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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 minutes
Cook Time 35 minutes
Servings 12

Equipment

  • 9×9-inch baking pan - to bake your brownies. I love this pan 9x9 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

Instructions
 

Step 1: Mix and Bake the Brownie

  • Preheat your oven to 350°F (175°C). Line a 9x9 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.
    1 (226g) cup unsalted butter
  • 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.
    ½ (42g) cup unsweetened cocoa powder, ½ (100g) cup semi-sweet chocolate chips
  • 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.
    1½ (300g) cups granulated white sugar, ¼ (50g) cup packed brown sugar, ½ (120g) cup sourdough discard, 3 large eggs, 1 tsp vanilla extract
  • 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.
    1 (125g) cup all-purpose flour, 2 tsp cornstarch, 1½ tsp fine sea salt
  • Fold in the chocolate chips if you're using them.
    1 (170g) cup semi-sweet chocolate chips
  • 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.
    1/4 60g cup whole milk, 1/4 30g cup all-purpose flour
  • Spread the brownie batter into the prepared 9x9 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).
    Flaky Sea Salt
  • 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

Notes

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!

Nutrition

Serving: 1brownieCalories: 454kcalCarbohydrates: 67gProtein: 6gFat: 21g
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