Fudgy Sourdough Discard Brownies

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These Sourdough Discard Brownies are deeply chocolatey, perfectly fudgy, and a clever way to use up that extra starter in your fridge. With crackly tops and tender, chocolate chip–studded centers, they’re a family favorite—especially when a chocolate craving strikes.

For more sourdough dessert inspiration, try my Brookies (Sourdough Brownie-Chocolate Chip Bars) or these Moist Sourdough Chocolate Cupcakes.

Why You Should Save This Recipe

This is one of those make-it-every-week recipes for when you’re craving chocolate and have sourdough discard to spare. It’s easy, fudgy, and flexible—the kind of treat that satisfies the family after dinner or delights friends who’ve stopped by. They come together quickly, and the kids always love them.

If you’ve been looking for more savory sourdough discard recipes, you’ll love pairing these brownies with something like my Sourdough Discard Meatballs for a cozy make-ahead dinner + dessert combo.

📌 Save this Sourdough Meatballs recipe to Pinterest so you can find it later! ⬇️

Simple Ingredients

• Semi-sweet chocolate chips – For melty pockets of chocolate in every bite.
• Butter – Adds rich flavor and helps create that signature fudgy texture.
• Sourdough discard – A clever way to use up extra starter and add depth of flavor.
• Oil – Keeps the brownies soft and tender. I use avocado oil, but any neutral oil works.
• Cocoa powder – Unsweetened and rich—this brings the chocolate flavor front and center.
• Espresso powder – Optional, but it really boosts the chocolate flavor.
• Pantry staples – A handful of everyday ingredients: salt, brown sugar, vanilla extract, white sugar, and eggs.

Substitutions & Variations

• No sourdough discard? You can make these without it—just add an extra egg and a splash of milk or water to help loosen the batter. The texture will be slightly different but still delicious.
• Swap the chocolate chips: Feel free to use dark chocolate, milk chocolate, or even white chocolate chunks if that’s what you have.
• Espresso powder: Totally optional, but highly recommended! It doesn’t make the brownies taste like coffee—it just enhances the chocolate. You can leave it out if needed.
• Add-ins: Stir in a handful of chopped nuts, swirl in some peanut butter, or sprinkle flaky sea salt on top before baking. These brownies are a great base for customizing.

Tips for the Best Sourdough Brownies

• Don’t overbake. If you want gooey centers, take them out when the edges are set but the center still has a slight jiggle. They’ll continue to cook a bit as they cool.
• Use parchment with an overhang. This makes it easy to lift the whole slab out and slice cleanly—especially if you’re bringing these to a gathering.
• Cool completely before slicing. I know it’s hard to wait, but letting them rest for at least 1 hour helps them set up and hold their shape.

How To Store

These brownies keep well in an airtight container at room temperature for 3–4 days. You can also freeze them! Wrap tightly and store for up to 2 months—thaw at room temp or microwave for a quick treat.

🍪 More Sourdough Recipes to Try

Craving more sweet ways to use your starter?
Check out my full collection of sourdough dessert recipes here.

If you loved these sourdough brownies, don’t miss my Chewy Brown Butter Sourdough Chocolate Chip Cookies—they’re rich, perfectly crisp-edged, and always a hit.

Fudgy Sourdough Discard Brownies

Alicia Pyle

Fudgy, chocolate chip–studded sourdough discard brownies with crackly tops—perfect for using up extra starter and curing your chocolate craving.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 brownies

Ingredients

  

1x2x3x

• 1 cup semi-sweet chocolate chips
• 1 cup all-purpose flour spooned and leveled
• 1/4 teaspoon salt
• 1/2 cup salted butter
• 1/2 cup sourdough discard
• 1/4 cup avocado oil or neutral-flavored oil of your choice
• 2/3 cup unsweetened cocoa powder
• 1/2 cup brown sugar packed
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1 cup white sugar granulated
• 2 large eggs

Instructions

 

• Preheat the oven to 325°F with convection/fan assist (or 350°F in a conventional oven without fan). Grease an 8″ square baking pan and line with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together chocolate chips, flour, and salt. Set aside.
• In a saucepan over medium heat, melt the butter. Once melted, whisk in the sourdough discard, avocado oil, cocoa powder, brown sugar, espresso powder, and vanilla until smooth and well combined. You don’t need to heat it long—just enough to bring everything together. Set aside to cool slightly.
• In another medium bowl, whisk the white sugar and eggs using a hand mixer or whisk until light and creamy (about 1–2 minutes).
• Pour the warm chocolate mixture into the egg mixture and whisk again until combined.
• Fold in the flour mixture using a spatula, mixing gently until no dry flour remains.
• Pour the batter into the prepared pan and smooth the top. Bake for 20–22 minutes (fan oven) or 25–27 minutes (regular oven).
• Allow brownies to cool completely in the pan for at least 1 hour before slicing into 12 squares.

Notes

Pro Tip: Brownie texture is a personal thing! If you prefer yours extra fudgy, bake closer to the lower end of the suggested time range. If you like a firmer, cakier bite, add a few more minutes. Don’t be afraid to test different bake times over a few batches until you find your perfect brownie!

Keyword sourdough discard brownies

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