Sourdough Discard Brownies

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

4.67 from 9 votes

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 15

Cool Time 1

Total Time 2 30

Servings brownies

Calories 393kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Instructions

Preheat oven to 350°F and position a rack in the middle of the oven. Butter and line an 8-inch aluminum square baking pan with parchment paper. Using an aluminum pan is critical for the brownies to cook through evenly.
In a medium saucepan, melt the butter over medium-low heat. Once melted, add the sugar and whisk until well combined and shiny (about 2-3 minutes). Remove from heat. Whisk in the eggs and egg yolks one at a time until smooth. Then add cocoa powder, sourdough discard, vanilla extract, coffee (if using), baking powder, and salt. Mix until well combined.
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, 1 teaspoon baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
Add chocolate chips to the mixture and fold until mostly melted. Then gently fold in the flour until just combined.
2 cups (340 grams) semi-sweet chocolate chips, 1 cup + 1 tablespoon (130 grams) all-purpose flour
Pour the batter into the prepared pan and spread it evenly. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to get too dark before the brownies are finished baking, loosely cover them with a piece of aluminum foil to prevent them from burning.
Let the brownies cool in the pan for 1 hour before removing them. Finish cooling on a wire rack. Once cooled, slice into 16 squares and serve. For an extra special treat, turn them into a brownie sundae with a scoop of sourdough ice cream.

Notes

Weigh ingredients using a food scale for the most accurate results.
Let the brownies cool completely before slicing to ensure they set properly and hold their shape when cut.
If using a larger pan, they will need to bake for less time.
Storage: Store brownies in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.