The Best Sourdough Brownies Recipe

Sourdough brownies are rich, fudgy, and decadent! This easy sourdough brownies recipe uses discard for extra chewiness and deep chocolate flavor.

Brownies are one of my all-time favorite desserts.

Let’s be honest, I’m a sucker for anything with chocolate in it.

From my Sourdough Chocolate Chip Cookies to Chocolate Espresso Sourdough Bread, I just can’t get enough!

These Sourdough Brownies are the ultimate comfort food. They’re quick to whip together whether you’re making them for a family get-together or indulging in an after-dinner treat. 

But these brownies aren’t your typical brownies – they’re better! What takes this recipe to the next level is all thanks to the addition of browned butter, espresso powder and sourdough discard.

If you’ve never added browned butter to your desserts, you’re in for a treat. The brown butter brings an incredible nuttiness to the brownies. While you won’t taste it, the espresso makes for a more rich and decadent chocolate flavor.

Finally, the sourdough gives these homemade brownies an unexpected depth, turning them from good to oh wow with each bite. You’re going to love this sourdough brownie recipe!

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Why You’ll Love This Recipe

If you’re looking to try sourdough discard recipes, this is a great recipe to start with. Here’s why:

Chewy with crinkle tops

A perfect brownie comes with a great flavor, but that’s not all it offers. It also comes with that chewy texture and the crinkle top we all love. These brownies nail both, delivering that soft, fudgy bite with the perfect crackly top. You won’t be able to resist going back for more!

Decadent and fudgy

The secret to that rich, intense chocolate flavor lies in blooming the cocoa powder and adding espresso powder (if you like that little extra kick). The result? A decadent, fudgy brownie that’s like biting into a chocolate lover’s ultimate dream. The depth of flavor is unreal.

One-bowl recipe

Who has time for a million dishes? You can make these sourdough discard brownies with just one bowl and a whisk, saving you the hassle of cleaning up. It’s all the yum with way less mess, just the way we like it.

Ingredients Needed

With these ingredients and the instructions that follow, you’ll be able to bake perfect brownies.

Unsalted butter: Brown butter brings the most amazing nutty flavor to these fudgy sourdough brownies, however if you are short on time, you can reduce the butter to 125 grams and melt it in the microwave. 

Cocoa powder: You can use unsweetened Natural Cocoa Powder or Dutch-processed cocoa powder for this recipe, however, for the more rich chocolate flavor, opt for natural cocoa powder. Also, be sure to sift the cocoa powder first, as they can have longs to lumps.

Sugar: For an extra chewy brownie, you can substitute part or all of the sugar for light brown sugar.

Large eggs: Since we are adding extra moisture to the brownies batter with the sourdough discard, we will only add the egg yolks of 2 of the 3 eggs. This helps the brownies stay nice and chewy.

Espresso powder (optional): This ingredient is optional but totally worth it! Espresso powder makes for a richer and deeper chocolatey flavor, but the sourdough brownies are still divine without it.

Vanilla extract: I recommend using pure vanilla extract over imitation for the best flavor.

Salt: To enhance and balance the sweetness

Sourdough starter discard: For a mild tangy flavor, I prefer to use fresh discard, under 2 days old. Older discard will bring a more intense tangy flavor to the recipe. Use room temperature sourdough discard for easy mixing.

All-purpose flour: I highly encourage you to always use a kitchen scale when baking – it gives you the most precise bakes. If you are baking by volume, be sure to use the scoop method. First, fluff the flour and then spoon it into the measuring cup and level off with the back of a butter knife. Compacted flour will be too much and lead to a more cakey brownie.

Chocolate chips: I love a good-sized bite of chocolate, so I love adding dark chocolate chunks, but you can certainly add regular dark chocolate chips or even mini chocolate chips! Or substitute this for toffee, butterscotch chips or chopped walnuts or pecans.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Frying Pan: Brown your butter before adding it to the batter for the most delicious, nutty flavor.

Large mixing bowl: Love having a one bowl recipe to whip up at a moment’s notice!

Rubber spatula: For mixing everything together smoothly and scraping every last bit of batter.

Whisk: To blend the ingredients thoroughly, ensuring a smooth and lump-free batter.

Metal 8×8 pan: You will need a metal baking pan for this recipe. A metal pan conducts heat evenly, which will provide you a consistent bake. 

Parchment paper: Makes baking easier by preventing sticking, ensuring even baking, and making cleanup a breeze.

How to Make Sourdough Brownies

Preheat the oven to 350 degrees F. Grease and line a metal 8×8 inch baking dish with parchment paper. Set aside.

Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 125g of browned butter.

If you are short on time, you can melt 125g of butter in the microwave with the sugar. Heat for 2 minutes total, stopping to stir every 30 seconds. Then continue with the recipe.

To a large bowl, add the sugar and sifted cocoa powder. Cocoa powder is notorious for having a bunch of lumps, so don’t skip this!

Carefully pour the browned butter into the large mixing bowl and whisk vigorously for 30 seconds. 

Mixing the cocoa powder with the warm butter helps to “bloom” the cocoa, which gives these brownies a more decadent chocolate flavor. The warm butter also helps to dissolve the sugar, which will help to get that classic crinkle top!

Add the egg + 2 egg yolks, espresso powder (optional), vanilla extract and salt. Whisk until smooth. 

With a rubber spatula, fold in the sourdough discard until there are no more white streaks. 

Finally, fold in the flour and chocolate chips until the flour is just incorporated. Be careful not to overmix, as this can lead to a more cake-like brownie. You can also add or substitute with other inclusions. 

Scoop the brownie batter into the prepared baking dish and spread evenly with an offset spatula.

Bake the brownies for 35-40 minutes, or until just a few moist crumbs are on a toothpick that was inserted in the center.

For easy slicing, leave the Sourdough Brownies in the baking pan to cool until room temperature. Slice into 9 or 16 brownies and enjoy!

How to Serve

Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.

How to Store

Store your fudgy brownies in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, or keep them in the fridge for up to a week. But let’s be real—you and the kids will probably finish them on day #1!

FAQs

What are some common add-ins for this brownie recipe?

Throw in some crushed Oreos for a fun crunch, or add dried fruit like cherries or cranberries for a bit of tartness. Coconut flakes give a tropical vibe, and if you’re into a little heat, a pinch of cinnamon or cayenne pepper will add an unexpected kick. 

Can I Use Whole Wheat Flour for Brownies?

Yes, using whole wheat flour is a good idea because it adds more fiber and a nuttier flavor, giving brownies a denser texture. To prevent dryness, you might need to add extra moisture, like an extra egg white or more butter. For a balanced texture, you can also mix whole wheat and all-purpose flour.

Can I Use Coconut Sugar? 

Yes, you can use coconut sugar and still get a good brownie. It’s a great way to add a rich, caramel-like flavor and a lower glycemic index. However, it’s not as sweet as regular sugar and has a coarser texture, so you might want to use a bit more to match the sweetness. It’ll also make your brownies a little darker, but they’ll still taste great.

More Recipes Like This:

Peppermint Sourdough Brownies

The Best Sourdough Chocolate Chip Cookies

Sourdough Chocolate Chip Skillet Cookie