Chewy Sourdough Discard Brownies

Name: Chewy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup sourdough discard (unfed); 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Highlighted under: Dessert Delights

I’m always looking for sweet ways to utilize my sourdough discard, and these Chewy Sourdough Discard Brownies have become a favorite in our home. Not only do they provide a deliciously rich chocolate flavor, but they also have a unique texture that I adore. Each bite is a perfect combination of fudginess and chewiness, making them a delightful treat for any chocolate lover. With simple ingredients and a straightforward method, these brownies are sure to impress family and friends alike.

Created by

Brianna Tate

Last updated on 2026-01-24T10:16:12.816Z

When I first experimented with sourdough discard in baking, I wasn't sure what to expect. To my delight, these brownies turned out to be incredibly moist and utterly delicious. The acidity from the sourdough perfectly balances the sweetness of the chocolate, creating a flavor profile that is unlike any other brownie I've made before.

During my trials, I discovered that letting the batter rest for a bit before baking intensifies the chewiness. It’s a simple step but makes a world of difference in texture! I also recommend sprinkling some sea salt on top before baking to elevate the flavor even more.

Why You Will Love This Recipe
Rich chocolate flavor enhanced by sourdough discard
Perfectly chewy texture that satisfies every craving
Easy to make with pantry staples

Understanding Sourdough Discard

Sourdough discard is a byproduct of maintaining sourdough starter; it contains valuable yeast and bacteria that contribute to the depth of flavor in baked goods. In this recipe, the sourdough discard not only enhances the overall taste but also provides a slight tanginess that balances the rich chocolate flavors perfectly. Don't worry—this tanginess is subtle and blends beautifully with the sweetness of the brownies.

Using unfed sourdough discard works best in brownie recipes, as it still retains enough moisture and flavor without the aggressive sour notes of an overly fermented starter. If your discard has been sitting in the fridge for a while, a quick stir can refresh it before adding it to the brownie batter. This ensures that it's well integrated into your mixture, contributing to a consistent texture.

Perfecting the Brownie Texture

Achieving the ideal balance between fudginess and chewiness is key to great brownies. In this recipe, the combination of melted butter and eggs creates a moist, dense base, while the baking powder works to provide a slight lift without sacrificing that beloved chewiness. Make sure not to overmix once you incorporate the dry ingredients; stopping just before everything is fully blended will help ensure a fudgy end product.

For an added layer of texture, consider varying the type of chocolate chips you use. Semi-sweet chips provide a balanced sweetness, while dark chocolate chips can enhance the richness. You can even mix in white chocolate chips or nuts if you desire additional complexity. Just be mindful to adjust the baking time slightly if you add extra ingredients to ensure even cooking.

Storing and Serving Your Brownies

Once baked, allow your brownies to cool completely before storing them in an airtight container. This helps to maintain their chewy texture rather than allowing condensation to form, which can make them soggy. They can be stored at room temperature for up to five days, or they can be frozen for up to three months. Just ensure to wrap them tightly to prevent freezer burn.

For serving, consider pairing these brownies with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast in temperature and texture. For an indulgent twist, drizzle some caramel sauce on top before serving, which will elevate your brownies to a whole new level of decadence. Also, these brownies make a fantastic base for a sundae bar when entertaining, allowing guests to customize their treats!

Ingredients

Gather your ingredients and get ready to create these delicious brownies!

For the Brownies

1 cup sourdough discard (unfed)
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Make sure everything is measured correctly for the best results!

Instructions

Follow these simple steps to prepare your 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 and sugar. Mix well, then add the eggs and vanilla extract, whisking until fully incorporated.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Fold in Chocolate Chips

If desired, fold in chocolate chips for an extra chocolatey experience.

Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Slice

Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack. Once cooled, slice into squares and enjoy!

There's nothing quite like the smell of freshly baked brownies wafting through the kitchen!

Pro Tips

For a twist, try adding nuts or swapping in different types of chocolate chips. You can also serve these brownies warm with a scoop of ice cream for an indulgent dessert.

Ingredient Variations and Substitutions

If you're looking to reduce sugar, consider using a sugar substitute such as erythritol or stevia, but be mindful of the sweetness level, as substitutes can vary significantly in potency. Alternatively, you could replace a portion of granulated sugar with brown sugar for added moisture and a hint of caramel flavor in your brownies.

For a gluten-free option, you can substitute all-purpose flour with a gluten-free baking blend. Just ensure it has a binding agent to mimic the structure that gluten provides. This will allow those with dietary restrictions to enjoy these fudgy brownies without compromise.

Troubleshooting Common Issues

If your brownies turn out too cakey, it might be due to overmixing the batter once the flour and cocoa powder were added. To achieve that chewy texture, mix only until combined. If they seem too dense or undercooked, a few minutes more in the oven can help, but watch closely to avoid drying them out as they bake.

Should you experience uneven baking, consider rotating your pan halfway through the baking time. Oven hot spots can lead to uneven results, so this simple adjustment could make all the difference in achieving perfectly baked brownies.

Make-Ahead Tips

These brownies can easily be made in advance, making them perfect for gatherings or meal prep. To make ahead, follow the recipe and allow the brownies to cool completely. You can cut them into squares and freeze them, separated by parchment paper to prevent sticking. Just thaw them at room temperature for an hour before serving.

If you want to elevate your brownies after they've cooled, consider glazing them with a simple chocolate ganache or frosting for an extra touch. This can turn an ordinary batch of brownies into a show-stopping dessert that’s still easy to prepare. Just remember to chill any frosted brownies slightly; this will help set the topping and create a beautiful presentation.

Questions About Recipes

→ Can I use fed sourdough starter?

Yes, but unfed discard works best for the fudgy texture.

→ How do I store leftovers?

Store them 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 them in plastic wrap and store in a freezer bag for up to 3 months.

→ What can I use instead of eggs?

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