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Sourdough Brownies

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.

6 sourdough brownies lined up in rows.

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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.

Three stacked sourdough discard brownies showing the fudgy texture.

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.

Sourdough brownie ingredients

How To Make Sourdough Brownies

BROWN THE BUTTER + MELT THE CHOCOLATE

  1. 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.
  2. 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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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

  1. Once the chocolate-butter mixture has cooled for 10 or so minutes, it's time to make the batter!
  2. 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.
  3. 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.
  4. In a small bowl, stir together the flour, cocoa powder and salt.
  5. Add the flour mixture to the batter and fold in, stirring only until completely combined to avoid overmixing and incorporating air into the recipe.
  6. Pour batter into prepared baking dish.

BAKE + COOL

  1. Bake sourdough brownies in 350 f oven for 30-35 minutes.
  2. 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.
  3. 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.

Sourdough brownie squares.

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
A brownie missing a bite.

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!

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📖 Printable Recipe

6 sourdough brownies lined up in rows with one missing a bite.
Yield: 9 brownies

Sourdough Brownies

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the sourdough discard and beat again at high speed for 2 minutes.
  5. 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.
  6. Combine the flour, cocoa powder, and salt in a small bowl, and stir to combine.
  7. Fold the flour mixture into the wet ingredients with a spatula. Stir only until completely mixed, avoid overmixing.
  8. Pour the batter into the prepared baking dish.
  9. Bake at 350f for 30-35 minutes, or until the edges look set and the center looks slightly undercooked.
  10. 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.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 281mgCarbohydrates: 59gFiber: 2gSugar: 42gProtein: 6g

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