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Make the best sourdough brownies with this rich, fudgy recipe that uses sourdough discard. These brownies have a thick, gooey center and a shiny, crackly top that any chocolate lover will adore. It’s a simple way to use up that extra starter—and trust me, it’s hard to resist going back for a second slice!
Why You’ll Love This Sourdough Brownies Recipe
- Perfect for Sourdough Discard: Reduce food waste and put your starter discard to good use.
- Thick and Fudgy: Enjoy brownies with a decadent, gooey center.
- Rich Chocolate Flavor: Made with cocoa and dark chocolate for depth and intensity.
- Easy to Make: Simple steps with pantry ingredients make this a go-to dessert.
Sourdough Discard Brownies Ingredients
- Dark Chocolate: Adds rich chocolate flavor and a melty texture (I used 70% dark chocolate).
- Brown Butter: Browning the butter reduces water and enhances flavor, creating a slightly nutty, caramel-like taste that pairs beautifully with chocolate.
- Brown Sugar: Adds depth of flavor and extra moisture for fudgy brownies.
- White Sugar: I prefer using organic cane sugar.
- Eggs: Adds structure and richness to the brownies.
- Vanilla Extract: Enhances the chocolate flavor with a subtle warmth.
- Sourdough Discard: Bubbly starter works too!
- Unsweetened Cocoa Powder: Use pure cocoa powder to intensify the chocolate flavor.
- Salt: Balances and enhances the overall flavor profile.
Sourdough Brownies
These rich, fudgy sourdough brownies are made with browned butter and dark chocolate for deep flavor, balanced with a hint of flaky salt on top. Perfectly dense and chewy, they use sourdough discard, making each bite even more delicious.
Ingredients
Method
- Prepare the Brown Butter and Chocolate: In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat, add the dark chocolate, and stir until smooth. Set aside to cool slightly.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the eggs and both sugars together until the mixture becomes thick and creamy.
- Combine Wet Ingredients: Pour the chocolate and brown butter mixture into the egg and sugar mixture, stirring gently to combine.
- Add Dry Ingredients, Vanilla, and Sourdough: Add the cocoa powder, salt, vanilla extract, and sourdough discard to the bowl. Fold gently until just combined, being careful not to overmix.
- Prepare for Baking: Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, then pour the brownie batter into the pan and spread evenly.
- Bake: Bake for 25-30 minutes, or until the brownies are set but still fudgy in the center. Sprinkle flaky salt on top.
- Cool and Serve: Let the brownies cool completely in the pan. For best results, chill in the fridge before cutting into squares.
Notes
For an extra treat, spread some hazelnut butter on top when serving, or just enjoy these brownies as they are—they’re delicious either way!
Store the brownies in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or freeze them for up to 3 months.
