Name: Sourdough Discard Brownies
Prep time: 15 min
Cook time: 75 min
Total time: 150 min
Ingredients: 1 cup (227 grams, 2 sticks) unsalted butter; 2 ⅓ cups (450 grams) granulated sugar; 2 large (100 grams) eggs; 2 large (36 grams) egg yolks; 1 cup (106 grams) Dutch-processed cocoa; ½ cup (100 grams) sourdough starter discard; 1 tablespoon vanilla extract; 1 tablespoon brewed coffee (optional); 1 teaspoon baking powder; 1 teaspoon (3 grams) Diamond Crystal Kosher Salt (if using table salt or Morton's brand, reduce by half or measure by weight); 2 cups (340 grams) semi-sweet chocolate chips; 1 cup + 1 tablespoon (130 grams) all-purpose flour

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These Sourdough Discard Brownies are thick and fudgy with a shiny, crackly top. Made in one pot and loaded with chocolate, they’re an easy dessert that puts your discard to good use—and they’re better than the box!

As someone who loves baking from scratch, I could never get homemade brownies just right—too dry, too crumbly, just not it. For a while, I gave up and thought maybe boxed brownies were just better.

Then I got into sourdough. And you know how it goes. Once you start adding sourdough discard to everything, there's no stopping! So, of course, I had to try it in brownies.

After lots and lots of testing, I finally nailed it.

These sourdough discard brownies are thick, fudgy, and chewy with the perfect crispy, flaky top. They're made with Dutch-processed cocoa powder and chocolate chips for a rich, chocolatey flavor.

The best part? You mix the batter all in one pot for super easy cleanup. Plus, a few simple tricks, like using an aluminum pan and dissolving the sugar in the butter, help create the perfect homemade brownie.

I promise, once you try these sourdough brownies, you’ll never go back to store-bought.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- The sourdough flavor in these brownies is subtle, but using discard in this recipe helps reduce food waste.
Dutch-Processed Cocoa- Less acidic and more balanced in flavor than natural cocoa, Dutch-processed cocoa helps maintain the right brownie texture. Avoid swapping for natural cocoa powder.
Chocolate Chips- Partially melting them helps create a crisp, crackly top. You can swap them for an equal amount of baking chocolate if you prefer.
Butter & Sugar- Partially dissolving the sugar in melted butter gives these sourdough brownies their shiny, crackly top.
Eggs & Egg Yolks- Using both whole eggs and yolks adds richness and a fudgy texture.
Coffee- Enhances chocolate flavor without tasting like coffee. Optional but recommended!
Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton or table salt, halve the amount or measure by weight.

The ingredients to make sourdough brownies. Each ingredient is labeled with text. They include chocolate chips, egg yolks, flour, sugar, coffee, sourdough discard, eggs, vanilla, butter, cocoa powder, baking powder, and salt.

Choosing the Right Pan: Aluminum vs. Glass and Other Materials

If your brownies always seem undercooked in the middle, your pan might be to blame.

The type of pan you use really matters when baking brownies. Brownie batter is thick, meaning it can take a long time for it to fully cook through. Pans that don't conduct heat well, like glass or ceramic, can lead to burnt edges and raw centers.

On the other hand, aluminum pans heat evenly and quickly, so your brownies bake through without burning. Using aluminum means there's less of a risk of undercooking or overcooking your brownies.

If you want to achieve perfect brownies every time, opt for an aluminum pan.

Tips for Success

Use an aluminum pan so that the brownies cook through evenly.
Weigh ingredients using a food scale for the most accurate results.
Line the pan with parchment paper to prevent sticking and make the brownies easier to remove.
Avoid overmixing the batter to prevent the brownies from becoming tough and dense.
Tent lightly with foil if the top begins to burn before the brownies finish cooking through.
Let the brownies cool completely before slicing to ensure they set properly and hold their shape when cut.
Use a wet knife to cut the brownies, rinsing between each pass-through, for cleaner slices with less sticking.

How to Make Sourdough Discard Brownies

Follow the steps below (with photos!) to make these thick and fudgy sourdough brownies.

Step 1: Preparation. Butter an 8-inch aluminum square pan and line it with parchment paper. Preheat your oven to 350°F and position a rack in the center.

Step 2: Melt butter and sugar. In a medium saucepan, melt the butter over medium-low heat. Whisk in the sugar until combined and shiny, about 2–3 minutes, then remove from heat.

Melted butter and sugar whisked together in a stainless steel pot.

Step 3: Mix the batter. Whisk in the eggs, then stir in the cocoa powder, sourdough discard, vanilla, coffee (if using), baking powder, and salt. Fold in the chocolate chips and flour until just combined.

Sourdough brownie batter in a stainless steel pot.

Step 4: Bake the brownies. Spread the batter evenly in the prepared pan. Bake for 60–75 minutes or until a toothpick comes out clean.

Sourdough brownie batter in a parchment-lined aluminum pan.

Sourdough discard brownies in a parchment-lined aluminum square pan.

Step 5: Cool and serve. Cool in the pan for 1 hour, then transfer to a wire rack to finish cooling. Once fully cooled, slice into 16 brownies and enjoy!

A batch of sourdough brownies cut into 16 squares.

Serving Suggestions

Try these sourdough discard brownies with a scoop of my sourdough ice cream—it’s the perfect combo!

How to Store

Store brownies in an airtight container at room temperature for up to 3 days.

For longer storage, wrap them tightly and place them in a freezer-safe container. Freeze for up to 3 months, then thaw at room temperature before serving.

A plate of three sourdough brownies with a glass of milk and more brownies out of focus in the background.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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