why make this recipe
This sourdough brownie recipe uses discard to add a mild tang and more depth than regular brownies. It makes rich, fudgy brownies with a soft crumb. The steps are simple and the batter comes together fast.
introduction
These sourdough brownies are easy to make and give a nice flavor from your sourdough discard. They stay moist and have a chocolatey taste that most people like. If you want a different take on brownies, try a banana pudding brownies recipe for another fun twist.
how to make Sourdough Brownie Recipe
- Preheat and line pan. Preheat the oven to 325 F. Put the rack in the middle. Line an 8-by-8 pan with two pieces of parchment stacked perpendicular so you can lift the brownies out later. Cut the pieces longer so you have an overhang.
- Melt butter with sugar. Put the butter and sugar in a large bowl. Microwave for 2 minutes. Whisk until fully mixed.
- Add eggs. Let the mix cool a bit so the eggs do not cook. Whisk in the egg and two egg yolks. Keep stirring until the sugar looks dissolved.
- Add cocoa and oil. Whisk in the cocoa powder and the vegetable oil. Stir in the sourdough discard well until no streaks remain.
- Fold dry ingredients. Add the flour, baking soda, cornstarch, and salt. Fold with a rubber spatula until no dry bits show.
- Stir in chocolate chips. Mix the chocolate chips into the batter so they spread evenly.
- Bake. Pour the batter into the prepared pan. Bake for 30 minutes or until brownies are set and a toothpick comes out with moist crumbs. Let the pan cool on a wire rack until fully cool before slicing.
- Finish. Sprinkle flaky sea salt on top if you like. Slice into 9 to 16 squares.
Ingredients :
- 70 grams unsalted butter
- 250 grams granulated sugar
- 1 large egg
- 2 egg yolks
- 72 grams vegetable oil
- 75 grams cocoa powder (Dutch-processed)
- 56 grams sourdough discard
- 40 grams all-purpose flour
- 1/8 teaspoon baking soda
- 7 grams cornstarch
- 4 grams salt (Morton’s Kosher Salt)
- 100 grams chocolate chips
- Pinch flaky sea salt (optional)
Directions :
- Prep: Preheat the oven to 325 F with the rack in the middle. Line an 8-by-8 baking pan with two pieces of parchment stacked perpendicular to each other, cut longer pieces for an overhang.
- Mix sugar and butter: Combine butter and sugar in a large mixing bowl (you’ll be using this bowl for the entire recipe so choose an appropriate size). Microwave for 2 minutes, whisk until completely combined.
- Whisk in eggs: Let the mixture cool slightly to prevent your eggs from heating up too much and getting scrambled. Whisk in the egg and egg yolks until the sugar appears completely dissolved.
- Add in cocoa powder and wet ingredients: Whisk in the cocoa powder and vegetable oil. Stir in the sourdough discard thoroughly until no traces remain.
- Fold in dry ingredients: Add the all-purpose flour, baking soda, cornstarch and salt. Use a rubber spatula to fold the ingredients in until no dry bits remain.
- Add chocolate chips: Stir the chocolate chips into the batter until evenly distributed.
- Bake: Pour the batter into your prepared pan. Bake for 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack to cool completely before slicing.
- Enjoy and store: Sprinkle flaky sea salt on top, if using. Slice the brownies into 9 to 16 squares. Store brownies in an airtight container at room temperature for up to 3 days.
how to serve Sourdough Brownie Recipe
Serve warm or at room temperature. Top with a scoop of vanilla ice cream for a warm treat. Dust with powdered sugar or add more chocolate chips on top for a richer look.
how to store Sourdough Brownie Recipe
Keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped brownies for up to 2 months. Thaw at room temperature before serving.
tips to make Sourdough Brownie Recipe
- Use room temperature eggs to mix smoothly.
- Do not overbake. Take brownies out when a toothpick has moist crumbs.
- Let brownies cool fully for clean slices.
- Use Dutch-processed cocoa for a deeper flavor.
- If batter seems thick, check your measuring; the recipe should be slightly pourable.
variation (if any)
- Nutty brownies: Fold in 1/2 cup chopped walnuts or pecans.
- Extra fudgy: Reduce flour by 5–10 grams and bake a few minutes less.
- Chocolate swirl: Melt extra chocolate and swirl over batter before baking.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard or unfed starter only. Active fed starter has less acid and will change texture.
Q: Can I make these gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free flour mix and check bake time.
Q: Can I halve or double the recipe?
A: Yes. Halve for a smaller pan and bake less time. Double for a 9-by-13 pan and increase bake time slightly, check with a toothpick.
Q: Do I need Dutch-processed cocoa?
A: No, but Dutch-processed gives a darker, smoother taste. Natural cocoa will work but change flavor a bit.
Sourdough Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These sourdough brownies are rich and fudgy, utilizing sourdough discard for added flavor and depth.
Ingredients
- 70 grams unsalted butter
- 250 grams granulated sugar
- 1 large egg
- 2 egg yolks
- 72 grams vegetable oil
- 75 grams cocoa powder (Dutch-processed)
- 56 grams sourdough discard
- 40 grams all-purpose flour
- 1/8 teaspoon baking soda
- 7 grams cornstarch
- 4 grams salt (Morton’s Kosher Salt)
- 100 grams chocolate chips
- Pinch flaky sea salt (optional)
Instructions
- Preheat the oven to 325°F and line an 8-by-8 baking pan with parchment paper.
- In a large bowl, combine butter and sugar and microwave for 2 minutes, then whisk until fully combined.
- Let the mixture cool slightly, then whisk in the egg and egg yolks until the sugar appears dissolved.
- Whisk in cocoa powder and vegetable oil, then stir in sourdough discard until no traces remain.
- Fold in flour, baking soda, cornstarch, and salt using a rubber spatula until no dry bits remain.
- Stir in chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely on a wire rack, then sprinkle with flaky sea salt and slice into squares.
Notes
For extra fudgy brownies, reduce flour by 5–10 grams and adjust baking time. Serve warm with vanilla ice cream for a delicious treat.
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
