Fudgy Sourdough Discard Brownies
Updated: Aug 28
Rich, fudgy, and deeply chocolatey, these sourdough discard brownies have shiny crackly tops, chewy edges, and dense, gooey centers. They’re an easy and delicious way to use up sourdough discard when you’re craving a classic chocolate dessert.
If you love easy sourdough desserts, try my Sourdough Discard Blondies or Sourdough Shortbread Berry Crumb Bars next.
Why You’ll Love These Fudgy Sourdough Discard Brownies
Rich and fudgy with a dense, chocolatey center.
Shiny, crackly tops for that classic brownie finish.
Easy sourdough discard recipe that puts extra discard to good use.
Deep chocolate flavor without being overly sweet.
Tips for the Best Sourdough Discard Brownies
Whisk the eggs and sugar well to help create that shiny, crackly top.
Use good-quality chocolate for the richest chocolate flavor and fudgiest texture.
Don’t overbake—pull the brownies when the edges are set and the center is still slightly soft.
Fudgy Sourdough Discard Brownies Recipe
Prep: 15 mins | Bake: 24–28 mins | Total: 45 mins | Yield: 16 brownies
Ingredients
180 g unsalted butter
240 g dark chocolate, preferably 60–70%, chopped
50 g unsweetened cocoa powder
275 g granulated sugar
75 g light or dark brown sugar
3 large eggs, room temperature
1 large egg yolk
120 g sourdough discard
2 teaspoons vanilla extract
95 g all-purpose flour
¾ teaspoon kosher salt
Flaky sea salt, optional, for finishing
Instructions
Preheat the oven to 350°F. Line a 9 x 13-inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out after cooling.
Add the butter and chopped dark chocolate to a heatproof bowl. Melt together in the microwave in short intervals, stirring between each, until completely smooth.
While the chocolate mixture is still warm, whisk in the cocoa powder until smooth and glossy. Set aside, keeping the mixture warm.
In a large bowl, combine the granulated sugar, brown sugar, eggs, and egg yolk. Whisk vigorously for 3–4 minutes, until the mixture becomes lighter, thick, glossy, and slightly foamy.
Whisk about 2 tablespoons of the warm chocolate mixture into the egg and sugar mixture. Continue whisking for about 30 seconds. This helps dissolve the sugar and encourages a shiny, crackly brownie top.
Whisk in the sourdough discard and vanilla until smooth.
Slowly pour the remaining warm chocolate-butter mixture into the bowl while whisking. Continue just until everything is completely combined and glossy.
Add the flour and salt. Gently fold with a spatula until no streaks of flour remain. Avoid overmixing.
Spread the batter evenly into the prepared pan and smooth the surface. Bake for 24–28 minutes, beginning to check around 24 minutes. The brownies are ready when the top is shiny and crackled, the edges are set, and a toothpick inserted into the center comes out with thick, moist chocolate crumbs. Do not wait for the toothpick to come out completely clean.
Allow the brownies to cool completely in the pan for at least 2 hours before slicing. For especially clean cuts and a dense, fudgy texture, refrigerate the cooled brownies for about 30 minutes before cutting.
Finish with a light sprinkle of flaky sea salt, if desired.
Recipe Notes
Sourdough discard: Use unfed discard or active starter. A 100% hydration starter works best.
Chocolate: Use good-quality semisweet or dark chocolate for the richest flavor.
Cocoa powder: Natural or Dutch-process cocoa can work, but Dutch-process will give a darker, deeper chocolate color.
Don’t overbake: The center should still look slightly soft when the brownies come out of the oven. They’ll continue to set as they cool.
Storage and Freezing
Store cooled brownies in an airtight container at room temperature for up to 4 days.
To freeze, place the brownies in an airtight freezer-safe container with parchment between the layers and freeze for up to 2 months. Thaw at room temperature before serving.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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