Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 cup sourdough discard; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Pastry & Sweets

I love experimenting in the kitchen, and these crispy sourdough discard brownies are a delightful outcome of my adventures. Not only do they allow me to make use of leftover sourdough starter, but they result in a decadent treat that satisfies my chocolate cravings. The crispy top with a chewy center creates the perfect contrast, making them stand out from traditional brownies. I can't resist serving these at gatherings or just enjoying them myself with a cup of coffee!

Created by

Maya Richardson

Last updated on 2026-01-24T09:22:17.940Z

When I first decided to try making brownies with sourdough discard, I wasn’t sure how it would turn out. To my surprise, the addition of the starter not only reduced waste but also enhanced the flavor profile of the brownies. It provides a subtle tang that beautifully complements the rich chocolate.

One key tip I learned during my trials is to use high-quality cocoa powder: it really elevates the overall taste. Additionally, allowing the brownies to cool completely before cutting ensures cleaner edges and a more satisfying texture. I can't wait for you to try them!

Why You'll Love These Brownies
Unique flavor from sourdough discard brings excitement to a classic treat
Balanced texture with a crispy top layer and chewy center
Simple ingredients create quick and effortless indulgence
Perfect for using leftover sourdough starter in a delicious way

The Role of Sourdough Discard

Using sourdough discard in brownies not only reduces waste but adds a complex flavor profile that elevates this classic dessert. The tanginess from the sourdough contrasts beautifully with the sweetness of the chocolate, creating a balanced taste that keeps each bite interesting. If you're new to using sourdough discard in baking, you might be surprised at how it enriches the overall flavor without making the brownies taste 'sour.'

Another benefit of including sourdough discard is the added moisture it brings, contributing to the chewy texture that makes these brownies irresistible. It's important to ensure that the sourdough is at least somewhat active; a discard that’s been sitting for a while may impart a less desirable taste or hinder rising power in baked goods.

Achieving the Perfect Texture

To achieve that coveted crispy top while maintaining a fudgy center, it's crucial to monitor your baking time carefully. Overbaking can turn these rich brownies dry and crumbly, so keep an eye on the edges. They should start to pull away from the sides of the pan, and a toothpick should come out with a few moist crumbs rather than clean. If you're unsure, start checking a few minutes early.

When it comes to folding in the dry ingredients, patience is key. Gently combine the flour and cocoa with the wet mixture until just incorporated. Overmixing will activate gluten, which can lead to a chewier brownie instead of the tender consistency desired. I recommend using a silicone spatula to fold, as it helps to reach the corners of the bowl without overworking the batter.

Ingredients

Brownie Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 cup sourdough discard
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup chocolate chips (optional)

Preparation Steps

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.

Melt the Butter

In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.

Mix in the Eggs and Sourdough

Whisk in the eggs, one at a time, mixing well after each addition. Then, add the sourdough discard and vanilla extract, stirring until smooth.

Combine Dry Ingredients

In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Add Chocolate Chips

If using, fold in chocolate chips until evenly distributed in the batter.

Bake the Brownies

Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!

Enjoy!

Pro Tips

For an extra depth of flavor, try adding a pinch of espresso powder to the batter. It enhances the chocolate taste without making the brownies taste like coffee.

Storing and Freezing Brownies

These brownies can be stored in an airtight container at room temperature for up to four days, making them perfect for enjoying throughout the week. If you’d like to keep them longer, consider freezing them. Wrap individual brownies tightly in plastic wrap, then place them in a zip-top freezer bag. They can be stored in the freezer for up to three months without losing quality.

To thaw, simply remove a brownie from the freezer and let it sit at room temperature for about 30 minutes, or you can speed up the process by heating it in the microwave for 10-15 seconds. Just be careful not to overheat, as that can affect the texture and make them dry.

Variations to Try

Feel free to experiment with mix-ins to customize your brownies. Adding nuts like walnuts or pecans can offer a delightful crunch that contrasts with the soft interior. You might also consider incorporating different types of chocolate chips—dark, milk, or even white chocolate—to create a unique flavor experience.

If you're looking for a richer brownie, consider swirling in peanut butter or caramel before baking. This not only enhances the flavor but also provides an elegant presentation. Just dollop spoonfuls onto the top of the brownie batter and use a knife to create a beautiful marbled effect.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but adjust the amount of flour and liquid in the recipe accordingly.

→ How do I store leftover brownies?

Store the brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.

→ What can I substitute for eggs?

You can replace each egg with a flax egg or applesauce. For a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes.