Fudgy Sourdough Discard Brownies
Fudgy, chocolate chip–studded sourdough discard brownies with crackly tops—perfect for using up extra starter and curing your chocolate craving.
Servings: 12 brownies
Ingredients
- 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!