These sourdough discard brownies are ultra-fudgy, subtly tangy, and perfectly sweet. If you are looking for a way to satisfy your sweet tooth while using up some of your sourdough discard, this is the recipe for you! I've tested this countless times; I know you are going to love it!
You can make these brownies anytime, but they are extra delicious around the holidays such as Thanksgiving or Christmas.
Looking for another chocolate sourdough recipe? Try my all-time favorite sourdough chocolate peanut butter swirl cookies!
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Ingredients
- Unsalted butter
- Coconut oil
- Chocolate chips
- Cane sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sourdough discard
- Cacao powder/cocoa powder
- All-purpose flour
- Salt
- Milk powder
- Corn starch
See the recipe card for quantities.
Instructions
Melt butter and oil on medium-low heat. Add chocolate chips.
Whisk until fully incorporated.
Add eggs, vanilla, sugars, sourdough discard. Mix.
Add flour, cacao powder, milk powder, and cornstarch. Mix until combined and place in a parchment paper-lined baking dish. Place into oven at 350 fahrenheit.
Hint: For the fudgiest brownies, take them out of the oven when there is a subtle and firm jiggle to the center. You don't want them to be underdone, but a little jiggle will make for the fugiest brownies ever! They will finish baking in the pan outside of the oven and won't be overdone or dry. Wins all around!
Substitutions
- Butter - instead of regular unsalted butter, try a non-dairy butter like Country Crock's Plant Butter Sticks. Note: these sticks contain salt, so you might need to adjust the amount of salt you add to the recipe. Try ½ or ¾ tsp instead of 1 tsp.
- Milk powder: Feel free to omit the milk powder if you'd like to make this dairy-free.
- Flour: Try a 1:1 gluten-free flour. I haven't tried this myself, but I'm sure this would be a good substitute!
Variations
- Add chocolate chips, walnuts, peanut butter, or pecans to give these brownies a fun twist!
Equipment
- Mixing bowl or stand mixer
- 9x9 pan
- Parchment paper
Storage
Cover with cling wrap and leave on the counter for 2-3 days or in the fridge for 5-7 days.
These sourdough brownies stand up well to freezing for 6 months.
Top tip
Allow the brownies to cool fully before cutting for best results.
Use parchment paper to make it easier to remove brownies from the dish.
FAQ
Shiny tops come from high-fat contents in the batter. This is why we use melted butter, oil, melted chocolate, and more egg yolks to whites.
Related
Looking for other recipes like this? Try these:
The Best Sourdough Discard Brownies
Equipment
- 9x9 baking dish
- mixing bowl
- Parchment Paper
Ingredients
- ½ Cup Unsalted butter melted
- 1 tablespoon Coconut oil
- 1 Cup Chocolate chips
- 1 Cup Cane sugar
- ½ Cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 2 teaspoon Vanilla extract
- ½ Cup Sourdough discard
- 1 Cup All-purpose flour
- ½ Cup Cacao/cocoa powder
- 1 teaspoon Salt
- 2 tablespoon Milk powder
- ½ tablespoon Cornstarch
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a small saucepan, melt butter and oil on medium-low heat, stirring regularly. Once melted, add chocolate chips and whisk until smooth. Allow to cool slightly and transfer to your mixing bowl or stand mixer.
- Add cane sugar, brown sugar, eggs, sourdough discard, and vanilla extract to the melted chocolate mixture. Stir until combined.
- Next, add cacao or cocoa powder, flour, milk powder, salt, and cornstarch. Mix until combined and transfer to a parchment paper-lined 9x9 baking dish.
- Bake uncovered for 30-35 minutes. Remove from the oven when the center is firm but jiggles slightly when you shake it. It will finish baking outside of the oven. This will result in a very fudgy brownie.
Food safety
- Do not consume raw eggs or raw flour
- Wash hands after touching raw egg or flour
See more guidelines at USDA.gov.
ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.
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