Fudgy Sourdough Discard Brownies
Rich, gooey, and irresistibly chocolatey, these sourdough discard brownies are the perfect way to transform leftover starter into an indulgent treat. The sourdough adds a subtle tang that deepens the cocoa flavor while keeping the texture moist and fudgy. Easy, sustainable, and absolutely crowd-pleasing,this is your new go-to brownie recipe.
Equipment
- Mixing bowls
- Whisk and spatula
- 8x8-inch baking pan
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
- Oven thermometer (recommended)
Ingredients
- 1 cup sourdough discard unfed
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- ¾ cup 70g Dutch-process cocoa powder
- ¼ cup 30g all-purpose flour (optional, for a bit more structure)
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup 90g dark chocolate chunks or chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk melted butter and sugar together until thick and glossy.
- Add eggs one at a time, whisking until smooth and slightly pale.
- Stir in vanilla extract and sourdough discard until fully combined.
- Sift in cocoa powder, salt, and a small amount of flour (if using). Gently fold with a spatula until just combined, do not overmix.
- Stir in dark chocolate chunks if desired.
- Pour batter into the prepared pan and smooth the top.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let cool completely in the pan before slicing into squares.
- Serve as-is, or warm slightly before topping with ice cream or a drizzle of chocolate sauce.
Notes
Nutritional Info (per serving - estimate):
- Calories: 210
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 20g
- Sodium: 120mg
