These are the best brownies I’ve ever made, full stop. I was initially skeptical about using sourdough discard in desserts. But after way too many batches of brownies, I’m a full convert. These aren’t just good for a discard recipe they are amazing brownies PERIOD!
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
Why You’ll Love These Sourdough Discard Brownies
These aren’t your average brownies. Here’s what makes them worth making:
Deeply fudgy with a crinkly top. The texture hits every note — chewy edges, a fudgy center, and that shiny crinkled top that makes you want to eat them straight out of the pan.
No mixer required. Everything comes together in one bowl with a wooden spoon. Easy cleanup, no drama. (I’m raising a daughter who is my mini me in every little detail. I know drama…)
A real use for your discard. 56 grams of unfed discard goes straight from the fridge into the batter. No feeding, no waiting, no waste.
Weight measurements that actually work. This recipe is designed to be measured by weight. Volume measurements are included as a general guide for what to have on hand, but your kitchen scale is what delivers consistent results every single time.
Ready in under 50 minutes. 18 minutes of prep and 30 minutes in the oven. Brownies are not a project. They are a reward for projects you finished!
Ingredients You’ll Need For Sourdough Brownies
Nothing exotic lives in this recipe — just a few ingredients that matter a great deal and one that I need to talk to you about.
Salted butter. Melted before it goes in. Butter is flavor and we are not skipping it. (If you don’t have salted no biggie! Just add another scant 1/4 teaspoon of salt to the batch.)
Vegetable or olive oil. The combination of butter and oil is intentional. Butter gives you flavor. Oil gives you moisture that stays even after the brownies cool. Together they are better than either one alone. But you can pick your favorite type of oil!
Sugar. 250 grams of granulated white sugar. This is not negotiable and I’ll explain exactly why in the next section.
Eggs — one whole egg plus two yolks. The extra yolks add richness and contribute to that fudgy texture. This is one of those small details that makes a real difference. Save those whites in your freezer and then make my sourdough discard waffles. I don’t wanna brag but I’m about to be your kitchen’s fave person!
Sourdough discard. Use unfed discard straight from the fridge. It does not need to be room temperature and it does not need to be bubbly. The discard adds a subtle depth that you won’t be able to identify as sourdough but will absolutely notice.
Nobody is going to take a bite and think “sourdough.” They are going to think “what is in these and why are they so good.” (If you have freshly fed discard that is also fine!)
Vanilla and almond extract. The vanilla is essential. The almond extract is optional but I use it every time. It brings out the flavor of the chocolate and rounds out the flavor profile.
Cornstarch. This is what gives the brownies their chewy, dense texture rather than a cakey crumb. Don’t skip it.
Dutch-process cocoa powder — and I mean it. I tested these brownies both ways and natural cocoa produced a flat, dull result. Dutch-process is the reason these brownies taste like a proper chocolate experience. (Local stores don’t always have Dutch-process and quality cocoa is a big deal so I have been buying this Dutch-process cocoa on Amazon.)
Here’s the short version of why: Natural cocoa is acidic. Dutch-process cocoa has been treated with an alkali to neutralize that acidity, and that process does two important things. First, it deepens the chocolate flavor dramatically — richer, darker, more complex. Second, it changes how the cocoa behaves with the other ingredients, giving you that glossy, fudgy texture instead of a cakey crumb.
This recipe was developed and tested specifically with Dutch-process, and substituting natural cocoa will give you a noticeably inferior brownie. It’s worth buying the right thing.
Chocolate chips. Stirred into the batter at the end. Because more chocolate is always the answer. Always!
Flaky sea salt. If you are feeling it go for it! A little flaky salt on top right before serving makes the chocolate flavor pop in a way that is hard to explain and impossible to argue with. But these are amazing without the salt too.
How to Make Sourdough Discard Brownies
Step 1: Prep your pan. Line a 9×9″ metal baking pan with two pieces of parchment paper, placed perpendicular to each other with a little overhang on each side. This creates a sling that lets you lift the whole batch out cleanly for slicing. No hacking away at brownies stuck in the corners and no pan damage! It’s the BEST!
Step 2: Melt the butter and sugar. Put the butter and sugar together in a medium glass mixing bowl and microwave for 2 minutes. Stir until completely combined. Then — and this part matters — let the mixture cool slightly before you add your eggs. You do not want scrambled eggs in your brownies. (Nobody does.)
Step 3: Whisk in the eggs. Add the whole egg and two egg yolks and whisk until the sugar appears completely dissolved. The batter should look smooth and slightly glossy.
Step 4: Add the wet ingredients. Stir in the oil, vanilla, almond extract, and sourdough discard until fully combined. The discard can take an extra moment to get fully mixed in — just keep stirring.
Step 5: Add the dry ingredients. Add the cocoa powder, flour, baking soda, cornstarch, and salt. Stir until just combined.
Step 6: Fold in the chocolate chips. Stir until evenly distributed throughout the batter.
Step 7: Bake. Pour the batter into your prepared pan and make sure you spread it evenly across the pan including into the corners. Bake for 30 minutes, or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack and cool completely before slicing.
The Secret to Fudgy Brownies: What You Need to Know
This is where most brownie recipes go wrong, and where this one gets it right.
Dissolving the sugar. Undissolved sugar gives you grainy, dull brownies. Dissolved sugar is what creates that shiny, crinkly top and chewy texture everyone is chasing. This is the WHY for microwaving the sugar!
Use a metal pan, not glass. Glass pans conduct heat differently and will give you a shorter, less impressive brownie. A 9×9″ metal pan is what this recipe was developed and tested in. You get the perfect bake with a good quality metal pan! I’m using USA Bakeware now – practical cost and high quality with durability in my kitchen which is used pretty hard!
Do not overbake. This is the other place brownies die. Overbaked brownies taste chalky and lose their rich chocolate flavor. A toothpick that comes out with moist crumbs is exactly what you want. A clean toothpick means you went too far. (I use extra long toothpicks for baking.)
How to Know When Brownies Are Done
Pull them at 25 minutes and do the toothpick test (they shouldn’t be quite there but if your oven is hot you will be glad you checked early!) — insert it in the center and look for moist crumbs clinging to it. That is a done brownie. Wet batter means more time. A perfectly clean toothpick means they are overdone. The brownies will also continue to set as they cool, so trust the process and resist the urge to go longer.
The top should look set. If you see that and the toothpick has moist crumbs, take them out.
How to Store Sourdough Discard Brownies
At room temperature: Store in an airtight container for up to 3 days. They actually get a little fudgier on day two, which feels like a gift.
In the refrigerator: Up to a week. Let them come to room temperature before eating or give them 10 seconds in the microwave.
In the freezer: These freeze beautifully. Cool completely, wrap individually or layer with parchment, and freeze for up to 3 months. Thaw at room temperature.
Frequently Asked Questions: Sourdough Brownies
Does the sourdough discard make the brownies taste sour? Not at all. The discard adds depth and complexity without any detectable tang. Nobody will guess it’s in there. They will just know something is different and better.
Can I use active, fed starter instead of discard? Yes! Fed and bubbly starter works perfectly. The flavor will be a touch milder.
Do I have to measure by weight? You really should. Sourdough Discard recipes are very carefully designed to balance moisture and flour. Sourdough discard weighs different amounts depending on where it is in the feeding process. Baking by weight is more accurate, more consistent, and honestly easier once you get used to it. Volume measurements are included as a reference but weight is how this recipe was developed.
Can I use a glass baking pan? You can but the results won’t be as good. Glass conducts heat differently than metal and you will end up with a flatter, less impressive brownie. A metal pan is worth it.
Can I skip the almond extract? Absolutely. It’s listed as optional in the recipe. The brownies are excellent without it. I just think it adds great flavor.
My brownies sank in the middle — what happened? The most common culprit is underbaking. Make sure the center is set before you pull them. They will sink slightly as they cool, which is normal, but a dramatic sink usually means they needed more time.
My Other Favorite Chocolate Desserts
- Texas Sheet Cake – The tender, chocolatey heaven of a cake ready in under 30 minutes
- Super Fast and Easy Peanut Butter Cookie Cake (Chocolate Frosted)
- My BEST Soft Chocolate Chip Cookies
How to Make a Hot Fudge Brownie Sundae
I made the mistake of ordering my daughter a really excellent hot fudge brownie sundae at my favorite ice cream shop here in ID (Sea Salt Creamery + Bakeshop). It’s the kind of place that makes everything from scratch – even the pile of whipped cream on top was homemade! Now she thinks brownies are just a delivery mechanism for ice cream sundaes. I did it to myself!
Ella’s Serving Suggestion:
- These brownies
- High quality vanilla ice cream (homemade if she can get it)
- Slather with my Decadent Hot Fudge Sauce (5 minute recipe)
- Be generous with the Homemade Whipped Cream
- Add a maraschino cherry or three on top. Sprinkles optional 😉
What can I say? My girl KNOWS great food!
The Best Sourdough Discard Brownies
Ingredients
- 70 grams salted butter 5 tablespoons
- 250 grams granulated white sugar a little more than 1 cup
- 1 large egg
- 2 egg yolks
- 72 grams vegetable oil (can sub olive oil) scant ½ cup
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract optional
- 56 grams sourdough discard
- 75 grams Dutch-process cocoa powder just over ¾ cup
- 40 grams all-purpose flour about ⅓ cup
- ⅛ teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon sea salt
- 100 grams semi-sweet chocolate chips ½ cup
- Pinch flaky sea salt such as Maldon optional
Instructions
- Preheat oven to 325°F with the rack in the middle. Line a 9×9" metal baking pan with two pieces of parchment paper placed perpendicular to each other, with overhang on all sides. (This is making a sling with handles to lift the brownies out later.)
- Place butter and sugar in a medium glass bowl. Microwave for 2 minutes and stir until completely combined. Let cool slightly – just enough to not cook the eggs.
- Whisk in the egg and egg yolks until the batter looks smooth and glossy.
- Stir in the oil, vanilla, almond extract (if using), and sourdough discard until fully combined.
- Add the cocoa powder, flour, baking soda, cornstarch, and salt. Stir until just combined.
- Fold in the chocolate chips.
- Pour batter into the prepared pan. Bake 30 minutes or until set and a toothpick inserted in the center comes out with moist crumbs. Use the parchment paper handles to transfer to a wire rack and cool completely before slicing.
- Sprinkle with flaky sea salt if using. Slice into 16 squares. These brownies taste more chocolatey and rich after cooling.
Helpful Recipe Notes
Do not overbake: Moist crumbs on the toothpick is the goal. A clean toothpick means you went too far.
Storage: Airtight container at room temperature up to 3 days, refrigerator up to 1 week, or freeze up to 3 months.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. – Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
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