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A close-up shot showcases delicious Fudgy Sourdough Discard Brownies, highlighting their rich, moist texture.

Fudgy Sourdough Discard Brownies Ultimate

These brownies leverage the unique qualities of sourdough discard to create an intensely chocolatey, chewy, and moist dessert. The sourdough adds a subtle tang that balances the sweetness, resulting in a richer and more complex flavor profile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup sourdough discard unfed, room temperature
  • 1/2 cup chocolate chips optional, but highly recommended

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Large saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides.
  2. In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, and salt. Whisk until smooth.
  3. Stir in the vanilla extract. Then, add the eggs one at a time, whisking well after each addition.
  4. Gently stir in the flour until just combined. Be careful not to overmix.
  5. Fold in the sourdough discard until evenly distributed.
  6. If using chocolate chips, fold them into the batter.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake!
  9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy!

Notes

You can use sourdough discard that's been in your fridge for up to a week or two, ensuring no mold. Using room-temperature discard helps it incorporate more easily. Store brownies at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. For variations, add espresso powder, nuts, peanut butter swirl, salted caramel, mint extract, or chopped cherries.