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Sourdough Discard Brownies

Amelia
Rich, fudgy, and ultra-chocolatey brownies made with sourdough discard for a tangy twist and chewy texture. A no-waste recipe that’s easy, customizable, and perfect for using leftover sourdough starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 9 Brownies
Calories 220 kcal

Ingredients
  

For the Brownie Batter:

  • ½ cup sourdough discard (unfed starter)
  • ½ cup unsalted butter or coconut oil
  • 1 cup dark chocolate (melted) or 3/4 cup cocoa powder
  • ¾ cup all-purpose flour
  • 2 large eggs
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp espresso powder (optional)
  • ¼ tsp salt

Optional Add-Ins & Variations:

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • 2 tbsp peanut butter or almond butter (for swirling)

Instructions
 

Melt the Chocolate & Mix Wet Ingredients:

  • In a heatproof bowl, melt butter and dark chocolate until smooth. Use a double boiler or microwave, stirring in 30-second intervals.
  • Whisk in sourdough discard, eggs, brown sugar, granulated sugar, and vanilla extract until fully combined and smooth.

Add the Dry Ingredients:

  • Sift flour, cocoa powder (if using), salt, and espresso powder (optional) into the wet mixture.
  • Gently fold the ingredients using a spatula until just combined—do not overmix.

Bake the Brownies:

  • Preheat the oven to 325°F-350°F (160°C-175°C).
  • Pour the batter into a lined 8x8-inch baking pan and spread it evenly.
  • Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs.

Cool & Slice:

  • Let the brownies cool completely in the pan before slicing.
  • Use a sharp knife to cut into squares, wiping the blade between cuts for clean edges.

Notes

  • Storage:
    • Room temperature: Store in a sealed container for up to 3 days.
    • Refrigerator: Keeps fresh for 5-7 days (ideal for extra fudgy brownies).
    • Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
  • Gluten-Free Option: Swap all-purpose flour for almond or oat flour.
  • Dairy-Free Option: Use coconut oil and dairy-free chocolate.
  • Vegan Option: Replace eggs with flax eggs and use plant-based butter.

Nutrition

Calories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 60mgFiber: 2gSugar: 18g
Keyword Sourdough discard brownies
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