Fudgy Sourdough Discard Brownies

Name: Fudgy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter; 1 cup semi-sweet chocolate chips; 1 cup granulated sugar; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 cup sourdough discard; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon salt; 1 teaspoon baking powder

Highlighted under: Sugar Studio

I love using up leftover sourdough starter, and these fudgy brownies are the perfect way to do it! They’re rich and decadent, with a texture that’s melt-in-your-mouth delicious. I found that incorporating the sourdough discard adds a unique tanginess that balances beautifully with the sweetness of the chocolate. These brownies are a wonderful way to satisfy my chocolate cravings while reducing food waste. They’re ideal for sharing with friends or enjoying after a long day.

Created by

Helena Wright

Last updated on 2026-01-24T12:19:09.917Z

When I first experimented with sourdough discard, I was surprised by how well it worked in brownies. The slight tang it adds elevates the flavor profile, making these treats stand out from ordinary brownies. I’ve tried various methods, but mixed in the sourdough at room temperature helps maintain the fudgy consistency while enhancing the chocolate flavor.

To achieve the perfect texture, I melted the chocolate and butter together, allowing them to blend seamlessly. It’s essential to let the batter rest for a few minutes before baking; this enhances the chewiness!

Why You'll Love These Brownies
Intensely chocolaty flavor with a hint of sourdough tang
Fudgy texture that you won’t be able to resist
A fantastic way to reduce food waste and treat yourself at the same time

Understanding Sourdough Discard in Brownies

The incorporation of sourdough discard in this brownie recipe not only helps reduce food waste, but it also enhances the flavor profile significantly. The tanginess of the sourdough complements the rich, chocolaty elements, creating a complex taste that differs from traditional brownies. When you mix in the sourdough, you're adding a slight acidity that counterbalances the sweetness of the sugars, leading to a more balanced dessert that keeps you coming back for more.

If you're new to using sourdough discard, you might wonder about the texture it contributes. In this recipe, the discard adds moisture, which results in the dense, fudgy consistency that makes these brownies so irresistible. It’s crucial to ensure that your sourdough is active and bubbly for the best results, as this helps achieve that perfect fudgy interior while still maintaining a slight rise due to the leavening properties of the discard.

Baking Tips for Perfectly Fudgy Brownies

To achieve the ultimate fudgy texture, it's important not to over-bake these brownies. The recommendation is to pull them out of the oven when a toothpick inserted in the center comes out with a few moist crumbs. This should take approximately 25 minutes at 350°F (175°C). If you're unsure, remember that they will continue to cook slightly while cooling in the pan, so it's better to err on the side of under-baking than over-baking.

When preparing your baking pan, I suggest lining it with parchment paper after greasing it. This step ensures easy removal of the brownies once they’re baked, preventing any stickiness. Additionally, allowing the brownies to cool for at least 10 minutes before slicing will help set the fudgy texture; if cut too early, they may be too soft and fall apart.

Ingredients

Gather these ingredients to whip up your fudgy brownies:

Brownie Ingredients

1 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sourdough discard
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder

Make sure to measure your ingredients carefully for the best results!

Instructions

Follow these steps to create the perfect fudgy brownies:

Melt the Chocolate and Butter

In a medium saucepan, melt the butter and chocolate chips over low heat, stirring continuously until smooth.

Mix in Sugars and Eggs

Once melted, remove the mixture from the heat and whisk in the granulated and brown sugars. Then add the vanilla and eggs, mixing well until combined.

Incorporate Sourdough Discard

Stir in the sourdough discard until fully incorporated into the mixture.

Add Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the chocolate batter until just combined.

Bake

Pour the brownie batter into a greased 9x13-inch baking pan. Bake at 350°F (175°C) for 25 minutes. A toothpick should come out slightly moist for that fudgy texture.

Cool and Serve

Let the brownies cool in the pan for at least 10 minutes before slicing into squares. Enjoy your delicious creations!

These brownies are best served warm with a scoop of ice cream!

Pro Tips

For an extra indulgent treat, try adding walnuts or chocolate chunks to the batter before baking.

Variations to Try

If you want to experiment with flavors, consider adding mix-ins such as chopped nuts, chocolate chunks, or even a swirl of peanut butter before baking. These additions can not only alter the flavor profile but also provide an interesting texture contrast to the fudgy consistency of the brownies. Just be cautious not to go overboard; a modest amount will enhance the brownies without compromising their core fudgy nature.

For a different chocolate experience, you could substitute dark chocolate chips instead of semi-sweet, giving the brownies a deeper, richer flavor. Keep an eye on the sugar balance, as dark chocolate can be less sweet; adjust the granulated sugar slightly if needed for your taste preference.

Storage & Freezing

These fudgy brownies can be stored at room temperature for up to 3-4 days in an airtight container, which helps maintain their moist texture. If you prefer them chilled, they can also be refrigerated, but this will alter the fudginess slightly, making them denser when cold. Just allow them to sit at room temperature for a few minutes before enjoying.

For longer-term storage, these brownies freeze beautifully. Wrap them individually in plastic wrap, and then place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy, simply thaw them in the fridge overnight or at room temperature for a few hours before serving.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, you can use an active sourdough starter, but reduce the amount of liquid in the recipe slightly.

→ What can I substitute for butter?

You can use coconut oil or a vegan butter alternative if needed.

→ How do I store these brownies?

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

→ Can I freeze the brownies?

Yes, you can freeze them! Wrap each brownie individually and store in a freezer-safe bag for up to three months.