Best Easy Fudgy Sourdough Brownies Discard Recipe
This easy fudgy sourdough brownies discard recipe is a fantastic way to use up your sourdough starter discard while creating a rich, fudgy treat with a subtle tang from the starter. The sourdough discard helps to create a dense, moist texture, and you won’t even taste the sourness—it just adds depth to the flavor that makes it irresistible. Making these decadent fudgy brownies takes no time at all!
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Why use sourdough discard in baking?
Using sourdough discard in baking helps reduce waste while adding a subtle tang and depth of flavor to baked goods. It improves texture, keeps treats moist, and can enhance the rise in certain recipes. It’s a great way to repurpose leftover starter in both sweet and savory bakes, all while making your recipes more flavorful and sustainable.
What can I add to brownies to make them better?
To make brownies even better, you can add a variety of ingredients that enhance flavor, texture, and richness. Here are some fun ideas to change up the mundane:
Chocolate Chips/Chunks: For extra chocolatey goodness and texture.
- Chopped Chocolate: Use high-quality chocolate bars for a more luxurious melt.
- Cocoa Nibs: Add a bit of crunch and a deeper chocolate flavor.
- Walnuts, Pecans, or Almonds: These add a great crunch and flavor contrast to the fudgy texture of brownies.
- Hazelnuts: A nice pairing with chocolate for a richer, nuttier taste.
- Peanut Butter or Nutella Swirl: Create a creamy swirl for extra richness.
- Caramel: Drizzle or swirl in caramel for a sweet, buttery layer.
- Marshmallows: For a gooey, chewy twist.
- Toffee Bits: Adds sweetness and a satisfying crunch.
- Coffee or Espresso Powder: Enhances the chocolate flavor and adds a depth of richness.
Vanilla Extract: Elevates the overall flavor.
- Cinnamon or Sea Salt: A pinch of cinnamon for warmth or a sprinkle of sea salt to balance sweetness.
- Orange Zest or Mint: Bright, aromatic flavors that complement chocolate.
- Brown Sugar: Replaces some granulated sugar for a deeper, more caramel-like flavor.
- Sour Cream or Yogurt: Adds richness and makes the brownies extra moist and tender.
- Whipped Cream or Ice Cream: Serve brownies warm with a scoop for an indulgent treat.
- Crushed Pretzels: For a salty, crunchy contrast to the sweet and fudgy texture.
- Experimenting with any of these additions can elevate your brownies from simple to extraordinary!
Equipment for Homemade Brownies
Rubber spatula
Large mixing bowl
Baking dish
Stand mixer or hand mixer with whisk attachment
Kitchen scale (optional)
Small saucepan (to melt the butter)
Sourdough Brownie Recipe Ingredients
1/2 cup (115g) unsalted butter (melted)
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
2 large eggs
1/2 cup (120g) sourdough starter discard (or active sourdough starter)
1 teaspoon vanilla extract
1 cup (60g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder (for best results I use Dutch process cocoa)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (90g) dark chocolate chips or chunks
Instructions for Easy Sourdough Brownies
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easy removal.
Mix the wet ingredients:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and sourdough starter discard. The mixture will appear slightly lumpy, but that’s okay!
Combine the dry ingredients:
In another bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Sifting helps avoid clumps of cocoa powder and ensures the dry ingredients are evenly distributed.
Mix the wet and dry ingredients:
Gradually add the flour mixture to the wet mixture, stirring until fully combined. Be careful not to overmix; just stir until there are no visible streaks of flour or cocoa powder.
Fold the chocolate chips into the batter. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to baking after mixing the dough.
Bake:
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
Baking time is 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. (Note: The brownies should still be a little soft in the center—they will firm up as they cool, so keep this in mind when performing the toothpick test, you do want some moisture to appear on it.)
Cool and serve:
Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. For cleaner cuts, refrigerate the brownies for 30 minutes after they’ve cooled to room temperature.
Optional finishing touch:
If you want an extra chocolatey topping, dust with powdered sugar or drizzle with melted chocolate before serving.
Tips for Perfect Brownies
- Sourdough discard consistency: If your sourdough discard is particularly thick, you can add a tablespoon or two of water or milk to loosen the batter, but be careful not to make it too runny.
- Flavor: The sourdough discard adds a slight tang to the brownies, but you can’t really taste it directly. It enhances the overall chocolate flavor, so don’t worry about it tasting “sour.”
- Add-ins: Feel free to experiment with different add-ins like chopped nuts (walnuts, pecans, or almonds), or even a swirl of peanut butter or caramel before baking.
More From the Collection of Sourdough Discard Recipes
Sourdough Carrot Cake with Cream Cheese Frosting
The Best Sourdough Chocolate Chip Cookies Recipe
Easy Sourdough Pumpkin Bread Recipe
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
The Best Sourdough Banana Nut Bread Discard Recipe
Best Easy Fudgy Sourdough Brownies Discard Recipe
Equipment
- Rubber spatula
- Large mixing bowl
- Baking Dish
- Stand mixer or hand mixer with whisk attachment
- Kitchen scale (optional)
- Small saucepan (to melt the butter)
Ingredients
- 1/2 cup 115g unsalted butter (melted)
- 1 cup 200g granulated sugar
- 1/2 cup 100g packed brown sugar
- 2 large eggs
- 1/2 cup 120g sourdough starter discard (or active sourdough starter)
- 1 teaspoon vanilla extract
- 1 cup 60g all-purpose flour
- 1/2 cup 45g unsweetened cocoa powder (for best results I use Dutch process cocoa)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 90g dark chocolate chips or chunks
Instructions
Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper for easy removal.
Mix the wet ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract and sourdough starter discard. The mixture will appear slightly lumpy, but that’s okay!
Combine the dry ingredients:
- In another bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Sifting helps avoid clumps of cocoa powder and ensures the dry ingredients are evenly distributed.
Mix the wet and dry ingredients:
- Gradually add the flour mixture to the wet mixture, stirring until fully combined. Be careful not to overmix; just stir until there are no visible streaks of flour or cocoa powder.
- Fold the chocolate chips into the batter. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to baking after mixing the dough.
Bake:
- Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Baking time is 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. (Note: The brownies should still be a little soft in the center—they will firm up as they cool, so keep this in mind when performing the toothpick test, you do want some moisture to appear on it.)
Cool and serve:
- Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. For cleaner cuts, refrigerate the brownies for 30 minutes after they’ve cooled to room temperature.
Optional finishing touch:
- If you want an extra chocolatey topping, dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
Tips for Perfect Brownies
- Sourdough discard consistency: If your sourdough discard is particularly thick, you can add a tablespoon or two of water or milk to loosen the batter, but be careful not to make it too runny.
- Flavor: The sourdough discard adds a slight tang to the brownies, but you can’t really taste it directly. It enhances the overall chocolate flavor, so don’t worry about it tasting “sour.”
- Add-ins: Feel free to experiment with different add-ins like chopped nuts (walnuts, pecans, or almonds), or even a swirl of peanut butter or caramel before baking.
