Sourdough Discard Brownies With Cocoa

Name: Sourdough Discard Brownies With Cocoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings
Ingredients: 1 cup sourdough discard; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking powder

Highlighted under: From Batter to Bliss

I love finding new ways to use my sourdough discard, and these brownies have quickly become a favorite in my kitchen. The rich chocolate flavor perfectly complements the subtle tanginess from the sourdough, creating a unique and delightful treat. With a soft, fudgy texture, these brownies are easy to whip up and are sure to impress friends and family. Plus, they are a great way to reduce waste while enjoying a delicious dessert that feels indulgent yet homemade.

Created by

Sabrina Holt

Last updated on 2026-01-22T08:31:11.314Z

When I first decided to make brownies with my sourdough discard, I was a bit skeptical about how they would turn out. After a few tweaks to the recipe, I found the perfect balance of chocolate and sourness, which elevated the flavor profile beyond regular brownies. The key is to use high-quality cocoa powder for that deep chocolate taste.

I also discovered that adding a pinch of espresso powder enhances the chocolate flavor even more. After baking, allow them to cool completely before cutting to get those perfect edges and a fudgy consistency. Trust me; you won't be disappointed!

Why You'll Love These Brownies
Intensely chocolatey with a hint of sourdough tang
Fudgy texture that satisfies any chocolate craving
A creative way to use sourdough discard and minimize waste

Understanding the Role of Sourdough Discard

Sourdough discard adds a unique depth of flavor to these brownies, introducing a subtle tang that pairs beautifully with the rich chocolate. This fermentation byproduct not only enhances the taste but also contributes to the texture, resulting in a moist and fudgy brownie. The natural acidity from the sourdough balance the sweetness, making each bite complex and satisfying. If you're concerned about the discard being too sour, rest assured that the cocoa and sugar will mask any overwhelming tanginess.

Beyond flavor, the sourdough discard acts as a binding agent in the recipe. The live yeast and bacteria present in the discard can also enhance the overall texture, lending a slight chewiness to the brownies. For those who might not have sourdough discard on hand, you can substitute it with an equal amount of plain yogurt or buttermilk, but the distinct character of the brownies will differ slightly.

Perfecting the Fudgy Texture

Achieving the ideal fudgy texture is crucial in brownie-making. The balance of ingredients is key: too much flour can lead to dry brownies, while the right ratio of fat from butter and the moisture from the sourdough discard will yield a beautifully soft dessert. Keep a close eye during baking; the brownies should be slightly underbaked for that perfect fudgy consistency. They’re done when the edges look set but the center is still a little gooey to the touch. A toothpick inserted in the center should come out with a few moist crumbs attached.

If you're aiming for a cakier brownie, increase the flour by a couple of tablespoons, but this change will alter the overall texture. Another tip: do not overmix the batter once the dry ingredients are added. Mixing just until combined ensures that your brownies remain tender instead of turning rubbery from overdevelopment of gluten.

Storing and Serving Ideas

After your brownies are baked and cooled, they can be stored in an airtight container for up to five days. If you’re preparing these in advance, consider wrapping individual brownies in plastic wrap for easy grab-and-go snacks. For longer storage, these brownies freeze exceptionally well. Cut them into squares, wrap them tightly in foil or freezer bags, and they will keep for up to three months. Simply thaw at room temperature or microwave for a few seconds before serving.

For serving, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on top for an indulgent treat. You could also sprinkle some flaky sea salt over the brownies right before serving to enhance the chocolate flavor further. For added texture, mix in chocolate chips or nuts into the batter before baking, tailoring the brownies to your taste.

Ingredients

Gather these ingredients to start making your delicious sourdough brownies:

Brownie Ingredients

1 cup sourdough discard
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your mouthwatering brownies:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

Mix Wet Ingredients

In a large bowl, whisk together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, sift together the cocoa powder, flour, salt, and baking powder.

Combine Both Mixtures

Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined.

Pour and Bake

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25 minutes.

Cool and Serve

Allow the brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy these brownies with a scoop of vanilla ice cream for an extra treat!

Pro Tips

For an added crunch, consider folding in some chopped nuts or chocolate chips before baking.

Ingredient Variations

While this recipe is delightful as it stands, feel free to customize it based on what you have on hand. Swap out the granulated sugar for brown sugar to introduce a hint of molasses flavor and keep that chewy texture consistent. You could also experiment with different types of cocoa powder, such as dark cocoa for a more intense chocolate depth or Dutch-processed cocoa for a smoother, richer flavor.

If you're looking to make these brownies gluten-free, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that your blend contains xanthan gum, or add a teaspoon to help with the structure. This keeps the brownies fudgy while accommodating gluten-free diets without sacrificing taste.

Common Troubleshooting

If your brownies turn out too dry, it’s likely due to overbaking or too much flour. Keep a timer handy and check for doneness a few minutes early to ensure they retain that gooey center. On the flip side, if they are too wet in the middle, extending the baking time by a couple of minutes can help. Just remember, brownies continue to set as they cool, so it’s best to err on the side of slightly underbaked.

Another common issue is brownies sticking to the pan. To combat this, greasing the pan thoroughly with butter or using parchment paper can help ensure a clean release. Consider also cooling the brownies completely in the pan before slicing; this makes cutting easier and helps maintain shape.

Enjoying Your Brownies

These brownies are versatile enough to be enjoyed warm or chilled. Serving them warm, perhaps with a scoop of ice cream on the side, creates a delightful contrast between hot and cold. To dress them up, try drizzling them with melted chocolate or caramel sauce, or sprinkle with nuts or shredded coconut for added flavor and crunch.

For gatherings or as a thoughtful homemade gift, consider packaging the brownies in a decorative box with a note. Their unique ingredient twist of sourdough discard not only makes them delicious but also a conversation starter. Whether enjoyed at home or given as a gift, they truly reflect a blend of sustainability and indulgence.

Questions About Recipes

→ Can I use another type of discard?

Yes! Any sourdough discard works well, but adjust the sugar accordingly if using a sweeter starter.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.

→ What can I substitute for eggs?

You can use flax eggs or a commercial egg replacer for a vegan version of these brownies.