Sourdough Discard Brownies

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.

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.

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.

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.

What is sourdough discard?

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!

This recipe is designed to be made from a sourdough starter with a 1:1 ratio (when you feed the starter, it's with 1 part flour and 1 part water). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.

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.

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.

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