Chewy Brownies With Sourdough Discard

Name: Chewy Brownies With Sourdough Discard
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup sourdough discard; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips

Highlighted under: Modern Kitchen

I love experimenting with ingredients I already have at home, and that's how I came up with these chewy brownies using sourdough discard. The unique tang from the sourdough gives the brownies a depth of flavor that truly sets them apart. Every bite is a delightful combination of rich chocolate and the subtle sourness, creating a treat that's both indulgent and interesting. These brownies have become my go-to recipe when I want something special yet don't want to waste my sourdough starter.

Created by

Primrose Cavendish

Last updated on 2026-01-24T14:37:35.100Z

When I first tried adding sourdough discard to brownies, I was a bit skeptical. Could this tangy starter really work in a dessert? After some testing, I was amazed at how it enhanced the chocolate flavor. The slight acidity balances the sweetness beautifully, and the texture is chewy and rich. I also discovered that baking at a lower temperature helps achieve that perfect fudgy consistency.

This recipe not only allows me to use my sourdough discard but also impresses my friends with its unique taste. Pairing these brownies with a scoop of vanilla ice cream elevates the experience, and I can't wait for you to try making them. Trust me; they will become a favorite!

        Why You'll Love This Recipe
        Unique tanginess from sourdough that enhances chocolate flavor
Fudgy, chewy texture that satisfies chocolate cravings
Simple to make with commonly available ingredients

      

Understanding Sourdough Discard

Using sourdough discard in brownie recipes not only reduces waste but also adds a complex flavor profile. The natural fermentation process of sourdough brings about a slight tanginess that beautifully complements the richness of the chocolate. This tang can enhance the overall taste experience, making the brownies more sophisticated than traditional recipes. Paying attention to the freshness and aroma of your sourdough discard can further elevate your brownie texture and flavor, ensuring that you're using a high-quality ingredient.

Another benefit of sourdough discard is its ability to retain moisture, ensuring your brownies remain chewy and fudgy. Sourdough is rich in moisture and can replace eggs or additional fats in some recipes, lending a wonderfully dense texture. However, it’s important to ensure your discard isn’t too acidic, which could overpower the chocolate flavor. Aim for a discard that smells fresh and slightly sour for optimal results.

Techniques for Perfectly Chewy Brownies

For the best texture, be careful not to overmix the batter when combining wet and dry ingredients. Overmixing can lead to dense, cakey brownies instead of the desired chewy texture. When you add the dry ingredients, fold gently until just combined. A few streaks of flour are okay; they will mix in during the baking process, maintaining that gooey center that everyone loves.

Another key factor in achieving chewy brownies is in the baking time. Everyone’s oven is slightly different, so start checking for doneness at the 20-minute mark. You want to pull them out when a toothpick comes out with a few moist crumbs attached, indicating that the center will remain gooey as it cools. Overbaking can lead to a dry texture, so keeping an eye on the bake time is crucial.

Storage and Variations

Once baked and cooled, these brownies can be stored in an airtight container at room temperature for up to five days. For longer storage, they can be frozen. Wrap individual brownies in plastic wrap and place them in an airtight container or freezer bag. They will keep well in the freezer for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in a microwave for a few seconds to revive that fudginess.

If you're looking to customize the brownies, try incorporating different types of chocolate or nuts. Swapping the semi-sweet chocolate chips for dark or milk chocolate can provide a different sweetness level. You may also add chopped walnuts or pecans into the batter for added crunch. Just remember to adjust the sugar content slightly if you’re using sweet chocolate varieties to keep the balance in check.

Ingredients

For the Brownies

1 cup sourdough discard
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, combine the sourdough discard, granulated sugar, brown sugar, melted butter, vanilla extract, and eggs. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Add Chocolate Chips

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving. Enjoy!

Pro Tips

For an extra rich flavor, try adding a pinch of espresso powder to the dry ingredients.

Serving Suggestions

These chewy brownies pair beautifully with a scoop of vanilla ice cream, creating a delightful contrast of temperatures and textures. The rich chocolate flavor and slight tang from the sourdough make each bite a complex treat that is sure to impress. For an elevated dessert, drizzle with some chocolate or caramel sauce just before serving—a touch of whipped cream can also add to the indulgence.

To transform them into a more festive treat, consider dusting the brownies with powdered sugar or adding a sprinkle of sea salt on top right after baking while they're still warm. This method enhances the chocolate flavor and creates a visually appealing contrast, making them perfect for gatherings or special occasions.

Troubleshooting Common Issues

If your brownies turn out too cake-like, it might be due to overmixing or baking them for too long. In the future, aim for gentle folding techniques when mixing the ingredients, and always keep a close eye on the bake time. Remember to test for doneness early to avoid overbaking.

If your brownies seem too dense or greasy, double-check the measurements of the butter and ensure you’re using the right texture of sourdough discard. A proper ratio of ingredients is crucial; overly melted butter can lead to a greasy end result. On the other hand, too little flour may cause the batter to spread rather than rise, so ensure those ratios are accurate for best results.

Questions About Recipes

→ Can I use a different type of chocolate?

Absolutely! You can use dark chocolate or milk chocolate chips based on your preference.

→ What can I substitute for butter?

You can use coconut oil or vegetable oil as a substitute for butter.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 3 days.

→ Can I freeze the brownies?

Yes, you can freeze them! Just cut them into squares and wrap each in plastic wrap before placing them in a freezer bag.