Chewy Brownies With Sourdough Discard

Name: Chewy Brownies With Sourdough Discard
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1 cup chocolate chips (optional)

Highlighted under: Baked Favorites

I absolutely love experimenting with leftover ingredients, and these chewy brownies made from sourdough discard are a delightful result. They have a rich chocolate flavor that’s perfectly balanced by the slight tang from the sourdough. I appreciate that this recipe not only helps reduce food waste but also results in incredibly fudgy, satisfying brownies that my family can't resist. In just a few simple steps, you can transform that forgotten sourdough into a decadent treat that everyone will love, making it a win-win in the kitchen.

Created by

Ione Rutherford

Last updated on 2026-01-24T14:43:34.418Z

I was amazed by how the sourdough discard added a unique depth to the flavor of these brownies. I tried different amounts to see how it would affect the texture, and I found that even a modest amount of discard enriched the brownies while keeping them perfectly chewy.

Instead of traditional chocolate chips, I experimented with swirling in some caramel sauce, and the outcome left me wanting more. It created an enticing layer of sweetness that contrasted beautifully with the brownies' rich base. This method is definitely a keeper!

Why You'll Love These Brownies
Rich chocolate flavor with a hint of sourdough tang
Chewy texture that satisfies every chocolate craving
Great way to use up leftover sourdough discard

Understanding Sourdough Discard in Baking

Using sourdough discard in brownies not only elevates flavor but also enhances moisture and chewiness. The acidity in sourdough can react with baking soda or baking powder, resulting in a lighter texture. However, in this recipe, we rely on the natural fats and sugars from the sourdough, allowing the brownies to maintain a rich, fudgy consistency. This means you can enjoy decadent brownies while minimizing waste in your kitchen.

If you're unsure about the amount of discard to use, 1 cup is ideal for creating that perfect balance. The flavor is subtle, but enough to add intrigue to the chocolate. Don’t worry if your discard is a little older; as long as it smells fine, it can still be put to good use in this delightful treat.

Texture and Baking Tips

Achieving that desirable chewy texture requires careful attention during mixing and baking. Over-mixing can incorporate too much air into the batter, which can lead to cakey brownies. Mix until just combined, and you’ll ensure a dense, chewy outcome. When baking, keep an eye on the time; every oven is different. A toothpick inserted should come out with a few moist crumbs, indicating that they're perfectly baked and not overdone.

For those who like their brownies a bit gooier, aim for the lower end of the baking time (20 minutes). If you prefer a more set center, leave them in for the full 25 minutes. You can also let them cool completely in the pan for further setting, which will enhance the chewy texture as they firm up.

Ingredients

Gather all the ingredients before starting to make your brownies.

Ingredients

1 cup sourdough discard
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup chocolate chips (optional)

Ensure everything is measured accurately for the best results.

Instructions

Follow these steps to create your delicious brownies.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, combine the melted butter, granulated sugar, and sourdough discard. Mix until smooth. Add the eggs and vanilla extract, stirring until just combined.

Combine Dry Ingredients

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

Combine Mixtures

Gradually combine the dry ingredients with the wet mixture, stirring gently until no dry flour is visible. Fold in chocolate chips if using.

Bake

Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!

Serve your brownies warm or at room temperature.

Pro Tips

For an extra flavor boost, try adding nuts or a sprinkle of sea salt on top before baking.

Storage and Make-Ahead Tips

These brownies can be made ahead of time and stored for up to a week in an airtight container at room temperature. If you want to keep them for longer, consider wrapping individual squares in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to three months. To enjoy them after freezing, simply let them thaw at room temperature or pop them in the microwave for about 15 seconds for a warm treat.

When ready to serve, consider enhancing your brownies with toppings. You could dust them with powdered sugar for a simple finish or top them with whipped cream and fresh berries for a more decadent dessert. A drizzle of caramel or chocolate sauce can also take them to the next level!

Variations and Additions

Feel free to get creative by adding nuts or swapping out chocolate chips for your favorite mix-ins, such as peanut butter chips or toffee bits. For a hint of spice, consider adding a teaspoon of espresso powder or a pinch of cinnamon to amplify the chocolate flavor. Alternatively, for a different flair, you can incorporate a swirl of peanut butter or Nutella throughout the batter before baking.

If you want to make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This swap often yields excellent results without sacrificing texture, allowing everyone to enjoy these delicious brownies regardless of dietary preferences.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, active sourdough starter can be used, but reduce the amount of liquid in the recipe since it will add more moisture.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 5 days or in the fridge for a week.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and then in foil before freezing. They can last up to 3 months.

→ What can I substitute for sugar?

You can try using coconut sugar or a sugar substitute suitable for baking, adjusting the quantities as necessary.