Fudgy Sourdough Discard Brownies

Name: Fudgy Sourdough Discard Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 brownies
Ingredients: 1 cup sourdough discard; 1 cup powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup chocolate chips (optional)

Highlighted under: Daily Favorites

I love finding ways to use sourdough discard and transform it into something delicious, and these fudgy brownies are a perfect example! Bursting with rich chocolate flavor, they not only utilize leftover sourdough but also yield a moist and decadent treat. Whether it’s for a special occasion or just a personal indulgence, these brownies satisfy my chocolate cravings like nothing else. Plus, they are surprisingly easy to whip up, making them my go-to dessert whenever I have sourdough discard on hand.

Created by

India Rutherford

Last updated on 2026-01-24T13:39:35.165Z

When I first made these fudgy brownies, I was amazed at how the sourdough discard brought an entirely new level of flavor and moisture to the dessert. I experimented with the quantities to ensure the sourdough complemented the chocolate without overpowering it. The result was so good that I’ve been making them ever since!

One tip I learned is to let the brownies cool completely before slicing them. This helps to achieve perfect, clean edges and a slice that holds together beautifully. Trust me, it's worth the wait and makes them even more satisfying!

        Why You Will Love These Brownies
        Intensely rich chocolate flavor with a hint of sourdough tang
Fudgy texture that melts in your mouth
A creative way to use up sourdough discard

      

The Role of Ingredients

The combination of sourdough discard and powdered sugar in this brownie recipe not only minimizes waste but also contributes to the overall texture. While the sourdough adds a slight tang, the powdered sugar ensures a delightful sweetness. Together, these ingredients create a balanced flavor profile that enhances the chocolate without being overly sugary. If you're looking for a way to incorporate other sugars, you can substitute half of the powdered sugar with brown sugar for added depth and a hint of molasses.

Using melted butter instead of solid butter is crucial for achieving that fudgy texture. When melted, butter evenly disperses throughout the batter, forming a tender crumb. Make sure to let it cool slightly before mixing with the wet ingredients to avoid cooking the eggs. If you're in a pinch, you can replace the butter with a neutral oil, but it may alter the richness slightly.

Baking Tips for Success

When mixing, it's important to blend the wet and dry ingredients until just combined. Overmixing can lead to dense, cake-like brownies instead of the desired fudgy texture. I suggest using a rubber spatula to gently fold the dry ingredients into the wet mixture. This technique ensures the ingredients incorporate without developing gluten, which is key for maintaining that melt-in-your-mouth quality.

Monitoring the baking time is another critical step. Depending on your oven's calibration, brownies can finish baking anywhere from 20 to 30 minutes. Start checking around the 25-minute mark by inserting a toothpick into the center; it should come out with a few moist crumbs. If it comes out clean, the brownies might be overbaked. Trust your instincts, and don't hesitate to experiment based on your oven's quirks.

Ingredients

For the Brownies

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, combine the sourdough discard, melted butter, powdered sugar, eggs, vanilla extract, and salt. Mix until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the cocoa powder and all-purpose flour until well combined.

Incorporate Dry into Wet

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the brownies fudgy.

Add Chocolate Chips

If desired, fold in the chocolate chips for extra chocolaty goodness.

Bake the Brownies

Pour the brownie batter into the prepared baking pan and smooth the top. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.

Cool and Slice

Allow the brownies to cool completely in the pan before slicing into squares. Enjoy your decadent treat!

Pro Tips

For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate. Also, try incorporating nuts for a delightful crunch!

Serving Suggestions

Once cooled and sliced, these fudgy brownies can become the star of a dessert table. I enjoy serving them warm with a scoop of vanilla ice cream on top—this creates a delightful contrast between the warm brownie and creamy ice cream that elevates the tasting experience. Drizzling a little chocolate sauce or dusting with powdered sugar can also enhance their presentation.

For an even more decadent treat, consider topping your brownies with whipped cream and fresh berries before serving. The tartness of the berries complements the rich chocolaty goodness perfectly and adds a refreshing twist. They can also be served with a side of espresso or coffee, as the bitterness pairs wonderfully with the sweetness of the brownies.

Storing and Freezing

These brownies can be stored in an airtight container at room temperature for up to four days. If you want to keep them longer, I recommend placing them in the refrigerator, where they can last up to a week. Just be sure to bring them back to room temperature before serving to fully enjoy their fudgy texture.

If you're planning to make a batch ahead of time, these brownies freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can last for up to three months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature or warm them slightly in the microwave for a few seconds; you'll be surprised at how fresh they taste!

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, active sourdough starter can also be used, but you may need to adjust the liquid ingredients accordingly.

→ How should I store the brownies?

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

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

→ What can I substitute for butter?

You can use coconut oil or unsweetened applesauce as a healthier alternative.