If you’ve got a jar of sourdough discard sitting in your fridge giving you the side-eye, these sourdough discard brownies are about to become your new favorite way to use it up.
They’re deeply fudgy, rich with brown butter and dark chocolate, and – here’s the best part – there’s no added flour in this recipe at all. All the flour comes straight from your discard, which means less waste, more flavor, and a brownie that’s somehow both decadent and a little bit virtuous (we won’t tell if you don’t).
I’ve been making these for years, tweaking them a little each time, and this version is the one that finally felt worth sharing. It’s the kind of recipe that turns “I have too much discard” into “I have the perfect excuse to make brownies”.
Jump to:
Why You’ll Love These Sourdough Brownies
- No added flour: every bit of flour in this recipe comes from your sourdough discard, so it’s a great way to put bubbly or flat starter to good use.
- Brown butter flavor: browning the butter first gives these brownies a deep, caramel like richness that pairs beautifully with dark chocolate.
- Thick, rich, and fudgy: these are dense, gooey centered brownies, not cakey ones. If you’re a fudge-over-cake person, you’re in the right place.
- Better the next day: if you can wait (we know, it’s hard), the texture gets even fudgier overnight.
Ingredients
These ingredients were chosen to lean into rich, deep chocolate flavor with a caramel undertone from the brown butter and to make the most of your sourdough discard as the only “flour” in the recipe.
- Butter: browned first for a nutty, caramelized flavor.
- Dark chocolate (85%): melted right into the warm brown butter for maximum richness. Feel free to use your favorite chocolate here.
- Eggs: beaten with sugar until pale and thick, which helps create that classic shiny brownie top.
- Sugar: adds moisture and a caramel depth.
- Sourdough discard: the only “flour” in this recipe! Active or discard both work.
- Cocoa powder: for that deep chocolate flavor.
- Vanilla extract: rounds out the chocolate flavor.
- Salt: balances the sweetness and makes the chocolate taste more chocolatey.
See the recipe card below for exact quantities.
Substitutions & Variations
- Chocolate swap: Use semi-sweet or milk chocolate instead of 85% dark if you prefer a sweeter brownie.
- Add-ins: Fold in chopped walnuts, pecans, or extra chocolate chunks for texture.
- Topping: Finish with flaky sea salt for a sweet salty contrast.
This recipe has not been tested with all substitutions.
How to Make Sourdough Discard Brownies
- Step 1: Brown the butter. Melt butter in a saucepan over medium heat, stirring often, until the milk solids turn golden brown and it smells nutty and caramel-like.
- Step 2: Melt the chocolate into the butter. Add chopped dark chocolate to the warm brown butter and stir until smooth and glossy.
- Step 3: Whisk eggs and sugar. In a separate bowl, beat eggs and brown sugar until pale, thick, and well combined.
- Step 4: Combine the wet ingredients. Add the chocolate-butter mixture, sourdough discard, vanilla, and salt to the egg mixture and stir to combine.
- Step 5: Add the cocoa powder. Fold in the cocoa powder until just combined, don’t overmix.
- Step 6: Bake. Pour into a prepared pan and bake until set but still fudgy in the center. Cool completely before slicing.
Expert Tips
- Watch your brown butter closely, it goes from perfect to burnt quickly. Keep stirring and pull it off the heat as soon as the milk solids turn golden brown and smell nutty.
- Add the chocolate while the butter is still warm so it melts smoothly without needing extra heat.
- Don’t overmix once the cocoa powder goes in, fold gently to keep the batter thick and fudgy.
- Let the brownies cool completely before cutting, this is the single biggest factor in getting clean slices and the best fudgy texture.
- For the best texture, refrigerate overnight after cooling to room temperature. The texture improves significantly the next day (though we know that requires patience most of us don’t have).
Storage
- Room Temperature: Store brownies in an airtight container at room temperature for up to 5 days. You can also store them in the refrigerator.
- Freezer: Once completely cooled, wrap brownies individually or as a slab in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Related Recipes
Sourdough Carrot Cake with Cream Cheese Frosting
FAQ
Yes, once fully cooled, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Stored in an airtight container, they’ll keep at room temperature for up to 5 days, or in the fridge for up to 10 days.
Absolutely. In fact, they taste even better the next day once the texture has had time to set and develop.
Yes, both bubbly active starter and flat discard work well in this recipe.
Did you make this recipe?
If you make these sourdough discard brownies, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab so I can see your creations.
Other Sourdough Recipes
You might also like:
- Portuguese Puff Pastry Egg Tarts (Easy Pastel de Nata)
- Sourdough Lemon Loaf
- Sourdough Almond Cruffins
- Brown Butter Apple Sourdough Focaccia
Fudgy Sourdough Discard Brownies (No Flour Added)
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F). Line a 20×20 cm (8-inch) square baking pan with parchment paper.
- In a saucepan over medium heat, melt the butter, stirring frequently, until it turns golden brown and smells nutty. Watch closely so it doesn't burn.
- Remove from heat and immediately add the chopped dark chocolate. Stir until smooth and glossy. Set aside to cool slightly.
- In a separate bowl, whisk the eggs and sugar together until thick and pale.
- Pour the brown butter and chocolate mixture into the egg mixture and stir gently to combine.
- Add the sourdough discard, vanilla extract, and salt. Mix until combined.
- Fold in the cocoa powder until just incorporated, don't overmix.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with flaky salt, if using.
- Bake for 25-30 minutes, or until the top is set but the center is still fudgy.
- Cool completely in the pan before slicing. For the best texture, refrigerate overnight once cooled to room temperature.
Video
Notes
- Browning the butter is the key flavor step, don’t rush it, but don’t walk away either.
- Cooling completely (and chilling overnight, if you have the patience) makes a noticeable difference in texture.
- Store at room temperature for up to 5 days, or freeze for up to 3 months.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
No Comments