Sourdough Brownies

I take my brownies very seriously, which is why when I developed this recipe I knew exactly what I wanted. These Sourdough Brownies are rich, chocolatey, and seriously fudgy with chewy edges and that thin crackly top every good brownie needs. They’re easy to throw together with sourdough discard straight from the fridge, and you can even rest the batter for fermentation if you want. You’ll have this one on repeat!

Why You’ll Love This Recipe

Super fudgy: These have a dense, soft center with just enough chew around the edges.
Double chocolate: Melted semi-sweet chocolate and cocoa powder give them a deep, rich chocolate flavor.
Great way to use discard: Have starter on hand? This is a great way to use it up.
No starter? No problem: I included an easy no-sourdough swap in the recipe card.

Tools You’ll Need:

9×9-inch baking pan- to bake your brownies. I love this pan 9×9 pan from USA Bakeware.
Parchment paper- to line your brownie pan for easy removal.
Mixing bowls- to mix the brownie batter.
Whisk- to mix the batter.
Spatula- to spread the brownie batter.
Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
Measuring cups and spoons– for measuring ingredients.
Oven safe metal clips (optional)- for holding the parchment down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.

Gather Your Ingredients:

Sourdough discard– Adds flavor and moisture and is the magic that ferments your brownie batter. Can be used fed, past peak, or straight from the fridge.
Semi-sweet chocolate chips- used in the brownie batter for extra chocolatey flavor. You’ll also fold in extra chips for pockets of chocolate throughout the brownies.
Cocoa powder– smooth, dark flavor for that classic brownie intensity. I prefer to use a Dutch process cocoa powder, but any cocoa powder will work.
All-purpose flour– Provides structure to the brownies.
Unsalted Butter– Adds that classic chew to the brownies.
White Granulated Sugar- Sweetens the brownie and gives that chewy texture and crackly top.
Brown Sugar- adds molasses flavor and chewiness.
Eggs– Helps the brownie bind and rise.
Cornstarch (optional)- adds chewiness to the brownie texture. This is optional you can skip it if you’d like!
Vanilla extract– Adds warm cozy flavor to the brownie.
Sea Salt– Balances out the sweetness.
Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my brownies for that extra flair. If you haven’t tried this, I highly suggest it! You can find it link here.

Instructions

Step 1: Mix and Bake the Brownie

Preheat your oven to 350°F (175°C). Line a 9×9 metal pan with parchment paper, leaving some overhang so the brownies are easy to lift out after chilling. I like to use metal clips to hold my parchment in place. Lightly spray with cooking oil.

In a medium saucepan or microwave-safe bowl, melt the butter until just melted.

Add the semi-sweet chocolate chips and cocoa powder to the melted butter. Whisk over low heat, or microwave in short bursts, until the chocolate has just melted and the mixture is smooth.

Transfer from heat as soon as the chocolate has melted if you used a pot, then pour the mixture into a mixing bowl.

Whisk in the granulated sugar, brown sugar, sourdough discard, eggs, and vanilla extract until the brownie batter is shiny and smooth.

Add the flour, cornstarch, and salt to the brownie batter, and mix just until no streaks remain. Try not to overmix at this point or the brownies will be tough. You just want the flour incorporated.

Fold in the chocolate chips if you’re using them.

Sourdough Discard Swap Option: If you don’t have sourdough discard, add the extra flour and milk at this time and mix it into the brownie batter.

Whisk the melted butter, cocoa, and chocolate chips

Spread the brownie batter into the prepared 9×9 pan, making sure it reaches the edges. Smooth the top with a spatula.

Overnight Fermentation Option: If you want to ferment this brownie batter, cover with plastic and refrigerate overnight in the pan. When you’re ready to bake your brownie, allow to rest at room temperature for about an hour to warm up then bake as instructed.

Step 2: Bake the Brownies

Transfer the brownies to the hot oven, and bake at 350°F for 35-40 minutes, or until the edges are set, the center no longer jiggles, and a toothpick inserted in the center comes out with moist fudgy crumbs.

Do not bake until the toothpick comes out completely clean. These brownies are meant to be fudgy and will continue to set as they cool. Baking time may vary on your oven, my brownies are done anywhere between 35-40 minutes.

Sprinkle the warm brownies with flaky sea salt (this is my favorite).

Cool the brownies completely in the pan before removing them. You can use the parchment paper to help remove the brownies from the pan easily.

Slice your brownies into 3 even rows horizontally, and then cut diagonally into 4 rows for 12 even squares.

I like to serve mine warm with a scoop of fresh vanilla ice cream!

Yields 12 brownies

How to Store:

Room Temperature- Store in an airtight container up to 3 days.

Refrigerator- Keeps up to 5 days in an airtight container in the refrigerator. For the best texture, gently warm them before serving.

Freezer- You can freeze the brownies by wrapping them tightly and freezing for up to 2 months. Thaw in the refrigerator overnight, then gently warm to enjoy!

FAQ’S

Why did my brownies turn out dry?

They were likely overbaked. For fudgy brownies, the toothpick should come out with moist crumbs, not completely clean.

Why are my brownies too gooey in the center?

They may need more cooling time or they were underbaked. These brownies are thick and fudgy, so they can seem underbaked if sliced warm.

Can I make these without sourdough discard?

Yes, replace the 1/2 cup (120g) discard with 1/4 cup (60g) milk and 1/4 cup (30g) all-purpose flour.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough chocolate recipes!

Sourdough Chocolate Recipes:

Sourdough Brownies

These Sourdough Brownies are rich, chocolatey, and seriously fudgy with chewy edges and that thin crackly top every good brownie needs. They’re easy to throw together with sourdough discard straight from the fridge, and you can even rest the batter for fermentation if you want.

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Prep Time 15

Cook Time 35

Servings

Equipment

9×9-inch baking pan – to bake your brownies. I love this pan 9×9 pan from USA Bakeware.
Parchment paper – to line your brownie pan for easy removal.
Mixing bowls – to mix the brownie batter.
Whisk – to mix the batter.
Spatula – to spread the brownie batter.
Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
Measuring cups and spoons – for measuring ingredients.
Oven safe metal clips (optional) – for holding the parchment down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.

Ingredients

Wet Ingredients:

1 (226g) cup unsalted butter
½ (100g) cup semi-sweet chocolate chips or chopped chocolate
½ (42g) cup unsweetened cocoa powder
1½ (300g) cups granulated white sugar
¼ (50g) cup packed brown sugar
½ (120g) cup sourdough discard 100% hydration
3 large eggs
1 tsp vanilla extract

Dry Ingredients:

1 (125g) cup all-purpose flour
2 tsp cornstarch
1½ tsp fine sea salt

Sourdough Discard Swap:

1/4 60g cup whole milk
1/4 30g cup all-purpose flour

Mix-In’s:

1 (170g) cup semi-sweet chocolate chips or chopped chocolate

Garnish:

Flaky Sea Salt for sprinkling