Description
There’s something deeply satisfying about turning kitchen scraps into something extraordinary—and that’s exactly what this brownie recipe does. If you bake with sourdough, you likely have discard sitting in your fridge, waiting to be used or tossed. Don’t throw it out just yet! These sourdough discard brownies are proof that even leftovers can become something magical. Rich, decadent, and wonderfully fudgy, they have that perfect crackly top with a chewy center. When I made them, I knew immediately they were a keeper—and now I’m sharing them with you.
Whether you’re an experienced baker or just starting your sourdough journey, this recipe will quickly earn a place in your favorites.
Ingredients
These simple ingredients come together to create a batch of deeply chocolatey brownies with just a hint of tang from the discard.
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8 tablespoons (113 g) unsalted butter – for richness and structure
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12 oz. (340 g) semi-sweet chocolate chips – melted into the batter for deep chocolate flavor
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1/4 cup (40 g) Dutch-processed or regular cocoa powder – adds depth
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2 teaspoons (10 g) vanilla extract – enhances the flavor
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2 large eggs + 1 egg yolk – for that perfect fudgy texture
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1 cup (200 g) granulated sugar – for sweetness and structure
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1/2 cup (110 g) dark brown sugar – adds moisture and a slight molasses flavor
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1/2 cup (125 g) sourdough starter discard – gives a subtle tang and soft texture
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1 cup (120 g) all-purpose flour – to hold it all together
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1 teaspoon (5 g) salt – enhances and balances the sweetness
Instructions
Start by preheating your oven to 350°F (176°C). Line a 9″ x 9″ baking dish with parchment paper, allowing the edges to overhang. This makes it easy to lift out the brownies once cooled.
In a small saucepan over low heat, melt the butter. Once fully melted, stir in the cocoa powder, vanilla, and chocolate chips. Stir gently until everything is smooth. Set aside to cool slightly—this helps avoid cooking the eggs when mixed later.
In a large bowl, use an electric mixer to beat together the eggs, yolk, granulated sugar, and brown sugar for 7 to 10 minutes. This creates air and gives you those classic brownie crackly tops. Don’t skip or rush this step—it makes all the difference.
Slowly pour in the melted chocolate mixture into the whipped eggs and sugar. Add in the sourdough discard. Beat gently on low until just combined. The mixture should be thick and glossy.
Add the flour and salt. Use a spatula to fold the mixture until just incorporated—do not overmix. Overmixing can lead to tough brownies.
Pour the batter into your prepared dish, smoothing out the top with a spatula. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Don’t overbake or they’ll dry out.
Let the brownies cool completely in the pan—this is key for clean slices. Once cooled, lift them out using the parchment and cut into 16 squares.
Notes
These brownies are rich, fudgy, and have a subtle tang thanks to the sourdough discard. They’re a smart, delicious way to use discard instead of tossing it. Great for family treats or small gatherings.
- Prep Time: 20 minutes
- + Time (Cooling): 1 hour (for best slicing and texture)
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg