sourdough discard brownies

Yield: 16 substantial brownies
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Cooling Time: 2 hours (highly recommended for perfect slicing!)
Total Time: About 3 hours (including cooling)

Recipe Intensity: Easy. This is a simple “melt and mix” recipe, perfect for bakers of any level. No fancy equipment required!

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Ingredients

• 1/2 cup (113g) unsalted butter

• 1 cup (170g) semi-sweet chocolate chips

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1/2 cup (120g) unfed, active sourdough discard (100% hydration)

• 1/2 cup (65g) all-purpose flour

• 1/3 cup (30g) unsweetened cocoa powder, Dutch-processed preferred

• 1/2 teaspoon fine sea salt

• 1/2 cup (85g) additional chocolate chips or chunks (for extra pockets of melty chocolate)

Optional Add-ins:

• 1/2 cup chopped walnuts or pecans

• A sprinkle of flaky sea salt for the top after baking

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Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire batch of brownies out of the pan for clean, stress-free slicing. Lightly grease the exposed parts of the pan.

Step 2: Melt the Butter and Chocolate

In a medium-sized, heatproof bowl, combine the 1/2 cup of butter and the 1 cup of chocolate chips. You can melt this in one of two ways:

• Double Boiler Method: Place the bowl over a pot of gently simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir continuously until the mixture is completely smooth and melted.

• Microwave Method: Heat in 30-second bursts, stirring vigorously after each burst, until fully melted and combined.

Once melted, set the bowl aside and allow it to cool for about 5 minutes. You don’t want it so hot that it cooks the eggs when you add them.

Step 3: Combine the Wet Ingredients

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture. It might look a little grainy; that’s perfectly normal. Next, add the eggs one at a time, whisking thoroughly after each addition until the mixture is well combined and begins to look slightly thicker. Whisk in the vanilla extract.

Now, for the secret ingredient! Add the 1/2 cup of sourdough discard. Whisk it in until the batter is smooth and homogenous. The batter will be thick and glossy.

Step 4: Incorporate the Dry Ingredients

Place a fine-mesh sieve over the bowl of wet ingredients. Add the all-purpose flour, cocoa powder, and salt into the sieve. Sift these dry ingredients directly into the wet mixture. This step is crucial for avoiding lumps of cocoa and ensuring a supremely tender texture.

Using a spatula, gently fold the dry ingredients into the wet. Fold just until the last streaks of flour disappear. Be careful not to overmix! Finally, fold in the remaining 1/2 cup of chocolate chips (and nuts, if using).

Step 5: Bake to Perfection

Pour the thick, luxurious batter into your prepared baking pan. Use your spatula to spread it into an even layer, pushing it into the corners.

Place the pan in the preheated oven and bake for 35-40 minutes. The key to fudgy brownies is slightly underbaking them. You’ll know they’re done when the top is set and shiny with a beautiful cracked top, and a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. If the toothpick is completely clean, the brownies are likely overbaked and will be more cakey.

Step 6: The Crucial Cool Down

This is the hardest but most important step! Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan. We recommend at least 2 hours. As they cool, they continue to set up from the residual heat, developing their signature fudgy texture. Rushing this process with a warm knife will result in a gooey mess (a delicious mess, but not the clean slices you deserve).

For the absolute cleanest cuts, you can even chill the entire pan in the refrigerator for an hour after the initial cooling period.

Step 7: Slice and Serve

Once completely cool, use the parchment paper sling to lift the entire brownie block out of the pan and onto a cutting board. Use a sharp knife to slice them into 16 squares. For a professional touch, wipe the knife clean between each cut.

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Nutrition Information

Please note: The following is an estimate based on the ingredients used and will vary slightly with specific brands and any optional add-ins.

Serving Size: 1 brownie (1/16 of recipe)
Calories: 245
Total Fat: 13g | Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 95mg
Total Carbohydrates: 32g | Dietary Fiber: 2g | Sugars: 25g
Protein: 3g

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Chef’s Notes & FAQs

• Why Sourdough Discard? The discard adds moisture and acidity, which helps break down gluten for a more tender bite. It also introduces a subtle tang that beautifully offsets the sweetness of the chocolate, creating a more complex and “grown-up” flavor profile.

• My Discard is Straight from the Fridge, is that okay? Absolutely! There’s no need to bring it to room temperature for this recipe. Cold discard works perfectly fine.

• Can I Make These Gluten-Free? Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The sourdough discard is naturally gluten-free if you maintain a gluten-free starter.

• Storage: Store these brownies in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap and place them in a freezer bag for a ready-to-go treat.

• Troubleshooting: If your brownies turn out cakey, you may have overmixed the batter after adding the flour or overbaked them. Remember, fold gently and trust the toothpick test for moist crumbs!

Embrace the power of your sourdough discard and treat yourself to the richest, fudgiest, and most satisfying brownies of your life. Happy baking