Moist and Fudgy Sourdough Discard Brownies

Looking for a way to use up some of that sourdough starter discard sitting in your fridge? Look no further – I’ve landed on a brownie recipe that hits the perfect balance of moist and fudgy and cakey. Check out the detailed steps below with images or feel free to jump to the printable version further down!

Begin by melting your butter on the stove over low-medium heat being careful not to let it burn. Next you’ll add in your chocolate chips, cacao powder, and vanilla. Stir all your ingredients just until they’re melted and smooth; remove them from the burner promptly otherwise the mixture will get thick and grainy.

In a stand mixer with a whisk attachment, or with a hand mixer, beat together your eggs, granulated sugar, and brown sugar. Add your sourdough starter discard and melted chocolate mixture to the egg/sugar mixture and mix just until combined.

Finally you will fold in your flour and pinch of salt. The batter will be very thick. Spread your batter this into your desired baking pan – I like to use a 9×9 or 8×8 glass baking dish for rich, thick brownies.

Your cooking time will vary based on your pan so start keeping an eye on them after 30 minutes. Total baking time can range anywhere between 30 and 40 minutes. Put a toothpick in the middle of the brownies to make sure no batter comes out on it – the brownies may stick to the toothpick, just look closely to make sure it’s not raw batter.

I hope you enjoy these fudgy brownies as much as we do, they’ve been a very easy game-changer dessert. Fellow sourdough enthusiasts, this one’s for you! Say goodbye to bland discard and hello to deeply decadent brownies powered by your active starter. Forget boxed mixes and chemicals – this recipe unleashes the complex, tangy magic of sourdough for an unforgettable chocolate treat.

Marie Friedt

Moist and Fudgy Sourdough Discard Brownies

The brownies you've been waiting for – the perfect balance of moisture, fudgyness and fluffiness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

• 8 tbsp Butter can be salted
• 12 oz Semi Sweet OR Dark Chocolate chips
• 1/3 cup 100% Natural Unsweetened Cacao
• 1 tsp Vanilla
• 3 Eggs
• 3/4 cup Sugar
• 1/2 cup Brown Sugar
• 3/4 cup Sourdough Discard
• 3/4 cup Flour
• 1 pinch salt

Method

 

1. Preheat your oven to 350℉. Butter your baking dish and set aside; my best results have been in an 8×8 or 9×9.
2. Melt your butter slowly and completely on the stove. Then add in your chocolate chips, cacao powder, and vanilla and combine JUST until melted. Remove from the stove and allow to cool down.
3. Beat your eggs and sugars in a mixing bowl. To this same bowl add your sourdough discard and melted chocolate mixture – mixing on low speed.
4. Fold in your flour and salt to the mixture.
5. Spread your batter in your prepared baking dish and bake for 25-35 minutes; until a toothpick comes out without batter on it.

Notes

• Be careful not to over-melt your chocolate mixture at the beginning or it will thicken too much.
• When you check the status of your brownies with a toothpick, a little bit of chocolate will probably stick to it and that’s just fine! They are moist 🙂 You just want to make sure the toothpick doesn’t come out with raw batter on it.

Ready to ditch the boxed mix and elevate your brownie game? Dive into the recipe and unleash your sourdough starter’s hidden potential! Share your baking journey in the comments and tag Home Makerie in your delicious creations.