Chewy Brownies With Sourdough Discard

Name: Chewy Brownies With Sourdough Discard
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup (200g) granulated sugar; 1/2 cup (100g) packed brown sugar; 1/2 cup (115g) unsalted butter, melted; 1 cup (240g) sourdough discard; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (50g) all-purpose flour; 1/3 cup (40g) unsweetened cocoa powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (175g) chocolate chips

Highlighted under: Daily Meals

I love baking with sourdough discard, and these chewy brownies are a delightful way to use it! The sourdough adds a subtle depth of flavor that elevates the standard brownie experience. As I tried different ratios of chocolate and sugar, I discovered the perfect balance that results in a rich, fudgy texture that’s hard to resist. When topped with a sprinkle of sea salt, they become an indulgent treat for any occasion, and I can't wait to share this recipe with you!

Created by

Belinda Fraser

Last updated on 2026-01-24T10:05:35.162Z

When I first experimented with sourdough discard in my brownies, I was surprised by how much it enhanced the flavor. The light tanginess from the sourdough creates a beautifully complex sweetness that’s unlike any brownie I’ve had before. I tried various cocoa powders and found that a high-quality dark cocoa gives these brownies an extra depth that pairs perfectly with the sour notes.

One tip that changed my brownie game is using melted butter instead of softened. It not only helps achieve that perfect chewy texture but also intensifies the chocolate flavor. Trust me; you won’t want to go back to your old way of making brownies!

Why You'll Love These Brownies
Rich chocolate flavor with a slight tang from the sourdough
Incredibly chewy and fudgy texture
Uses up sourdough discard in a delicious way

Perfecting the Fudgy Texture

Achieving the perfect fudgy texture is crucial for these brownies, and it's largely influenced by the amount of flour and the mixing method. By only combining the wet and dry ingredients until just combined, you avoid overdeveloping the gluten, which can lead to a cakier texture. The goal is to create a batter that is thick and slightly glossy before it hits the oven, setting the stage for those rich, chewy brownies we all crave.

The addition of sourdough discard not only adds a depth of flavor but also contributes to the moisture content, enhancing the overall chewiness. If you find your batter too thick, a tablespoon of warm water can help loosen it without compromising the texture. Conversely, if your batter seems too runny, a bit more flour will help achieve that ideal consistency.

Ingredient Insights

The role of chocolate chips in this recipe can’t be overlooked. Opting for high-quality chocolate chips ensures that they melt beautifully and create little pockets of gooey goodness throughout the brownies. Consider using a mix of dark and milk chocolate chips for a delightful contrast in sweetness and richness. Alternatively, you can substitute with white chocolate chips for a unique twist, or even chopped chocolate bars for a varied texture.

Incorporating both granulated and brown sugar helps develop a rich flavor profile and moist texture. The granulated sugar contributes to the brownies' structure while the brown sugar adds moisture and that classic caramel undertone. For a slightly different taste, you could use coconut sugar or even maple sugar if you're looking for a natural alternative.

Ingredients

Main Ingredients

1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
1/2 cup (115g) unsalted butter, melted
1 cup (240g) sourdough discard
2 large eggs
1 teaspoon vanilla extract
1/2 cup (50g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (175g) chocolate chips

Mix together until smooth and pour into a baking dish.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a square baking dish or line it with parchment paper.

Mix Sugars and Butter

In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until well combined.

Add Eggs and Sourdough

Stir in the sourdough discard, eggs, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed.

Bake the Brownies

Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring to a cooling rack. Cut into squares and enjoy!

Enjoy them warm or let them cool completely before storing in an airtight container.

Pro Tips

For an extra touch, sprinkle flaky sea salt on top right before baking to enhance the flavors.

Storage and Freezing

These brownies can be stored in an airtight container at room temperature for up to five days, which allows their flavors to deepen over time. If you prefer a colder treat, you can refrigerate them for up to a week. Just be sure to let them come back to room temperature before serving to regain that chewy texture.

Freezing is another excellent option if you're looking to extend their shelf life. Cut the brownies into squares and wrap them individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to indulge, simply thaw at room temperature or pop them in the microwave for a few seconds for that fresh-out-of-the-oven experience.

Serving Suggestions

Serve these chewy brownies warm with a scoop of vanilla ice cream for a decadent dessert that’s sure to impress. The contrast of the warm brownies with the cold ice cream creates an indulgent treat that's hard to resist. Additionally, you can drizzle them with caramel sauce or top with fresh berries for a pop of color and added flavor.

Another fun idea is to incorporate them into layered desserts. Crumble the brownies and layer with whipped cream and your favorite fruits in a glass for an impressive trifle. This not only elevates the presentation but also adds different textures and flavors, making for a delightful twist on the traditional brownie experience.

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute with whole wheat flour or gluten-free flour blends, but this may alter the texture.

→ How do I store these brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the brownies?

Absolutely! Once cooled, wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

→ What can I substitute for sourdough discard?

You can use unsweetened applesauce or yogurt as a substitute, though the flavor will differ.