Fudgy Brownies Using Sourdough Discard

Name: Fudgy Brownies Using Sourdough Discard
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 sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Baking & Desserts

I love transforming my sourdough discard into delicious treats, and these fudgy brownies are a perfect example. Using sourdough discard not only minimizes waste but also gives the brownies a unique depth of flavor that you can't achieve with regular recipes. With a rich, gooey texture and intense chocolate taste, these brownies are perfect for satisfying a sweet tooth. Plus, they come together quickly and require minimal ingredients, making them an ideal last-minute dessert for gatherings or quiet nights in.

Created by

Diana Brooks

Last updated on 2026-01-24T11:40:20.221Z

When I first decided to use my sourdough discard in baking, I was unsure of the results. However, I was pleasantly surprised with the outcome. The subtle tang from the sourdough enhances the chocolate flavor, creating a moist and rich brownie that stands out. One crucial tip I learned is to underbake them slightly, allowing for that incredible fudgy texture.

Experimenting with different types of chocolate also led to incredible results. The combination of dark and semi-sweet chocolate really brings out the sweetness, all while keeping the indulgent texture. I always add a sprinkle of sea salt before serving for an added layer of flavor.

        Why You'll Love These Brownies
        Rich chocolate flavor enhanced by sourdough tang
Incredibly fudgy and moist texture
A great way to use sourdough discard

      

Why Sourdough Discard Works Wonders

Using sourdough discard in these fudgy brownies not only helps reduce food waste but also infuses the batter with a unique tanginess that deepens the overall flavor profile. The lactic acid from the discard balances the sweetness of the sugar, creating a well-rounded taste that elevates the chocolate richness. This unexpected ingredient ensures your brownies have a distinctive character that regular brownies simply don't offer.

Additionally, the natural fermentation in sourdough enhances the brownies' structure, making them incredibly moist and fudgy. With each bite, you'll notice a delightful chewy texture complemented by a subtle sour note that sets them apart from traditional recipes. It's a perfect example of how a clever ingredient substitution can completely transform a familiar dessert.

Perfecting the Fudginess

To achieve the ultimate fudgy texture, it's crucial not to overmix the batter once the dry ingredients are added. Overmixing can incorporate too much air, which results in cakier brownies. Aim for a few visible streaks of flour and cocoa in the batter; these will meld as the brownies bake. Keep an eye on your baking time—check for doneness around the 25-minute mark to prevent overbaking, which can lead to dry brownies.

Another tip to enhance fudginess is to add an extra tablespoon or two of melted butter. This small adjustment can make a significant difference in the moisture level, ensuring your brownies remain gooey. If you're looking for a richer flavor, consider using semi-sweet or dark chocolate chips, as they will amplify the chocolate taste without overwhelming the balance.

Storing and Serving Ideas

These brownies can be stored in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge where they can last about a week, or freeze them for up to three months. To freeze, wrap individual brownies tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours or microwave them for 10-15 seconds until warmed through.

For serving ideas, consider pairing these fudgy brownies with a scoop of vanilla ice cream or a dollop of whipped cream. Adding a drizzle of homemade caramel sauce or a sprinkle of sea salt can also enhance the flavors. Feel free to experiment with mix-ins like nuts or dried fruit for added texture and taste, or use flavored extracts like almond for a unique twist.

Ingredients

Brownie Ingredients

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

Make sure to let the brownies cool before slicing for the best texture!

Instructions

Preheat the Oven and Prepare Baking Dish

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Mix Wet Ingredients

In a large bowl, combine the melted butter and sugar. Whisk in the sourdough discard, eggs, and vanilla until well blended.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

Combine Mixtures

Gradually mix the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips if using.

Bake the Brownies

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 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 10 minutes before lifting them out using the parchment overhang. Slice into squares and enjoy!

For extra indulgence, serve with a scoop of vanilla ice cream.

Pro Tips

Always check the brownies a few minutes before the recommended baking time to avoid overbaking. The texture will set as they cool.

Ingredient Substitutions

If you find yourself short on some ingredients, there are several substitutions you can use in this brownie recipe. For example, if you're out of unsalted butter, coconut oil or vegetable oil can be used in equal amounts. Just note that using oil may slightly change the texture, potentially resulting in a denser brownie. You can also swap out the all-purpose flour for a gluten-free blend if needed; just ensure your blend has xanthan gum to mimic the structure.

For a lower-sugar alternative, consider using a sugar substitute such as coconut sugar or erythritol. Keep in mind that the volume and sweetness might differ slightly, so taste as you go to ensure the flavor remains balanced. If you're looking to increase the fiber content, using whole wheat flour can also be a wholesome alternative, contributing to a heartier texture.

Troubleshooting Common Issues

If your brownies are turning out too cakey, it’s likely due to overmixing the batter or baking for too long. Remember to mix just until combined and check for doneness around the 25-minute mark. A toothpick should come out with a few moist crumbs rather than being completely clean or overly messy, indicating they're perfectly fudgy.

On the other hand, if your brownies are too dense and don't rise as expected, consider the strength of your sourdough discard. If it's too young or lacking in bubbles, it may not provide enough lift. Giving your sourdough time to ferment longer before using it can improve results, helping achieve that ideal height and texture in your brownies.

Variations to Try

To personalize your fudgy brownies, try incorporating different flavors or mix-ins. Adding a teaspoon of espresso powder enhances the chocolate flavor beautifully without adding a coffee taste. You might also swap half of the cocoa powder for some melted dark chocolate for a richer flavor profile. Just be sure to account for the liquid content of melted chocolate in your overall batter mixture.

For a fruity twist, consider adding chopped cherries or raspberries directly into the batter before baking. Not only do they add a vibrant color, but they also provide a refreshing contrast to the rich chocolate. Alternatively, swirl in some peanut butter or Nutella for an extra layer of indulgence that complements the tangy notes of the sourdough.

Questions About Recipes

→ Can I use another type of discard?

Yes, you can experiment with different types of sourdough or even other types of discard like pancake mix.

→ Are these brownies gluten-free?

To make gluten-free brownies, substitute the all-purpose flour with a suitable gluten-free flour.

→ How do I store leftovers?

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months.