Baking with sourdough discard might sound unconventional—until you taste these rich, moist, and delightfully tangy Sourdough Discard Brownies. Perfectly suited for summer and simple to whip up, this recipe is your excuse to turn what’s often tossed out into the most decadent dessert.
I first made these brownies one summer evening after a long day of baking sourdough loaves. I hated wasting discard, and I was craving something chocolatey. I remembered Nonna’s voice—”waste nothing, especially something that’s already alive.” I tossed some discard into my go-to brownie base, and magic happened. What came out of the oven was dark, dense, slightly tangy, and impossible to resist.
🧁 Why Bake with Sourdough Discard?
Sourdough discard is the portion of starter you remove before feeding it. While it’s not active enough to leaven, it’s full of flavor—think of it as an all-natural flavor enhancer. The acidity from the discard plays off the richness of cocoa and chocolate, creating a more complex and balanced brownie. Plus, you reduce kitchen waste while treating yourself. Win-win.
Looking to use discard in breads too? Check out our Cinnamon Swirl Bread Recipe or Grain Sourdough Bread Recipe for savory applications.
🍫 Ingredients You’ll Need
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (90g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) sourdough discard (unfed, room temp)
- ⅓ cup (30g) unsweetened cocoa powder
- ½ cup (60g) all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cup (130g) chocolate chips or chunks
- Optional: ½ cup chopped walnuts or pecans
👩🍳 Step-by-Step Instructions
1. Prep the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment or lightly grease.
2. Mix the Wet Ingredients
Melt butter, then stir in sugars. Add eggs and vanilla. Whisk until smooth and slightly pale.
3. Add the Discard
Stir in the sourdough discard. It will give the batter a slight elasticity—don’t worry, that’s the gluten at work.
4. Combine the Dry Mix
In another bowl, sift cocoa, flour, baking powder, and salt. Gradually fold into the wet mixture.
5. Add Chocolate & Extras
Fold in chocolate chips and nuts. For a marbled effect, swirl in cream cheese or Nutella like our Nutella Brownie Recipe.
6. Bake to Perfection
Bake for 32–35 minutes. The edges should be set and the center just barely jiggly.
7. Cool, Then Chill
Cool completely, then refrigerate for 30 minutes. This helps set the fudgy texture.
❄️ A Summer Sweet You Can Chill
Chilled brownies are a summer staple in my home. These are especially good cold from the fridge or even frozen and dipped in chocolate. Serve them with a scoop of homemade ice cream or layer them into parfaits with whipped cream and berries.
Other summer-perfect treats? Try our Vanilla Raspberry Pancake Layer Cake or Strawberry Cake Mix Sandwich Cookies.
🥄 Customize It!
This brownie base is your blank canvas:
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For espresso lovers: Add 1 tsp of espresso powder to intensify the chocolate.
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For fruit fans: Swirl in raspberry jam or fresh chopped cherries.
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For spice: A pinch of cayenne and cinnamon gives a Mexican hot chocolate twist.
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For crunch: Add pretzel pieces, toffee bits, or crushed candy canes in winter.
🧠 Brownie Science: Why They Work
The acidity in sourdough discard reacts with the baking powder to help give a little lift, while the long-fermented nature of the discard adds deep umami and enhances sweetness. It’s a flavor booster that also helps brownies stay moist longer.
📦 Storing & Freezing
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Store in the fridge up to 5 days in an airtight container.
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Freeze in layers between parchment. They’ll last up to 2 months.
Planning ahead for the holidays? These freeze beautifully and pair well with other festive treats like Double Chocolate Cookie Truffles or Raspberry Streusel Bars.
💬 FAQs
Can I use sweetened cocoa powder?
Stick with unsweetened to control the sugar and avoid overly sweet brownies.
What’s the best chocolate to use?
Dark chocolate chips or chopped bittersweet chocolate bars work best for rich flavor.
Can I make this dairy-free?
Substitute butter with coconut oil or vegan margarine, and use dairy-free chocolate chips.
How sour will these taste?
Not very! The sourness is subtle and enhances the chocolate, not overpower it.
💡 Pro Tips
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Use a metal pan for crispier edges.
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Let the brownies fully cool before slicing for cleaner cuts.
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Dust the top with flaky sea salt for a gourmet finish.
Want another pro-level chocolate treat? You’ll love our Moist Chocolate Cake or Chocolate Brownie Cake with Cream.
🧁 Reader Love
“I made these for a picnic, and they were gone in minutes! I added espresso and topped with salted caramel.” – @Claire_Bakes
“I was skeptical about sourdough in brownies, but now I’m obsessed. I’ve made three batches already!” – Jamie