Sourdough Discard Brownies That Are Fudgy, Rich & Full of Flavor

The Fudgiest Sourdough Discard Brownies You’ll Ever Make – A Must-Try Recipe for Every Chocolate Lover!

This easy sourdough brownie recipe uses sourdough discard for the ultimate gooey texture and a deep, rich chocolate flavor. No waste, all taste!

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These easy Sourdough Discard Brownies are rich, fudgy, and packed with chocolate. A perfect way to use sourdough discard in healthy, delicious desserts.

Fall in Love With These Sourdough Brownies

I’ve tested a lot of brownies in my kitchen (perks of being a chef), but these Sourdough Discard Brownies hit different.

They’ve got that shiny, crinkly top we all chase, a gooey chocolate center that feels like a warm hug, and a subtle tang from the sourdough starter that makes the chocolate flavor pop.

They’re fun to make, super easy—even with the kids—and surprisingly more gut-friendly than your average box mix.

Yep, you heard that right—fermented sourdough discard actually helps break down some of the gluten and phytic acid in flour, making it easier to digest.

That’s one more reason I love baking with sourdough, and why sourdough discard recipes like this one are a win-win: no waste, better taste, and better for your belly.

Why This Recipe Works

• Uses up your extra sourdough discard (no more waste!)
• Deep, rich chocolate flavor with a bakery-style gooey center
• A subtle sourdough tang that balances the sweetness perfectly
• Healthier than your average brownie thanks to fermented flour
• One bowl, no mixer—easy clean-up!

What Makes This Sourdough Discard Brownie Recipe Better Than the Others?

Let’s be real—there are a lot of brownie recipes out there. Some are cakey. Some are dry. Some are just… meh. But this one? This one’s in a league of its own, and here’s why:

✅ 1. The Perfect Texture

Crackly tops. Fudgy centers. Chewy edges. It nails every layer of what makes a brownie irresistible.

✅ 2. The Sourdough Tang = Flavor Bomb

The sourdough discard adds a subtle, almost undetectable tang that enhances the chocolate flavor without tasting “sour.” It’s like adding espresso to chocolate—it brings out the depth in the best way.

✅ 3. One Bowl, No Mixer

Less mess, more chocolate. It’s a one-bowl recipe that’s simple enough for a weeknight but impressive enough for a dinner party.

✅ 4. No Waste, All Taste

This isn’t just a brownie. It’s a clever, delicious way to use that sourdough starter discard you’ve been guilt-tripping yourself over. So you’re winning on taste and reducing waste.

✅ 5. Real, Fresh Ingredients

We’re talking real butter, high-quality cocoa, dark chocolate chunks, and of course, fresh sourdough starter discard—because fresh, whole ingredients always make a better bake.

✅ 6. Kid-Approved, Grown-Up Approved

My kids ask for these weekly, my wife eats them straight out of the fridge, and I’ve watched adults fall silent mid-bite. That’s the magic of a great brownie.

🍽️ How to Serve These Sourdough Discard Brownies

…And What to Serve Them With

✨ Serve Them:

• Warm, straight from the oven (after a short cool)—gooey perfection
• Chilled from the fridge for that dense, fudge-like texture
• Sliced into small bites for party trays or brownie “bites”
• With a dusting of powdered sugar or a light cocoa sprinkle for that bakery finish
• Cut into hearts, stars, or fun shapes with a cookie cutter—great for holidays or kids’ treats

🥂 Pair With:

• A scoop of vanilla ice cream – the classic combo that never fails
• Fresh berries and whipped cream – gives it a summery, elegant twist
• Espresso or strong black coffee – that bitter sip + sweet bite = perfect match
• A glass of cold milk – if you’re a purist or 5 years old at heart (raises hand)
• Drizzled with salted caramel or raspberry sauce for extra flair
• Topped with Greek yogurt or coconut cream if you want to feel like you’re being healthy

Whether you’re serving them at a dinner party, dropping them into a lunchbox, or sneaking one at midnight while hiding in the pantry (we’ve all done it), these sourdough brownies will never let you down.

🧰 Equipment & Tools

• Mixing bowls (1 large, 1 medium)
• Whisk
• Silicone spatula or wooden spoon
• Measuring cups and spoons
• Kitchen scale (optional but great for accuracy)
• 8×8 inch baking pan
• Parchment paper
• Sifter or fine mesh strainer (for flour and cocoa powder)
• Oven mitts
• Cooling rack
• Knife (for slicing brownies… or sneaking a corner)

📝 The Recipe: Sourdough Discard Brownies

Ohhh yes. You’re about to make the richest, fudgiest, most chocolate-packed Sourdough Discard Brownies anyone has ever tasted.

These are next-level good—crispy tops, gooey centers, and just enough sourdough tang to keep everyone guessing what your secret ingredient is.

Spoiler: it’s love… and also the discard.

These Sourdough Discard Brownies are the perfect excuse to bake with that starter you’ve been lovingly ignoring. Rich, gooey, and loaded with deep chocolate flavor, they’ve got crispy, crackly tops and fudgy centers that melt in your mouth.

The sourdough brings a hint of tang that makes them totally unforgettable. One bite and you’ll wonder where these have been all your life.

Sourdough Discard Brownies

Recipe by dealiciousness.net

5.0 from 2 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

190

kcal

These Sourdough Discard Brownies are rich, fudgy, and irresistibly chocolatey, made with real butter, dark cocoa, and a swirl of sourdough discard for a subtle tang that deepens the flavor. Packed with chunks of melty chocolate, they’re the perfect balance of crispy edges and gooey centers.

Ingredients

• 1/2 cup (113g) unsalted butter, high quality, melted

• 1 cup (200g) organic cane sugar

• 1/2 cup (90g) dark brown sugar, packed

• 2 large eggs, room temp

• 1 tsp pure vanilla extract

• 1/2 cup (120g) sourdough discard or active starter – unfed or recently fed is fine

• 3/4 cup (90g) unsweetened cocoa powder – use Dutch-processed for richness

• 1/2 tsp sea salt

• 1/4 tsp baking powder

• 1/2 cup (60g) all-purpose flour, sifted

• 1/2 cup (85g) dark chocolate chunks

• 1/2 cup (85g) milk chocolate chips – or sub with white chocolate or nuts if you’re fancy

Directions

• Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment and lightly butter the sides.
• In a large bowl, whisk together melted butter, cane sugar, and brown sugar until it looks like shiny, thick caramel.
• Add in eggs and vanilla, whisking for a full minute until the batter is glossy and smooth.
• Stir in your sourdough discard – this is where the magic happens.
• Sift in cocoa powder, salt, baking powder, and flour. Fold gently with a spatula until just combined. Don’t overmix unless you want brownies that bite back.
• Toss in those glorious chocolate chunks and chips, and fold them through the batter like you’re tucking them in for a cozy chocolate nap.
• Pour the batter into your prepared pan, smoothing the top. Sprinkle extra chocolate on top if you’re showing off.
• Bake for 28–33 minutes, until the edges are set but the center is still soft and fudgy. A few moist crumbs on a toothpick = perfect.
• Let cool in the pan for at least 30 minutes (I know, it’s hard). Then slice into 9 fat squares or 16 polite ones.
• If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

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Tips & Variations

• Add 1 tsp espresso powder to intensify the chocolate flavor
• Swap in chopped nuts or white chocolate chips for fun variations
• Want an ultra-gooey center? Slightly underbake and let them set
• Gluten-free? Use a 1:1 gluten-free flour substitute

🔁 What Can Be Substituted in This Recipe?

Whether you’re out of an ingredient or want to customize your brownies, here are some easy swaps that still give delicious results:

🍫 Chocolate:

• No chocolate chunks? Use chocolate chips, chopped chocolate bars, or even swirl in Nutella for extra indulgence.
• Want less sugar? Use 85% dark chocolate or sugar-free chips.

🧈 Butter:

• Sub with coconut oil (refined for no coconut flavor) or a good-quality plant-based butter.
• Note: Coconut oil will change the flavor slightly but still tastes amazing.

🍚 Sugars:

• No brown sugar? Sub with all cane sugar, but you’ll miss that deep molasses note.
• Want lower glycemic? Try coconut sugar for a slightly caramelized, earthy taste.

🥚 Eggs:

• Egg-free version? Use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) or a vegan egg substitute.
• The texture will be a bit less rich, but still delicious.

🌾 Flour:

• Gluten-free? Use a 1:1 gluten-free baking blend. Avoid almond flour alone—it throws off the structure.
• Want a healthier twist? Swap 1/4 of the flour with oat flour or whole wheat pastry flour for added fiber.

🍞 Sourdough Discard or Starter:

• No discard? Use recently fed starter (just not super bubbly).
• No starter at all? Replace with 1/4 cup plain Greek yogurt or buttermilk to get that tang, but… fair warning: they won’t be “sourdough brownies” anymore!

🧁 Final Thoughts: Bake the Brownies, Save the Discard, Win at Life

If you’ve made it this far, you’re either ready to bake or already halfway into licking the batter bowl.

Either way—welcome to the club of people who now know that sourdough discard isn’t waste… it’s secret brownie fuel.

These Sourdough Discard Brownies have become a go-to in my kitchen for a reason. They’re ridiculously easy, super satisfying, and somehow feel just a little more special than your average chocolate fix.

That little sourdough tang? It’s like the brownie whispering, “Hey, I’m fancy.” But they’re also fun, casual, and totally lunchbox-friendly—like the brownie version of your favorite worn-in hoodie.

I hope you give these a shot and end up with chocolate on your face and no regrets. And if you do, I’d love to see it!

👉 Tag me and share your creations on Instagram — I check my DMs between bites.
👉 Follow me on Pinterest for more sourdough discard recipes, cozy bakes, and food that’ll make your kitchen smell amazing.
👉 Come say hi on Facebook — where the recipes are hot, and the dad jokes are hotter.
👉 And subscribe to my YouTube channel for step-by-step videos, cooking tips, and reels that are way too close to my face.

Thanks for baking with me. Now go grab a brownie (or two) and enjoy the sweet life. You’ve earned it.

❓ Frequently Asked Questions (FAQs)

1. Can I use active sourdough starter instead of discard?

Yes! You can use either active starter or unfed discard in this recipe. If your starter is bubbly and active, just keep in mind it may give a bit more rise.

If it’s unfed discard, you’ll still get that same amazing flavor and fudgy texture—this recipe is super forgiving.

2. Do Sourdough Brownies taste sour?

Nope—not even close. The sourdough discard just adds a subtle tang that actually enhances the richness of the chocolate.

It’s not “sour” in a lemony way—it’s more like that deep flavor you get from a really good dark chocolate bar.

3. How should I store these brownies—and can I freeze them?

Keep your brownies in an airtight container at room temperature for up to 3–4 days.

If you want to save some for later (good luck with that), they freeze beautifully! Just wrap them tightly in parchment and stash them in a freezer-safe bag.

They’ll keep for up to 3 months—just thaw at room temp or give ’em a 10-second zap in the microwave.