Sourdough Discard Brownies With Cocoa

Name: Sourdough Discard Brownies With Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Highlighted under: Oven Fresh Creations

I absolutely love making brownies, and using sourdough discard to create a richer flavor has changed my baking game. Not only do I reduce food waste by utilizing excess sourdough, but these brownies also boast a unique depth that traditional recipes often miss. The sourdough adds a nice tang that complements the chocolate perfectly, and I can enjoy my favorite treat while feeling good about being environmentally friendly. It's a win-win situation that I can't wait to share with you!

Created by

Gwendolyn Reed

Last updated on 2026-01-22T10:04:17.838Z

When I first experimented with sourdough discard in my brownies, I was pleasantly surprised by the result. The cocoa creates a decadent base, while the discard enhances the brownies’ density and adds subtle acidity. I discovered that pairing the sourdough with a touch more sugar resulted in a perfectly balanced treat, bringing out the chocolate’s richness without overwhelming sweetness.

As I baked multiple batches to refine my technique, I learned the importance of letting the brownies cool completely before cutting them. This ensures they set properly and makes achieving those perfect, chewy edges so much easier! Trust me; it’s worth the wait!

Why You'll Love These Brownies!
Deliciously moist and fudgy with a hint of tang from the sourdough
Easy to make with ingredients you likely already have at home
Perfectly balanced sweetness enhances the rich chocolate flavor

Understanding the Role of Sourdough Discard

Using sourdough discard in these brownies not only enhances the flavor but also improves the texture. The naturally occurring bacteria and yeast in the sourdough interact with the chocolate, creating a depth of flavor that elevates the overall taste. You might notice a slight tang that beautifully complements the sweetness of the brownies, making each bite uniquely delicious.

Additionally, the moisture content from the sourdough makes these brownies incredibly fudgy. Unlike traditional brownies that can sometimes lean toward cakey, the inclusion of sourdough helps achieve that sought-after chewy texture. This means you can enjoy a rich, indulgent treat without the risk of overbaking, as the sourdough keeps the batter wonderfully moist.

Baking Tips for Perfect Brownies

For the best results, be mindful of the mixing process. When incorporating dry ingredients into the wet mixture, mix just until everything is combined. Overmixing can lead to tougher brownies, which is not what we want. The goal is to achieve that heavenly fudgy consistency, so gentle folding is key.

Choosing the right baking pan can also impact your brownies' texture. A metal pan tends to conduct heat better than glass, resulting in a more evenly baked brownie with crisp edges. If you prefer a softer edge, a glass pan may work just fine, but keep an eye on the baking time as it could vary slightly.

Storing and Serving Suggestions

These sourdough discard brownies can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, consider refrigerating them, which extends their shelf life for about a week. I often recommend letting them sit out for a few moments to return to room temperature for the best texture when ready to enjoy.

For a delightful serving suggestion, try pairing these brownies with a scoop of vanilla ice cream. The contrast of temperatures and textures creates a memorable dessert experience. You could even drizzle some chocolate or caramel sauce on top for an extra layer of indulgence, making them perfect for dinner parties or cozy nights in.

Ingredients

Gather the following ingredients before you start baking:

Brownie Ingredients

1 cup sourdough discard
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Once you've gathered all your ingredients, you're ready to start making these delicious brownies!

Instructions

Here’s how to bring your brownies to life:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

Mix wet ingredients

In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and sourdough discard until well combined.

Combine dry ingredients

In another bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!

Add chocolate chips

Fold in the chocolate chips if using, and make sure they're evenly distributed throughout the batter.

Bake

Pour the brownie batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and serve

Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares. Enjoy your deliciously unique brownies!

Once baked, these brownies make for a perfect treat for any occasion!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of espresso powder to enhance the chocolate taste. You can also experiment by substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber.

Ingredient Variations

If you're looking to adjust the sweetness level, you can reduce the granulated sugar by about 1/4 cup without compromising the integrity of the brownies. Alternatively, for a healthier twist, consider using coconut sugar or a sugar substitute like stevia, though some testing may be needed for sweetness equivalencies.

For those with dietary restrictions, substituting the all-purpose flour with a gluten-free blend usually works well in this recipe. Just ensure it contains a binding agent like xanthan gum to maintain the structure. Also, if you want to skip the eggs, a flaxseed meal or unsweetened applesauce can serve as a replacement, although the texture might differ slightly.

Chocolate Chip Options

The chocolate chips are optional, but they add an extra layer of richness. You can use bittersweet, semi-sweet, or even white chocolate chips depending on your preference. Alternatively, for a healthier spin, try dark chocolate chips that contain a higher cacao percentage for a more intense chocolate flavor.

If you’d like to enhance the brownie experience, consider adding chopped nuts like walnuts or pecans for added crunch. Just fold them into the batter alongside the chocolate chips, and be aware that they can change the texture slightly, giving a more rustic feel. A little sprinkle of sea salt on top before baking can also amplify the chocolate flavor beautifully.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes! Just make sure to adjust the hydration of the batter slightly, as active starter will add more moisture.

→ How can I store leftover brownies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap the cooled brownies tightly in plastic wrap and freeze for up to 3 months. Thaw them at room temperature before serving.

→ What can I replace sugar with?

You can use coconut sugar or a sugar substitute, keeping in mind that the texture might slightly change.