Rich & Fudgy Sourdough Brownies, A cozy, old-fashioned chocolate treat made with sourdough discard
Rich and fudgy sourdough brownies made with sourdough discard. An easy, rustic chocolate dessert recipe perfect for cozy homemade baking.
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Servings: 12 brownies
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Equipment
- 2 mixing bowls
- 1 baking dish 8x8
Ingredients
- ½ cup butter melted
- 1 cup cane sugar
- ½ cup brown sugar
- 2 eggs
- ½ cup sourdough discard unfed or active
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- Optional add-ins: chocolate chips chopped walnuts, or flaky sea salt for topping.
Instructions
Mix the Wet Ingredients
- Preheat oven to 350°F (175°C). In a large bowl, whisk together melted butter, cane sugar, and brown sugar until smooth. Add eggs, sourdough discard, and vanilla extract, mixing until fully combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Make the Batter
- Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the brownies tender and fudgy.
Bake
- Pour batter into a greased or parchment-lined 8×8 baking dish. Smooth the top and sprinkle with chocolate chips or nuts if using.
- Bake for 25–30 minutes, until the center is just set and a toothpick comes out with moist crumbs.
Cool and Slice
- Allow brownies to cool completely before slicing for clean edges and best texture.
Notes
Tips for Perfect Sourdough Brownies
- For fudgier brownies: bake closer to 25 minutes
- For cakier brownies: bake closer to 30 minutes
- For deeper flavor: refrigerate batter overnight before baking
- For clean cuts: chill brownies slightly before slicing
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