Fudgy Sourdough Discard Brownies
These fudgy sourdough discard brownies feature a glossy, crackly top and a subtle tang from the sourdough discard, creating a rich and moist chocolate treat that’s easy to make and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240 g) sourdough discard, unfed and room temperature
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour (or almond flour for gluten-free)
- ½ cup (50 g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
- ½ cup (90 g) chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Melt the butter gently in a saucepan or microwave until fully liquid but not browned. Transfer to a large mixing bowl.
- Add the granulated and brown sugar to the melted butter. Whisk vigorously until combined and slightly glossy, about 1-2 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix in the sourdough discard until smooth.
- Sift together the flour, cocoa powder, and salt in a separate bowl.
- Gently fold the dry ingredients into the wet mixture using a spatula, folding just until no streaks remain.
- If using chocolate chips, fold them in now.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 28-32 minutes until the top is shiny and crackled but the center is still soft. A toothpick inserted should come out with a few moist crumbs.
- Let cool completely in the pan on a wire rack before cutting.
- Lift out the brownies using the parchment overhang, slice into squares, and enjoy.
Notes
Do not overmix the batter after adding flour to avoid tough brownies. Whisk sugar into melted butter until glossy to develop the shiny crust. Use room temperature eggs and fully melted but not hot butter. Cool brownies completely before cutting for clean slices. Tent with foil if oven runs hot to prevent burning edges.
Nutrition
- Serving Size: 1 brownie (approxima
- Calories: 190
- Fat: 10
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: fudgy brownies, sourdough discard recipe, glossy brownies, easy brownies, chocolate dessert, sustainable baking