Chewy Sourdough Discard Brownies

Name: Chewy Sourdough Discard Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 brownies
Ingredients: 1/2 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup chocolate chips (optional)

Highlighted under: Sweet Baking Studio

I love experimenting in the kitchen, and these Chewy Sourdough Discard Brownies have become a personal favorite of mine. With the unique tang of sourdough and a rich chocolate flavor, they offer a delightful twist on an old classic. Every bite is bursting with flavor, and I appreciate how using sourdough discard not only minimizes waste but also adds a chewy texture that elevates these brownies. Plus, they’re incredibly simple to whip up, making them perfect for any occasion.

Created by

Ainsley Harper

Last updated on 2026-01-24T09:55:14.243Z

I remember the first time I made these Chewy Sourdough Discard Brownies; I had some sourdough starter that needed to be used up, and it turned out to be a game changer. Using sourdough in the batter gives it a depth of flavor that's hard to describe, and the extra chewiness is just divine. I also found that adding a bit of espresso powder enhances the chocolate goodness without being overpowering.

What I particularly love about this recipe is how versatile it is. You can easily mix in your favorite nuts or chocolate chips for added texture. Plus, they keep well in an airtight container, making them a great make-ahead dessert for gatherings. I suggest gently folding in some dark chocolate chunks right before baking for that gooey, melty experience!

Why You'll Love This Recipe
The delightful tang from the sourdough adds a unique flavor.
Perfectly chewy texture that satisfies chocolate cravings.
A wonderful way to reduce food waste while treating yourself.

Understanding Sourdough Discard

Utilizing sourdough discard in brownies not only reduces waste but also contributes to their unique flavor profile. The natural tang from the sourdough interacts beautifully with the sweetness of the sugar and the richness of the chocolate, creating layers of taste that are surprisingly complex. Depending on how long your sourdough discard has been fed, you might find variations in the flavor, so feel free to adjust the sweetness to your liking.

Additionally, the acidity in sourdough discard can enhance the overall texture of the brownies. It not only promotes a chewy consistency but can also help the brownies rise just a bit, thanks to the microorganisms present. This can lead to a lighter texture while still maintaining that satisfying chew we're after in a rich brownie.

Key Techniques for Perfect Brownies

When melting the butter, keep the heat low and stir frequently to avoid separation. You want the butter melted just enough to blend smoothly with your other ingredients. Overheating can result in greasy brownies, which is something I always try to avoid. The mixture should look glossy and smooth before you incorporate the eggs and sugar.

As you combine the wet and dry ingredients, be cautious not to overmix. It’s essential to stir until just combined—this is where you’ll achieve that prized chewy texture. If you see a few streaks of flour, that's perfectly fine, as they will disappear during baking. Overmixing can lead to tough brownies, so it’s best to maintain a gentle touch.

Storing and Serving Suggestions

Once the brownies are baked and completely cooled, store them in an airtight container at room temperature. They can last for about three to four days, maintaining their chewy texture. If you want to keep them longer, consider freezing them for up to three months. Just wrap each square securely in plastic wrap and place them in a freezer-safe bag—defrost them at room temperature when you're ready for a treat.

For serving, consider pairing these brownies with a scoop of vanilla ice cream or a dollop of whipped cream to balance their richness. A sprinkle of sea salt on top right before serving can create a delightful contrast to the sweetness, enhancing every bite. You can also add nuts for an extra crunch or experiment with flavored chocolate chips to suit your taste.

Ingredients

Brownie Ingredients

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips (optional)

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.

Melt Butter and Mix Ingredients

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the sourdough discard, flour, cocoa powder, salt, and baking powder.

Mix Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips if using.

Bake the Brownies

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan before cutting into squares. Enjoy your Chewy Sourdough Discard Brownies!

Enjoy!

Pro Tips

For an extra chewy texture, consider slightly under-baking the brownies, as they will continue to firm up as they cool. Pair with a scoop of vanilla ice cream for an irresistible dessert.

Ingredient Substitutions

If you're out of unsalted butter, you can substitute it with an equal amount of coconut oil or a neutral oil, but keep in mind that this will alter the flavor slightly. For egg alternatives, unsweetened applesauce or a flax egg can work well. Use 1/4 cup of applesauce or mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it becomes gelatinous.

For gluten-free variations, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. This is an easy and effective way to accommodate those with dietary restrictions while still achieving a chewy and delicious brownie.

Troubleshooting Common Issues

If your brownies come out too dry, it may be due to overbaking. Use a toothpick to check for doneness, ensuring a few moist crumbs stick to it for that perfect chewy center. Start checking around the 25-minute mark to avoid this common pitfall.

If your brownies are too gooey in the center even when the edges look set, they may need a bit more time in the oven. Try adding an additional five minutes of baking time, but be vigilant—check them regularly to ensure they don’t overbake. Remember, residual heat will continue cooking the brownies slightly after removing them from the oven.

Flavor Variations

Feel free to get creative with your brownies by adding unique flavor profiles! Try mixing in some espresso powder to deepen the chocolate flavor, or add a splash of peppermint extract for a festive twist. You can even swirl in some peanut butter or caramel before baking for added richness.

Dried fruits like cherries or cranberries can bring a tartness that contrasts beautifully with the sweet, rich chocolate. Just be sure to chop them finely to distribute evenly throughout the batter for a delightful surprise in each bite.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, an active sourdough starter will work, but be sure to adjust for excess water in your batter.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to four days. They can also be refrigerated for a longer shelf life!

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans are great additions for added texture.

→ Is there a gluten-free option for this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free blend, ensuring it's suitable for baking.