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A tray of chocolate brownies cut into nine squares, resting on parchment paper with crumbs and a few chocolate chips scattered around.

Sourdough Discard Brownies

These Sourdough Discard Brownies started as a way to use up extra starter, but now it’s a family favorite. The mix of melted chocolate, cocoa, and brown butter makes them extra rich and fudgy. They always disappear faster than I expect.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 85 g butter
  • 30 g neutral oil
  • 1 teaspoon instant espresso powder
  • 170 g semisweet chocolate chopped
  • 2 eggs large
  • 1 egg yolk large
  • 150 g granulated sugar
  • 50 g brown sugar
  • 2 teaspoons vanilla extract
  • 100 g sourdough discard
  • 80 g all-purpose flour
  • 35 g Dutch-process cocoa powder
  • ½ teaspoon salt
  • 100 g chocolate chips

Method
 

  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
  2. In a saucepan over medium heat, brown the butter until fragrant and golden. Remove from the heat, stir in the espresso powder until dissolved, then add the oil and chopped chocolate. Stir until smooth and let cool for 5 minutes.
  3. In a large bowl, whisk together the eggs, egg yolk, granulated sugar, brown sugar, and vanilla until glossy and well combined. Whisk in the sourdough discard.
  4. Pour the melted chocolate mixture into the egg mixture and stir until smooth.
  5. Add the flour, cocoa powder, and salt, folding gently until just combined. Fold in the chocolate chips.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 26–30 minutes, until the edges are set and the center still has a slight wobble.
  8. Let the brownies cool completely before slicing. For an extra fudgy texture, refrigerate for 1–2 hours before serving.

Notes

  • Use room-temperature eggs so they blend smoothly into the batter and help create that glossy, crackly top.
  • Brown the butter just until golden and nutty for a deeper, richer flavor that enhances the chocolate.
  • Let the melted chocolate mixture cool slightly before adding it to the eggs to prevent curdling.
  • Fold the dry ingredients gently to keep the brownies dense and fudgy rather than cakey.
  • Line your pan with parchment paper for easy lifting and clean slicing once cooled.
  • Check for doneness early. The center should still have a slight wobble when you remove the pan from the oven.
  • Chill the brownies for 1–2 hours before cutting for the cleanest slices and the fudgiest texture.
  • Use good-quality chocolate for the best flavor and melt. It makes a noticeable difference in richness.
  • Sprinkle a little flaky sea salt on top before baking for a balanced sweet-salty finish.
  • Store leftovers in an airtight container at room temperature for a few days or refrigerate for a firmer, chewy bite.
  • Serve with a cold glass of milk or a scoop of vanilla ice cream. They're rich enough on their own but even more irresistible with a creamy pairing.
 
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