Sourdough Brownie Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies
Difficulty (Intensity): Moderate
Cuisine: Dessert / Baking

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💬 Introduction

If you’ve ever wondered what to do with your sourdough discard besides making pancakes or crackers, this Sourdough Brownie Recipe is your next must-try. These brownies are intensely fudgy, rich in chocolate flavor, and have a subtle tang from the sourdough starter that deepens the flavor and enhances the texture.

Using sourdough starter — whether active or discard — gives these brownies an irresistibly chewy bite with a slightly complex flavor that cuts through the sweetness. They’re the perfect marriage of artisan baking and pure chocolate indulgence.

If you love brownies that are somewhere between fudgy and gooey (never cakey!), this recipe delivers every time.

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🍽 Ingredients

Dry Ingredients:

• ½ cup (60g) all-purpose flour

• ½ cup (40g) unsweetened cocoa powder

• ¼ tsp salt

Wet Ingredients:

• ½ cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar, packed

• 2 large eggs

• 1 tsp pure vanilla extract

• ½ cup (120g) sourdough starter or discard (100% hydration)

Add-ins (optional but highly recommended):

• ½ cup (90g) chopped dark chocolate or chocolate chips

• ½ cup (60g) chopped walnuts or pecans

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🧰 Equipment

• 8×8-inch (20×20 cm) baking pan

• Mixing bowls (one large, one medium)

• Whisk

• Rubber spatula

• Parchment paper

• Cooling rack

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🔥 Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal later. Lightly grease with butter or spray if desired.

Step 2: Melt Butter and Combine Sugars

In a large microwave-safe bowl, melt the butter (about 40 seconds in the microwave).
Add both sugars and whisk until the mixture looks glossy and smooth — this step helps dissolve some sugar, creating that shiny brownie crust.

Step 3: Add Eggs and Vanilla

Whisk in the eggs one at a time until fully combined and thickened.
Add vanilla extract and mix again. You should have a glossy, slightly thick batter.

Step 4: Add the Sourdough Starter

Fold in the sourdough starter until just combined.
If you’re using active starter, it’ll add a lighter texture; if using discard, the brownies will be denser and fudgier — both are delicious.

Step 5: Combine Dry Ingredients

In a separate bowl, sift together flour, cocoa powder, and salt.
Add this mixture to the wet ingredients and gently fold with a spatula until just combined.

Tip: Don’t overmix! Overmixing activates gluten, which can make the brownies cakey.

Step 6: Add Chocolate and Nuts (Optional)

Fold in chopped chocolate or chocolate chips and nuts if using. These add texture and extra bursts of flavor.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 28–32 minutes, depending on your oven.

For fudgy brownies, bake until the center is just set and a toothpick inserted comes out with moist crumbs. For a slightly cakier texture, bake 3–5 minutes longer.

Step 8: Cool and Slice

Let the brownies cool completely in the pan for at least 1 hour before slicing.
Use the parchment overhang to lift them out easily.

For clean, sharp edges, chill for 20 minutes before cutting with a warm knife.

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🧠 Intensity Level

These brownies are simple enough for home bakers but feel gourmet thanks to the sourdough twist.

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💡 Tips for Success

1. Use room-temperature ingredients: Cold eggs or butter can make the batter seize or bake unevenly.

2. Don’t overbake: The difference between fudgy and dry brownies is just a few minutes. Pull them when the center looks slightly underdone — they’ll continue setting as they cool.

3. Rest time matters: Letting brownies cool completely enhances flavor and texture.

4. Flavor development: You can refrigerate the batter for 30 minutes before baking to let the sourdough flavor deepen.

5. Add a pinch of espresso powder: This enhances chocolate flavor without making the brownies taste like coffee.

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🍫 Flavor and Texture

These sourdough brownies are:

• Deeply chocolatey — cocoa and dark chocolate create an intense flavor.

• Chewy and fudgy — the sourdough adds moisture and structure.

• Slightly tangy — the mild tang balances sweetness and adds complexity.

• Shiny on top, gooey inside — thanks to the right sugar-butter ratio.

Every bite has a melt-in-your-mouth richness that rivals any bakery brownie — with the added satisfaction of using your homemade sourdough starter.

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🍽 Serving Suggestions

• Dust with powdered sugar or cocoa powder before serving.

• Top with a scoop of vanilla ice cream and drizzle with warm chocolate sauce for an indulgent dessert.

• Pair with a glass of milk, espresso, or even red wine for a sophisticated treat.

• Slice small squares for a snack board or holiday platter.

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🧊 Storage

• Room Temperature: Store brownies in an airtight container for up to 3 days.

• Refrigerator: Keeps for up to 1 week (bring to room temperature before serving).

• Freezer: Freeze for up to 3 months. Wrap tightly in plastic wrap and store in a freezer-safe bag.

To reheat, microwave a brownie for 10–15 seconds for that fresh-from-the-oven gooey texture.

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⚖️ Nutritional Information (Per Serving – 1 Brownie out of 16)

These brownies are a little indulgent but still lighter than typical butter-heavy recipes. The sourdough also adds gut-friendly bacteria and nutrients for a small nutritional bonus.

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🌿 Variations

1. Sourdough Peanut Butter Swirl Brownies

   • Swirl 3 tbsp natural peanut butter on top of the batter before baking.

2. Salted Caramel Sourdough Brownies

   • Add a layer of caramel sauce and sprinkle with flaky sea salt before baking.

3. Espresso Sourdough Brownies

   • Add 1 tsp espresso powder to the batter for bold mocha flavor.

4. Double Chocolate Chunk Brownies

   • Use half milk chocolate, half dark chocolate chunks for contrast.

5. Vegan Version

   • Substitute butter for coconut oil, eggs for flax eggs, and use a dairy-free sourdough starter.

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🧾 Why Use Sourdough Starter in Brownies?

Sourdough starter (or discard) adds:

• Moisture — helps create a dense, chewy crumb.

• Tangy flavor — balances sweetness and enriches chocolate depth.

• Structure — mild gluten development provides stability without cakiness.

• Sustainability — a delicious way to use up discard instead of wasting it.

Even if your starter isn’t freshly fed, it works perfectly here. The chocolate flavor dominates, while the starter adds that subtle bakery-style tang.

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🧁 Final Thoughts

These Sourdough Brownies are the perfect way to transform your sourdough starter into something decadent. They strike the ideal balance between rich, fudgy, and slightly tangy — every bite offering that irresistible gooey texture brownie lovers crave.

This recipe is both resourceful and indulgent: it turns a simple sourdough discard into a crowd-pleasing dessert that rivals any fancy bakery brownie.

Whether you’re serving them warm with ice cream or enjoying a cooled square with your morning coffee, these brownies are a delicious reminder that sourdough baking isn’t just for bread — it’s for chocolate lovers too.