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Sourdough Discard Brownies: Fudgy, Tangy, Foolproof
Discard adds moisture and a subtle tang that cuts the sweetness of rich, fudgy brownies. Ready in under an hour.
Diana Khoury2 min read
Sourdough discard brownies are fudgy, rich, and lightly tangy — the discard adds moisture and a subtle sourness that balances the chocolate. No fermentation needed; this is a mix-and-bake recipe done in under an hour.
Recipe (makes a 8x8 pan)
- 115g butter
- 200g dark chocolate (or 60g cocoa + extra 30g butter)
- 200g sugar
- 2 eggs
- 100g sourdough discard
- 1 tsp vanilla
- 75g all-purpose flour
- 1/4 tsp salt
Method
- Heat oven to 350°F. Line an 8x8 pan with parchment.
- Melt butter and chocolate together; let cool slightly.
- Whisk in sugar, then eggs one at a time, then discard and vanilla.
- Fold in flour and salt until just combined. Don't overmix.
- Pour into the pan. Bake 25–30 minutes — a toothpick should come out with moist crumbs, not wet batter.
- Cool completely before cutting for clean, fudgy squares.
Fudgy vs. cakey
| Want | Do |
|---|---|
| Fudgier | Less flour, don't overbake, more chocolate |
| Cakier | Add 1/4 tsp baking powder, bake a bit longer |
| Chewier | Use a mix of butter and a little oil |
Add-ins
- Chocolate chunks or chips (folded in)
- Toasted walnuts or pecans
- A swirl of peanut butter or salted caramel
- Flaky salt on top before baking
Frequently asked questions
Does the discard make them sour?
Only a subtle tang that enhances the chocolate — most people can't identify it directly.
Can I use cocoa powder instead of chocolate?
Yes — use about 60g cocoa and add 30g extra butter for richness.
How do I get clean cuts?
Cool fully (or chill), then cut with a hot, dry knife, wiping between cuts.
Discard brownies are one of the tastiest ways to use up starter. SourdoughAI helps you keep track of how much discard you have and what to make with it.