Thick squares of fudgy sourdough brownies with shiny crackly tops on parchment paper, with a small pile of chocolate chips and a glass of milk nearby.
These Sourdough Brownies are rich, fudgy, and have that dreamy shiny crackly top we all want. Sourdough discard gives a subtle tang that makes the chocolate taste deeper, not sour. You’ll get thick, gooey centers and chewy edges in every bite. If you love a high-impact dessert with simple pantry ingredients, this one’s for you.
When you have sourdough discard sitting in the fridge, brownies are one of the best ways to use it. No one will guess there’s starter in here—they’ll just ask for the recipe.
The secret is mixing the eggs and sugar until the batter looks pale and fluffy. That’s what helps give you that glossy top. Trust me, don’t skip it!
Why You’ll Love This Sourdough Brownies
- Better than bakery: Thick, fudgy squares with a shiny top.
- Great use for discard: A sweet, no-waste sourdough discard recipe.
- Deep chocolate flavor: Cocoa + melted chocolate makes it extra rich.
- Simple ingredients: Mostly pantry staples you already have.
- Perfect for sharing: Potlucks, holidays, and “just because” cravings.
Ingredients for Sourdough Brownies
Chocolate base
- Unsalted butter (8 tablespoons): Adds richness and helps the brownies stay soft.
- Semi-sweet chocolate chips (12 ounces): Big chocolate flavor and fudgy texture. Substitute: chopped semi-sweet chocolate.
- Unsweetened cocoa powder (1/2 cup): Boosts the chocolate punch. Substitute: Dutch-process or regular cocoa both work.
- Vanilla extract (2 teaspoons): Rounds out the flavor.
Batter
- Large eggs (2) + egg yolk (1): Creates a fudgy bite and helps that shiny top.
- Granulated sugar (1 cup): Sweetness and the crackly crust.
- Brown sugar (1/2 cup, packed): Adds moisture and a caramel note.
- Sourdough discard (1/2 cup): Adds subtle tang and keeps brownies tender.
- All-purpose flour (1 cup): Gives structure without making them cakey.
- Salt (1 teaspoon): Makes the chocolate taste even more chocolatey.
Sourdough Brownies Recipe Step-by-Step
- 1. Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper (leave a little overhang like handles). This makes lifting and slicing so easy.
- 2. Melt the butter in a saucepan over low heat. Stir in the chocolate chips, cocoa powder, and vanilla until smooth and glossy. Cool for a few minutes so it doesn’t scramble your eggs.
- 3. Beat the eggs, granulated sugar, and brown sugar in a large bowl for 7–10 minutes until the mixture looks lighter and thick. This step helps create that shiny, crackly top.
- 4. Mix in the sourdough discard and the slightly cooled chocolate mixture on low speed just until combined.
- 5. Fold in the flour and salt with a spatula until you don’t see dry streaks. The batter will be thick—totally normal.
- 6. Spread the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the edges look set and the middle is just barely firm (a toothpick should come out with moist crumbs, not wet batter).
- 7. Cool completely before slicing. If you want super clean cuts, chill the pan for 30 minutes first.
Tips for Perfect Sourdough Brownies
- Beat the eggs and sugar long enough: This helps that signature shiny crust form.
- Don’t overbake: Pull them when the center is just set for fudgy brownies.
- Use parchment paper: It prevents sticking and makes lifting easy.
- Let them cool: Warm brownies are delicious, but slicing too soon can get messy.
- Salt matters: It balances sweetness and brings out the chocolate flavor.
Variations & Substitutions
- Walnut brownies: Fold in 1/2 cup chopped walnuts for crunch.
- Espresso boost: Add 1 teaspoon instant espresso powder to the cocoa.
- Extra gooey: Stir in 1/2 cup chocolate chunks right before baking.
- Gluten-free: Try a 1:1 gluten-free flour blend (don’t overbake).
- Leftover idea: Warm a square and top with vanilla ice cream—restaurant-level dessert at home.
Storing & Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Fridge: Keeps for up to 7 days (warm slightly for the best texture).
- Freezer: Wrap individual squares and freeze for up to 3 months.
- Reheat: Microwave for 10–15 seconds for a fresh-from-the-oven feel.
Serving Suggestions & Pairings
- With a scoop of ice cream for a cozy weekend dessert.
- With fresh berries to cut the richness.
- Packed for lunch treats or after-school snacks.
- Cut small for party trays (they’re rich—small squares go far!).
Reader Review: “These are the fudgiest brownies I’ve ever made. The sourdough discard makes the chocolate taste even better—everyone asked for the recipe!”
If you make these Sourdough Brownies, leave a rating and comment. Do you like yours plain, with nuts, or loaded with extra chocolate chips?