Sourdough Discard Brownies With Cocoa

Name: Sourdough Discard Brownies With Cocoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 brownies
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Highlighted under: Sugar Coated

I love experimenting in the kitchen, and these Sourdough Discard Brownies have quickly become one of my favorites. Using sourdough discard adds a unique depth and moisture to the brownies, making them rich and fudgy. The combination of cocoa brings a delightful chocolate flavor that pairs perfectly with the slight tang of the sourdough. Plus, it feels good to reduce waste by utilizing what I usually discard. Give these brownies a try, and you'll see just how tasty they can be!

Created by

Emily

Last updated on 2026-01-22T10:13:17.743Z

When I first thought about using sourdough discard in baking, I was curious to see how it would impact the texture and flavor of my brownies. I took the plunge, and after a few attempts, I perfected my recipe. The moistness from the sourdough really elevates these brownies, providing a decadent treat that doesn’t compromise on taste.

One tip I found helpful was to let the brownies cool completely before cutting them into squares. This helps them set nicely, enhancing their fudgy texture. Even my friends who usually skip dessert have gone back for seconds!

Why You'll Love These Brownies
Rich chocolate flavor enhanced by sourdough
Ultra moist and fudgy texture
A perfect way to use up sourdough discard

Understanding Sourdough Discard

Sourdough discard is the leftover starter that you typically wouldn't use when baking. It's a mixture rich in flavor and beneficial bacteria, which not only enhances the texture of baked goods but also adds a subtle tanginess. In these brownies, the acidity from the sourdough helps to complement and deepen the chocolate flavor, creating a unique dessert that stands apart from traditional brownies. This recipe is a fantastic way to utilize what might otherwise go to waste in your kitchen.

Using sourdough discard can also alter the moisture content of your brownies significantly. The discard provides additional liquid, which leads to a fudgier texture. However, make sure to measure your discard accurately; too much can make the brownies too wet. If you're looking for a denser brownie, stick to the specified amount and adjust as needed when you experiment with different sourdough discard hydration levels.

Tips for Baking Success

When mixing the wet ingredients, make sure the melted butter is slightly cooled. If it's too hot, it may cook the eggs when combined, resulting in a scrambled texture instead of a smooth batter. To achieve that perfect consistency, I often let the butter sit for about 5-10 minutes before mixing. This small step can prevent potential problems and ensures a well-emulsified mixture, contributing to the overall structure of the brownies.

While the recipe calls for a 9x9 inch baking pan, using a larger pan can affect the baking time and texture. A larger pan will yield thinner brownies that may bake faster, so watch your baking time closely. Begin checking at 20 minutes; you want that perfect toothpick test where it comes out with a few moist crumbs, indicating gooey and delicious brownies.

Ingredients

Gather these simple ingredients to whip up your sourdough brownies:

Ingredients

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

Make sure your ingredients are at room temperature for the best results!

Instructions

Let's get started on these delicious brownies:

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 bowl, combine the melted butter, granulated sugar, and sourdough discard. Mix until well combined. Then, add the eggs and vanilla extract, beating until the mixture is smooth.

Add Dry Ingredients

Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined. If using, stir in the chocolate chips.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 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 15 minutes, then transfer them to a wire rack to cool completely before cutting into squares.

Enjoy your homemade sourdough brownies!

Pro Tips

For added flavor, consider adding a pinch of espresso powder to the batter. It enhances the chocolate flavor without being overpowering.

Storage and Make-Ahead Tips

These brownies can be made ahead of time and stored for later enjoyment. Once they are completely cooled, wrap them tightly in plastic wrap and store them in an airtight container at room temperature for up to three days. If you need to keep them longer, these brownies freeze well. Cut them into squares and place them in a single layer in a freezer bag, separating layers with parchment paper to avoid sticking. They can last up to three months in the freezer.

To enjoy frozen brownies, simply remove them from the freezer and allow them to thaw at room temperature for about 30 minutes before serving. For an extra touch, you can warm them in the microwave for about 15-20 seconds for that fresh-out-of-the-oven experience. Add a scoop of ice cream on top for an indulgent dessert!

Variations and Add-ins

Feel free to customize this brownie recipe with various add-ins to suit your taste. For instance, you can incorporate nuts like walnuts or pecans for an added crunch. To do this, roughly chop about 1/2 cup of nuts and fold them into the batter with the chocolate chips. If you prefer a different flavor profile, try adding a teaspoon of espresso powder to enhance the chocolate flavor without making the brownies taste like coffee.

You may also experiment with different types of chocolate chips or even use chunks of your favorite chocolate bars for a richer experience. Dark chocolate chips will add a more intense cocoa flavor, while milk chocolate will result in a sweeter treat. Whatever you choose, just ensure the total amount of chocolate stays around 1/2 cup for the best balance in these decadent brownies.

Questions About Recipes

→ Can I use other types of chocolate instead of cocoa powder?

Yes, you can melt dark or milk chocolate and mix it in with the wet ingredients if you prefer.

→ How do I store leftover brownies?

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap individual brownies in plastic wrap and place them in a freezer-safe container for up to 3 months.

→ What can I substitute for eggs?

You can use applesauce or a flax egg (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) as a substitute for each egg.