These were the best brownies I ever had! The depth of flavor was so intense…⭐️⭐️⭐️⭐️⭐️

While some sourdough discard desserts have a pronounced tang, you won’t find that here. The combination of cocoa powder, melted chocolate, and chocolate chips completely masks any sourdough flavor, resulting in the most divine brownies I’ve tasted!

This indulgent dessert is perfect for when you have ½ cup of sourdough starter leftover. If you’re left with a ¼ cup after making these brownies, why not try whipping up a batch of sourdough cookies as well?

Why You’ll Love This Recipe

• It’s a delicious way to use up sourdough discard, reducing food waste!
• These brownies offer the ultimate fudgy texture.
• Rich layers of flavor from three different types of chocolate.
• It’s simple to make, perfect for satisfying chocolate cravings!
• One of my top picks for utilizing sourdough discard, right alongside sourdough banana bread and blueberry muffins!

Ingredients

• Three types of chocolate combine for a compelling flavor: cocoa powder, high-quality melted chocolate chunks (or baking chocolate), and chocolate chips.
• Use sourdough starter that hasn’t been fed for at least 24 hours. If the discard has a liquid top layer, pour it off before measuring.
• Brown sugar introduces an added richness and chewiness compared to regular granulated sugar, whether you choose light or dark.
• This recipe calls for both whole eggs and an extra egg yolk. The added yolk contributes to the shiny, crackly top layer!

For a complete list of ingredients and measurements, see the recipe card below.

Substitutions & Variations

• If you enjoy nuts, feel free to add ¼ to ½ cup of toasted, chopped walnuts to the batter or sprinkle them on top!
• Prefer corner pieces? Bake your brownies in a muffin tin to guarantee that every piece has those desirable edges!
• Mix in your favorite candies, like M&Ms or Reese’s Pieces for a fun twist!

This recipe has not been thoroughly tested with substitutions or variations. If you try an alternative, please let us know how it turned out in the comments!

How to Make Sourdough Brownies

1. Step 1: In a large bowl, whisk together the eggs, egg yolk, and brown sugar until the mixture is light and fluffy, turning a pale yellow color.
   
2. Step 2: Melt the butter and chocolate chunks together in a separate microwave-safe bowl. Allow to cool slightly before use.
   
3. Step 3: Combine the warm chocolate mixture with the egg-sugar mixture. Stir in the sourdough discard until thoroughly integrated.
   
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, and salt, and then fold in the chocolate chips.
   
5. Step 5: Fold the dry mixture into the wet ingredients, mixing just until no flour streaks remain.
   
6. Step 6: Pour the brownie batter into a prepared 9-inch square pan. Top with additional chocolate chips, then bake at 350°F for 22-27 minutes. Allow cooling in the pan on a wire rack.
   

Expert Tips

1. Whisk the eggs and brown sugar vigorously to achieve that light and airy texture, which is crucial for a shiny, crackly brownie top.
2. Create a parchment paper sling in your baking pan for easy removal of the brownies after cooling.
3. Don’t over-bake—aim for a slight jiggle in the center when you remove them from the oven. A toothpick should come out with a few moist crumbs.

Recipe FAQs

How can I tell when the brownies are done?

For these brownies, you want to aim for a gooey center; the edges will be set and starting to pull away from the pan, while the top boasts a shiny, crackly appearance.

Why are my brownies cakey and not fudgy?

This inconsistency often results from baking the brownies for too long. Keep an eye on them as they bake!

Can I make these brownies without sourdough discard?

Though this recipe hasn’t been tested without discard, you could try replacing it with equal parts of flour and water. The flavor may differ, but you should still enjoy delicious brownies!

Do I need to let the brownies cool before cutting?

Yes! Allowing the brownies to cool ensures they develop their flavor and fudgy texture optimally.

What’s the best type of sourdough starter for this recipe?

While the King Arthur Baking starter is my go-to, any unfed sourdough starter should work perfectly in this recipe.

Storage

Room Temperature

Store fully cooled sourdough brownies in an airtight container at room temperature for up to 1 week.

Freezing Instructions

Individually wrap fully cooled brownies in plastic wrap and store in an airtight container for up to 3 months.

Reheating Instructions

If frozen, thaw brownies at room temperature. To enjoy them warm, microwave for 10-20 seconds.

More Chocolate Recipes You’ll Love

• 
  Sourdough Discard Chocolate Chip Cookies
• 
  Mini Brownie Bites
• 
  Easy Triple Chocolate Brownie Muffins
• 
  Edible Chocolate Cookie Dough