Sourdough Brownies Recipe (Sourdough Discard Brownie)

Sourdough brownies are decadent and indulgent chocolate treats created using a sourdough starter. What sets this recipe apart is that the starter serves as the sole source of flour, resulting in a unique twist - a fully fermented sourdough brownie. Sourdough brownies can be a fun and delicious twist on traditional brownies, especially for those who enjoy the unique flavor profile of sourdough. They can be enjoyed as a dessert or a sweet treat for any occasion.

These brownies achieve a remarkable combination of fudgy, gooey texture and a lighter crumb, thanks to the starter's influence. You will be surprised how the natural yeast can enhance the crumb structure, imparting a rich flavor to the brownies while keeping them delightfully light.

Ingredients

Sourdough starter: Use unfed or discard sourdough starter. 100% hydration sourdough starter discard made using bread flour, atta flour, rye flour, etc. can be used.

Chocolate: I use dark chocolate to make these sourdough brownies.

Butter: Use unsalted butter for this easy sourdough brownie recipe.

Eggs: I use two large eggs for this recipe.

Sugar: I use raw sugar to make these brownies. White sugar or dark brown sugar can also be used.

Step-by-step instructions

Step 6: Bake in the preheated oven for 25-28 minutes (step 9). Do a toothpick test to check if the fudgy brownies are done. Let it cool in the pan for 10 minutes before transferring it to the wire rack.

Useful tips

Use an unfed starter and not an active starter for this recipe. An active sourdough starter can be difficult to incorporate and may not give the correct batter consistency. Fold in the starter gently. Do not overmix the batter after adding the starter. This fudgy sourdough brownie recipe is the perfect way to use extra sourdough discard.

Bring the eggs to room temperature before using them.

Mix the batter very well after adding the eggs. Once the starter is added, just mix it gently to incorporate the starter.

Do not open the oven during the first 20 minutes of baking, else the brownie will sink.

Allow the brownies to cool completely before cutting. This will help them set properly and prevent them from crumbling. For clean and neat slices, use a sharp knife and wipe it clean between cuts.

Sourdough brownies often taste even better the next day. The flavors meld and develop further, so consider baking them in advance if possible. I love baking chocolate treats with sourdough. Check out this recipe to make delicious chocolate sourdough bread.

Variations of sourdough brownies

Here are a few variations you can try with these sourdough discard brownies. Remember to adjust the baking times accordingly when incorporating additional ingredients or variations into this sourdough brownie recipe.

Mint chocolate: Add a refreshing twist by incorporating mint extract or crushed mint candies into the brownie batter. You can also sprinkle some semi-sweet chocolate chips on top before baking.

Raspberry swirl: Create a tangy and fruity contrast by swirling raspberry jam into the brownie batter. Use a toothpick or a skewer to create swirl patterns. You can also top the sliced sourdough brownie with some fresh raspberries just before serving.

Espresso infusion: For coffee lovers, add one tablespoon of instant coffee powder to the batter to enhance the flavor. It will give these delicious brownies a rich and robust taste.

Sea salt and caramel: Sprinkle a pinch of sea salt flakes on top of the brownie batter before baking. Drizzle caramel sauce over the baked sourdough brownies for a sweet and salty combination.

Peanut butter: Swirl creamy peanut butter into the brownie batter for a decadent treat. You can also sprinkle chopped peanuts on top of the sourdough brownie batter for extra crunch.

Orange zest and chocolate: Add freshly grated orange zest to the batter to infuse it with a citrusy aroma. The combination of orange and chocolate is a classic pairing.

Storing sourdough brownies

Here is how to properly store sourdough brownies and maintain their freshness and texture:

• Allow it to cool completely: Before storing the sourdough brownies, ensure they have completely cooled down to room temperature. This helps prevent condensation and moisture buildup inside the storage container.
• Use an airtight container: Place the cooled brownies in an air-tight container to protect them from air exposure. This helps retain their moisture and prevents them from becoming dry.
• Layering: If you need to stack multiple layers of brownies, place a sheet of parchment paper or baking paper between each layer. This prevents the brownies from sticking together or causing damage when you separate them.
• Room temperature storage: Sourdough brownies can be stored at room temperature for 2 to 3 days. Ensure the storage area is cool, dry, and away from direct sunlight or heat sources.
• Refrigeration: If you live in a warm or humid climate or if you want to extend the shelf life, you can store the sourdough brownie in the refrigerator. Place the airtight container in the refrigerator and store the brownies for 5 to 7 days.
• Freezing: Sourdough brownies can be frozen for longer-term storage. Wrap the individual brownies or the entire batch tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. A good brownie can be stored in the freezer for up to 3 months. Thaw the brownies in the refrigerator or at room temperature before serving.

More easy recipes using sourdough discard

Click here to see my entire collection of sourdough recipes including the basic no-knead sourdough bread and sourdough dinner rolls.

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Recipe card

Sourdough Brownies (Sourdough Discard Brownie)

Sourdough brownies are a variation of classic chocolate brownies made with the addition of a sourdough starter. What sets my sourdough brownie recipe apart is that the unfed sourdough starter serves as the only form of flour, resulting in a unique and healthy fermented twist. Prepare to indulge in the richness and fudginess of these treats, where the tangy notes from the sourdough perfectly complement the luscious chocolate flavors.

5 from 75 votes

Print Pin Rate

Author: Shilpa

Course: Dessert

Cuisine: All

Servings: 16 slices

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• 1 cup dark chocolate (240 grams)
• ½ cup butter (120 grams)
• ½ cup sugar (100 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs
• ½ teaspoon baking soda
• ¾ cup unfed sourdough starter sourdough discard

Instructions

• Preheat oven to 350 F (180 C). Grease a square baking tin with butter or nonstick spray.
• In a large heatproof bowl, place chocolate and butter.
• In a separate saucepan, take some water and bring it to a boil. Lower the heat once the water begins to boil. This is to create a double boiler.
• Place the chocolate and butter bowl on top and let it melt.
• Keep stirring and let the chocolate and butter melt completely. This may take 3-4 minutes.
• Remove the bowl from heat. Add sugar and vanilla extract. Mix well making sure the sugar melts completely.
• Add eggs and baking soda. Mix well.
• Add sourdough starter and mix gently. Do not overmix at this stage - just mix enough to incorporate the starter in the melted chocolate mixture.
• Pour into the prepared baking tin.
• Bake in the preheated oven for 25-30 minutes. Do not open the oven for the first 20 minutes. Check frequently after that.
• To check if the brownie is done, insert a clean knife or skewer and see if it comes out clean.
• Let the sourdough brownie cool completely before slicing.

Notes

Use an unfed starter and not an active starter for this recipe. An active sourdough starter can be difficult to incorporate and may not give the correct batter consistency. Fold in the starter gently. Do not overmix the batter after adding the starter.

Bring the eggs to room temperature before using them.

Mix the batter very well after adding the eggs. Once the starter is added, just mix it gently to incorporate the starter.

Do not open the oven during the first 20 minutes of baking, else the brownie will sink.

Allow the brownies to cool completely before cutting. This will help them set properly and prevent them from crumbling. For clean and neat slices, use a sharp knife and wipe it clean between cuts.

Sourdough brownies often taste even better the next day. The flavors meld and develop further, so consider baking them in advance if possible.

Nutrition Facts

Sourdough Brownies (Sourdough Discard Brownie)

Amount per Serving

Calories

161

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

3

g

Cholesterol

 

39

mg

13

%

Sodium

 

127

mg

6

%

Potassium

 

89

mg

3

%

Carbohydrates

 

14

g

5

%

Fiber

 

1

g

4

%

Sugar

 

9

g

10

%

Protein

 

2

g

4

%

Vitamin A

 

215

IU

4

%

Calcium

 

13

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.