Sourdough Discard Brownies Fudgy Style

Name: Sourdough Discard Brownies Fudgy Style
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 1 cup sourdough discard; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Oven-Fresh Treats

I absolutely adore the rich, decadent taste of these Sourdough Discard Brownies. Using leftover sourdough starter adds a unique depth of flavor that you can't find in regular brownies. It was a delightful experiment to incorporate such an ingredient, and the result blew my mind! They are intensely fudgy and moist, making them an irresistible treat for any chocolate lover. Whether you're looking for a late-night snack or a dessert to impress guests, these brownies will not disappoint. You’ll want to keep this recipe handy for when you need to use up that sourdough discard!

Created by

Madison Cole

Last updated on 2026-01-22T08:46:13.879Z

When I first tried to make brownies with my sourdough discard, I was curious to see how the flavors would meld. It turned out beautifully, with the sourdough imparting a subtle tang that beautifully complemented the deep chocolate taste. I added an extra splash of vanilla to elevate the richness even more!

The texture was precisely what I aimed for—fudgy and decadent. To get that perfect dense consistency, I also played with the chocolate-to-flour ratio, resulting in a brownie that is both satisfying and seriously addictive. Trust me, these will be the hit of any gathering!

Why You'll Love These Brownies
Rich chocolate flavor paired with sourdough's subtle tang
Fudgy texture that melts in your mouth
Perfect for using up sourdough discard while indulging your sweet tooth

The Role of Sourdough Discard

Incorporating sourdough discard into these brownies is a game changer. The natural fermentation process of sourdough contributes a subtle tang that balances the sweetness of the sugar. This unique flavor development enhances the overall complexity of the brownies, elevating them from ordinary to extraordinary. Using sourdough starter also means you're reducing food waste, making this treat not only delicious but environmentally friendly.

Moreover, the acidity from the sourdough helps to tenderize the brownies, making them incredibly fudgy and moist. When baking with sourdough, the fermentation adds a slightly chewy texture that complements the rich chocolate flavor, creating a delightful mouthfeel. This addition results in brownies that stay fresh longer, so you can enjoy them over several days!

Achieving the Perfect Fudgy Texture

To achieve the ultimate fudgy texture, it’s crucial to measure your ingredients accurately. I recommend using a kitchen scale for precision, especially with your flour and cocoa powder. Overmeasuring can lead to drier brownies, which isn’t what we want. When incorporating the dry ingredients with the wet mixture, be gentle; overmixing can deflate the batter and create a cakier outcome.

Baking these brownies requires careful attention to timing. Each oven is different, so start checking the brownies at the 25-minute mark. You’re looking for the edges to be set while the center remains soft. A toothpick inserted should come out with a few moist crumbs attached—this indicates the perfect level of doneness. I find that letting them cool completely before cutting helps maintain that fudgy texture!

Ingredients

Gather the following ingredients to create these delectable brownies:

Ingredients

1 cup unsalted butter
2 cups granulated sugar
1 cup sourdough discard
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (optional)

Make sure to have everything ready before you start baking!

Instructions

Follow these steps to create your fudgy brownies:

Melt the Butter

In a saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Mix the Wet Ingredients

In a large bowl, combine the melted butter, sugar, sourdough discard, eggs, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, folding gently until combined. Be careful not to overmix!

Add Chocolate Chips

If using, fold in the chocolate chips for an extra chocolatey treat.

Bake

Pour the batter into a greased 9x13 inch baking pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan before cutting them into squares. Serve and enjoy!

Don't forget to let your brownies cool before cutting them for better texture!

Pro Tips

For an extra layer of flavor, try adding a pinch of espresso powder to intensify the chocolate. You can also swap half the sugar for brown sugar for a deeper flavor profile.

Storage Tips

Storing these brownies properly is key to keeping them moist and fudgy. Allow them to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag; they can last up to three months.

When you're ready to enjoy one from the freezer, simply let it thaw at room temperature for about 15-20 minutes. If you prefer a warm brownie, pop it in the microwave for about 10-15 seconds. Just be careful not to overheat; you want to maintain that gooey texture!

Creative Variations

Feel free to customize these brownies to suit your taste! For a nutty twist, fold in 1 cup of chopped walnuts or pecans for extra texture. You could also experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to create your perfect flavor combination. Adding a sprinkle of sea salt on top just before baking can enhance the chocolate flavor even more, offering a nice contrast to the sweetness.

If you're looking for an option that caters to dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend and the butter with coconut oil or a plant-based butter for a dairy-free version. Just note that texture may vary slightly, but the results will still be delicious!

Questions About Recipes

→ Can I use any type of sourdough starter?

Yes, whether it's white, whole wheat, or rye, all types of sourdough starters will work, though the flavor might vary slightly.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to a week or in the fridge for longer freshness.

→ Can I freeze the brownies?

Absolutely! Once cooled completely, wrap them tightly and freeze for up to three months.

→ Why use sourdough discard in brownies?

Using sourdough discard adds a unique flavor and helps reduce food waste. Plus, the acidity can enhance the overall taste of the brownies!