Can I make these sourdough discard brownies without eggs?

Yes, you can! Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 10 minutes). While the texture will be slightly less rich, the brownies will still hold together and taste amazing.

Will the sourdough discard make the brownies taste sour?

Not at all. The small amount of sourdough discard used in this recipe adds depth and moisture without any noticeable sourness. It enhances the chocolate flavor rather than competing with it.

Can I double the recipe for a larger batch?

Absolutely. To double the batch, use a 9x13-inch baking dish and increase the baking time to about 45–50 minutes. Keep an eye on the texture — a toothpick should come out with a few moist crumbs for that ideal fudgy finish.

Sourdough Discard Brownies – Best Fudgy Recipe

Name: Sourdough Discard Brownies
Prep time: PT-490652H43M11S
Cook time: PT-490652H43M11S
Total time: PT-490652H43M11S
Cuisine: American
Ingredients: 1/2 cup unsalted butter: provides richness and moisture; 1 1/2 cups semi-sweet chocolate chips: melts for deep chocolate flavor and fudgy texture; 1/2 cup cocoa powder: intensifies chocolate flavor; 2 tsp vanilla essence: adds aromatic depth; 2 large eggs: helps bind the batter and adds structure; 1 egg yolk: increases chewiness; 1 cup white sugar: adds sweetness and structure; 1/2 cup packed brown sugar: adds moisture and caramel-like depth; 1/2 cup sourdough starter discard: gives subtle tang and texture; 1 cup plain flour: provides structure; 1 tsp salt: balances sweetness and enhances flavor

Description

These sourdough discard brownies are rich, fudgy, and loaded with deep chocolate flavor. They are a sustainable and delicious way to use up leftover sourdough starter, resulting in brownies with a crackly top and gooey center that no one will suspect came from discard.

Ingredients

Scale

1/2 cup unsalted butter: provides richness and moisture
1 1/2 cups semi-sweet chocolate chips: melts for deep chocolate flavor and fudgy texture
1/2 cup cocoa powder: intensifies chocolate flavor
2 tsp vanilla essence: adds aromatic depth
2 large eggs: helps bind the batter and adds structure
1 egg yolk: increases chewiness
1 cup white sugar: adds sweetness and structure
1/2 cup packed brown sugar: adds moisture and caramel-like depth
1/2 cup sourdough starter discard: gives subtle tang and texture
1 cup plain flour: provides structure
1 tsp salt: balances sweetness and enhances flavor

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Instructions

Preheat oven to 350°F (176°C). Line a 9×9-inch baking dish with parchment paper.
Melt butter in a saucepan over low heat. Add chocolate chips, cocoa powder, and vanilla essence. Stir until smooth and remove from heat to cool slightly.
In a mixing bowl, beat eggs, egg yolk, white sugar, and brown sugar for 7–10 minutes until light and fluffy.
Add sourdough discard and cooled chocolate mixture to the eggs and mix until combined.
Fold in flour and salt until just incorporated. The batter will be thick.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes. For fudgy brownies, remove when a toothpick comes out with moist crumbs. For cakier brownies, bake closer to 40 minutes.
Cool completely in the pan before removing and slicing into squares.

Notes

For best flavor, let the brownies rest overnight before serving.
You can add 1/2 to 1 cup of nuts or extra chocolate chips before baking.
If using salted butter, reduce added salt to 1/2 tsp.
These brownies freeze well when individually wrapped.
Sourdough discard can be active or unfed.

Prep Time: 15–20 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 140–150
Sugar: 18g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg