Description

These Easy Fudgy Sourdough Discard Brownies are a delicious way to use up sourdough starter discard while enjoying a rich, chocolatey treat. Made with a combination of brown sugar, cocoa powder, and high-quality chocolate chunks, these brownies have a shiny, crackly top with a moist, fudgy center. Perfect for holiday baking or any chocolate craving, they are simple to make and baked in a single pan.

Ingredients

Scale

Wet Ingredients

2 large eggs (room temperature)
1 large egg yolk (room temperature)
1½ cups brown sugar (light or dark, packed)
10 tablespoons unsalted butter
½ cup sourdough discard (unfed sourdough starter)

Chocolate & Dry Ingredients

½ cup chocolate chunks or chopped baking chocolate (bittersweet or dark, high quality)
¾ cup all-purpose flour (weighed in grams or spooned and leveled)
½ cup cocoa powder
½ teaspoon salt
1 cup semi-sweet chocolate chips (divided: ⅔ in the batter, ⅓ for topping)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Mix eggs and sugar: In a large bowl, whisk together the two large eggs, one egg yolk, and 1½ cups packed brown sugar vigorously for 4-5 minutes until the mixture is light, airy, and slightly thickened. This step incorporates air for a lighter texture.
Melt butter and chocolate: In a microwave-safe bowl, melt 10 tablespoons of unsalted butter along with ½ cup of chocolate chunks or chopped baking chocolate (bittersweet or dark). Let the mixture cool slightly before whisking it into the egg and sugar mixture steadily for 1-2 minutes. Then stir in the ½ cup sourdough discard to add moisture and a subtle tang.
Combine dry ingredients: In a separate medium bowl, whisk together ¾ cup all-purpose flour, ½ cup cocoa powder, ½ teaspoon salt, and ⅔ cup of the semi-sweet chocolate chips. This ensures even distribution of dry ingredients and chocolate pieces.
Fold dry into wet: Gently fold the dry ingredient mixture into the wet ingredients just until no streaks of flour remain, being careful not to overmix to keep the brownies fudgy.
Bake the brownies: Spread the batter evenly into the prepared pan. Sprinkle the remaining ⅓ cup of semi-sweet chocolate chips over the top. Bake in the preheated oven for 22-27 minutes, or until the edges are set and the center has a shiny, crackly top.
Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper, slice into squares, and enjoy your fudgy, chocolatey treats!

Notes

Room temperature eggs help create a smoother batter and better rise.
Using high-quality bittersweet or dark chocolate chunks enhances flavor and texture.
You can substitute the sourdough discard with an equal amount of yogurt if you don’t have discard available.
Be careful not to over-bake; check brownies starting at 22 minutes to avoid dry edges.
Cooling completely before slicing ensures clean cuts and better texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Brownies
Method: Baking
Cuisine: American

Keywords: sourdough discard brownies, fudgy brownies, easy brownies recipe, chocolate brownies, leftover sourdough recipes