Sourdough Brownies
These Sourdough Brownies are a decadent twist on the classic treat, combining rich chocolate flavor with a subtle tang from sourdough discard. With gooey, fudgy centers and perfectly crackly tops, this recipe is an indulgent way to reduce food waste and elevate your dessert game. Perfect for sourdough lovers and chocolate fanatics alike!
Equipment
- Mixing bowls (medium and large)
- Whisk
- Silicone spatula or spoon
- Microwave-safe bowl or small saucepan
- Measuring cups and spoons
- 8x8 or 9x9-inch baking pan
- Parchment paper
- Oven
- Cooling rack
- Sharp knife (for clean slicing)
Ingredients
- 1/2 cup 113g unsalted butter
- 1 cup 170g semisweet chocolate chips or chunks, divided
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g dark brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 120g sourdough discard (unfed starter)
- 1/2 cup 60g all-purpose flour
- 1/3 cup 30g Dutch-process cocoa powder
- 1/2 tsp salt
- Optional: 1/2 cup chopped nuts chocolate chips, or dried fruit
Instructions
- Preheat the oven to 350°F (176°C). Line an 8x8 or 9x9-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter and half of the chocolate chips (1/2 cup). Stir until smooth.
- Whisk in the granulated sugar and dark brown sugar until well combined.
- Add eggs, vanilla extract, and sourdough discard. Whisk until smooth and glossy.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gently fold dry ingredients into the wet batter until just combined—do not overmix.
- Fold in remaining chocolate chips and optional add-ins like nuts or dried fruit.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 35–40 minutes for a 9x9 pan or 50–55 minutes for an 8x8 pan. The edges should be set and a toothpick should come out with moist crumbs.
- Cool completely in the pan before slicing and serving.
Notes
For a deeper chocolate flavor, add 1 tsp of espresso powder to the dry mix.
Top with flaky sea salt before baking for a sweet-salty balance.
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Serve warm with vanilla ice cream or a drizzle of caramel for a next-level dessert.