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Top down view of nine squares of sourdough brownies.
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Sourdough Discarsd Brownies
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

My fudgiest sourdough brownies use discard for deep flavor, luxe texture, and mild tang—an easy, hour-ready treat for true chocolate lovers.

Servings: 9 brownies
Author: Gemma Stafford
Ingredients
  • 2 cups (12 oz/340 g) plus ⅓ cup (2 oz/57 g) chopped bittersweet chocolate
  • ½ cup (4 oz/115 g) butter
  • ½ cup (2 oz/57 g) Dutch-processed cocoa powder
  • 2 large eggs , at room temperature
  • 1 large egg yolk , at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • ½ cup (3 oz/85 g) dark brown sugar
  • 1 teaspoon salt
  • ½ cup (4 oz/115 g) sourdough starter discard
  • 2 teaspoons vanilla extract
  • ¾ cup plus 2 tablespoons (4 ⅓ oz/122 g) all-purpose flour
Instructions
To Make the Sourdough Brownie Batter

  1. Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square baking pan with parchment paper. Set aside.

  2. In a medium microwave safe bowl melt 2 cups (12 oz/340 g) of chocolate, butter and cocoa powder in the microwave for 60 - 90 seconds, or until melted. Whisk to bring the mix together and set aside to cool.

  3. In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and a large bowl) whip the eggs, yolk, granulated sugar and brown sugar for 4 - 5 minutes on high speed, until thick and pale.

  4. Lower the speed to medium-low and mix in the chocolate mixture, sourdough starter, vanilla extract and salt.

  5. Lastly, add in the flour until just combined, then spread into your prepared pan. Sprinkle on the remaining ⅓ cup (2 oz/57 g) chopped chocolate.

To Bake the Sourdough Brownies

  1. Bake for 35-40 minutes, or until just barely set in the center.

  2. Let cool completely before cutting into 9 squares. Store in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 8 weeks.

Recipe Notes
  • I use Dutch-processed cocoa in this rich and fudgy recipe because there is no baking soda to neutralize the acid in natural cocoa powder. Natural cocoa powder can be used, but it will result in slightly drier, chewier brownies that are lighter in color.
  • You can make this recipe without a stand mixer or a hand mixer: Just be sure to vigorously whisk the eggs, egg yolk, granulated sugar, and brown sugar until glossy, thicker, and lighter in color.
  • Great add-in options for these brownies are 1/2 cup (2 1/2 oz/71 g) of toasted, chopped walnuts or pecans, 1/2 cup (3 oz/85 g) of bittersweet or semi-sweet chocolate chunks or chips, 1/3 cup (1 1/2 oz/43 g) of chopped dried cherries, or 3 tablespoons of cocoa nibs.
  • Be sure not to overbake these brownies: They should be set, but slightly soft in the center when taken out of the oven.
  • Cut brownies when cooled: For the neatest slices, cover the cooled brownies well, and refrigerate overnight before cutting.
  • Serve these brownies at room temperature or, better yet, warm with a scoop of ice cream.
  • For longer storage, freeze sliced brownies on a parchment-lined baking sheet, then transfer to an airtight container, and freeze for up to two months.
    • Defrost on the counter for 30 minutes or microwave for about 10 seconds.