Ultra-Fudgy Sourdough Discard Brownies

The secret? Sourdough discard adds depth, moisture, and a subtle tang that takes these brownies from good to “I-need-the-whole-pan” incredible.

Ingredients

(Makes a 9×9″ pan)

Wet Ingredients:

½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (120g) sourdough discard (unfed, thick or runny is fine)

Dry Ingredients:

⅔ cup (55g) unsweetened cocoa powder
½ cup (60g) all-purpose flour
¼ tsp salt
½ tsp espresso powder (optional, enhances chocolate flavor)

Mix-ins:

½ cup (90g) chocolate chips or chopped dark chocolate
Flaky sea salt (for topping)

Instructions

1. Prep & Mix

Preheat oven to 350°F (175°C). Line a 9×9″ pan with parchment paper.
Whisk melted butter, sugars, eggs, and vanilla until smooth.
Stir in sourdough discard (don’t worry if it looks slightly curdled).

2. Combine Dry Ingredients

Sift in cocoa powder, flour, salt, and espresso powder. Fold gently until just combined (don’t overmix!).
Fold in chocolate chips.

3. Bake

Pour batter into the pan. Sprinkle extra chocolate chips on top.
Bake for 25–30 minutes (a toothpick should have a few moist crumbs).
Immediately sprinkle with flaky salt. Let cool completely before slicing (hardest step 😉).

Pro Tips:

For gooey centers: Underbake slightly (25 mins).
For cakey texture: Bake 30+ mins.
Sourdough magic: The discard adds moisture without overpowering—no one will guess the secret ingredient!
Storage: Keeps for 3 days at room temp (if they last that long).

These are crackly-top, fudgy, and deeply chocolatey with a hint of complexity from the sourdough. Dangerously good! 🤎

Want to try a mint chip version? Add ½ tsp peppermint extract to the batter!

Did you use a different recipe last night? I’d love to compare notes! 😊