These Sourdough Brownies are rich, fudgy, and simple to make using sourdough discard. With three kinds of chocolate—cocoa powder, melted baking chocolate, and chocolate chips—these brownies are deeply chocolatey and quick, taking roughly 20 minutes of hands-on prep. Once they bake, your kitchen will smell like a chocolate bakery.
These were the best brownies I ever had! The depth of flavor was so intense…⭐️⭐️⭐️⭐️⭐️
Some sourdough discard desserts can taste tangy, but in this recipe the cocoa powder, melted chocolate, and chocolate chips balance any tang so the brownies taste classically chocolatey. This recipe is a great way to use ½ cup of unfed sourdough starter—if you have extra discard afterward, try making cookies or muffins.
Why you’ll love this recipe
- A decadent way to use sourdough discard so it doesn’t go to waste.
- Perfect fudgy texture with a shiny, crackly top.
- Three kinds of chocolate for layered flavor.
- Fast and straightforward—ideal for chocolate cravings.
Ingredients
- This recipe uses three kinds of chocolate: cocoa powder, melted baking chocolate (or chocolate chunks), and chocolate chips for extra fudginess and depth.
- Use unfed sourdough discard (not recently fed). If there’s liquid on top, pour it off before measuring.
- Brown sugar adds chew and richness; light or dark both work.
- The recipe includes whole eggs plus an extra yolk to help create the glossy crackly top.
- See the recipe card below for exact quantities and measurements.
Substitutions & variations
- Add ¼–½ cup toasted chopped walnuts for texture and flavor.
- For edge-style pieces, bake the batter in a muffin tin so every piece has crisp edges.
- Mix in candies like M&Ms or Reese’s Pieces if you like.
If you try other swaps, note how they turn out so you can refine the recipe for your taste.
How to make sourdough brownies
Step 1: Preheat the oven to 350°F and line a 9-inch square pan with parchment.
Step 2: Melt the butter and baking chocolate together until smooth. Cool briefly so it’s warm, not hot.
You can melt the butter and chocolate in the microwave in 20-second bursts, stirring between each, or use a double boiler on the stove over gently simmering water.
Step 3: Whisk the melted chocolate and butter into the beaten eggs and brown sugar until smooth. Stir in the sourdough discard.
Step 4: Whisk together the flour, cocoa powder, and salt, then fold in most of the chocolate chips.
Step 5: Fold the dry ingredients into the wet mixture just until the flour streaks disappear—don’t overmix.
Step 6: Spread batter into the prepared 9-inch pan, top with remaining chocolate chips, and bake at 350°F for 22–27 minutes. Cool completely in the pan on a wire rack before slicing.
Expert tips
- Whisk the eggs and brown sugar well until light and fluffy—this helps create the shiny, crackly top.
- Use a parchment paper sling to lift the cooled brownies from the pan easily.
- Avoid overbaking: edges should be set while the center still has a slight jiggle. A toothpick may still show a few gooey crumbs.
Recipe FAQs
The edges should be set and pulling slightly from the pan, and the center should have a shiny, crackly top and a slight jiggle. A toothpick will come out with a few gooey crumbs.
They were likely baked too long. Reduce bake time and check for the glossy top and slight jiggle in the center.
You could substitute equal parts flour and water for the discard, though you’ll miss the subtle flavor the discard adds. The brownies should still be tasty.
Yes—cooling in the pan helps them set and develop their fudgy texture before slicing.
Storage
Room temperature
Store fully cooled brownies in an airtight container at room temperature for up to one week.
Freezing instructions
Wrap cooled brownies individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to three months.
Reheating instructions
Thaw frozen brownies at room temperature. For a warm serving, microwave a piece for 10–20 seconds.
More chocolate recipes you’ll love
-
Sourdough Discard Chocolate Chip Cookies
-
Mini Brownie Bites
-
Triple Chocolate Brownie Muffins
-
Fudgy Small Batch Brownies
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing your results on social. Thank you! —Kayla
📖 Recipe
Easy Fudgy Sourdough Discard Brownies
Kayla Burton
Equipment
- 9×9 inch pan
- Parchment paper
- Mixing bowls
- Measuring spoons and cups or scale
- Whisk and spatula
Weigh dry ingredients in grams with a food scale for best consistency.
Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1½ cups (300 g) brown sugar, packed
- 10 tablespoons (140 g) unsalted butter
- ½ cup (90 g) chocolate chunks or chopped baking chocolate (bittersweet or dark)
- ½ cup (125 g) sourdough discard (unfed starter)
- ¾ cup (93.75 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- ½ teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips, divided (⅔ in batter, ⅓ for topping)
Instructions
- Preheat oven to 350°F and line a 9-inch square pan with parchment paper.
- In a large bowl, whisk the eggs, egg yolk, and brown sugar until light and airy (about 4–5 minutes).
- In a microwave-safe bowl, melt the butter with the ½ cup chocolate chunks. Cool slightly, then whisk into the egg-sugar mixture for 1–2 minutes. Stir in the sourdough discard.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and ⅔ cup chocolate chips. Fold the dry ingredients into the wet just until flour streaks disappear.
- Spread batter into the prepared pan and sprinkle the remaining ⅓ cup chocolate chips on top. Bake until edges are set and the center has a shiny, crackly top, 22–27 minutes.
- Let brownies cool completely in the pan on a wire rack, then lift out using the parchment sling, slice, and serve.
Notes
Chocolate: Use high-quality baking chocolate or good chocolate chips (≥60% cacao) for the melted chocolate.
Toothpick test: A few gooey crumbs on the toothpick indicate the brownies are ready; avoid a completely clean toothpick.
Storage: Store cooled brownies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition: Nutrition facts are estimates and not guaranteed to be exact.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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