Sourdough Brownies That Are Fudgy, Rich, and Surprisingly Simple

Last Updated on February 4, 2026 by Kenza

If you’re anything like me, you’ve got a jar of sourdough starter lurking in your fridge—always bubbling away with potential, but mostly hanging around until bread day. Well, let me tell you, sourdough brownies are about to change the way you look at that humble discard forever.

I first made these on a Sunday afternoon when I had a cup of sourdough starter begging not to be tossed. I wasn’t in the mood to bake bread, but I was craving chocolate in a serious way. The result? A tray of brownies so rich, so fudgy, and with such a delicate tang, they had everyone asking what my secret ingredient was.

These brownies strike the perfect balance between chewy edges and gooey centers. The sourdough not only adds a subtle depth and tang, but also helps keep them moist and tender for days (if they even last that long). Whether you’re looking for a creative way to use discard or just want a deeply chocolaty treat with a twist, these brownies will absolutely deliver.

Why You’re Going to Love These Sourdough Brownies

So what makes these sourdough brownies worth raving about? Let me break it down for you.

• They’re ultra-fudgy with a crackly top. The texture is the dream—chewy edges, soft middle, glossy finish.
• A beautiful use of sourdough discard. You don’t need an active starter; discard works perfectly here and adds a gentle tang.
• Rich chocolate flavor. We’re doubling down with both cocoa powder and melted chocolate.
• Less waste, more dessert. Using discard in desserts is a total game-changer. It’s not just for bread—if you haven’t tried sourdough in sweets, this is the place to start.
• Customizable. Make them dairy-free, gluten-free, or extra nutty with just a few tweaks.

Want to make your own starter from scratch? Check out my guide on how to start sourdough at home—it’s way easier than you’d think!

How To Make it

Sourdough Brownies Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

210

kcal

These decadent sourdough brownies are the perfect way to use up sourdough discard. Rich, gooey, and incredibly easy to make.

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Ingredients

• 1 cup sourdough discard (unfed)

• 0.5 cup unsalted butter

• 1 cup granulated sugar

• 0.5 cup brown sugar

• 0.75 cup unsweetened cocoa powder

• 2 large eggs

• 1 tsp vanilla extract

• 0.5 tsp salt

• 0.5 cup all-purpose flour

• 4 oz dark chocolate, melted and slightly cooled

Directions

• Start by melting your butter in a saucepan or microwave-safe bowl, then whisk in the cocoa powder, sugars, and a pinch of salt until smooth. Stir in the vanilla and eggs one at a time, whisking until the mixture is glossy and thick.
• Add the sourdough discard and mix until well incorporated. Pour in the melted chocolate and give it a good stir. Finally, fold in the flour just until you don’t see any dry bits.
• Pour the batter into a parchment-lined 8×8 pan and smooth the top. Let it sit for 20–30 minutes if you have time—it helps deepen the flavor and improves texture. Bake at 350°F for about 28–32 minutes, until the edges are set and the center is just slightly jiggly.
• Let them cool completely before slicing. Or don’t, and embrace the gooey.

Notes

• These brownies are even better the next day—seriously!
• Add chocolate chips or nuts for extra texture.
• Resting the batter is optional but highly recommended.
• Always use parchment paper for easy cleanup and clean slices.
• Use discard that’s not too acidic—about 5–7 days old is perfect.

Nutrition Facts

• Calories: 210kcal
• Fat: 10g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 20g
• Protein: 2.5g

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My Go-To Tips for Fudgy, Flavor-Packed Sourdough Brownies

Okay, here’s where things get real. I’ve made these brownies more times than I can count, and these are the tips I swear by:

• Don’t skip the rest time. Letting your batter sit for 20–30 minutes before baking helps the sourdough ferment just a little more and enhances the flavor.
• Use good chocolate. You don’t need to splurge, but skip the chalky baking chips. A bar of dark chocolate (60–70%) gives unbeatable depth.
• Whip those eggs and sugar. Give them a few extra minutes to get light and airy. That’s how you get the crackly top everyone loves.
• Underbake just slightly. Pull them out when the edges are set but the center still has a slight jiggle. They’ll finish cooking as they cool.
• Try espresso powder. Just a teaspoon deepens the chocolate flavor without tasting like coffee.

If you love baking with discard, don’t miss my sourdough banana muffins or these fall-favorite sourdough pumpkin bread for more cozy ideas.

Recipe Variations You’ve Gotta Try

Once you’ve got the base recipe down, the options are endless. Here are a few of my favorite spins on classic sourdough brownies:

1. Peanut Butter Swirl Brownies

Drop spoonfuls of peanut butter over the batter and swirl it through before baking. It’s salty, nutty, and rich in the best way.

2. Mocha Sourdough Brownies

Add 1 tablespoon of instant espresso powder and a handful of chocolate-covered espresso beans for a bold, grown-up twist.

3. Walnut Crunch Brownies

Fold in ¾ cup of chopped toasted walnuts for texture and a slightly bitter crunch that pairs beautifully with sweet chocolate.

4. Spiced Mexican Brownies

Add a pinch of cinnamon, cayenne, and a touch of chili powder. These are bold, cozy, and completely addictive.

5. Gluten-Free Sourdough Brownies

Swap the all-purpose flour with a 1:1 gluten-free blend. These still come out rich and chewy, thanks to the starter.

Serving Ideas to Make These Brownies Pop

These brownies are perfect on their own, but if you want to level up the experience, here’s how:

• Top with a scoop of vanilla or salted caramel ice cream. That warm/cold combo is unbeatable.
• Drizzle with chocolate ganache or caramel sauce. For extra indulgence.
• Serve with fresh berries. The tang of raspberries or strawberries cuts through the richness beautifully.
• Turn them into brownie sundaes. Layer with whipped cream, ice cream, and crushed cookies.

Planning a sourdough dessert spread? These lemon blueberry sourdough loaves make an amazing springtime addition.

How to Store and Reheat Brownies Like a Pro

Once baked and cooled, sourdough brownies keep beautifully:

• Storage: Store in an airtight container at room temp for 3–4 days, or in the fridge for up to a week.
• Freezing: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight before eating.
• Reheating: Warm in the microwave for 10–15 seconds to bring back the fudgy magic.

Creative Ways to Use Leftover Brownies (If You’re That Strong)

Leftovers? Bless your self-control. Here’s what to do if you don’t polish off the pan in one go:

• Make a brownie sundae bar. Let everyone add their favorite toppings.
• Crumble into parfaits or yogurt bowls. Chocolate for breakfast? Yes please.
• Turn them into brownie bites. Roll chilled brownie pieces into balls, dip in melted chocolate, and chill.
• Use in a trifle. Layer with whipped cream and berries for a fancy dinner party dessert.

FAQs About Sourdough Brownies

Give These Brownies a Try!

There’s something so satisfying about turning something you’d normally toss—like sourdough discard—into something this rich and indulgent. These sourdough brownies are now one of my most requested recipes, and I hope they’ll be a hit in your kitchen too.

If you give them a try, drop a comment! And if you love this one, definitely explore my sourdough discard collection for more creative ideas.

Happy baking, friend!