Sourdough Discard Brownies Fudgy

Name: Sourdough Discard Brownies Fudgy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 brownies
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup dark chocolate chips

Highlighted under: Oven Meals

I love experimenting with sourdough, and one of my favorite ways to use up extra discard is in these fudgy brownies. They’re incredibly rich and decadent, with a hint of tang from the sourdough that makes each bite irresistible. I find that baking with sourdough not only minimizes waste but also enhances the depth of flavor in desserts. Trust me, this recipe will become a go-to in your kitchen, and your friends will be none the wiser about the secret ingredient!

Created by

Yvette Harrington

Last updated on 2026-02-01T21:02:35.744Z

Every time I make these fudgy brownies, I’m reminded of how versatile sourdough can be in baking. I initially hesitated to experiment with brownies, thinking they might turn out too cake-like. However, I was pleasantly surprised when these brownies emerged from the oven, perfectly gooey in the middle and crisp at the edges. I recommend slightly underbaking them to achieve that perfect fudgy texture.

The key to maximizing the flavor is to blend the sourdough discard well with the butter and sugars right from the start. This ensures that your brownies are infused with that delightful tang without any lumps. Plus, using good quality dark chocolate elevates the entire experience!

Why You'll Love These Brownies
Rich chocolate flavor complemented by a hint of sourdough tang
Incredibly fudgy texture that satisfies chocolate cravings
Perfectly balances sweetness with a touch of depth from the sourdough

Understanding Sourdough Discard

Using sourdough discard in brownies not only minimizes waste but also brings a unique flavor profile to the table. The natural acidity of the sourdough adds a subtle tang that beautifully complements the rich chocolate. It’s essential to use active discard for the best flavor integration; this ensures that your brownies don’t taste overly sour. If your discard has been in the fridge for a while, consider letting it come to room temperature before mixing, as this can help the flavors meld more efficiently.

Incorporating sourdough into your brownies can also enhance their texture. The gluten structure formed during fermentation creates a fudgy consistency that is hard to achieve with standard brownie recipes. This is particularly beneficial in avoiding a dry cake-like brownie. If you find your batter too thin, you can adjust the texture by adding a tablespoon or two of flour, which allows for a perfect balance without sacrificing the rich fudginess.

Perfecting Your Fudgy Texture

Achieving the ideal fudgy texture is key to these brownies, and it primarily comes down to baking time and temperature. Baking them at 350°F (175°C) allows for even cooking, but keep a close eye on them, especially after the 25-minute mark. The goal is to pull them out when a toothpick shows moist crumbs, as this will give you that gooey center that everyone craves. Overbaking can turn your brownies cakey and dry, so trust your instincts when testing.

Another tip for fudginess is the chocolate chips you choose to incorporate. Dark chocolate chips not only add richness but also melt beautifully within the batter, enhancing that gooey texture. If you prefer a different intensity of chocolate, feel free to substitute half of the dark chocolate with milk chocolate chips for a sweeter profile. Just keep in mind that this will alter the final flavor slightly, so adjust your sugar levels accordingly if you go this route.

Ingredients

Gather the following ingredients to get started on these delicious brownies:

Ingredients

1 cup sourdough discard
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup dark chocolate chips

Ensure all your ingredients are at room temperature for the best results!

Instructions

Let’s dive into the steps to create these amazing brownies!

Preheat and Prepare

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

Mix Wet Ingredients

In a large bowl, mix together the melted butter, sourdough discard, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Add Chocolate Chips

Fold in the dark chocolate chips until evenly distributed throughout the batter.

Bake

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and cut into squares to serve.

Enjoy your delicious brownies warm or at room temperature!

Pro Tips

For an extra indulgent treat, top these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Storage and Make-Ahead Tips

Once cooled, these brownies can be stored in an airtight container at room temperature for up to 4 days. To keep them fresh longer, consider refrigerating them, which can extend their shelf-life up to a week. For an even longer-term solution, you can freeze individual pieces. Wrap each brownie in plastic wrap and then in foil to prevent freezer burn. They can last in the freezer for about 2-3 months; just let them thaw at room temperature before indulging.

If planning to serve these brownies at a later date, I recommend underbaking them slightly. This way, when you reheat them in the oven or microwave, they regain that fudgy texture. To do so, reduce the baking time by about 5 minutes, allowing the brownies to stay moist and rich even after storage. Depending on your microwave's wattage, it may take just 15-25 seconds on high to warm them perfectly.

Serving Suggestions

These fudgy brownies are delicious on their own, but they can also be elevated for special occasions. Consider serving them warm with a scoop of vanilla ice cream on top, which creates a delightful contrast of textures and temperatures. A drizzle of chocolate syrup or a dusting of powdered sugar adds an extra touch of elegance.

For those who love nuts, incorporating chopped walnuts or pecans can add a nice crunch and depth of flavor. Just fold them into the batter after mixing in the chocolate chips. If you'd like a little more decadence, you can swirl in cream cheese or peanut butter before baking for a marbled effect. These variations can help you customize your brownies to suit different tastes while staying true to the original tangy flavor profile.

Questions About Recipes

→ Can I use any kind of sourdough discard?

Yes, any sourdough discard will work, but I recommend using a mild-flavored one for the best results.

→ How can I store leftover brownies?

Keep them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

→ Can I freeze these brownies?

Absolutely! You can freeze them for up to 3 months. Just wrap them well and thaw in the fridge before serving.

→ What can I substitute for eggs?

You can use flax eggs or unsweetened applesauce as a substitute for eggs in this recipe.