Sourdough brownies combine rich chocolate with a hint of tangy sourdough, making each bite uniquely delicious. If you have sourdough starter discard on hand, this recipe is a perfect way to use it. These sourdough brownies are fudgy, flavorful, and easy to make, giving you a dessert that’s both creative and satisfying.
What Are Sourdough Brownies?
Sourdough brownies are a unique version of traditional brownies, incorporating sourdough starter or discard for added flavor depth. The sourdough brings a slight tang that enhances the rich chocolate notes, making these brownies a must-try for sourdough lovers. Unlike typical brownies, the sourdough version has a more complex taste profile, with each bite delivering a fudgy, chewy texture complemented by that hint of sourness. It’s a creative way to elevate your dessert game, especially if you’re looking for ways to use sourdough discard.
A Brief History of Sourdough Brownies
Sourdough baking has a history that dates back thousands of years, while brownies as we know them became popular in the early 20th century. The recent rise in sourdough’s popularity has led bakers to experiment, finding ways to incorporate sourdough discard in various recipes. Sourdough brownies are one of these delicious outcomes, blending the beloved brownie with the benefits and flavor of sourdough. This combination appeals to those who appreciate both the depth of sourdough and the indulgent richness of chocolate.
Why We Love This Sourdough Brownie Recipe
There’s so much to love about these sourdough brownies! They’re dense, fudgy, and packed with chocolate flavor, while the sourdough discard adds just a hint of tang that enhances the sweetness. These brownies are an excellent choice for those who like to use every bit of their sourdough starter and enjoy baking with unique ingredients. Plus, this recipe is easy to make, with ingredients you likely already have in your kitchen.
What You Need to Make Sourdough Brownies
Using simple ingredients, this recipe brings together sourdough discard, butter, cocoa, and chocolate chunks for a delightfully fudgy brownie. Here’s what you’ll need:
- Unsalted butter – 141 grams (10 tablespoons), cut into small pieces for easier melting
- Dutch-process or natural cocoa powder – 63 grams (¾ cup), for a deep chocolate flavor
- Vanilla extract – 2 teaspoons, to enhance the chocolate’s richness
- Granulated sugar – 267 grams (1 ⅓ cups), adding just the right sweetness
- Kosher salt – 5 grams (1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton), balancing flavors
- Eggs – 2 large (100 grams total), giving the brownies structure and chewiness
- Sourdough starter discard – 110 grams (½ cup), unfed and 100% hydration, adding a touch of tang
- Bittersweet chocolate – 85 grams (3 ounces), divided for mixing and topping
- Flaky sea salt – for a final touch of flavor contrast
How to Make Sourdough Brownies
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch metal baking pan with nonstick spray or butter, then line it with parchment paper, leaving an overhang on all sides.
Step 2: Brown the Butter
In a small saucepan, melt the butter over medium heat until it begins to foam and bubble. Whisk frequently as it cooks, and keep a close eye on it as it starts to turn golden brown and smells nutty—usually about 3-5 minutes. Once browned, pour the butter into a large mixing bowl, scraping in all the browned bits for added flavor.
Step 3: Mix Cocoa and Vanilla
While the butter is still warm, whisk in the cocoa powder and vanilla extract until smooth. The heat from the butter will help bloom the cocoa, intensifying the chocolate flavor in the final brownies.
Step 4: Add Sugar and Salt
Add the granulated sugar and salt to the mixture, stirring well until fully incorporated. This helps dissolve the sugar, creating a smoother batter.
Step 5: Whisk in Eggs
Add the eggs one at a time, whisking vigorously after each addition. The batter may look separated at first, but after beating in the second egg, it will transform into a smooth, glossy mixture. This step is essential for achieving that iconic brownie texture.
Step 6: Fold in Sourdough Starter Discard and Chocolate
Gently fold in the sourdough starter and discard until well mixed. Then, fold in about two-thirds of the chopped bittersweet chocolate, reserving the rest for sprinkling on top.
Step 7: Bake the Brownies
Pour the batter into the prepared pan, smoothing it into an even layer. Sprinkle the remaining chocolate chunks on top, then bake for 29-32 minutes.
Step 8: Cool and Cut
Immediately sprinkle the brownies with flaky sea salt, then let them cool in the pan for at least 35 minutes. For the best texture, allow them to cool for an hour, then chill in the refrigerator for another 15 minutes before slicing.
Expert Tips for Perfect Sourdough Brownies
- Don’t rush the butter: Take your time browning the butter to get a nutty, rich flavor that will enhance the brownies.
- Mix thoroughly but gently: Overmixing can make brownies tough. Be gentle when folding in the sourdough starter to maintain a fudgy texture.
- Test for doneness: Insert a toothpick into the center; it should come out with a few moist crumbs for the perfect fudgy texture.
- Cool before cutting: Let the brownies cool completely before slicing to get clean, even cuts without tearing.
Common Mistakes to Avoid
- Skipping the parchment: Without parchment, brownies can stick to the pan, making them difficult to remove.
- Overbaking: Brownies continue to set as they cool, so take them out when they’re slightly underbaked for a fudgy result.
- Using cold butter: Start with room temperature butter for easy melting and even browning.
Variations to Try
Want to make these sourdough brownies even more exciting? Here are a few variations:
- Nutty twist: Add chopped nuts like walnuts or pecans for crunch.
- Extra chocolatey: Mix in milk chocolate or white chocolate chips for a sweeter, layered flavor.
- Nut butter swirl: Drop spoonfuls of peanut or almond butter into the batter and swirl for a nutty, creamy addition.
Vegan Adaptations
If you’re looking for a vegan-friendly version, try these adaptations:
- Butter substitute: Use a plant-based butter that browns well.
- Egg replacement: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) work well as a binder.
- Dairy-free chocolate: Opt for dairy-free chocolate chunks for an all-vegan treat.
Serving Suggestions
For an extra touch of indulgence, serve these sourdough brownies with:
- A scoop of vanilla ice cream
- A dusting of powdered sugar
- Fresh berries on the side
- A drizzle of warm chocolate sauce
Each of these options enhances the rich chocolate flavor, making your brownies feel like an even more decadent dessert.
How to Store Sourdough Brownies
These brownies are incredibly versatile and can be stored in different ways:
- Refrigeration: Keep them in the fridge for up to 10 days if you like cold, fudgy brownies.
- Freezing: For longer storage, wrap brownies individually in plastic wrap, then place in a freezer-safe container for up to 4 months.
FAQ About Sourdough Brownies
Why is sourdough so much better for you?
Sourdough is known for its fermentation process, which can aid in digestion and enhance nutrient absorption. This means that even in a sweet treat like brownies, you can enjoy some of the potential health benefits of sourdough.
Why use sourdough discard in baking?
Using sourdough discard helps reduce waste and adds a mild tang that can deepen flavors in sweet and savory dishes alike.
Is sourdough hard to bake?
Once you get the hang of maintaining a starter, sourdough baking becomes second nature. Recipes like sourdough brownies don’t require much fermentation, making them beginner-friendly.
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Easy Sourdough brownies recipe
Ingredients
- Unsalted butter – 141 grams 10 tablespoons, cut into small pieces for easier melting
- Dutch-process or natural cocoa powder – 63 grams ¾ cup, for a deep chocolate flavor
- Vanilla extract – 2 teaspoons to enhance the chocolate’s richness
- Granulated sugar – 267 grams 1 ⅓ cups, adding just the right sweetness
- Kosher salt – 5 grams 1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton, balancing flavors
- Eggs – 2 large 100 grams total, giving the brownies structure and chewiness
- Sourdough starter discard – 110 grams ½ cup, unfed and 100% hydration, adding a touch of tang
- Bittersweet chocolate – 85 grams 3 ounces, divided for mixing and topping
- Flaky sea salt – for a final touch of flavor contrast
Instructions
Step 1: Prepare Your Baking Pan
- Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch metal baking pan with nonstick spray or butter, then line it with parchment paper, leaving an overhang on all sides.
Step 2: Brown the Butter
- In a small saucepan, melt the butter over medium heat until it begins to foam and bubble. Whisk frequently as it cooks, and keep a close eye on it as it starts to turn golden brown and smells nutty—usually about 3-5 minutes. Once browned, pour the butter into a large mixing bowl, scraping in all the browned bits for added flavor.
Step 3: Mix Cocoa and Vanilla
- While the butter is still warm, whisk in the cocoa powder and vanilla extract until smooth. The heat from the butter will help bloom the cocoa, intensifying the chocolate flavor in the final brownies.
Step 4: Add Sugar and Salt
- Add the granulated sugar and salt to the mixture, stirring well until fully incorporated. This helps dissolve the sugar, creating a smoother batter.
Step 5: Whisk in Eggs
- Add the eggs one at a time, whisking vigorously after each addition. The batter may look separated at first, but after beating in the second egg, it will transform into a smooth, glossy mixture. This step is essential for achieving that iconic brownie texture.
Step 6: Fold in Sourdough Starter Discard and Chocolate
- Gently fold in the sourdough starter and discard until well mixed. Then, fold in about two-thirds of the chopped bittersweet chocolate, reserving the rest for sprinkling on top.
Step 7: Bake the Brownies
- Pour the batter into the prepared pan, smoothing it into an even layer. Sprinkle the remaining chocolate chunks on top, then bake for 29-32 minutes.
Step 8: Cool and Cut
- Immediately sprinkle the brownies with flaky sea salt, then let them cool in the pan for at least 35 minutes. For the best texture, allow them to cool for an hour, then chill in the refrigerator for another 15 minutes before slicing.