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 servings
Ingredients: 100g sourdough discard; 150g unsalted butter; 200g granulated sugar; 100g brown sugar; 3 large eggs; 150g all-purpose flour; 50g unsweetened cocoa powder; 1/2 tsp salt; 1 tsp vanilla extract; 100g chocolate chips (optional)

Highlighted under: Sweet Creations from the Oven

I love experimenting in the kitchen, and using sourdough discard for these fudgy brownies is one of my favorite discoveries. The beautiful combination of rich chocolate and the slight tang from the sourdough makes these brownies incredibly unique and indulgent. Not only do they satisfy my chocolate cravings, but they also allow me to reduce waste while making delightful treats. If you’re looking for a way to elevate your brownie game, this recipe is a must-try!

Created by

Phoebe Drake

Last updated on 2026-01-24T10:28:17.250Z

When I first tried making brownies with sourdough discard, I was amazed by the depth of flavor it added. The slight tang complements the chocolate so perfectly that I can't imagine making brownies any other way now! I used 100g of sourdough discard, which not only adds moisture but also helps create that iconic fudgy texture.

One specific tip I discovered is to mix the dry ingredients separately before folding them into the wet mixture. This ensures that the cocoa powder and flour are evenly distributed, resulting in a more uniform brownie with a rich taste. Whenever I bake these, they disappear within hours!

Why You'll Love These Brownies
Incredible fudgy texture that melts in your mouth
Unique depth of flavor from the sourdough discard
Great way to use up leftover sourdough
Perfect for chocolate lovers and sourdough enthusiasts alike

Understanding Sourdough Discard

Using sourdough discard not only prevents food waste but also adds a distinct tang to your brownies. This sourness balances the sweetness of the sugars, creating a complex flavor profile that elevates the usual brownie experience. If you're new to using sourdough discard, remember that the older the discard, the more pronounced the tanginess will be. Make sure to use it within a week of feeding your sourdough starter for optimal results.

Another advantage of incorporating sourdough discard is its natural leavening properties. The wild yeast and bacteria in sourdough can help achieve a slight lift in your brownies, contributing to their fudgy texture without making them cake-like. If you want to experiment with the amount, feel free to adjust slightly; just note that using too much might result in overly tangy brownies.

Key Techniques for Fudgy Perfection

To achieve that coveted fudgy texture, it's essential to not overmix your batter once you combine the wet and dry ingredients. Overmixing can incorporate too much air, leading to a cakey texture rather than the dense, moist brownies you desire. Gently fold the ingredients just until combined; it’s okay if there are some small flour streaks visible, as they will blend together during baking.

Another critical step is to pay attention to your baking time. While 25 minutes is the standard, every oven is different. Start checking at around 20 minutes by inserting a toothpick into the center; you want it to come out with some moist crumbs attached. This is a sign that your brownies are perfect—too dry, and they’ll lose that fudgy quality.

Ingredients

Gather these ingredients before you start:

Brownie Ingredients

100g sourdough discard
150g unsalted butter
200g granulated sugar
100g brown sugar
3 large eggs
150g all-purpose flour
50g unsweetened cocoa powder
1/2 tsp salt
1 tsp vanilla extract
100g chocolate chips (optional)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to make your fudgy brownies:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

Melt Butter

In a saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and let cool slightly.

Mix Wet Ingredients

In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, and salt.

Combine Mixtures

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

Add Chocolate Chips

Fold in the chocolate chips if using, ensuring they are evenly distributed.

Bake

Pour the batter into the prepared pan and spread it out evenly. Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack. Let cool completely before cutting into squares.

Enjoy your fudgy sourdough brownies as a delightful treat!

Pro Tips

For an extra special touch, sprinkle some sea salt on top of the brownies right after they come out of the oven for that sweet and salty contrast.

Storage & Freezing Tips

These fudgy brownies can be stored at room temperature in an airtight container for up to five days. They taste best when allowed to sit for a day, as the flavors deepen and the texture sets. If you want to keep them for an extended period, consider freezing them. Wrap individual brownies in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months without compromising taste or texture.

When you're ready to enjoy your frozen brownies, simply take them out of the freezer and let them thaw at room temperature for about an hour. If you prefer, you can also microwave them for about 15-20 seconds for a warm, gooey treat. Just be careful not to overheat them, as they can become dry.

Flavor Variations

This recipe offers an excellent base for adding your favorite flavors. For a nutty twist, consider folding in chopped walnuts or pecans along with the chocolate chips. If you're a fan of mint, a teaspoon of peppermint extract can transform your brownies into a refreshing dessert. You might also experiment with adding instant coffee granules for a mocha flavor that enhances the chocolate.

For those who prefer a bit more richness, top your brownies with a swirl of peanut butter or almond butter before baking. This not only adds flavor but also creates a beautiful marbled effect that's sure to impress. Feel free to adjust the sweetness by reducing the granulated sugar if you add sweeter ingredients like chocolate spreads.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, using active sourdough starter works well, but reduce the liquid slightly to maintain the right consistency.

→ How do I store leftovers?

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap individual brownies tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months.

→ What can I use instead of butter?

You can substitute the butter with coconut oil or a plant-based butter for a dairy-free version.