Sourdough Discard Brownies
Sourdough Discard Brownies are a fun and tasty way to use up that leftover sourdough starter you might have sitting in the fridge. These brownies turn out rich, fudgy, and…
Tip: save now, cook later.Sourdough Discard Brownies are a fun and tasty way to use up that leftover sourdough starter you might have sitting in the fridge. These brownies turn out rich, fudgy, and have a slight tang from the sourdough, which makes them a little different from your usual brownie. They’re simple to make and a great way to reduce waste while still making a delicious treat.
I love how these brownies come together quickly with basic ingredients, and the sourdough adds a subtle depth of flavor that I didn’t expect but ended up really liking. It’s surprising how the sourdough discard gives the brownies a moist texture and a nice chewiness that feels extra special. Plus, it feels good to use the discard instead of throwing it away, making these brownies feel a little more thoughtful with each bite.
My favorite way to enjoy these brownies is warm, either with a scoop of vanilla ice cream or just plain alongside a cup of coffee. They make a great dessert or even a midday snack that’s a bit different from the usual sweet treats. If you’re someone who keeps sourdough starter around, these brownies are a must-try – they’re a clever and tasty way to make sure nothing goes to waste!
Key Ingredients & Substitutions
Sourdough discard: This is the hero ingredient. It adds a slight tang and extra moisture that makes brownies chewy and rich. If you don’t have discard, plain yogurt or buttermilk can add some tang and moisture too.
Butter: Butter gives these brownies richness and depth. You can swap for coconut oil or a neutral oil like vegetable oil to keep them dairy-free.
Cocoa powder: Unsweetened cocoa powder provides deep chocolate flavor. Dutch-processed cocoa works too but may affect rising and color slightly.
Flour: All-purpose flour is best here for structure. For gluten-free, try a 1:1 gluten-free baking flour blend.
Optional mix-ins: Chocolate chips or nuts add texture and extra chocolate bursts, but they’re totally optional!
How Do You Get Fudgy Brownies That Don’t Overbake?
The key to fudgy brownies is baking them just right so they set on the edges but stay moist inside. Here are some tips:
- Bake at 350°F and start checking around 25 minutes.
- Use a toothpick test: it should come out with moist crumbs, not wet batter.
- Let brownies cool completely in the pan—they continue to set and become fudgier as they cool.
- Don’t overmix the batter once you add the flour, or the texture can get tough.
- Using sourdough discard adds moisture that helps keep the brownies chewy and tender.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy slicing of brownies.
- Medium saucepan – melts butter gently without burning.
- Mixing bowls – one for wet ingredients, one for dry makes mixing easier.
- Whisk or spoon – to combine ingredients smoothly without overmixing.
- Parchment paper – helps remove brownies cleanly and keeps the pan clean.
- Toothpick or cake tester – to check when brownies are perfectly baked.
Flavor Variations & Add-Ins
- Add a handful of chocolate chips for extra melty pockets of chocolate throughout the brownies.
- Stir in chopped nuts like walnuts or pecans for a crunchy contrast to the fudgy texture.
- Mix in a teaspoon of instant espresso powder to deepen the chocolate flavor subtly.
- Swirl in peanut butter or caramel before baking for a rich, gooey twist.
How to Make Sourdough Discard Brownies?
Ingredients You’ll Need:
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- ¾ cup (90g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup (120g) sourdough discard (unfed, room temperature)
- Optional: ½ cup chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25-30 minutes to bake. After baking, allow the brownies to cool completely, which can take another 30 minutes to an hour. So in total, plan for roughly 1 to 1.5 hours to make and enjoy these delicious brownies.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper, making sure to leave some overhang to help remove the brownies easily once baked.
2. Melt Butter and Mix Sugar:
In a medium saucepan over low heat, melt the butter gently. Once melted, remove from heat and stir in the granulated sugar until well combined.
3. Add Eggs and Vanilla:
Add the eggs to the butter-sugar mixture one at a time, beating well after each. Stir in the vanilla extract to add a lovely aroma and flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, and baking powder. This helps avoid lumps and ensures an even mix.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
6. Fold in the Sourdough Discard and Optional Mix-ins:
Fold in the sourdough discard until fully incorporated. If you like, add chocolate chips or chopped nuts now for extra texture and flavor.
7. Bake the Brownies:
Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. This ensures fudgy brownies.
8. Cool and Serve:
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cool, cut into squares. For an extra touch, sprinkle with flaky sea salt before serving.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before mixing it into the batter for best results.
Can I Substitute Sourdough Discard With Something Else?
If you don’t have sourdough discard, plain yogurt or buttermilk can work as a substitute to add moisture and a slight tang, though the flavor and texture may vary slightly.
How Should I Store Leftover Brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge up to a week or freeze for up to 3 months.
Can I Add Mix-ins Like Nuts or Chocolate Chips?
Absolutely! Folding in chocolate chips, chopped nuts, or even swirls of peanut butter can add delicious texture and flavor to your brownies.