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Deliciously fudgy sourdough brownies served on a rustic wooden table

Sourdough Brownies

Delightfully fudgy brownies that incorporate leftover sourdough starter, adding a unique tang and complexity to these delicious treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter discard (fed or unfed)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option) Substitute with coconut oil for dairy-free.
  • 2 large eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips (dark or semi-sweet)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter, sourdough discard, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Make sure there are no lumps!
  3. In a separate bowl, sift together the cocoa powder, salt, and a splash of flour (if using). This prevents clumping and ensures an even distribution of dry ingredients.
  4. Gradually add the dry blend into the wet mixture while stirring to combine. Be careful not to overmix – a few lumps are okay!
  5. Gently fold in the chocolate chips, reserving some to sprinkle on top before baking.
  6. Transfer the batter into your prepared baking dish and spread it out evenly. Top with remaining chocolate chips for an extra treat.
Baking
  1. Bake for 20-25 minutes, checking for doneness with a toothpick (a few crumbs should stick).
  2. Let them cool for at least 10 minutes before slicing. This helps them firm up for easier cutting.

Notes

For a dairy-free option, substitute butter with coconut oil. For a lighter version, consider using applesauce to reduce sugar, or use whole wheat flour instead of all-purpose.