Sourdough Discard Brownies
Sourdough Discard Brownies (Fudgy, Rich & Chocolatey)
These sourdough discard brownies are rich, fudgy, and deeply chocolatey with a soft, chewy center and crackly top. The sourdough discard adds moisture and a subtle depth of flavor without tasting sour, making these brownies extra decadent and bakery-style.
Packed with cocoa, chocolate chips, and a hint of coffee to enhance the chocolate flavor, this easy recipe is perfect for using up sourdough discard in the most delicious way.
Why You’ll Love This Recipe
- Fudgy, rich brownie texture
- Perfect use for sourdough discard
- Deep chocolate flavor with cocoa + coffee
- Simple pantry ingredients
- Bakery-style results at home
Ingredients
- 3/4 cup butter, melted
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon instant coffee or espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Instructions
1. Prep Oven
Preheat oven to 350°F. Line an 8×8 or 9×9 baking pan with parchment paper or lightly grease.
2. Mix Wet Ingredients
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs, vanilla, and sourdough discard. Mix until fully combined.
3. Add Dry Ingredients
Add flour, cocoa powder, coffee, baking powder, and salt. Stir until just combined—do not overmix.
4. Add Chocolate Chips
Fold in chocolate chips.
5. Bake
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until the center is set but still slightly soft for fudgy brownies.
6. Cool
Let cool completely before slicing for clean edges.
Recipe Details
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Total Time: 40 minutes
- Servings: 9–12 brownies
Tips for Best Results
- Do not overbake for fudgy texture
- Use espresso powder to enhance chocolate flavor
- Let brownies cool fully before cutting
- Use high-quality cocoa for best taste
Variations
- Add chopped walnuts or pecans
- Swirl in peanut butter or cookie butter
- Add extra chocolate chips on top before baking
- Sprinkle flaky salt after baking
Storage
- Store in an airtight container for up to 4 days
- Refrigerate for a firmer texture
- Freeze up to 2 months
Jennie’s Thoughts
These brownies are one of my favorite ways to use sourdough discard because you would never guess it’s in there. They come out rich, fudgy, and deeply chocolatey, and the texture is exactly what you want in a good brownie.
The coffee really makes the chocolate flavor stronger without tasting like coffee, and the chocolate chips give that little extra melt-in-your-mouth bite. They’re simple, reliable, and honestly hard to stop eating once they’re cooled.
These sourdough discard brownies are rich, fudgy, and full of deep chocolate flavor with an easy, no-fuss method. Perfect for using up discard and satisfying a chocolate craving, they’re a dependable homemade dessert that always delivers.
