Sourdough Discard Brownies Recipe

Introduction

If you’ve been nurturing a sourdough starter, you know the bittersweet feeling of discarding a portion each time you feed it. Instead of tossing it away, why not transform that tangy goodness into something truly indulgent—sourdough discard brownies!

These brownies are delightfully rich and fudgy with a subtle tang that balances the sweetness perfectly. The sourdough discard not only adds flavor but also gives the brownies a moist, tender crumb that makes them irresistibly chewy.

Perfect for chocolate lovers and zero-waste bakers alike, this recipe is an excellent way to make your sourdough journey even more rewarding. Whether you’re baking for family, friends, or just yourself, these brownies are guaranteed to disappear quickly!

Cooking Time and Serving

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 45–50 minutes

• Servings: 12 brownies

Ingredients

Wet Ingredients

• ½ cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup (120g) sourdough discard (unfed or recently fed)

Dry Ingredients

• ¾ cup (90g) all-purpose flour

• ½ cup (50g) unsweetened cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon salt

Optional Add-ins

• ½ cup (90g) chocolate chips or chunks

• ¼ cup (30g) chopped nuts (walnuts or pecans)

How to Make Sourdough Discard Brownies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly grease it.

2. Mix Wet Ingredients:
   In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until the mixture becomes glossy and slightly thickened.

3. Add the Sourdough Discard:
   Stir in the sourdough discard until well combined. The batter might look slightly lumpy—this is normal!

4. Combine Dry Ingredients:
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

5. Mix Everything Together:
   Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep your brownies tender.

6. Add Toppings:
   Fold in chocolate chips or nuts if using. Pour the batter into the prepared pan, spreading it evenly.

7. Bake:
   Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).

8. Cool and Serve:
   Allow the brownies to cool completely in the pan before cutting into squares. Enjoy!

Notes

• If you prefer cakier brownies, increase baking powder to 1 teaspoon.

• For extra fudgy texture, underbake slightly and chill for 30 minutes before cutting.

• Your sourdough discard can be from white, whole wheat, or rye starter—each gives a unique flavor.

• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, but it may slightly alter the texture and flavor since active starter has more rise potential.

Q: Can these brownies be made dairy-free?
A: Absolutely! Substitute butter with coconut oil or vegan butter.

Q: Why use sourdough discard in brownies?
A: The discard adds a mild tang and helps reduce food waste while enhancing the fudginess.

Q: Can I freeze these brownies?
A: Yes! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

(Values are approximate and will vary based on ingredient brands and portion sizes.)

Disclaimer

These sourdough discard brownies are a delicious treat meant to be enjoyed in moderation. If you have food allergies or dietary restrictions (especially gluten, dairy, or egg sensitivities), please review all ingredients carefully or substitute as needed. Always consult a nutritionist or healthcare provider if you are unsure about specific dietary requirements.