Sourdough Discard Brownies Fudgy Style

Name: Sourdough Discard Brownies Fudgy Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter; 2 cups sugar; 1 cup sourdough discard; 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup chocolate chips

Highlighted under: Artisan Bakes

I've always been on the lookout for creative ways to utilize my sourdough discard, and these fudgy brownies have become a delightful go-to. The unique twist of incorporating sourdough not only reduces waste but also adds a hidden depth of flavor to the rich chocolate taste. Each bite delivers a perfect balance of fudginess and sweetness, making them a crowd favorite in my home. Whether served warm or at room temperature, these brownies are the ultimate treat for chocolate lovers like me seeking something special.

Created by

Lucy Price

Last updated on 2026-01-22T07:52:16.226Z

Making these fudgy brownies with sourdough discard has been a game changer for me. The balance of ingredients is key; I found that using a bit of extra butter pairs beautifully with the chocolate and enriches the texture. I tried reducing the sugar slightly to let the sourdough flavor shine without overwhelming sweetness, and it worked perfectly!

Another tip I learned through trial and error is to be careful not to over-bake the brownies. Aim for a slightly underbaked center; it creates that gooey fudginess we're all craving. Allowing the brownies to cool completely in the pan helps them set perfectly while still retaining that heavenly soft texture.

Why You'll Love This Recipe
Rich chocolate flavor paired with a subtle tang from sourdough
Incredibly fudgy texture that melts in your mouth
Eco-friendly way to use up leftover sourdough discard

Perfecting the Fudgy Texture

To achieve that sought-after fudgy texture in your brownies, it's crucial not to overmix the batter once the dry ingredients are added. Overmixing can incorporate too much air, resulting in cakey brownies instead of the dense, gooey texture we're aiming for. Stir gently until just combined, ensuring that dry flour is fully incorporated but the batter remains thick and rich.

The choice of chocolate chips also impacts the fudginess. I recommend opting for high-quality semi-sweet or dark chocolate chips that melt beautifully, enhancing both the flavor and texture. If you prefer a little extra depth, try using a mix of chocolate chips and chunks; the varied sizes create delightful pockets of melted chocolate throughout the brownies.

Using Sourdough Discard Wisely

In this recipe, sourdough discard plays a dual role: it enriches the brownies while also minimizing waste. The natural lactic acids present in sourdough contribute a subtle tanginess that balances the sweetness of the sugar and chocolate. Make sure your discard is unfed or older for optimal flavor, as fresher sourdough can be more pronounced in taste and may affect the final outcome.

If you're looking to avoid a strong sour flavor, consider reducing the amount of sugar slightly or offsetting it with an extra tablespoon of cocoa powder. This way, you can maintain the brownie’s sweetness without overshadowing the chocolate, ensuring the dish remains both decadent and unique.

Storing and Serving Suggestions

These brownies can be stored at room temperature for up to 3 days in an airtight container, but for longer storage, consider refrigerating them. If you want to enjoy them over an extended period, freeze the brownies in an airtight container, separating layers with parchment paper, where they can last for up to 3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.

For a delightful twist, serve these brownies with a scoop of vanilla ice cream on top, allowing the warm brownie to melt slightly into the ice cream. Drizzling with caramel or adding a sprinkle of flaky sea salt can elevate the flavors even further, making this treat irresistible for any chocolate lover!

Ingredients

Brownie Ingredients

1 cup unsalted butter
2 cups sugar
1 cup sourdough discard
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt Butter and Mix Ingredients

In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in sugar, sourdough discard, and vanilla until well combined.

Add Eggs

Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Mix Everything Together

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Fold in the chocolate chips.

Bake the Brownies

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool completely in the pan before cutting into squares. Enjoy!

Pro Tips

For an extra flavor boost, consider adding nuts or a sprinkle of sea salt on top before baking.

Ingredient Substitutions

If you're looking to make these brownies gluten-free, you can substitute the all-purpose flour with a gluten-free blend that contains xanthan gum. Ensure that the blend is designed for baking to maintain texture. Additionally, feel free to experiment with different types of cocoa powder; Dutch-process cocoa can yield a richer, darker flavor.

For a dairy-free version, replace the unsalted butter with coconut oil or a plant-based butter substitute. You can also use dairy-free chocolate chips to keep the entire recipe vegan-friendly without sacrificing taste. Don’t forget to check the labels to ensure they’re compatible with your dietary needs.

Troubleshooting Common Issues

If your brownies come out too cakey, it's possible that they were baked for too long. Keep an eye on them, and start checking for doneness a few minutes before the 25-minute mark. Look for slightly pulled away edges and a set center; a toothpick should come out with a few moist crumbs to indicate fudginess.

On the other hand, if the brownies seem too wet or gummy, they might not have baked long enough. As oven temperatures can vary, investing in an oven thermometer can help ensure accuracy, so your brownies turn out perfect every time. Remember that they will firm up as they cool, so give them some time before making judgments.

Enhancing Flavor Variations

To incorporate additional flavors, try adding a splash of espresso or coffee extract to the wet ingredients. The coffee enhances the chocolate's richness without imparting a coffee flavor. You could also mix in nuts or dried fruit for added texture and taste. Just be sure not to overload the batter; a half-cup is usually perfect to maintain the brownie consistency.

If you're in the mood for something festive, consider adding peppermint extract during the mixing process in the winter season. Topped with crushed peppermint candies after baking, these brownies will bring the essence of the holidays to your dessert table, offering a refreshing yet indulgent treat.

Questions About Recipes

→ Can I replace the sourdough discard with something else?

You can use applesauce or yogurt as a substitute, but the flavor and texture will differ.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.

→ Can I add different mix-ins?

Absolutely! Feel free to incorporate nuts, dried fruit, or even mint chips for a unique twist.

→ What if I want to make these gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking blend.