If you have a sourdough starter and are looking for great recipes to use the sourdough discard, these Sourdough Discard Brownies should be on your list! These brownies are on the fudgy side, not overly sweet, and you really taste the sourdough flavor come through. If you're looking for a delicious brownie with a more complex sourdough flavor, this one is for you!
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Cinnamon Rolls, this Sourdough Discard Strawberry Cake, and these Sourdough Discard Peanut Butter Blossoms.
Why you'll love this recipe
- This recipe comes together with about 30 minutes of hands-on time.
- You can adjust the baking time to make brownies that are more fudgy or more cakey to suit your taste!
- These Sourdough Discard Brownies are a great way to use up some of your sourdough discard.
- These brownies have great flavor from the dark chocolate combined with the sourdough discard and the sprinkle of flaky sea salt.
- These Sourdough Discard Brownies don't use any added flour - only the flour from the sourdough discard.
Ingredients
As long as you have sourdough discard, you are well on your way! In general, brownies are a simple recipe, but the quality of the ingredients you use makes a big difference.
- Eggs: This recipe uses two eggs, which should be at room temperature when you beat them. Using room-temperature eggs (rather than right out of the fridge) helps the sugar dissolve more easily.
- Granulated sugar: Combining the sugars with the eggs is one of the most important steps of this recipe. If you have superfine baking sugar (or caster sugar), this is also great to use here.
- Brown sugar: I like to use light brown sugar, but if you want a deeper flavor, you can use dark brown sugar.
- Dark chocolate chips: These chocolate chips will be melted, so there will not be any chips in the brownies. I like to use dark chocolate (these Guittard Extra Dark Chocolate Chips are my favorite), but if you prefer, you could use milk chocolate.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is made for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Unsweetened cocoa powder: I like to use Hershey's Unsweetened Cocoa Powder, but you could also use Special Dark or Dutch Processed Cocoa Powder. If you do, note that the brownies will have a slightly different flavor profile.
- Flaky sea salt: I highly recommend sprinkling some flaky sea salt on the batter before it bakes. I love to use Maldon Sea Salt for their extra-large flakes!
See full recipe below for detailed directions.
I made these brownies and they are wicked good!!! I'm going to have to pace myself, eating just one a day with my coffee ... I could easily eat the whole batch in one sitting!
- Els
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of sourdough discard, you can, although it is not needed (since brownies don't need to rise much). To do so, replace the sourdough discard with sourdough discard in a 1:1 substitute.
- Use milk chocolate - I used dark chocolate to create this recipe, but you could also make these brownies with milk chocolate.
- Add chocolate chips - If you want a little extra chocolate, you can mix up to ½ cup of chocolate chips into the batter before baking.
- Use an egg substitute - If you're not baking with eggs, you can use a liquid egg substitute (such as Just Egg) for this recipe.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Brownies
There are only a few steps to making Sourdough Discard Brownies, but there are a few important moments. Take your time and make sure to follow all directions.
In a small saucepan over medium-low heat (or in a double boiler), combine the butter and chocolate chips. Stir until fully melted, then set aside to cool.
In the bowl of a stand mixer fitted with a whisk attachment, begin beating the eggs. With the mixer running, slowly add the sugars, then the vanilla and water. Increase speed to medium-high and whip the mixture until the sugars have completely dissolved, about 8-10 minutes.
Combine the butter-chocolate mixture with the sourdough discard in a medium bowl and stir until combined. Use a whisk if needed. This should be the consistency of a thick pudding.
Using a spatula, gently fold the butter-chocolate mixture and the cocoa powder into the whipped eggs mixture. Mix until just combined and no dry spots remain. The batter should be light and fluffy.
Pour the batter into a greased 8x8-inch baking pan lined with parchment paper.
Sprinkle with flaky sea salt, then bake. Let the brownies sit in the pan for at least 30 minutes after baking before slicing and serving.
Expert Baking Tips
- Make sure to whip the eggs and sugar long enough. It's important that the sugar fully dissolves to give your brownies the right texture.
- It's important not to overmix the batter. Spend time whipping the eggs, then when you combine the egg mixture, butter mixture, and cocoa powder, switch to using a spatula and gently fold the ingredients together. Fold until just combined and no dry spots remain. The batter will feel very light and fluffy. If you overmix the batter at this stage, the brownies will be much more dense.
- Adjust the baking time for more fudgy or cakey brownies. If you're looking for fudgy brownies, bake on the lower end of the suggested time. If you're looking for more cakey brownies, bake on the longer end of the suggested time.
- Once you remove the brownies from the oven, let them sit in the pan for at least 30 minutes. The brownies will continue to bake as they sit in the pan, so don't skip this step!
- If you insert a toothpick into the brownies at the end of the baking time, or you cut into them right away, they will seem undercooked. Trust the process! Remove the brownies from the oven and let them sit. They will firm up as they are sitting!
Whipping the eggs and sugar
Mixing together the eggs and sugar is one of the most important parts of this recipe. Using a stand mixer, you'll likely need to whip the mixture for about 8-10 minutes until the sugar is completely dissolved. Touch the mixture and rub it between two fingers to see if you can still feel the sugar crystals. If you can, then keep mixing!
This process of whipping the eggs and sugar together until thick is also called mixing it to the "ribbon stage." When finished, the mixture will be light and fluffy, and will fall from the whisk in a "ribbon" before reincorporating fully.
How to tell when brownies are done
It can be hard to tell when brownies are done baking, especially if you're looking for fudgy brownies. Remember that when you remove the brownies from the oven, you're going to let them sit in the pan for an additional 30 minutes (at least). The brownies will continue to firm up as they sit!
When you take the brownies out of the oven, the top should look set and the edges firmed. If the center still looks visibly wet, you need to bake them a little longer.
- For fudgy brownies: If you prefer brownies that are more fudgy, bake them for the shorter amount of time listed. Trust the process and make sure to let them sit in the pan for at least 30 minutes after removing from the oven. They will continue to firm up as they sit.
- For cakey brownies: If you prefer brownies that are more cakey, bake them for the longer amount of time listed. Again, remember they will continue to firm up as they sit after baking.
Equipment
I highly recommend using a stand mixer to whip the eggs and sugar (I use a KitchenAid 5-Quart Stand Mixer). This can be done with a hand-held mixer, but just know that you'll be mixing for 10+ minutes, and that can be a really long time when you're doing the work by hand! Use a kitchen scale to measure the sourdough discard.
You'll need a small saucepan or double boiler to melt the butter and chocolate, as well as a few spatulas for mixing and an 8x8-inch baking pan. I like to spray the pan with cooking spray and line it with parchment paper - I find that makes it easier to take the brownies out of the pan.
If you're in a pinch, you can use a larger or smaller baking pan, but keep in mind that changing the size of the pan will change the baking time that is needed.
kitchen essentials
My Favorite 8x8-Inch Baking Pan
The perfect pan for these brownies (and more)!
Storage
Room Temperature Storage: These Sourdough Discard Brownies can be stored in an airtight container at room temperature for 3-4 days. The longer they sit, the more they will dry out.
Freezer Storage: Brownies can also be frozen in an airtight container for up to 3 months. You can freeze them in an entire slab (to cut before serving), or cut into individual squares. If you're freezing in squares, make sure to put a piece of parchment paper between each square to prevent them from sticking to each other. Let the brownies thaw to room temperature before serving.
Recipe FAQ
Yes, but you don't need to since brownies don't need to rise much. To do so, replace the sourdough discard with active sourdough starter in a 1:1 substitute. Using active sourdough starter will give you a more cakey brownie (due to the natural yeast).
The top of the brownies should look visibly set and the edges firmed. The brownies will continue to firm up as they sit in the pan after baking, so there is a bit of trust required in this process!
After removing the brownies from the oven, they'll rest in the pan for at least 30 minutes. During this time, the brownies are still baking and firming up. If they feel a bit under-cooked when you take them out of the oven, remember that you still have this additional time where they'll continue to firm!
Yes! I use dark chocolate, but you could also use milk chocolate to make this recipe.
I highly recommend using a stand mixer to whip the eggs and sugar (I use a KitchenAid 5-Quart Stand Mixer). This can be done with a hand-held mixer, but just know that you'll be mixing for 10+ minutes, and that can be a really long time when you're doing the work by hand!
Sourdough discard is what is left over after you feed your sourdough starter. You can literally discard it (either in the compost or trash), or you can use it in sourdough discard recipes like this one!
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, tips for struggling sourdough starter, and how to use sourdough discard.
Sourdough Discard Brownies
Ingredients
- 10 Tablespoons unsalted butter
- ½ cup dark chocolate chips
- 2 eggs room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 Tablespoons water
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ¾ cup unsweetened cocoa powder
- flaky sea salt, for topping optional
Instructions
- Preheat oven to 350℉. Line an 8x8-inch baking pan with parchment paper and spray with cooking spray. Set aside.
- In a small saucepan over medium-low heat, heat the butter and chocolate chips. Stir until completely melted and smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with a whisk attachment*, add eggs and turn mixer to low. With the mixer running, slowly pour in the granulated sugar and brown sugar. Add 2 Tablespoons water. Increase speed to medium-high and mix until the sugar has completely dissolved, about 8-10 minutes. Rub some of the mixture between your fingers; if you can feel sugar granules, then keep mixing. When ready, the mixture will be light in color and fluffy and the sugar will be completely dissolved. Mix in the vanilla extract and salt.
- In a medium bowl, mix together the sourdough discard and the chocolate butter mixture. Use a whisk to combine, if needed. This should be completely smooth and the consistency of a very thick pudding.
- Add the sourdough discard mixture and the cocoa powder to the egg mixture. Use a spatula to gently fold, mixing until just combined and no dry spots remain (don't overmix the batter!).
- Pour the batter into the prepared pan and sprinkle with flaky sea salt (optional). Bake for 30-35 minutes**. The top should look mostly set and the edges firmed and pulling away from the sides of the pan. Remove from the oven and let the brownies sit in the pan for at least 30 minutes (they will continue to firm up during this time). NOTE: If you insert a toothpick in the brownies at the end of baking, or slice into them right away, they will seem undercooked. Trust the process! They will continue to firm up as they rest in the pan, so don't skip that step!
- After resting, remove the brownies from the pan and let cool fully. Slice into 16 pieces before serving.
Megan says
I cooked these for 35 minutes, let sit for 30 minutes and they were so gooey in the middle. The top deflated and cracked. Did I need to cook longer?
Jessica Vogl says
You certainly could try that! Were you using an 8x8inch pan?
Anne says
Hi, I'm from UK and I was wondering, should I use light or dark brown sugar?
Jessica Vogl says
Either will work (just slightly different flavors)! I used light brown sugar.
Emily says
Made these with black cocoa powder and wowww they are so good. My new go to brownie recipe.
Jessica Vogl says
Love to hear it! So glad you loved them!
Els says
I made these brownies and they are wicked good!!! I'm going to have to pace myself, eating just one a day with my coffee ... I could easily eat the whole batch in one sitting! (Not recommended though)
Angie says
Will powdered sugar work in this recipe instead of granular? If so, do I have to adjust the amount?
Jessica Vogl says
No, I wouldn’t recommend it!
Ana says
Hi,can I use active starter instead of discard?
Jessica Vogl says
You can! There are directions in the "substitutions" section above!
Nadia says
I baked these with a few changes (currently house-sitting working with limited options haha).
- Used milk choc instead of dark
- Mixed it all by hand (no mixers in this kitchen)
- Split the batter into two 9x5 loaf pans. Baked for 20 mins each tray. Still made 16 squares total
I was worried it wasn't going to work but wanted to try anyway.
WOW what an awesome recipe, truly the best brownies I've ever tasted. That sourdough taste comes through so nicely this is wonderful!
If others can only mix by hand, don't fret, it still comes out wickedly good.
This is for sure my go to recipe now, thank you so much! xx
Shauna says
Best brownies I've ever had or made! I have been using your bagel recipe and also 5 stars for that too! And today made your cornbread lol. I love them so much thank you!
Jessica Vogl says
Aw yay! This made my day thanks so much for sharing!
Olivia says
How much sugar could I reduce and will this bake well in a 9x13 pan?
Jessica Vogl says
Unfortunately, I'm going to recommend following the recipe as it's written. If you reduce the sugar, that will affect not only the taste of the brownies, but also the texture, consistency and the shiny top layer. I also highly recommend an 8x8in. pan or something as close as possible to that size. A 9x13in. pan is much larger and the brownies would be very, very thin and likely burn.