If you’re looking for a delicious way to use up extra sourdough discard, these Sourdough Discard Brownies are the perfect solution. Rich, deeply chocolatey, and irresistibly fudgy, these brownies have a subtle tang from the sourdough that enhances the chocolate flavor without overpowering it.
This recipe is ideal for home bakers who love zero-waste baking and want a dessert that’s easy, indulgent, and guaranteed to impress.
Why You’ll Love These Sourdough Discard Brownies
- Perfect use for unfed sourdough discard
- Ultra-fudgy texture with rich chocolate flavor
- Easy, one-bowl recipe
- No special equipment required
- Crowd-pleasing dessert for any occasion
Recipe Overview
- Course: Dessert
- Cuisine: American
- Skill Level: Beginner
- Pan Size: 8×8-inch baking pan
- Bake Time: 25–30 minutes
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup sourdough discard (unfed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips (optional)
Step-by-Step Instructions
1️⃣ Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2️⃣ Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the sourdough discard, eggs, and vanilla extract, mixing until fully combined.
3️⃣ Add the Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking powder. Gently stir just until combined—avoid overmixing to keep the brownies tender.
Fold in the chocolate chips if using.
4️⃣ Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 25–30 minutes, until the edges are set and the center is slightly fudgy.
5️⃣ Cool and Slice
Allow the brownies to cool completely in the pan before slicing. This helps them set properly and enhances the fudgy texture.
Serving Suggestions
- Enjoy plain or lightly dusted with powdered sugar
- Serve warm with vanilla ice cream
- Drizzle with chocolate sauce for extra indulgence
- Pair with coffee or milk
Baking Tips for Perfect Brownies
- Slightly underbake for extra fudgy brownies
- Let brownies cool fully before cutting
- Use high-quality cocoa powder for deeper flavor
- Do not overmix once dry ingredients are added
Storage Instructions
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer freshness
- Brownies can also be frozen for up to 2 months
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Sourdough Discard Brownies
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup sourdough discard (unfed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup unsweetened cocoa powder Use high-quality for deeper flavor
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips (optional) Can enhance chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the sourdough discard, eggs, and vanilla extract, mixing until fully combined.
Combining
- Sift in the cocoa powder, flour, salt, and baking powder. Gently stir just until combined—avoid overmixing to keep the brownies tender.
- Fold in the chocolate chips if using.
Baking
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 25–30 minutes, until the edges are set and the center is slightly fudgy.
Cooling
- Allow the brownies to cool completely in the pan before slicing.
