Some brownies are good, and some brownies stop you in your tracks. These sourdough discard brownies belong to the second group.

They’re rich, fudgy, and have that irresistible crackly top that makes you want to sink your teeth in right away.

The secret? A mix of melted chocolate, cocoa powder, and just the right amount of sourdough discard to add a subtle tang and chewy texture without tasting sour.

If you bake with sourdough, you know the discard can pile up quickly. Instead of tossing it, stir it into brownie batter—it blends right in, making the brownies extra soft and giving them a deeper flavor.

The process is simple: melt chocolate and butter, whisk in sugar and eggs, fold in the dry ingredients, and bake.

No fancy equipment, no complicated steps—just a perfect balance of gooey centers and slightly crisp edges.

The result? Thick, chocolate-loaded brownies that taste even better the next day (if they last that long).

Sourdough Discard Brownies Recipe

Ingredients

• 1/2 cup (113g) unsalted butter
• 1 cup (180g) semisweet chocolate, chopped or chocolate chips
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120g) sourdough discard, unfed
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

• Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
• In a heatproof bowl, melt the butter and chocolate together using a double boiler method or in the microwave in 20-second intervals, stirring after each until smooth. Let it cool slightly.
• Whisk in the granulated sugar and brown sugar until the mixture looks glossy and thick.
• Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
• Pour in the sourdough discard and mix until fully combined.
• In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
• Spread the batter evenly into the prepared pan. Tap the pan on the counter a few times to remove air bubbles.
• Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
• Let the brownies cool completely in the pan before lifting them out and cutting into squares.
• For the best texture, chill the brownies for an hour before serving.

What Makes Sourdough Discard Brownies Different From Regular Brownies?

Sourdough discard brownies might look like classic brownies, but they have a few unique qualities that set them apart. The addition of sourdough discard changes both the texture and flavor in subtle but delicious ways.

• Chewier texture: The natural fermentation in sourdough discard adds extra elasticity, making the brownies more dense and chewy instead of cakey.
• Deeper flavor: The discard enhances the chocolate flavor, giving it a rich, slightly tangy depth that regular brownies don’t have.
• Moist for longer: These brownies stay soft and fudgy for days because of the added hydration from the discard.
• Better structure: Sourdough discard helps bind the ingredients together, reducing crumbliness and creating a smoother bite.

Does Sourdough Discard Change The Flavor Of Brownies?

Yes, but not in an overpowering way. Sourdough discard adds a mild tang that enhances the chocolate flavor rather than making the brownies taste sour. The longer the discard has been sitting, the more noticeable the tang might be, but in a well-balanced recipe, it won’t be strong.

• Mild tang: It’s barely noticeable when paired with chocolate and sugar.
• Deeper chocolate taste: The acidity in sourdough discard balances the sweetness and brings out the richness of the cocoa and chocolate.
• No yeast flavor: Since the discard isn’t actively fermenting, it won’t make the brownies taste like sourdough bread.

If you’re worried about the flavor being too strong, using a fresh or mildly fermented discard will keep it subtle.

Can I Use Active Sourdough Starter Instead Of Discard?

It’s possible, but it’s not recommended. Active sourdough starter has a different consistency and can affect the texture of the brownies.

• Thinner batter: Active starter has more water, which can make the batter runnier and change the baking time.
• More rise, less chew: The active yeast in the starter can make the brownies more airy rather than dense and fudgy.
• Stronger tang: Since active starter is more fermented, it can add a stronger sour taste.

If you must use active starter, try reducing the liquid slightly and expect a slightly different texture.

What Type Of Chocolate Works Best For These Brownies?

The type of chocolate you use makes a big difference in both texture and taste. Since these brownies rely on deep chocolate flavor, high-quality chocolate is key.

• Semisweet chocolate (55-65% cocoa): Balanced sweetness and richness, perfect for a fudgy texture.
• Bittersweet chocolate (70% cocoa or higher): Intense chocolate flavor with less sweetness, great if you prefer a more grown-up taste.
• Unsweetened cocoa powder: Adds depth and strengthens the chocolate flavor without making the brownies too sweet.
• Avoid low-quality chocolate: Cheap chocolate chips or candy bars may contain too much sugar and not enough cocoa butter, affecting the texture.

Do I Need To Feed My Sourdough Discard Before Using It?

No, you don’t need to feed your discard before using it in brownies. Since this recipe doesn’t rely on the yeast for rising, unfed discard works perfectly.

• Unfed discard is best: It has a thicker consistency and won’t make the batter too runny.
• No extra fermentation needed: Since brownies don’t need to rise, there’s no need to activate the discard.
• Use discard from the fridge or room temperature: Just make sure it’s not too old or overly sour, as that can affect the taste.

Can I Make Sourdough Discard Brownies Without Cocoa Powder?

Yes, but you’ll need to adjust the recipe to make up for the missing cocoa powder. Cocoa powder helps balance the texture and flavor, so leaving it out changes the final result.

• Use more melted chocolate: Increase the amount of melted chocolate to replace the missing cocoa.
• Reduce the butter slightly: Since chocolate contains cocoa butter, cutting back on added butter keeps the texture balanced.
• Expect a different texture: Without cocoa powder, the brownies may be denser and softer rather than fudgy.

While cocoa powder gives brownies a more intense chocolate taste, using only melted chocolate can still make them rich and delicious.

How Do I Get A Crackly Top On My Sourdough Discard Brownies?

That shiny, crackly top comes from properly mixing sugar and eggs to create a thin, delicate crust as the brownies bake. Here’s how to achieve it every time:

• Whisk sugar and eggs well: Beating the sugar with the eggs until the mixture is pale and slightly thickened helps create that signature glossy top.
• Use melted chocolate and butter: The mix of fats and sugar helps form a smooth, shiny crust when baked.
• Don’t skimp on sugar: Granulated sugar is key to forming the crackly top, so don’t reduce it too much.
• Let the batter rest: Letting the batter sit for 5–10 minutes before baking allows the sugar to dissolve better, leading to a shinier surface.

If your brownies don’t have a crackly top, it’s likely because the sugar wasn’t fully dissolved or the eggs weren’t mixed well enough.

What’s The Best Way To Melt Chocolate And Butter Together?

Melting chocolate and butter properly ensures a smooth mixture that blends well into the batter. If overheated, the chocolate can seize or burn, ruining the texture.

• Double boiler method: Place a heatproof bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Stir until melted and smooth.
• Microwave method: Heat in 20-second intervals, stirring in between, until fully melted. Be careful not to overheat.
• Avoid direct heat: Melting chocolate directly on the stove can cause it to burn quickly.

How Should I Store Sourdough Discard Brownies?

Storing brownies properly keeps them fresh and fudgy for days. The method depends on how long you plan to keep them.

• At room temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place.
• In the fridge: If you need them to last longer, refrigerate for up to a week. Let them come to room temperature before eating for the best texture.
• Freezing for later: Wrap brownies individually in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 3 months.

To enjoy frozen brownies, let them thaw at room temperature for 30 minutes or warm them in the microwave for a few seconds.

What Are Some Common Mistakes When Making These Brownies?

Even simple recipes can go wrong if a few key steps are missed. Here are some common mistakes and how to avoid them:

• Overmixing the batter: Stirring too much develops gluten, making brownies tough instead of fudgy. Mix just until combined.
• Not measuring ingredients correctly: Too much flour or cocoa powder can make the brownies dry. Always use the scoop-and-level method.
• Overbaking: Brownies continue to cook after being removed from the oven. Take them out when the center is slightly set but still soft.
• Skipping the resting time: Letting the batter sit before baking helps the ingredients blend for a better texture.
• Using cold eggs or butter: Room-temperature ingredients mix more evenly, leading to smoother batter.

Why Did My Brownies Turn Out Dry Or Cakey?

Brownies should be moist and fudgy, so if yours are dry or cakey, a few things could have gone wrong:

• Too much flour: Adding too much flour absorbs moisture, making the brownies dense and dry. Always measure accurately.
• Overbaking: If brownies stay in the oven too long, they lose their moisture. Take them out when the edges are set but the center is still slightly soft.
• Not enough fat: Butter and chocolate add richness. If you reduce these ingredients, the brownies may turn out dry.
• Too many eggs: Extra eggs add structure, making brownies more cake-like. Stick to the recommended amount.

If your brownies are too dry, try slightly reducing the flour next time and keeping an eye on the baking time.

What’s The Best Way To Cut Brownies Cleanly?

Cutting brownies without making a mess can be tricky, but a few simple tips can help get perfect slices.

• Let them cool completely: Warm brownies are too soft and will fall apart when cut. Wait at least an hour before slicing.
• Use a sharp knife: A large, sharp knife works best for clean cuts. Avoid serrated knives, which can tear the brownies.
• Wipe the knife between cuts: Chocolate buildup on the knife can drag through the brownies, making them messy. Wipe the blade with a damp cloth after each cut.
• Chill for cleaner cuts: If you want sharp edges, refrigerate the brownies for 30 minutes before slicing.