownies instead of fudgy ones.

Step 6: Fold in chocolate chips or nuts if using, distributing them evenly with just 3-4 gentle folds.

Step 7: Pour the batter into the prepared baking pan and spread evenly with your spatula. Tap the pan gently on the counter twice to release air bubbles.

Step 8: Bake for 20-25 minutes. Check at 20 minutes by inserting a toothpick into the center. It should come out with moist crumbs attached, not wet batter. The top will look set with small cracks. Visual cue: The edges will pull away slightly from the pan when ready.

Step 9: Let the brownies cool completely in the pan on a wire rack, at least 1 hour. This allows them to set properly. Helpful tip: For ultra-clean slices, refrigerate for 30 minutes before cutting with a hot, wiped knife between each cut.

Perfect Pairings for Your Brownies

These rich sourdough discard brownies pair beautifully with both classic and creative accompaniments that balance their fudgy chocolate intensity.

Vanilla ice cream: The cold, creamy sweetness contrasts perfectly with warm, dense brownies and creates an irresistible temperature and texture combo.

Fresh raspberries: Their bright tartness cuts through the rich chocolate and adds a pop of color and freshness that makes each bite more interesting.

Cold milk: A classic pairing that cleanses your palate between bites and complements the chocolate flavor without overwhelming it.

Whipped cream and sea salt: Light, airy cream mellows the intensity while a sprinkle of flaky sea salt enhances the chocolate and adds sophisticated contrast.

Coffee or espresso: The bitter notes amplify the cocoa flavor and create a cafe-style dessert experience, perfect for afternoon treats.

More Delicious Sourdough Recipes to Try

These fudgy sourdough discard brownies are just one delicious way to use leftover starter. If you love baking with sourdough discard, the Brown Butter Sourdough Discard Chocolate Chip Cookies offer another irresistible chocolate option with nutty brown butter flavor, while the Classic Sourdough Discard Chocolate Chip Cookies provide a timeless treat everyone adores.

For breakfast and brunch options, try the fluffy Sourdough Discard Pancakes or the convenient Sourdough Discard Breakfast Pockets filled with savory ingredients. Sweet tooth calling? The Sourdough Discard Cinnamon Rolls and Sourdough Discard Cinnamon Sugar Crisps transform discard into bakery-worthy sweets.

Storing Your Chocolate Treats

Store leftover sourdough discard brownies in an airtight container at room temperature for up to 3 days. They’ll stay fudgy and delicious without drying out. I recommend placing parchment paper between layers if stacking to prevent sticking.

For longer storage, refrigerate the brownies in an airtight container for up to one week. The texture becomes even fudgier when chilled, which many people prefer. Let them sit at room temperature for 10-15 minutes before serving for the best flavor.

These brownies freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap, then place in a freezer bag. Thaw at room temperature for 30 minutes or microwave for 15-20 seconds for a warm, gooey treat anytime.

Common Questions About This Recipe

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