Name: Easy Sourdough Discard Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz semi-sweet chocolate chips (or dark chocolate for less sweetness); 1/2 cup unsalted butter; 1/2 cup cocoa powder; 2 tsp vanilla essence (pure vanilla extract recommended); 1/2 cup sourdough starter discard (active or unfed starter works); 1/2 cup packed brown sugar; 1 cup white sugar; 1 egg yolk; 2 large eggs; 1 cup plain flour; 1 tsp salt

Introduction

Sourdough discard brownies are a clever and delicious way to use up leftover starter. These fudgy brownies have a rich chocolate flavor with a subtle tang from the sourdough, creating a perfectly moist texture that’s crispy on top and soft in the middle. It’s a simple, zero-waste treat that will impress any chocolate lover.

A close-up of a single square piece of chocolate brownie with two visible layers: a moist, dark brown, rich inside layer with a soft, fudgy texture, and a slightly cracked, thin, lighter brown crust on top with a dry and crumbly look. The brownie is placed on a white plate with a few loose crumbs around it and a silver fork resting on the plate in front. The surface under the plate has a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp vanilla essence (use pure vanilla extract for best flavor)

12 oz semi-sweet chocolate chips (or dark chocolate for less sweetness)

1/2 cup unsalted butter

1/2 cup cocoa powder

1/2 cup sourdough starter discard (active or unfed starter works well)

1/2 cup packed brown sugar

1 cup white sugar

1 egg yolk

2 large eggs

1 cup plain flour

1 tsp salt

Instructions

Step 1: Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper, covering the bottom and sides to prevent sticking and make removal easy.

Step 2: Melt 1/2 cup butter in a small saucepan over low heat. Add 12 oz chocolate chips, 2 tsp vanilla essence, and 1/2 cup cocoa powder. Stir continuously until the chocolate is fully melted and the mixture is smooth. Remove from heat and let cool slightly.

Step 3: In a large bowl, beat 2 large eggs, 1 egg yolk, 1/2 cup brown sugar, and 1 cup white sugar with an electric mixer for 7-10 minutes until light and creamy. Add the sourdough discard and the cooled chocolate mixture; beat on low speed until combined. Gently fold in 1 cup flour and 1 tsp salt until just incorporated. The batter will be thick.

Step 4: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs.

Step 5: Let the brownies cool completely in the pan. Use the parchment paper to lift them out, transfer to a board, and slice into squares. Enjoy!

Tips & Variations

For fudgier brownies, use a good-quality semi-sweet chocolate with around 60% cocoa content or chop a chocolate bar instead of chips.

If you don’t have sourdough discard, substitute ½ cup plain yogurt or sour cream for a different but tasty texture.

Swap brown sugar with a mix of white sugar and molasses or use all white sugar if needed.

Try adding ½ to 1 cup chopped walnuts, pecans, or extra chocolate chips to the batter for added texture and flavor.

Use salted butter but reduce salt in the recipe to ½ teaspoon, or try coconut oil for a subtle coconut flavor.

Storage

Store cooled brownies in an airtight container at room temperature for up to 5 days. Placing parchment paper on top helps prevent drying out. They often taste better the next day as the sourdough flavor develops. For longer storage, freeze individual squares wrapped in plastic wrap inside a freezer bag for up to 3 months. Thaw at room temperature for about an hour and warm briefly in the microwave for a freshly-baked taste.

FAQs

Can I use active sourdough starter instead of discard, or does it need to be unfed?

Either active fed starter or unfed discard works perfectly in this recipe. The brownies will have no strong sour taste either way.

How do I know when the brownies are done if I prefer them fudgy versus cakey?

For fudgy brownies, bake for 35 minutes until the toothpick has moist crumbs. For cakey brownies, bake closer to 40 minutes until the toothpick comes out mostly clean.