Description

These easy sourdough discard brownies transform leftover sourdough starter into rich, fudgy chocolate squares with a perfect crackly top and moist middle. Using basic pantry ingredients and melding chocolate chips, cocoa powder, and sourdough discard, these brownies deliver deep chocolate flavor and unique texture while reducing kitchen waste.

Ingredients

Scale

Chocolate Blend

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)

Wet Ingredients

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

Dry Ingredients

1 cup plain flour
1 tsp salt

Instructions

Prepare the Baking Dish and Oven: Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper, covering the bottom and sides well to prevent sticking and ensure easy removal of the brownies after baking.
Melt the Chocolate Mixture: In a small saucepan over low heat, melt 1/2 cup unsalted butter. Add 12 oz semi-sweet chocolate chips, 2 tsp vanilla essence, and 1/2 cup cocoa powder. Stir continuously until chips are fully melted and the mixture is smooth. Remove from heat and let it cool slightly.
Prepare the Batter: In a large mixing 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 1/2 cup sourdough discard and the cooled chocolate mixture to the bowl, beating on low speed until combined. Gently fold in 1 cup plain flour and 1 tsp salt with a spatula just until incorporated; the batter will be thick.
Pour and Bake: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (for fudgy brownies) or mostly clean (for cakey brownies).
Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper to lift the brownies from the dish and transfer to a cutting board. Slice into squares and enjoy.

Notes

Sourdough discard can be substituted with 1/2 cup plain yogurt or sour cream if needed, though texture may differ.
Use semi-sweet chocolate chips with about 60% cocoa for the best balance of sweetness and rich flavor; chopping a chocolate bar can yield a fudgier texture.
Dutch-process and natural cocoa powder are both suitable; avoid hot cocoa mix due to added sugar and ingredients.
Brown sugar can be replaced by mixing 1/2 cup white sugar with 1 tbsp molasses or using all white sugar with some loss of moisture.
Salted butter can be used if reducing added salt to 1/2 tsp; coconut oil is an alternative adding slight coconut flavor.
Vanilla extract, paste, or powder can be used; omit if unavailable but flavor will be less complex.
For cakey brownies, increase baking time closer to 40 minutes until toothpick is mostly clean.
Add 1/2 to 1 cup chopped nuts or extra chocolate chips before baking for additional texture and flavor.
Store brownies in an airtight container at room temperature up to 5 days, or freeze individually wrapped for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sourdough discard brownies, chocolate brownies, fudgy brownies, zero waste dessert, easy brownies recipe, sourdough baking, leftover sourdough recipes