Description

These sourdough discard brownies are rich, fudgy, and irresistibly chocolatey with a gooey center and crackly top. A perfect way to use up sourdough discard while making an indulgent treat!

Ingredients

Scale

½ cup 125g sourdough discard
1 cup 120g all-purpose flour
½ cup 40g Dutch-process cocoa powder
½ cup 113g unsalted butter, melted
12 oz 340g semi-sweet chocolate chips
1 cup 200g granulated sugar
½ cup 110g dark brown sugar
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1 tsp salt
½ tsp espresso powder (optional, enhances chocolate flavor)

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Instructions

1️⃣ Preheat oven to 350°F (176°C). Line a 9×9-inch baking dish with parchment paper.
2️⃣ Melt butter & chocolate chips in a saucepan over low heat. Stir in cocoa powder until smooth. Let cool.
3️⃣ Whisk eggs & sugars together on high speed for 7–10 minutes until thick and glossy.
4️⃣ Mix in sourdough discard and cooled chocolate mixture until combined.
5️⃣ Sift in flour and salt, then gently fold to combine. Avoid overmixing!
6️⃣ Pour batter into pan and smooth the top.
7️⃣ Bake for 35–40 minutes, until edges are set but center is slightly underdone.
8️⃣ Cool completely before slicing for clean, fudgy brownies.

Notes

✔ For fudgier brownies, bake for 3–5 minutes less.
✔ For cakier brownies, add an extra egg.
✔ Enhance flavor by adding nuts, caramel swirls, or extra chocolate chunks.
✔ Storage: Keep at room temperature for 7 days, refrigerate for 2 weeks, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 302