Delicious Sourdough Brownies Recipe

Sourdough brownies combine the rich, fudgy texture of classic brownies with the subtle tang of sourdough discard. This recipe transforms what would be wasted sourdough starter into a chocolate treat with added depth and complexity. The fermentation process from the sourdough creates a unique flavor profile that sets these brownies apart from regular versions. The slight tanginess balances perfectly with the sweet chocolate, creating a more nuanced dessert that chocolate lovers will appreciate. These brownies have a perfect crackly top and moist interior that will satisfy any sweet tooth.

Reasons to Try Sourdough Brownies

Sourdough brownies stand out for several good reasons:

1. Waste reduction – This recipe uses sourdough discard that might otherwise go to waste.
2. Unique flavor – The slight tanginess from the sourdough adds complexity to the chocolate flavor.
3. Improved texture – Sourdough contributes to a moist, tender crumb that stays fresh longer.
4. Digestibility – The fermentation process may make these brownies easier to digest than regular brownies.
5. Versatility – These brownies work as both a casual snack or dressed up as an elegant dessert.
6. Conversation starter – Guests will be curious about the secret ingredient that makes these brownies taste so good.

Where did Sourdough Brownies come from?

Sourdough brownies emerged as part of the sourdough baking revival that gained momentum in the early 2010s. As home bakers began maintaining sourdough starters more widely, creative cooks looked for ways to use the discard produced during feeding cycles. While traditional sourdough bread dates back thousands of years, using sourdough in sweet applications is relatively modern. These brownies represent the intersection of waste-conscious cooking and dessert innovation. The exact creator remains unknown, but sourdough brownies became particularly popular during 2020 when home baking surged and many new bakers sought uses for excess sourdough starter.

Ingredients Notes

• Sourdough discard: Use unfed starter discard that’s been stored in the refrigerator for up to a week. The more sour your starter, the more complex your brownies will taste.
• Cocoa powder: Dutch-processed cocoa creates darker, richer brownies, while natural cocoa provides more fruity chocolate notes.
• Chocolate: Use high-quality dark chocolate (60-70% cacao) for the best flavor. Chop a bar rather than using chips for better melting.
• Butter: Unsalted butter allows better control of the salt level. European-style butter with higher fat content creates richer brownies.
• Sugar: A combination of granulated and brown sugar creates the perfect texture and flavor balance.
• Eggs: Room temperature eggs incorporate better into the batter.
• Vanilla extract: Pure vanilla extract enhances the chocolate flavor.
• Salt: Fine sea salt or kosher salt balances the sweetness.
• Flour: All-purpose flour works best. Too much flour makes brownies cakey rather than fudgy.

How to Make Sourdough Brownies

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a heatproof bowl, melt 8 oz chopped dark chocolate with 1/2 cup (113g) butter. Use a double boiler or microwave in 30-second intervals, stirring between each until smooth. Let cool slightly.
3. In a large bowl, whisk together 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar.
4. Add the melted chocolate mixture to the sugars and whisk until combined.
5. Beat in 3 large eggs one at a time, mixing well after each addition.
6. Stir in 1 cup (240g) sourdough discard and 1 teaspoon vanilla extract until fully incorporated.
7. In a separate bowl, whisk together 1/2 cup (60g) all-purpose flour, 1/2 cup (50g) cocoa powder, and 1/2 teaspoon salt.
8. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
9. If desired, fold in 1/2 cup add-ins like chocolate chips, chopped nuts, or dried cherries.
10. Pour the batter into the prepared pan and spread evenly.
11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
12. Allow to cool completely in the pan before lifting out and cutting into squares.

What You Must Know About Sourdough Brownies

• The batter will be thicker than traditional brownie batter due to the sourdough starter.
• Resist the urge to overbake. The brownies continue to cook slightly after removal from the oven.
• The sourdough flavor becomes more pronounced on the second day, so these brownies taste even better the day after baking.
• Unlike regular brownies, the fermentation in sourdough means these need proper cooling time to set their structure.
• If your sourdough starter is very liquid, you might need to add 1-2 extra tablespoons of flour to achieve the right consistency.
• An 8×8-inch pan yields fudgier brownies than a 9×9-inch pan, which produces thinner, crispier brownies.

Helpful Tips

• For the crackly top that brownie lovers crave, beat the eggs and sugar mixture well until it’s slightly lighter in color.
• For cleaner cuts, refrigerate the brownies for an hour before slicing with a warm knife (run under hot water and wipe dry between cuts).
• Use a kitchen scale for measuring the sourdough starter and flour for consistent results.
• Let your sourdough discard come to room temperature before mixing into the batter for easier incorporation.
• Line your pan with parchment paper with overhang on all sides for easy removal.
• For extra chocolate flavor, add 1/4 teaspoon of espresso powder to the dry ingredients.

Variations and Substitutions

• Gluten-free option: Use gluten-free sourdough starter and replace all-purpose flour with a gluten-free blend.
• Vegan adaptation: Substitute the butter with coconut oil and eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
• Nutty version: Add 1/2 cup of toasted walnuts, pecans, or hazelnuts to the batter.
• Mint chocolate: Add 1/4 teaspoon mint extract to the wet ingredients.
• Spiced brownies: Add 1/2 teaspoon cinnamon and a pinch of cayenne for Mexican-inspired brownies.
• Swirled cream cheese: Make a simple cream cheese swirl with 4 oz softened cream cheese, 2 tablespoons sugar, and 1 egg yolk.
• Mocha brownies: Replace 2 tablespoons of the granulated sugar with instant espresso powder.

Serving Suggestions for Sourdough Brownies

• Serve warm with a scoop of vanilla ice cream for a classic brownie à la mode.
• Dust with powdered sugar just before serving for an elegant presentation.
• Drizzle with warm caramel or chocolate sauce for extra decadence.
• Pair with fresh berries and whipped cream for a lighter dessert option.
• Create a brownie sundae bar with various toppings like nuts, sprinkles, and sauces.
• Cut into small squares and serve on a dessert platter with other small bites.
• For special occasions, stack small brownie squares with layers of mascarpone cream.

Storage/Reheating

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The flavor actually improves after a day as the sourdough notes develop.

To freeze, wrap individual brownies in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for a few hours before serving.

To reheat, warm brownies in a 300°F oven for 5-7 minutes or microwave individual brownies for 15-20 seconds until just warm. Be careful not to overheat, as this can dry them out.

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Irresistible Sourdough Brownies: Tangy-Sweet Chocolate Perfection

Transform your sourdough discard into rich, fudgy sourdough brownies with this easy recipe. Get the perfect balance of tangy sourdough and deep chocolate flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, Fusion

Servings 16 brownies

Calories 245 kcal

Ingredients

  

• 1 cup 240g sourdough starter discard
• 8 oz 225g dark chocolate, chopped
• 1/2 cup 113g unsalted butter
• 1 cup 200g granulated sugar
• 1/2 cup 100g brown sugar, packed
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup 60g all-purpose flour
• 1/2 cup 50g cocoa powder
• 1/2 teaspoon salt
• 1/2 cup mix-ins optional: chocolate chips, nuts, or dried fruit

Instructions

 

• Preheat oven to 350°F (175°C) and line 8×8-inch baking pan with parchment paper.
• Melt chocolate and butter together until smooth.
• Whisk sugars in a large bowl.
• Add melted chocolate mixture to sugars and combine.
• Beat in eggs one at a time.
• Stir in sourdough discard and vanilla.
• Whisk dry ingredients together in a separate bowl.
• Fold dry ingredients into wet ingredients until just combined.
• Add optional mix-ins if desired.
• Pour batter into prepared pan and spread evenly.
• Bake for 25-30 minutes until toothpick has moist crumbs.
• Cool completely before cutting into squares.

Notes

Nutrition Facts (Per Serving)

Based on 16 brownies per 8×8-inch pan:

• Calories: 245
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 30g
• Sugar: 22g
• Fiber: 2g
• Protein: 4g
• Sodium: 75mg

Note: Nutrition values are estimates and will vary based on exact ingredients used.

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