best sourdough brownie

Sourdough brownies are a delicious way to use sourdough discard, adding a subtle tang and extra moistness to the classic chocolate treat. Here’s a recipe for rich and fudgy sourdough brownies:

Sourdough Brownies Recipe


  • 1/2 cup (115g) unsalted butter
  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sourdough discard (unfed)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Optional: 1/2 cup (75g) chocolate chips or chunks, nuts, or mix-ins of your choice


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or grease it lightly.
  2. Melt the Butter and Chocolate:
    • In a medium saucepan over low heat, melt the butter and chopped semi-sweet chocolate together, stirring frequently until smooth. Remove from heat and let it cool slightly.
  3. Mix the Wet Ingredients:
    • In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly fluffy.
    • Whisk in the cooled chocolate mixture until fully incorporated.
    • Stir in the sourdough discard until smooth.
  4. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, and baking powder.
    • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
    • If using, fold in the chocolate chips or chunks, nuts, or other mix-ins.
  5. Bake the Brownies:
    • Pour the batter into the prepared baking pan and spread it evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
  6. Cool and Serve:
    • Let the brownies cool completely in the pan on a wire rack before cutting into squares.
    • Serve and enjoy!


  • Sourdough Discard: Use unfed sourdough discard for this recipe. It adds moisture and a slight tang that complements the chocolate.
  • Texture: For extra fudgy brownies, slightly underbake them and let them cool completely before cutting. For a more cake-like texture, bake them a bit longer.
  • Add-Ins: Customize your brownies with different mix-ins like white chocolate chips, peanut butter swirls, or dried fruit.
  • Storage: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.

Enjoy your rich and fudgy sourdough brownies!

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