Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 pieces
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard

Highlighted under: Sugar Studio

I absolutely love experimenting with sourdough discard, and making brownies is one of my favorite ways to use it. The combination of that unique tang from the sourdough and the rich chocolate creates a decadent dessert that’s simply irresistible. I’ve found that this recipe not only helps reduce food waste but also elevates the texture and flavor of traditional brownies. The crispy top with a gooey inside is pure heaven, making these brownies perfect for any occasion or just a sweet indulgence at home.

Created by

Helena Wright

Last updated on 2026-01-24T12:19:09.768Z

When I first decided to create brownies using sourdough discard, I was a little apprehensive about how it would turn out. To my surprise, the flavors melded beautifully, and the texture was phenomenal. It added a chewy quality that regular brownies often lack, allowing for a delectable contrast between the crispy edges and the fudgy center.

One key tip I learned during this process is to make sure your sourdough discard is at least a few days old. This ensures that the natural fermentation enhances the flavor without overpowering the chocolate, resulting in a sophisticated treat that's loved by everyone who tries it!

Why You Will Love These Brownies
Crispy top with a perfectly gooey center
Unique tang from sourdough enhances the chocolate flavor
A delicious way to use sourdough discard and reduce waste

The Role of Sourdough Discard

Using sourdough discard in brownie recipes not only adds a unique tang but also enhances the overall moisture and texture. The natural acidity from the sourdough helps to balance the sweetness of the brownies, resulting in a more complex flavor profile. It's a fantastic way to transform what would otherwise be waste into something delicious. Plus, the fermentation properties of sourdough can contribute to a better rise, making your brownies light yet dense.

If you're new to working with sourdough discard, you might be wondering how fresh it should be. Ideally, use discard that is at least a day old, which allows the flavors to develop. However, if it's been around for more than a week, be cautious; it may start to develop off flavors. You can also freeze it for up to three months, making it easy to have on hand whenever you’re ready to bake.

Perfecting the Texture

Achieving that coveted crispy top with a gooey center is all about careful baking. When you pour the brownie batter into the prepared pan, spread it out evenly, paying attention to the corners. An even layer ensures consistent baking. Keep an eye on the time—start checking for doneness at 25 minutes, pulling them out when a toothpick inserted comes out with a few moist crumbs. This indicates a perfectly baked brownie, where the edges are firm and the center remains fudgy.

If your brownies come out too cake-like, it might be due to overmixing or baking too long. Aim to mix until ingredients are just combined to maintain a dense texture. Remember, the brownies will continue to cook slightly in the pan after you remove them from the oven, so you may want to err on the side of slightly underbaking them.

Ingredients

Ingredients for Crispy Sourdough Discard Brownies

Dry Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard

Instructions

Steps to Make Crispy Sourdough Discard Brownies

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Combine Wet Ingredients

In a large bowl, mix the melted butter and granulated sugar until smooth. Add in the eggs, vanilla extract, and sourdough discard, mixing until well combined.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Bake the Brownies

Pour the brownie batter into the prepared pan and spread evenly. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.

Cool & Serve

Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares.

Enjoy Your Brownies!

Pro Tips

For an extra layer of flavor, consider adding chopped nuts or chocolate chips to the batter before baking.

Ingredient Substitutions

In case you need to make substitutions for dietary reasons or because you're out of an ingredient, this recipe is quite flexible. For the unsalted butter, you can easily use coconut oil or vegan butter to make it dairy-free. If gluten is a concern, swapping the all-purpose flour with a gluten-free 1:1 baking flour can yield similar results, although the texture may vary slightly.

For the sugar, consider using brown sugar instead of granulated for added moisture and a deeper flavor. Alternatively, if you prefer a lower sugar content, you can use a sugar substitute like coconut sugar or a stevia blend, but make sure to adjust the quantity as needed to match the sweetness.

Serving and Storage Tips

Once you've baked these brownies and allowed them to cool, I recommend serving them warm with a scoop of vanilla ice cream for a decadent treat. You can also drizzle a bit of chocolate sauce or sprinkle some sea salt on top for added flavor. They pair wonderfully with a strong cup of coffee or a glass of cold milk, enhancing the tasting experience.

For storage, keep the brownies in an airtight container at room temperature for up to five days. If you're looking to preserve them longer, wrap them tightly and freeze for up to three months. To enjoy, simply thaw overnight in the refrigerator, or warm them in the microwave for a few seconds, bringing back that gooey center.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, just make sure to adjust the flour and liquid in the recipe accordingly.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 4 days or refrigerate for a week.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.

→ What if I don’t have cocoa powder?

You can substitute it with melted chocolate or omit it, but the flavor and texture will vary.