Fudgy Brownies Using Sourdough Discard

Name: Fudgy Brownies Using Sourdough Discard
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup sourdough discard

Highlighted under: Cakes & Sweet Treats

I discovered that using sourdough discard in brownies not only reduces waste, but also adds a unique depth of flavor that elevates the traditional recipe. The fudginess is off the charts, and the slight tang from the sourdough is a delightful surprise. This is my go-to recipe for when I have extra sourdough starter sitting in the fridge. I promise, once you try it, you’ll never throw away your sourdough discard again.

Created by

Noelle Chambers

Last updated on 2026-01-24T10:22:17.660Z

When I first decided to experiment with using sourdough discard in my brownie recipe, I wasn't sure what to expect. To my surprise, the combination created a rich, fudgy texture that was simply irresistible. The sourdough adds complexity, making each bite a delightful blend of sweet and tangy. I recommend you give it a try next time you have some sourdough starter leftover!

One tip I found to enhance the flavor even more is to let the fudgy brownies cool completely before cutting them. This helps them firm up a bit, ensuring that each piece holds its shape and gives you that perfect, gooey center. Plus, the waiting only makes them more irresistible!

Why You'll Love These Brownies
Rich chocolate flavor enhanced by the unique tang of sourdough discard
Incredibly fudgy texture that satisfies every chocolate craving
Perfect for reducing waste while indulging in a sweet treat

Understanding Sourdough Discard

Sourdough discard is the portion of your starter that you remove before feeding it fresh flour and water. While it may seem wasteful to throw it away, using it in brownies offers a rich depth of flavor and enhanced texture. The tanginess from the sourdough adds complexity to the chocolate, ensuring each bite is piquant yet rich. This unexpected ingredient not only cuts down on ingredient costs but also elevates your dessert, turning a simple brownie into a gourmet treat.

When incorporating sourdough discard, the hydration level of your batter changes, leading to a fudgier texture. This is because the discard contains moisture from the fermentation process, which helps to lock in the brownies' density. Ensure your discard is unfed (not recently fed with flour and water) for optimal results, as using overly fresh sourdough can lead to an unpredictable rise and texture.

Baking Techniques for Perfect Brownies

When preparing to bake, the order in which you combine ingredients is key. Melting the butter and mixing it with sugar first creates a glossy mixture that provides a beautiful sheen to your brownies. Once you add eggs, mix until smooth to ensure there are no lumps; overmixing at this stage can lead to a cakier texture rather than the desired fudginess. Incorporating the flour mixture should be done gently and only until just combined to keep the brownies moist and dense.

When baking, it's essential to monitor the baking time closely. The ideal bake time of 25 minutes will yield brownies that are set on the edges and slightly underbaked in the center. This will result in a gooey interior that solidifies slightly as they cool. For best results, insert a toothpick in the center; it should come out with a few moist crumbs, not completely clean, to ensure you retain that indulgently fudgy texture.

Ingredients

Fudgy Brownies

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup sourdough discard

Ensure all ingredients are at room temperature before beginning to achieve the best texture.

Instructions

Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.

Melt Butter and Mix Ingredients

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until fully combined.

Add Eggs and Vanilla

Add the eggs one at a time to the mixture, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Incorporate Sourdough Discard

Fold in the sourdough discard gently until no streaks remain, being careful not to overmix.

Bake

Pour the brownie batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for 10 minutes before lifting them out using the parchment paper. Allow them to cool completely before cutting into squares.

These brownies are best served after they've completely cooled. Enjoy with a scoop of ice cream for an extra treat!

Pro Tips

For an extra layer of flavor, sprinkle some chocolate chips or nuts on top of the brownie batter before baking.

Storing and Serving

To keep your brownies fresh, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to four days or refrigerate for up to a week. For longer storage, cut the brownies into squares and freeze them, layered between parchment paper, for up to three months. When ready to enjoy, thaw them overnight in the refrigerator and bring them to room temperature before serving for the best texture.

These brownies can be served plain, but for an extra indulgent treat, consider pairing them with a scoop of vanilla ice cream or a drizzle of homemade chocolate sauce. You can also sprinkle some sea salt on top right before they finish baking for a contrast to the sweetness, giving a gourmet touch to this delightful dessert.

Variations and Customizations

For those looking to experiment, add chocolate chips or chunks to the batter for varied textures and bursts of chocolate. Nuts such as walnuts or pecans can provide a satisfying crunch that contrasts beautifully with the soft brownie texture. You can also infuse flavors like espresso powder or almond extract to complement the chocolate, enhancing the overall flavor profile.

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. This will yield similar results while accommodating gluten sensitivities. Always check the packaging of your gluten-free flour blend for any specific instructions or recommended usage ratios, as they can vary by brand.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, just adjust the liquid in the recipe slightly since active starter is more hydrated.

→ How do I store the brownies?

Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.

→ Is it necessary to use parchment paper?

Using parchment paper helps with easy removal and cleanup, but greasing the pan well also works.