Sourdough brownies are rich, fudgy and delicious! They are made with sourdough discard, 2 types of chocolate and 2 types of sugar for a totally indulgent treat!
Life's not life without sweets.
I'm sorry to be so confrontational about it, but seriously.
The joy that a perfectly cooked brownie brings to life is unquantifiable. It cannot be measured, it cannot be replicated. It's just a damn good brownie.
This sourdough brownie recipe is dedicated to joy.

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Tips + Tricks
No. 1 --> New to sourdough? Need a starter? Check out my 24 hour sourdough starter!
No. 2 --> This process is a little different than making most brownies, but just go with it. It results in a delicious, fudgy chocolaty brownie, everytime!
No. 3 --> Don't rely on the toothpick inserted into the center method of testing these fudgy treats for doneness. I find this can result in an overcooked and even dry brownie. I prefer to rely on visual cues. The edges should look set and be pulling away from the liner and the center should look still soft. The brownies will continue to cook once removed from the oven and this ensures a rich, indulgent brownie.

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Key Ingredients
Sourdough Discard: This recipe is pretty flexible when it comes to starter discard. Use the stuff you've been saving in the fridge for a week or use the leftover's from this morning's feeding. Just make sure your starter is 100% hydration, and you stir down any bubbles before measuring!
Sugar: This recipe combined both granulated and brown sugar. The granulated sugar helps to make the brownies chewier and delivers that undeniably delicious papery crust all good brownies have. The brown sugar helps keep the brownies softer and fudgier as the molasses helps to moisten the batter.
Dutch Process Cocoa: Dutch process cocoa is less acidic and has a more mellow flavor profile. As an added bonus, this cocoa is also more easily dissolved.

How To Make Sourdough Brownies
BROWN THE BUTTER + MELT THE CHOCOLATE
- In a medium-sized sauce pan, over medium-low heat, melt the butter and simmer the butter, stirring regularly, until it takes on an amber color, the milk solids have browned, and it smells nutty. This will take between 3-5 minutes of simmering, but do watch it closely because the butter can burn. If it simmers too rapidly, simply turn down the heat.
- Once the butter has browned, turn off the heat, and add the chocolate chips. Stir in the chocolate chips until completely melted and smooth. Set the pot on a wire mesh rack to cool for 10-15 minutes.
PREHEAT THE OVEN + PREPARE BAKING DISH
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9 x 9 inch baking dish by lining with tinfoil or parchment paper and spraying a light coat of cooking oil or greasing lightly. Set aside for now.
MIX THE BATTER
- Once the chocolate-butter mixture has cooled for 10 or so minutes, it's time to make the batter!
- In the bowl of your stand mixer, fitted with the whisk attachment, beat the eggs, granulated sugar and brown sugar on high speed, until lightened in color and somewhat frothy. This will take 2-3 minutes. Add in the sourdough discard and beat again at high speed for 2 minutes.
- While the mixer is beating at high speed, slowly pour the melted chocolate mixture down the side of the mixing bowl. By whisking at high speed and pouring the hot chocolate mixture down the side of the bowl, we are giving it a chance to cool before coming into contact with the eggs. This will help prevent the coagulation of egg proteins in the batter.
- In a small bowl, stir together the flour, cocoa powder and salt.
- Add the flour mixture to the batter and fold in, stirring only until completely combined to avoid overmixing and incorporating air into the recipe.
- Pour batter into prepared baking dish.
BAKE + COOL
- Bake sourdough brownies in 350 f oven for 30-35 minutes.
- It's important to take out the brownies when the edges look set and the middle looks slightly undercooked. As with all brownies, under-cooked is more desirable than over-cooked. The brownies will continue to cook while resting.
- Cool the brownies on a wire mesh cooling rack until room temperature before cutting, otherwise they'll be super soft and difficult to cut.
Batch + Storage Information
Batch:
This sourdough discard brownies recipe makes 1 delicious 9x9 inch pan of brownies. I usually cut my brownies into 9 pieces. That gives 2 for each kid and Kevy. And coincidentally 3 pieces for me. Ha!
This recipe can be doubled and baked in 2 9x9 pans. I would not recommend halving this recipe.
Storage:
Store your sourdough discard brownies in an airtight container at room temperature or in the fridge for up to 4 days. I actually wrap mine in plastic wrap and store them in the cookie jar for easy grab and go lunch box treats!
These brownies can also be frozen. I individually wrap each piece (let's be real, by the time it's time to freeze them, there are only 3 left!) then place my wrapped brownies into an airtight freezer container. They'll keep in the freezer for up to 3 months.
When you're ready to enjoy, simply thaw the brownies on the counter at room temperature for about an hour.

More Sourdough Recipes To Love
Variations + Substitutions
While delicious in its own right, this brownie recipe can easily be tweaked!
- add 1/2 cup chopped pecans or walnuts
- serve warm with a scoop of vanilla ice cream
- add 1/2 cup of coarsely chopped chocolate or chocolate chips
- add a little mint extract for a minty brownie
- give them a pinch of cayenne for a Mexican chocolate brownie flavor
- swap some or all of the chocolate chips with white chocolate, peanut butter, or butterscotch chips

Recommended Equipment
Stand mixer: I use my KITCHENAID MIXER for so many things. It makes everything much easier - I couldn't live without it for my baking! Because this recipe requires vigorous, high-speed beating it should really be made with a stand mixer.
Solid 9 x 9 inch cake pan: I love a heavy baking dish. This OXO brand one looks to be very similar to my go-to 9x9!
📖 Printable Recipe

Sourdough Brownies
Sourdough brownies are a rich, fudgy indulgence. This delicious brownie recipe, made with sourdough discard is packed with chocolate flavor and a tender texture that you simply can't beat.
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup sourdough discard, stirred down & room temperature
- 1 cup unbleached all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon coarse kosher salt
Instructions
- In a medium-sized saucepan, brown the butter over medium-low heat. Once butter is browned, remove the saucepan from heat and stir in the chocolate chips until completely melted and smooth. Set aside on a wire cooling rack to cool for 10-15 minutes.
- Preheat oven to 350f and prepare a 9x9 inch baking dish by lining with tin foil or parchment paper and spraying with cooking oil or greasing lightly.
- Meanwhile, add the eggs, granulated sugar, and brown sugar to the bowl of your stand mixer fitted with the whisk attachment. Beat the eggs and sugars at high speed for 2-3 minutes, until lightened in color and fluffy.
- Add the sourdough discard and beat again at high speed for 2 minutes.
- Once the chocolate-butter mixture has cooled for 10 or so minutes, turn the stand mixer on high speed again, and pour the chocolate mixture slowly down the side of the mixing bowl while whisking.
- Combine the flour, cocoa powder, and salt in a small bowl, and stir to combine.
- Fold the flour mixture into the wet ingredients with a spatula. Stir only until completely mixed, avoid overmixing.
- Pour the batter into the prepared baking dish.
- Bake at 350f for 30-35 minutes, or until the edges look set and the center looks slightly undercooked.
- Allow the sourdough brownies to cool to room temperature before cutting.
Notes
variations + substitutions
While delicious in its own right, this brownie recipe can easily be tweaked!
- add 1/2 cup chopped pecans or walnuts
- serve warm with a scoop of vanilla ice cream
- add 1/2 cup of coarsely chopped chocolate or chocolate chips
- add a little mint extract for a minty brownie
- give them a pinch of cayenne for a Mexican chocolate brownie flavor
- swap some or all of the chocolate chips with white chocolate, peanut butter, or butterscotch chips
Batch:
This sourdough discard brownies recipe makes 1 delicious 9x9 inch pan of brownies. I usually cut my brownies into 9 pieces. That gives 2 for each kid and Kevy. And coincidentally 3 pieces for me. Ha!
This recipe can be doubled and baked in 2 9x9 pans. I would not recommend halving this recipe.
Storage:
Store your sourdough discard brownies in an airtight container at room temperature or in the fridge for up to 4 days. I actually wrap mine in plastic wrap and store them in the cookie jar for easy grab and go lunch box treats!
These brownies can also be frozen. I individually wrap each piece (let's be real, by the time it's time to freeze them, there are only 3 left!) then place my wrapped brownies into an airtight freezer container. They'll keep in the freezer for up to 3 months.
When you're ready to enjoy, simply thaw the brownies on the counter at room temperature for about an hour.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
-
Unsalted Butter Sticks
-
Nestle Toll House Semi Sweet Chocolate Chunks
-
Large White Eggs, Grade AA, 18 Count
-
Domino Sugar, Granulated, 4LB Canister
-
Light Brown Sugar
-
King Arthur Flour, All Purpose Unbleached Flour
-
Ghirardelli Unsweetened Dutch Process Cocoa
-
Morton Coarse Kosher Salt
-
OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch
-
KitchenAid Artisan Series 5-Qt. Stand Mixer
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 281mgCarbohydrates: 59gFiber: 2gSugar: 42gProtein: 6g
Pin this sourdough discard brownies recipe!

Alejandra Velasco
Wednesday 6th of July 2022
My family loved them!! They didn’t last a day, thanks you very mucho for sharing the recipe :)
My 4 year old asked if we could add marshmallows (he is in a marshmallow eating face jaja) but I don’t know if I could add them as an add it or at which point. If you have an idea we really appreciate your input.
Ally
Sunday 10th of July 2022
I think your 4 year old might be my spirit animal!!
If I were adding marshmallows, I'd either top with marshmallows in the last few minutes of baking OR use some dehydrated marshmallows (they are suuuuper easy to make - just follow that link). Dehydrated marshmallows would be my choice because they actually absorb some steam during baking and end up ooey-gooey delicious in the finished product. I've used them a LOT in baking - like my smore's cookies and they are literal magic haha
Tina
Friday 15th of April 2022
I used fed discard and the brownies turned out great and 1 1/2 inches high! I will make them again.
I’d leave a photo but can’t seem to get that to work.
Ally
Tuesday 19th of April 2022
So happy to hear!
Chelle
Monday 4th of April 2022
Can you let these ferment a while before baking to increase the benefit of fermented flour?
Ally
Tuesday 5th of April 2022
I don't see why it wouldn't benefit from a rest, personally, I can hardly wait till they come out of the oven and cool, but I would definitely try letting them rest at room temperature for a couple of hours - the pan may need to be banged on the counter before baking to remove some of the bubbles.
Christina
Tuesday 4th of January 2022
This brownies are amazing and a hit in our family. The first time we made them we couldn't wait for them to cool down and loved how gooey they were. We had some the next day when cooled and they were 1000x better amazing either way!
Ally
Wednesday 5th of January 2022
Love it! So glad you enjoyed them! I have a bunch of discard in my fridge and it's like -35 here today (for the 10th day in a row), I feel like eating warm brownies out of the pan with a spoon would be the perfect cure for the cabin fever we've all got!