Sourdough Brownies – Easy, Fudgy, Best Ever Dessert

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Stack of sourdough brownies with a shiny crackly top and gooey center

Thick, fudgy brownies with a shiny crackly top and gooey center.

These Sourdough Brownies are rich, fudgy, and seriously chocolatey. The discard adds depth, not a sour taste. Blooming cocoa in warm butter is the little trick that makes the chocolate flavor taste extra smooth and deep. This is an easy weeknight dessert that feels bakery-level.

Why You’ll Love This Sourdough Brownies

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  • Ultimate chocolate fix: Deep cocoa flavor plus melty chips.
  • Fudgy, not cakey: Soft center with chewy edges.
  • Crackly top: That classic brownie look.
  • Great for discard: A delicious use for leftover starter.
  • Freezer-friendly: Slice and stash for later.
  • Crowd-pleaser: Perfect for potlucks and gifting.

Ingredients for Sourdough Brownies

Stack of sourdough brownies with a shiny crackly top and gooey center
Pantry staples and sourdough make this recipe shine
  • Sourdough discard: Adds depth and keeps brownies moist.
  • Unsalted butter: Rich flavor; melted butter helps that shiny top.
  • Granulated sugar and brown sugar: Shine + chew.
  • Cocoa powder: Main chocolate flavor.
  • Eggs and vanilla: Structure and cozy flavor.
  • Flour and salt: Just enough to hold everything together.
  • Chocolate chips: Gooey pockets; chopped chocolate works too.

How to Make Sourdough Brownies

Step-by-step collage for Sourdough Brownies
Key steps shown from start to finish
  • 1. Preheat and prep. Heat oven to 350°F. Line an 8×8-inch pan with parchment.
  • 2. Bloom cocoa. Whisk cocoa into warm melted butter until smooth; cool slightly.
  • 3. Whisk in sugars and eggs. Mix until the batter looks glossy.
  • 4. Stir in discard and vanilla. Batter should be thick and shiny.
  • 5. Fold in flour and salt. Mix just until combined, then fold in chips.
  • 6. Bake. Bake 25–32 minutes until a toothpick shows a few moist crumbs.
  • 7. Cool and slice. Cool 1 hour for clean squares. Trust me, don’t skip this step.

Tips for Perfect Sourdough Brownies

  • Bloom cocoa in warm butter for deeper flavor.
  • Pull from the oven when the center is just set for fudgy texture.
  • Cool before slicing so the crumb sets.
  • Don’t overmix after adding flour.
  • Line the pan for easy lift-out and tidy cuts.

Variations & Substitutions

  • Add chopped walnuts for crunch.
  • Stir in 1 teaspoon instant espresso powder for a mocha vibe.
  • Use dark chocolate chunks for richer bites.
  • Make mini brownie bites in a mini muffin pan; bake less time.
  • Use a 1:1 gluten-free flour blend if needed.

Make-Ahead & Freezing

  • Fridge: Store airtight 4–5 days.
  • Freeze: Freeze sliced brownies up to 2 months; wrap individually.
  • Reheat: Warm 10–15 seconds for extra gooey centers.

Serving Suggestions

  • Serve warm with ice cream.
  • Dust with powdered sugar.
  • Add to a dessert board with fruit.
  • Pack as a lunchbox treat.

Reader Review

These were unbelievably fudgy, and you could not taste sourdough at all—just rich chocolate. The crackly top was perfect!

Sourdough Brownies Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: about 1 hour 45 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

If you bake these Sourdough Brownies, leave a rating and a comment. Do you like yours extra fudgy or with chewy edges?

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