Can I make Sourdough Brownies without chocolate chunks?

Yes, you can make Sourdough Brownies without adding chopped chocolate or chocolate chips. The cocoa powder alone provides a rich chocolate flavor. However, including chocolate pieces gives the brownies a shinier top and a slightly denser, fudgier texture. If you skip the chocolate, consider adding a light drizzle of melted dark chocolate on top after baking for extra depth.

How should I store Sourdough Brownies?

Store Sourdough Brownies in an airtight container at room temperature for up to three days. To keep them extra moist, you can place a small piece of parchment between layers. For longer storage, refrigerate them for up to a week or freeze individual slices tightly wrapped for up to two months. Let frozen brownies thaw at room temperature before serving for the best texture.

Can I double this Sourdough Brownies recipe?

Absolutely. To double the Sourdough Brownies recipe, use a 9x13-inch baking pan and monitor the baking time closely. The brownies may require a few extra minutes in the oven. Watch for the center to puff slightly and then settle, which indicates they are perfectly baked. Avoid overbaking to preserve their fudgy consistency.

Why are my Sourdough Brownies cakey instead of fudgy?

Cakey Sourdough Brownies usually result from overmixing the flour or baking too long. Mix the batter just until combined after adding the flour and sourdough discard. Also, remove the brownies from the oven when a toothpick shows moist crumbs rather than coming out completely clean. Measuring ingredients accurately and using egg yolks as directed also helps maintain that rich, chewy texture.

Sourdough Brownies – Best Fudgy Recipe

Name: Sourdough Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 170 g (3/4 cup) unsalted butter: creates a rich, fudgy base; 300 g (1 1/2 cups) granulated sugar: sweetens and helps form a shiny, crackly top; 80 g (3/4 cup) Dutch-process cocoa powder: delivers deep chocolate flavor and color; 2 large egg yolks: add richness and a fudgier bite; 1 large egg: adds structure while keeping the texture chewy; 1 tsp vanilla extract: boosts and rounds out the chocolate flavor; 1/2 tsp fine sea salt: balances sweetness and intensifies cocoa notes; 100 g sourdough discard (unfed starter): adds moisture and tenderness without a bready taste; 65 g (1/2 cup) all-purpose flour: provides structure without turning cakey; 120 g semi-sweet or dark chocolate, very finely chopped (optional): enhances chocolate intensity and helps create a shinier crust

Description

Deeply chocolaty, fudgy Sourdough Brownies made with sourdough discard for an extra-tender, chewy texture and rich cocoa flavor.

Ingredients

Scale

170 g (3/4 cup) unsalted butter: creates a rich, fudgy base
300 g (1 1/2 cups) granulated sugar: sweetens and helps form a shiny, crackly top
80 g (3/4 cup) Dutch-process cocoa powder: delivers deep chocolate flavor and color
2 large egg yolks: add richness and a fudgier bite
1 large egg: adds structure while keeping the texture chewy
1 tsp vanilla extract: boosts and rounds out the chocolate flavor
1/2 tsp fine sea salt: balances sweetness and intensifies cocoa notes
100 g sourdough discard (unfed starter): adds moisture and tenderness without a bready taste
65 g (1/2 cup) all-purpose flour: provides structure without turning cakey
120 g semi-sweet or dark chocolate, very finely chopped (optional): enhances chocolate intensity and helps create a shinier crust

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Instructions

Preheat the oven to 325°F (163°C). Line a 9-inch square pan with parchment paper, leaving overhang for easy lifting.
Add the butter to a heatproof bowl and microwave for about 1 minute until partially melted. Add the sugar and whisk to combine, then microwave about 1 minute more until the butter is fully melted and hot. Whisk very well until glossy and slightly thickened.
Add the cocoa powder (sift if lumpy) and whisk until the mixture thickens and starts to clump around the whisk.
Add the vanilla and salt. Add the egg and egg yolks and beat vigorously (preferably with a hand mixer) for about 2 minutes until smooth, thick, and shiny.
Add the sourdough discard and flour. Mix just until combined so the brownies stay fudgy.
Fold in the finely chopped chocolate if using.
Pour batter into the prepared pan and smooth the top.
Bake about 35–40 minutes, until the top looks matte and the center puffs slightly, then settles. A tester should come out with moist crumbs and thick, fudgy streaks (not wet batter, and not completely clean).
Cool completely in the pan, then lift out using parchment and slice into squares.

Notes

Don’t overbake: remove when a tester shows moist crumbs and thick fudgy streaks for the best Sourdough Brownies texture.
The center is the best doneness cue: it should puff up near the end, then gently settle.
For a shinier, crackly top, whisk/beat the hot butter-sugar mixture and eggs thoroughly as directed.
If you skip the chopped chocolate, the top may be more matte; drizzle melted dark chocolate on top after cooling if desired.
Store in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze tightly wrapped portions up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (1/16 of pan)
Calories: 229
Sugar: 23 g
Sodium: 90 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 58 mg