Chewy Sourdough Discard Brownies

Name: Chewy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup sourdough discard; 1 cup semi-sweet chocolate chips

Highlighted under: Timeless Desserts

I’ve always been fascinated by how we can create delicious desserts that not only satisfy our cravings but also utilize ingredients often overlooked. These Chewy Sourdough Discard Brownies are my go-to recipe for using up that sourdough starter without having to waste it. They are rich, decadent, and have a unique depth of flavor that makes them stand out. The combination of the sourdough adds a lovely tanginess, while the chocolate ensures every bite is a blissful experience.

Created by

Adele Summers

Last updated on 2026-01-24T10:46:20.358Z

When I first experimented with sourdough discard in baking, I had no idea the result would be this delightful! The sourdough not only gives the brownies a unique flavor but also enhances their chewiness. I remember my first batch; I was shocked at how the tanginess balanced perfectly with the sweetness of the chocolate, making them irresistibly good.

A little tip: using high-quality dark chocolate elevates these brownies even further. I often use a 70% cocoa chocolate, which provides a rich, intense chocolate flavor that pairs beautifully with the sourdough. Trust me, once you try these, you’ll understand why they’ve become a staple in my baking routine!

        Why You'll Love These Brownies
        Rich chocolate flavor paired with the unique tang of sourdough
Chewy texture that keeps you coming back for more
An eco-friendly way to use up sourdough discard

      

Understanding the Role of Sourdough Discard

Sourdough discard adds a unique flavor profile to these brownies, contributing both tanginess and complexity. The acidity from the sourdough helps to balance the sweetness of the chocolate, making each bite nuanced. If you're wondering about the need for freshness, using discard that has been recently fed can enhance the flavor, while older discard still works perfectly well. Don’t worry if you have it stored in the refrigerator; it can revive its flavor right in the batter.

When incorporating sourdough, the hydration level of your dough may influence the final texture of your brownies. Depending on how thick or runny your sourdough is, you may notice slight variations in the consistency of your batter. If it’s too runny, consider adding an extra tablespoon of flour to achieve the desired density without affecting the flavor.

Perfecting the Brownie Texture

Achieving a chewy texture in brownies is all about the balance of ingredients. The combination of butter, sugar, and eggs contributes to an indulgent mouthfeel while ensuring that the brownies don’t dry out. When you mix the wet ingredients, be careful not to overmix after adding the flour, as this can develop gluten and lead to a cakey result instead of the desired chewy texture. Aim for a few flour streaks left in the batter before folding in your chocolate chips.

The baking time is equally critical; under-baking slightly will help maintain that fudgy, chewy consistency. Look for a toothpick inserted into the center to come out with a few moist crumbs, which indicates that they are perfectly baked. If you find they are underbaked but the edges are darkening too quickly, reduce the oven temperature slightly in future batches and keep a close eye on them.

Ingredients

Brownie Ingredients

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

Instructions

Preheat oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, or line it with parchment paper for easy removal.

Melt butter

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the sugar until well combined.

Mix wet ingredients

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard until fully incorporated.

Combine dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Add chocolate chips

Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and serve

Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!

Pro Tips

For an extra touch, sprinkle some sea salt on top of the brownies right before baking to enhance the chocolate flavor.

Storing and Freezing Brownies

To keep your brownies fresh, store them in an airtight container at room temperature. They should last for about 3 to 5 days. For longer storage, consider freezing any leftover brownies. Allow them to cool fully, then wrap each brownie individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. When you're ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds for that freshly baked feel.

If you do refrigerate your brownies to extend their shelf life, be cautious; refrigeration can dry them out. To combat this, warm them in the microwave for just 10-15 seconds before serving, which will help restore their moist texture and enhance the chocolate flavor.

Serving Suggestions and Variations

These brownies are delicious on their own but can be elevated with simple serving suggestions. A scoop of vanilla ice cream on top alongside a drizzle of chocolate or caramel sauce can create a stunning dessert. For an added touch of sophistication, sprinkle some flaky sea salt before serving; it complements the chocolate and enhances the overall flavor.

If you want to experiment, consider adding nuts like walnuts or pecans to the batter for an extra crunch. You can also swap semi-sweet chocolate chips for dark chocolate or even white chocolate for a different flavor profile. Moreover, incorporating a hint of espresso powder into the batter can intensify the chocolate flavor, making these brownies a true delicacy.

Questions About Recipes

→ Can I use any type of sourdough discard?

Yes, any tangy sourdough discard will work, just make sure it’s not overly fermented.

→ How do I store these brownies?

Store them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

→ Can I freeze the brownies?

Absolutely! You can freeze the brownies for up to three months. Just make sure to wrap them tightly.

→ What can I substitute for eggs?

You can use flax eggs or unsweetened applesauce as a substitution for eggs if you’re looking for an egg-free option.