Sourdough brownies recipe a rich, fudgy, and made with sourdough discard for a delicious twist. Easy to make and packed with deep chocolate flavor!

My husband is the world's biggest lover of all things chocolate. The catch? He likes his chocolate to be at least 90%. While I can't stomach that, we usually meet at round 75% of cocoa. That leaves me with a conundrum every time I want to bake something to satisfy those chocolate cravings. All the recipes are always too sweet for us. This sourdough brownie recipe recipe makes the perfect brownies that are fudgy, full of intense chocolate flavor, without being overly sweet. These are the perfect homemade brownies: delicious yet healthier.

Why You'll Love This Recipe

Rich chocolate flavor without the sugar overload. These brownies are intensely chocolatey but not cloyingly sweet - perfect if you're tired of desserts that make your teeth hurt. And if you're already a fan of our Chocolate Chip Cookies, you'll love having another chocolate recipe in your rotation!
Fudgy, not cakey. We're talking dense, chewy, melt-in-your-mouth texture. If you like your brownies with that perfect fudgy bite, this is your recipe.
A great way to use sourdough discard. Instead of tossing that extra starter, transform it into something delicious. It's a win-win for reducing waste and satisfying your sweet tooth.

What You'll Need

Butter - Use unsalted grass-fed butter when possible. Remember to set the butter out of the fridge ahead of time so it can soften.
Flour - my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too.
Granulated sugar - You can use brown sugar to bring out a slight caramel taste, or white granulated sugar.
Salt - unrefined sea salt is best. Adjust the amount of salt to your taste.
Egg - use 2 large eggs and an extra egg yolk to bind all the ingredients together and for a creamy consistency.
Sourdough starter - you can use active sourdough starter, or sourdough starter discard. Make sure your discard is not too old, and for best results, use room temperature sourdough discard.
Dutch Process Cocoa - a rich, dark powder processed with alkali, delivers a rich chocolate flavor and deep color. You can substitute with unsweetened cocoa powder.
Vanilla extract - opt for real vanilla extract, or make your own!
Chocolate Chips - I prefer to use dark chocolate chips, but if you'd like a sweeter taste, opt for semi-sweet chocolate chips. Either way, opt for good quality chocolate chips.

** Head to the bottom of the page for exact measurements.

Tools

Large Mixing Bowl
Kitchen Scale or Measuring cup and spoons
Whisk or Fork
Wooden Spoon or Rubber Spatula
Baking Dish
Parchment Paper

Instructions

Preheat oven to 350°F (176°C) and line a square baking dish with parchment paper.
In a small saucepan, melt the butter over low to medium heat. Stir in the chocolate chips, vanilla extract, and dutched cocoa powder until you have fully melted chocolate, and the mixture is very smooth. Take the saucepan off the heat and let it cool.
In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer) beat the eggs, sugar and vanilla until the sugar dissolves and the mixture gets a creamy consistency, about 5 minutes.
Add the sourdough discard, and chocolate mixture. Mix until well incorporated.
Remove from the standing mixer, add the flour & salt and mix well with a spatula.
Pour the brownie batter into your prepared pan and bake for 25-30mins.
Test for doneness using a toothpick.
Allow to cool, then lift up out of the pan using the parchment paper.

FAQ

Yes, all-purpose flour works perfectly for this recipe, providing a balanced texture without needing specialty flours.

You can substitute natural cocoa powder, but the brownies may have a lighter color and slightly sharper chocolate taste.

Yes, swap the regular flour for a 1:1 gluten-free baking blend, but expect a slightly different texture due to the absence of wheat gluten interacting with the discard.

This could happen if too much air was incorporated during mixing or if the baking time was extended-aim for minimal stirring and check doneness early.

Absolutely, fold in up to ¾ cup of chopped nuts, chocolate chunks, or dried fruit after combining the batter for added texture and flavor.

A mild alcohol scent is normal from fermentation, but if it's overpowering, it might make the brownies taste off-consider using fresher discard.

Tips

1. Use Newer Discard

For the best results, use sourdough discard that's been recently fed (within the last week or two) rather than overly old discard, as it can impart a stronger, less pleasant tang.

2. Check Consistency

Ensure your discard is at room temperature and stir it well before adding; a thick, gloopy discard might need a slight adjustment in flour or liquid to balance the batter.

3. Don't Overmix

Once you combine the wet and dry ingredients with the discard, mix just until everything is incorporated to avoid dense, tough brownies-sourdough can make the texture chewier if overworked.

4. Monitor Sugar

Sourdough discard adds a subtle tang, so taste your batter and consider a slight increase in sugar if you prefer a sweeter brownie to balance the acidity.

5. Test Doneness Early:

Start checking for doneness a few minutes before the recipe's suggested time-insert a toothpick into the center; it should come out with moist crumbs, not wet batter, since the discard can add extra moisture.

6. Cool Before Cutting:

Let the brownies cool completely in the pan to set properly, as the sourdough discard can make them softer initially, and cutting too soon might result in a crumbly mess.

Storage

Place cooled sourdough brownies in an airtight container and store at room temperature for up to 3 days to maintain their soft, fudgy texture.

For longer freshness, store the brownies in an airtight container in the refrigerator for up to 1 week; let them come to room temperature before serving for the best flavor and texture.

Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container; they can be frozen for up to 3 months-thaw at room temperature or warm briefly in the microwave before enjoying.

📖 Recipe