Easy Sourdough Discard Brownies
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These easy sourdough discard brownies are deeply, unapologetically chocolatey. And as a woman, I will just say there is about one week a month where that is exactly what the situation calls for. You know what I mean.
What makes these different from a regular brownie recipe is the sourdough discard. It adds a subtle depth that seems to pull the chocolate flavor forward. The texture is gooey in the best possible way. Not underdone. Not cakey. Right in that fudgy middle ground that makes you close your eyes on the first bite.
Ginger’s Thoughts
One of my favorite things about this recipe is the cleanup situation. Most of the time when I cook, I am still washing dishes while the food finishes. Not here. By the time these are in the oven, the pots and bowls are already clean and drying.
And then the smell hits. That warm chocolate smell that fills the whole kitchen. At that point the hardest part of this entire recipe begins. Waiting.
Table of Contents
I have zero willpower when it comes to warm brownies. I never have. When my mom made brownies growing up, waiting for them to cool felt like actual torture. Nothing has changed. The official recommendation is 20 to 25 minutes before cutting. They need that time to fully set and finish cooking in the center. I respect that. I also start cutting at the 15-minute mark every single time. I am testing them. That is what I am doing.
If you have more discipline than I do, good for you. If you do not, I will not tell anyone.
What You Need
These easy sourdough discard brownies come together with ingredients you likely already have. Here is the full list.
For the dry mix: King Arthur all-purpose flour, sugar, cocoa powder and salt.
For the chocolate base: a stick of butter, one cup of chocolate chips and vanilla extract.
For the wet mix: two eggs and half a cup of sourdough discard. Active starter and discard both work here. You are using the starter for moisture and texture, not rise. The recipe is forgiving.
You will also want to line your 9×9 baking dish. I use parchment paper sheets for clean removal and easy cleanup. If you prefer a reusable option, silicone baking mats work as a zero-waste alternative. If you would like to see all the tools I use and love, click on my Sourdough Baking Tools blog.
How to Make Easy Sourdough Discard Brownies
Start by whisking your dry ingredients together in a large bowl. Flour, sugar, cocoa powder and salt. Set that bowl aside.
Melt your butter on the stovetop over medium-low heat. Remove it from the heat and add your chocolate chips and vanilla. Stir until the chocolate is fully melted and the mixture is smooth. This is the base that makes these brownies taste so rich.
Add the dry ingredients to your chocolate base and stir to combine. Then add your eggs and sourdough discard. Keep stirring until the batter is smooth, thick and glossy. This is what good brownie batter looks like.
Pour the batter into your prepared 9×9 dish and spread it evenly. Scatter extra chocolate chips across the top if you want that melty chocolate finish when they come out of the oven.
Bake at 350 degrees F for 40 minutes.
How to Know When Sourdough Discard Brownies Are Done
This is the question I get more than any other about brownies. Do not wait for a perfectly clean toothpick. Brownies are not a clean-toothpick dessert.
Use an instant-read thermometer. You are looking for an internal temperature between 200 and 210 degrees F. Any chocolate on the toothpick is melted chocolate chips, not raw batter.
Pull them out. They will look a little underdone in the center. That is correct. They will firm up as they cool. Give them at least 20 minutes before you cut into them. Or 15 minutes if you are like me.
Variations Worth Trying
I kept this bake simple, but here are a few additions I have done before that are worth knowing about.
White chocolate chips on top instead of semi-sweet give you a sweeter, creamier finish that works really well if you want a little contrast to the dark chocolate base. If you love white chocolate in your sourdough baking, my Sourdough Peanut Butter Hawaiian Cookies use them as the star ingredient.
Chopped pecans pressed into the top before baking add crunch and a little bit of that Southern comfort feeling that just belongs in an Appalachian kitchen.
A pinch of flaky sea salt on top right before it goes into the oven does something to the chocolate flavor that is hard to explain until you try it. It makes everything taste more like itself.
My Go-To Sourdough Tools
All of the tools and products I used for this recipe are saved in my Amazon storefront. You will find the thermometer, the parchment inserts, parchment paper, silicone baking mats and more in my Sourdough Baking Essentials list.
FAQ’s
Can I use active sourdough starter instead of discard?
Yes. Active starter and discard both work in this recipe. You are using the starter for moisture and texture, not leavening. The baking brownies will not rise significantly either way.
If you want to see a real example of swapping active starter in a cookie recipe, I walked through exactly what I did in my Sourdough Oatmeal Raisin Cookies.
My sourdough starter is straight from the fridge. Can I use it?
Yes. You do not need to feed it first or bring it to room temperature. Pull it straight from the jar.
How do I know when my brownies are done without a thermometer?
The edges should be set and pulling slightly from the sides of the pan. The center will look just barely done. If you press the top gently, it should feel firm but with a little give. When in doubt, pull them earlier rather than later.
Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13 pan. Add 5 to 10 minutes to the bake time and check with a thermometer.
How do I store leftover brownies?
Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to one week. They actually get fudgier the second day.
Can I freeze sourdough discard brownies?
Yes. Let them cool completely and cut them into squares before freezing. Wrap each square individually or layer them with parchment between each piece in an airtight container. They freeze well for up to 3 months. Thaw at room temperature for about an hour or warm them briefly in the microwave.
Can I use Dutch process cocoa instead of natural cocoa powder?
Yes. Dutch processed cocoa will give you a slightly deeper, more intense chocolate color and a smoother flavor. Either works in this recipe. The difference is subtle but if you already have Dutch process on hand, go ahead and use it.
Why do you add the dry ingredients to the chocolate base instead of the other way around?
It keeps the chocolate base as the dominant element and makes the mixing easier. When you pour wet into dry in a brownie recipe you end up working harder to get everything incorporated. Adding dry to the chocolate base means you stir less, which matters because overmixing brownies can affect the final texture.
Easy Sourdough Discard Brownies
Ingredients
Method
- Preheat your oven to 350 degrees F. Grease a 9×9 baking dish.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder and salt. Set aside.
- In a small saucepan over medium-low heat, melt the butter. Remove from heat.
- Add the chocolate chips and vanilla extract to the melted butter. Stir until the chocolate is fully melted and the mixture is smooth.
- Pour the dry ingredients into the chocolate mixture. Stir to combine. The mixture will be thick.
- Add the eggs and sourdough discard. Stir until fully combined. The batter should be thick, smooth and glossy.
- Pour the batter into your prepared baking dish and spread evenly. Sprinkle extra chocolate chips on top if desired.
- Bake at 350 degrees F for 40 minutes, or until an internal thermometer reads between 200 and 210 degrees F.
- Remove from the oven and allow to cool for at least 20 minutes before cutting.
Notes
- White chocolate chips on top instead of semi-sweet
- Chopped pecans pressed in before baking
- A pinch of flaky sea salt on top before baking
How to Store
How to store at room temperature:
Store in an airtight container for up to 4 days. They actually get fudgier on day two.
How to store in the refrigerator:
Store in an airtight container for up to one week. Let them come to room temperature before eating or warm briefly in the microwave.
How to freeze:
Cool completely and cut into squares before freezing. Layer with parchment between pieces in an airtight container for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
