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
- 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
- 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
- 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?