If you’ve ever stared at a jar of sourdough discard and thought, “There has to be a better use for you than pancakes… again,” let me introduce you to your new favorite way to use it.
These fudgy sourdough brownies are rich, deeply chocolatey, and have that perfect crackly top everyone loves — without tasting “sourdoughy” at all. The discard doesn’t make them tangy. Instead, it adds moisture, depth, and an almost bakery-style chew that regular brownies just don’t have.
They’re the kind of brownies you bake once… and then quietly become your brownies. The ones people ask for. The ones you bring “just because.” The ones that disappear faster than expected.
And the best part?
They’re simple, one-bowl, and made with ingredients you probably already have.
Jump to:
- Why You’ll Love These Sourdough Brownies
- What Is Sourdough Discard Doing in Brownies?
- Ingredient Breakdown (And Why Each One Matters)
- Instructions
- Step-by-Step: How to Make Fudgy Sourdough Brownies
- How Fudgy Should These Be?
- Variations You’ll Love
- Serving Suggestions
- Storage & Freezing
- FAQs
- Why This Recipe Works
- Final Thoughts
- Related
- Pin to Pinterest
Why You’ll Love These Sourdough Brownies
These aren’t cakey brownies pretending to be something else. These are true fudge brownies — dense, moist, and unapologetically chocolate-forward.
Here’s why this recipe works so well:
- Uses ½ cup sourdough discard (no waste!)
- Crackly top + fudgy center
- Rich chocolate flavor without bitterness
- Beginner-friendly and forgiving
- Perfect for baking straight from fridge discard
- Freezer-friendly
If you like brownies that feel indulgent but still easy enough for a weeknight bake, this recipe is for you.
What Is Sourdough Discard Doing in Brownies?
If you’re new to baking with discard, don’t worry — this recipe is a great place to start.
Sourdough discard:
- Adds moisture
- Improves texture
- Enhances chocolate flavor
- Makes brownies more tender and chewy
Because brownies rely on eggs and sugar for structure (not yeast), discard works beautifully here without affecting rise. You’ll never know it’s there — but you’ll notice the texture.
Ingredient Breakdown (And Why Each One Matters)
Let’s walk through the ingredients so you understand why this recipe works.
Unsalted Butter
Butter brings richness and helps create that dense, fudgy crumb. Melting it with chocolate chips also ensures a smooth base.
Chocolate Chips
This recipe uses melted chocolate instead of cocoa powder, which gives deeper flavor and creamier texture. Semi-sweet works best, but dark chocolate is great too.
Fine Sea Salt
Salt balances sweetness and intensifies the chocolate flavor. Don’t skip it.
Granulated Sugar
Helps create that shiny, crackly brownie top.
Brown Sugar
Adds moisture and chew, keeping the brownies soft even after cooling.
Eggs
Eggs provide structure and richness. Room temp is important so they incorporate smoothly.
Vanilla Extract
Rounds out the chocolate flavor.
Sourdough Discard
Unfed or fed, straight from the fridge or room temp — all work here.
All-Purpose Flour
Just enough to hold everything together without making the brownies cakey.
Chocolate Chunks or Chips
For pockets of melted chocolate throughout. Optional… but not really.
Instructions
- Step 1: Add butter and chocolate chips to pan. Heat just until melted and well mixed. Add in salt and take off heat.
- Step 2: In a stand mixer add in sugars immediately, mix well. Allow this mixture to cool a few minutes, so you don’t cook the eggs when they get added.
- Step 3: Add in eggs and beat for 45 seconds. Add in sourdough discard and vanilla, mix. Finally fold in flour, just until mixed.
- Step 4: Pour batter into a lined 9X9 baking dish. Cook at 325 Degrees for about 28 minutes. Allow to cool for 45 minutes, slice and enjoy!
Step-by-Step: How to Make Fudgy Sourdough Brownies
1. Preheat and Prepare the Pan
Preheat your oven to 325°F (165°C).
Line a 9×9-inch pan with parchment paper, leaving overhang on two sides for easy removal.
2. Melt the Chocolate Base
In a small saucepan over low heat, melt:
- ¼ cup butter
- 1 cup chocolate chips
Stir gently and remove from heat as soon as everything is melted and smooth. Don’t overheat — chocolate burns fast.
Stir in the salt.
3. Add the Sugars
While the mixture is still warm, whisk in:
- ½ cup granulated sugar
- ¼ cup brown sugar
Whisking while warm helps dissolve the sugar and creates that glossy brownie top.
4. Cool Slightly
Let the mixture cool for 2–3 minutes.
This step matters — adding eggs too soon can scramble them.
5. Whisk in Eggs
Add the eggs and whisk vigorously for 30–45 seconds.
This builds structure and contributes to that shiny, crackly crust.
6. Add Vanilla + Sourdough Discard
Whisk in:
- 1 teaspoon vanilla
- ½ cup sourdough discard
Mix until completely smooth.
7. Fold in Flour + Chocolate
Gently fold in:
- ½ cup all-purpose flour
Stop mixing as soon as no dry flour remains. Overmixing = cakey brownies.
Fold in chocolate chunks if using.
8. Bake
Spread batter evenly into the prepared pan.
Bake for 28–33 minutes, or until:
- Edges look set
- Center looks just set but still soft
- A toothpick comes out with moist crumbs (not wet batter)
9. Cool Completely
This is the hardest part — but worth it.
Let brownies cool fully in the pan before slicing for clean edges and best texture.
How Fudgy Should These Be?
These brownies are:
- Dense
- Moist
- Rich
- Soft in the center
If you prefer them extra gooey, pull them closer to 28 minutes.
For slightly firmer brownies, bake closer to 33 minutes.
Variations You’ll Love
Extra Fudgy
Add an extra 2 tablespoons butter.
Espresso Brownies
Add 1 teaspoon instant espresso powder to the melted chocolate.
Nutty Brownies
Fold in ½ cup chopped walnuts or pecans.
Double Chocolate
Use dark chocolate chunks + semi-sweet base.
Serving Suggestions
These brownies are perfect:
- Warm with vanilla ice cream
- Chilled straight from the fridge
- Wrapped as gifts
- Cut small for dessert trays
- Served with fresh berries
They also travel extremely well — no frosting required.
Storage & Freezing
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Keeps up to 1 week. Texture becomes extra dense and fudgy.
Freezer:
Freeze sliced brownies for up to 3 months. Thaw at room temp or warm gently.
FAQs
Do these taste sour?
No. The discard adds depth, not tang.
Can I use discard straight from the fridge?
Yes — no need to bring it to room temperature.
Can I use fed sourdough starter?
Yes, but unfed discard works best.
Can I double the recipe?
Yes. Use a 9×13 pan and adjust bake time to 35–40 minutes.
Why This Recipe Works
This recipe works because:
- Melted chocolate + butter creates richness
- Sugar dissolved while warm = crackly top
- Eggs whipped briefly for structure
- Sourdough discard adds moisture without leavening
- Minimal flour keeps brownies fudgy
It’s balanced, forgiving, and repeatable — exactly what a go-to brownie recipe should be.
Final Thoughts
If you’re looking for a reliable, no-fuss sourdough discard recipe that doesn’t feel like a compromise, these brownies are it.
They’re old-fashioned in the best way — rich, comforting, and made to be shared. And once you try them, you’ll probably start keeping sourdough discard just for brownies.
Save this one, bake it often and let your discard finally earn its place in your kitchen.
Love Sourdough Recipes? Check out some of my favorites:
Fluffy Sourdough Cinnamon Roll Focaccia Bread
Old Fashioned Sourdough Cinnamon Rolls
Double Chocolate Sourdough Discard Pancakes
Fudgy Sourdough Brownies
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C).
- Line a 9×9 pan with parchment.
- In a saucepan, melt butter and chocolate chips over low heat, heat just until melted.
- Mix in salt and remove from heat.
- Whisk in both sugars while mixture is hot.
- Let cool 2–3 minutes (so eggs don’t scramble).
- Whisk in eggs vigorously for 30–45 seconds.
- Add vanilla and sourdough discard. Mix smooth.
- Fold in flour just until combined. Stir in chocolate chunks. Do not overmix.
- Spread batter into pan.
- Bake 28–33 minutes:
- Center should look set but still soft
- Toothpick = moist crumbs, not wet batter
- Cool in pan at least 45 minutes before slicing.
Notes
- No sour taste: These brownies use sourdough discard for moisture and depth, not tang. Even sourdough skeptics love them.
- Crackly tops tip: Whisking the eggs vigorously while the batter is still warm helps create that classic shiny, crackled brownie top.
- Do not overbake: Pull the brownies when the center looks just set and slightly soft. They’ll continue to firm up as they cool.
- Chocolate choice matters: Use good-quality chocolate chips or chunks for the richest flavor.
Related
Looking for other recipes like this? Try these:
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