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–+ servings

Sourdough Brownies Recipe

By McKenna Pulda
Yield: 9 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Sourdough Brownies are rich, fudgy, and decadent! This easy sourdough brownies recipe uses discard for extra chewiness and deep chocolate flavor.
4.57 from 16 votes
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Equipment

Ingredients

  • 170 grams unsalted butter 12 Tablespoons
  • 300 grams sugar 1 1/2 cups
  • 75 grams unsweetened cocoa powder, sifted 3/4 cup
  • 1 egg room temperature
  • 2 egg yolks room temperature
  • .5 gram espresso powder 1 teaspoon
  • 8 grams vanilla extract 2 teaspoons
  • 5 grams salt 3/4 teaspoon
  • 120 grams sourdough discard 1/2 cup
  • 70 grams all-purpose flour 1/2 cup
  • 180 grams chocolate chips or chunks 1 cup

Instructions

  1. Preheat the oven to 325 degrees F. Grease and line a metal 8×8 inch baking dish with parchment paper. Set aside.
  2. 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.
    Note: 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.
    170 grams unsalted butter
  3. 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 the sifting!
    300 grams sugar, 75 grams unsweetened cocoa powder, sifted
  4. 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!
  5. Add the egg + 2 egg yolks, espresso powder (optional), vanilla extract and salt. Whisk until smooth. 
    1 egg, 2 egg yolks, .5 gram espresso powder, 8 grams vanilla extract, 5 grams salt
  6. With a rubber spatula, fold in the sourdough discard until there are no more white streaks. 
    You can use active starer, just make sure to use the same amount in grams.
    120 grams sourdough discard
  7. Finally, fold in the flour and chocolate chips until the flour is just incorporated. Be careful not to over mix, as this can lead to a more cake-like brownie.
    You can also add or substitute with other inclusions. I also like to sprinkle the top with a few more chopped chocolate chunks
    70 grams all-purpose flour, 180 grams chocolate chips or chunks
  8. Scoop the brownie batter into the prepared baking dish and spread evenly with an offset spatula.
    Long-ferment: Cover the brownies with plastic wrap and store in the fridge overnight.
  9. Bake the brownies for 35-40 minutes, or until just a few moist crumbs are on a toothpick that was inserted in the center.
  10. For easy slicing, leave the Sourdough Brownies in the baking pan to cool until room temperature. Slice into 9 or 16 brownies and enjoy!

Notes

This recipe card was updated on 03/16/26.

Nutrition

Serving: 1brownie | Calories: 446kcal | Carbohydrates: 60g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 229mg | Potassium: 212mg | Fiber: 3g | Sugar: 45g | Vitamin A: 556IU | Calcium: 39mg | Iron: 2mg
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