Chewy Sourdough Discard Brownies

Name: Chewy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 1 cup sourdough starter (discard); 1/2 cup unsweetened cocoa powder; 1 cup sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup chocolate chips

Highlighted under: Whisk & Wonder

I absolutely love making these chewy sourdough discard brownies! They provide a delicious way to use up leftover sourdough starter while delivering a rich, fudgy texture that satisfies my chocolate cravings. Each bite is packed with flavor, and the slight tang from the sourdough enhances the sweetness without overwhelming it. It’s the perfect dessert to share with friends or to enjoy on a cozy night in, and I guarantee they won’t even realize they're made with sourdough discard!

Created by

Mia Jefferson

Last updated on 2026-01-24T11:01:17.692Z

When I first experimented with adding sourdough discard to brownies, I was amazed by the outcome. The texture was unlike any brownies I had made before – dense, chewy, and incredibly satisfying. Adjusting the recipe to highlight the sourdough flavor while balancing it with rich chocolate was key. I found that using a deep, dark cocoa powder brought out the best flavors, resulting in a decadent treat.

One crucial tip is to ensure your sourdough starter is active yet not overly bubbly, as this creates the right consistency in the batter. Mixing in chocolate chips not only adds richness but also boosts the chocolate flavor significantly. Give these a try; they’ve become a staple in my home!

        Why You'll Love These Brownies
        Rich, fudgy texture with a chewy bite
Unique flavor from sourdough that enhances sweetness
Easy to prepare with minimal fuss
A great way to use leftover sourdough starter

      

Understanding the Role of Sourdough Discard

Using sourdough discard in brownies not only minimizes waste but also contributes to a unique depth of flavor. The natural acidity helps balance the sweetness of the sugar, lending a subtle tang to the overall profile. This interaction creates a richer taste experience compared to traditional recipes. Think of it as adding a secret ingredient that enhances every bite without overshadowing the chocolate, making these brownies an intriguing treat for chocolate lovers and sourdough fans alike.

Moreover, the fermentation process in sourdough discard adds complexity to the brownies' texture. The discard acts as a moisture-retentive agent, resulting in a fudgy, chewy consistency that holds up well even after baking. This is particularly advantageous if you prefer brownies that aren’t overly cake-like. Achieving this perfect texture is partially about the proportions; ensuring you’ve reached 1 cup of starter is key to the ideal chewiness.

Tips for Perfectly Baked Brownies

Baking brownies can sometimes be a delicate balance between doneness and overcooking. A reliable technique is to watch for visual cues: the edges should be set and slightly pulling away from the pan, while the center remains soft and slightly underbaked. When you insert a toothpick, a few moist crumbs should cling to it, indicating that the brownies will firm up as they cool. If you find that your brownies are too dry, consider reducing the baking time by a couple of minutes, as every oven can vary.

Another tip is to let your brownies cool slightly in the pan before slicing. This resting period allows the fudgy interior to set properly, making it easier to cut them into neat squares. If you find yourself with leftovers, store them in an airtight container at room temperature for up to three days, or freeze them for longer storage. They’ll maintain their delicious flavor, and you can simply warm them up briefly in the microwave for a quick, comforting treat later.

Ingredients

Gather these ingredients to get started:

Ingredients

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

Make sure to have everything ready before you begin.

Instructions

Follow these simple steps to create your brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Mix Wet Ingredients

In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.

Incorporate Sourdough

Stir in the sourdough starter and mix until fully incorporated.

Add Dry Ingredients

Sift together the cocoa powder, flour, and salt, then fold them into the wet mix until just combined.

Fold in Chocolate Chips

Gently fold in the chocolate chips to add extra richness.

Bake

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Cut

Allow the brownies to cool in the pan before lifting them out with the parchment. Cut into squares and enjoy!

Enjoy these delightful brownies any time of the day!

Pro Tips

For an extra layer of flavor, experiment with adding nuts or a swirl of peanut butter before baking.

Ingredient Substitutions

If you're looking to make these brownies a bit healthier, consider substituting half of the all-purpose flour with a whole wheat variety. This swap will not only add a hint of nuttiness but also increase the fiber content without sacrificing too much on texture. Additionally, for those who don’t consume dairy, coconut oil is a suitable replacement for unsalted butter, and can provide a subtle tropical flavor while retaining the fudginess.

For those with dietary restrictions, coconut sugar can be used instead of regular sugar for a lower glycemic index option. This will introduce a mild caramel flavor, which pairs beautifully with the chocolate. Just keep in mind that coconut sugar is less sweet than granulated sugar, so you might want to increase the amount by a couple of tablespoons if you prefer a sweeter brownie.

Variations to Try

For a fun twist, consider adding nuts such as walnuts or pecans into the brownie batter. This not only adds a delightful crunch but brings a depth of flavor that complements the chocolate beautifully. I personally love throwing in a handful of toasted nuts right before baking to enhance their nutty character. Just make sure to chop them coarsely to maintain a contrast in texture.

If you're in the mood for something richer, try incorporating peanut butter or almond butter by swirling it into the batter before baking. This creates a marbled effect that is visually appealing and adds an indulgent flavor. A tablespoon or two of nut butter can be sufficient to add richness without overpowering the chocolate flavor, making for an enticing dessert that's hard to resist.

Questions About Recipes

→ Can I use fresh sourdough starter instead of discard?

Yes, but it might change the texture slightly. Just make sure not to overfeed it before using.

→ How should I store leftover brownies?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Just wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

→ What can I use if I don’t have cocoa powder?

You could use carob powder as a substitute, but the flavor will be different.