Sourdough Discard Brownies

This Sourdough Discard Brownies recipe is rich, fudgy, and the perfect way to use up extra sourdough starter discard. With shiny crinkle tops, gooey centers, and deep chocolate flavor, these homemade brownies taste even better than boxed mix!

If you know one thing about me, it's that I'm a MAJOR brownie lover. From my Chunky Monkey Banana Brownies to classic Lunch Lady Brownies and Cast Iron Skillet Brownies, I can't get enough. I'm definitely a center brownie girl because the ooey gooey pieces are always the best part. Add a scoop of vanilla ice cream on top and I'm one happy girl. This easy sourdough discard brownie recipe is the perfect way to use up leftover sourdough discard while satisfying any chocolate craving.

Why These Brownies Never Last Long

• The sourdough discard gives these brownies an extra fudgy, chewy texture with rich chocolate flavor in every bite.
• They bake up with shiny crinkle tops, gooey centers, and taste way better than boxed brownie mix.
• Simple pantry ingredients and easy prep make this one of my favorite ways to use extra sourdough starter discard.
• Add a scoop of vanilla ice cream on top and good luck stopping at just one brownie.

Ingredient Notes

See printable recipe card for full ingredients and directions.

• Sourdough Starter Discard: You can use cold or room temperature discard for this recipe. The discard adds moisture, chewiness, and a slight tang that makes the chocolate flavor even richer.
• Semi-Sweet Chocolate Chips: These help create the rich, fudgy texture and deep chocolate flavor. You can also use dark chocolate chips for even richer brownies.
• Cocoa Powder: Unsweetened cocoa powder gives these brownies their intense chocolate flavor. Use a good quality cocoa powder for the best results.
• Eggs & Egg Yolk: The extra yolk helps make these brownies extra gooey and chewy instead of cakey.

Variations & Substitutions

• Fold in chocolate chunks or extra chocolate chips for even more gooey chocolate in every bite.
• Add chopped walnuts or pecans for a little crunch and texture.
• Sprinkle flaky sea salt on top before baking for a bakery-style brownie.
• Mix in a little espresso powder to deepen the chocolate flavor without making the brownies taste like coffee.
• Use dark chocolate chips if you want an even richer chocolate flavor.
• Prefer a more cakey brownie? Bake them a few extra minutes until the center is more set. And if you love over-the-top chocolate desserts, my Slutty Brownie Cups are another fun brownie recipe to try.

How to Make Sourdough Discard Brownies

Step 1. Preheat oven to 350 degrees and line a 9×9 baking dish with parchment paper. In a small saucepan over low heat, melt the butter. Whisk in the cocoa powder, vanilla extract, and chocolate chips until smooth. Remove from heat and let cool slightly.

Step 2. Use an electric mixer to beat the eggs, brown sugar, and granulated sugar for about 8-10 minutes, or until light and fluffy. This helps create that shiny crinkle top brownies are known for.

Step 3. Add the cooled chocolate mixture and sourdough discard to the bowl and beat on low until combined. Stir in the flour and salt just until no streaks remain.

Step 4. Spread the brownie batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Step 5. Allow the brownies to cool completely before removing from the pan and cutting into squares.

Step 6. Serve with a scoop of vanilla ice cream or your favorite brownie toppings.

Baking Tips

• Don't overbake. The brownies will continue to set as they cool.
• For extra fudgy brownies, pull them out when the center still has a few moist crumbs.
• Use parchment paper for easy removal and cleaner slices.
• Measure the flour carefully so the brownies stay soft and fudgy instead of dry.
• Let the brownies cool completely before slicing for the best texture.
• Want super clean brownie squares? Chill them for about 30 minutes before cutting.

If you love gooey brownie desserts, you'd probably also love my Inside Out S'mores Brownies.

Storage & Freezing

• Store brownies in an airtight container at room temperature for up to 4 days.
• For an even fudgier texture, store them in the fridge.
• To freeze, wrap individual brownies tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months.
• Thaw at room temperature or warm in the microwave for a gooey chocolate treat.
• Leftover brownies also make an amazing addition to my Oreo Chocolate Brownie Trifle.

Sourdough Discard Brownies Recipe FAQs

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