Oh heck yes — sourdough discard brownies are secretly elite. 🥹🍫
Fudgy, rich, with just a hint of tang from the discard (you don’t taste “sourdough,” promise).
Fudgy Sourdough Discard Brownies
Ingredients
- ½ cup (115 g) butter
- 1 cup sugar (or ½ cup white + ½ cup brown for extra fudgy)
- 2 large eggs
- 1 tsp vanilla
- ½ cup sourdough discard (unfed, room temp)
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- Optional:
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C).
Line an 8×8 pan with parchment. - Melt butter, let cool slightly.
- Mix wet ingredients
- Whisk melted butter and sugar until glossy.
- Add eggs and vanilla; whisk well.
- Stir in sourdough discard until smooth.
- Add dry ingredients
- Sift in cocoa powder, flour, salt, and baking powder.
- Fold gently just until combined.
- Stir in chocolate chips or nuts if using.
- Bake
- Spread batter evenly in pan.
- Bake 25–30 minutes until a toothpick comes out with moist crumbs, not wet batter.
- Cool completely before cutting (this matters for fudginess).
Pro Tips
- For extra fudgy, bake closer to 25 minutes.
- For cakier, bake 30–32 minutes.
- Bloom the cocoa by mixing it into the warm butter first for deeper chocolate flavor.
- Discard can be straight from the fridge — just stir it smooth.
Variations
- Espresso brownies: add 1 tsp instant espresso powder
- Salted top: sprinkle flaky sea salt before baking
- Double chocolate: use Dutch-process cocoa + chips
- Gluten-light: use half almond flour, half AP flour
If you want, I can give you:
- a one-bowl version
- a sourdough discard blondie
- or a crackly-top bakery-style tweak
Just say the word 🍫✨
