Guys!! I Finally Perfected the Sourdough Discard Brownie!

If you’re a sourdough baker, you know the “discard guilt” is real. You hate throwing it away, but you can only eat so many pancakes. Well, stop scrolling! I have finally nailed the recipe for the ultimate Sourdough Discard Brownie.

These are everything a brownie should be: fudgy, intensely chocolatey, and topped with that elusive paper-thin crinkle crust. The best part? There are no “stretch and folds,” no proofing, and no waiting. Just mix, bake, and try not to eat the whole pan.

Why Use Sourdough Discard in Brownies?

You might think fermented flour sounds weird in dessert, but it’s actually a “cheat code” for better baking.

• The Tang: The slight acidity of the discard balances the heavy sugar, making the chocolate taste deeper and richer.

• The Texture: Sourdough starter is essentially flour and water. Adding it to brownies creates a unique, chewy “fudge” factor that you just can’t get with standard flour alone.

The Ingredients

The Melted Chocolate Base

• 1/2 cup (115g) unsalted butter

• 1 cup (170g) semi-sweet chocolate chips (or chopped high-quality chocolate)

• 3/4 cup (150g) granulated sugar

• 1/2 cup (100g) brown sugar, packed

The Wet & Tangy Mix

• 2 large eggs, room temperature

• 1/2 cup (120g) sourdough discard, unfed/cold is fine!

• 1 tsp vanilla extract

The Dry Ingredients

• 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed is best here)

• 1/2 cup (65g) all-purpose flour

• 1/2 tsp sea salt

Instructions (Step-by-Step)

1. Melt the Chocolate

Preheat your oven to 175°C (350°F). Line an 8×8 inch square pan with parchment paper. In a microwave-safe bowl (or over a double boiler), melt the butter and chocolate chips together until smooth.

2. Whisk the Sugars

While the chocolate is warm, whisk in the granulated and brown sugars. Don’t worry if it looks a bit grainy; this is what creates that crinkle top! Let it cool slightly so you don’t scramble the eggs.

3. Add the “Discard Magic”

Whisk in the eggs one at a time, beating well after each. Stir in the vanilla and the sourdough discard. The batter will suddenly become glossy and thick.

4. Sift and Fold

Sift in the cocoa powder, flour, and salt. Use a spatula to gently fold the dry ingredients into the wet. Stop as soon as you see no more streaks of flour—overmixing leads to cakey brownies, and we want fudgy!

5. Bake

Pour the batter into your prepared pan. Bake for 25–30 minutes.

• The Toothpick Test: You want a few moist crumbs clinging to the toothpick. If it comes out clean, they are overbaked!

Texture Guide: How Did You Do?

3 Tips for Perfection

1. Don’t Use Active Starter: Use the old, sleepy discard from the back of your fridge. The more acidic it is, the better the chocolate flavor.

2. The “Wait” Rule: I know it’s hard, but let these cool completely before cutting. Sourdough brownies need time to “set” their fudgy structure.

3. Add Salt: A sprinkle of flaky sea salt on top right after they come out of the oven makes the discard tang pop.

Baker’s Secret: If you like an “ultra-dark” brownie, swap the semi-sweet chips for 70% dark chocolate. The sourdough discard acts as a natural enhancer for high-end cacao!