Sourdough Discard Brownies are the perfect way to elevate your brownie game while making the most of your sourdough starter. You need a few pantry staples, 20 minutes, and before you know it, you will be enjoying this delicious treat that is perfect for any occasion.
I'm always looking for ways to use my sourdough starter, and after creating my Sourdough Chocolate Chip Cookies recipe, I was on a mission to create some of my other favorite desserts using sourdough starter. I do love a good brownie, but I have to admit, my favorite fudgy brownies have always come from a box! After testing this sourdough brownie recipe many, many times- I was finally happy with it. I love how the starter adds extra moisture - and this recipe will certainly curb those chocolate cravings!
If you have a sourdough starter, then you likely have more discard than you know what to do with. When maintaining a sourdough starter, discard is the excess sourdough starter you get rid of, once you've fed your starter. The addition of sourdough discard is not only a great way to use up discard, but it also gives these delicious brownies their chewy and soft texture.
If you are looking for more sourdough recipes or information, check out my Pumpkin Sourdough Muffins, Sourdough Mixed Berry Galette, Apple Sourdough Muffins, Sourdough Chicken Pot Pie, Sourdough Chicken And Dumplings, or How Long Does Sourdough Discard Last?
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Why You'll Love This Recipe
- Soft Chewy Texture: Sourdough discard isn't just about flavor; it's also a texture game-changer. The natural acidity tenderizes the brownies, it's a delicious way to achieve a moist and rich consistency.
- Versatile and Customizable: You can use this brownie recipe as a base, and tweak it by adding mix-ins like nuts or butterscotch chips.
- Sustainable: Sourdough discard is often seen as a byproduct, but it's a goldmine waiting to be discovered. Incorporating it into recipes like brownies, it's the perfect way to reduce waste, and you also end up with the best brownies.
Ingredients
- Eggs: You will want to use room-temperature large eggs. If you can get organic pasture-raised eggs, even better!
- Coconut Sugar: I love using coconut sugar as it's not refined, yet still adds the same texture as regular granulated sugar.
- Almond Flour: Super fine almond flour works best. I like to use Bob's Red Mill
- Gluten-Free Flour: You can use any gluten-free flour here, however, I prefer 1:1 baking flour like Bob's Red Mill 1:1 gluten-free flour
- Baking Powder
- Baking Soda
- Cacao Powder: Cacao powder adds an extra layer of chocolaty goodness! My favorite brand is Navita
- Sea Salt: Get yourself a good quality pink Himalayan Sea Salt.
- Cooled Coffee: This is not necessary, however, coffee enhances the rich chocolate flavor.
- Vanilla Extract: You can also use vanilla bean paste.
- Dark Chocolate Chips: To keep the brownies free of refined sugar, use Hu's Gems or chop up their chocolate bar. Hu is made from Organic cacao, unrefined organic coconut sugar, and organic fair-trade cocoa butter.
- Coconut Oil: Look for organic, unrefined coconut oil. I like using coconut oil for the added sweetness, but you can certainly use unsalted butter, or try my Smoked Butter With Sea Salt instead.
- Sourdough Starter: You can make this recipe with an "active" sourdough starter (which means the starter is bubbly and has been fed in the past 6-8 hours) or sourdough discard.
- Finishing Salt: This is optional, but it adds a nice touch when sprinkled on top to finish. My current favorite is Maldon's.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mix-Ins: Feel free to change up the min-ins. You can use white chocolate chips, butterscotch chips, peanut butter chips, milk chocolate chips, semi-sweet chocolate chips, nuts, or other types of chocolate.
- Sugar: While coconut sugar keeps this recipe refined sugar-free, you can also replace it with dark brown sugar, or white sugar.
- Flour: While this recipe isn't 100% gluten-free (the sourdough starter has minimal gluten due to the fermentation process), I still like to use gluten-free flour. However, if gluten does not affect you, you can use all-purpose flour for this easy recipe.
- Cacao Powder: If you don't have cacao powder, unsweetened cocoa powder will also work.
How To Make Sourdough Brownies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. Preheat the oven to 325 degrees and line a 9" x 9" baking dish with parchment paper. Leave some overhang on the sides so you can easily remove the sheet when the brownies are done.
Step 2. In a large bowl, add the eggs and coconut sugar, and use an electric mixer or stand mixer with the whisk attachment to beat until light and slightly fluffy (4-5 minutes).
Step 3. Sift in the dry ingredients, almond flour, gluten-free flour, cacao powder, baking soda, baking powder, and salt. Stir to combine.
Step 4. Add the coconut oil and 1 cup of chocolate chips in a double-boiler, stirring until the chocolate has melted. Remove from the double-boiler and pour the melted chocolate mixture into the brownie batter along with the cooled coffee and vanilla extract. Stir to combine.
Step 5. Add the sourdough starter to the batter and lightly stir to combine.
Step 6. Fold in the remaining ¼ chocolate chips and pour the batter into the prepared pan. Sprinkle flakey sea salt on top. Bake for 30-35 minutes or until you can insert a toothpick in the center and it comes out with a few crumbs. The baking time may vary depending on your oven.
Step 7. Remove from the oven and allow to cool completely. Once cooled remove from the pan using the sides of the parchment paper and finally cut brownies into squares.
Expert Tips And Tricks
- Don't Overbake: For the fudgiest brownies do not overbake! Make sure you remove them from the oven as soon as a toothpick comes out clean! If you like them with a gooey center, I recommend cooking them just a few minutes under the recommended time.
- Only Mix Until Combined: If you overmix your batter, you may end up with super dense brownies. You want to mix the wet and dry ingredients until they are just combined.
Serving Suggestions For Sourdough Discard Brownies
- Vanilla Ice Cream
- Carmel Sauce
- Whipped Cream
- Fresh Berries
- Homemade Cashew Milk
- Homemade Almond Butter
- Maple Iced Latte
- Pumpkin Spiced Latte
- Peppermint Matcha Latte
Storage And Reheating
- Storage: Allow the brownies to cool completely before cutting, then place them in an airtight container. They'll keep at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: Place in a 250-degree oven for 3-5 minutes or until warmed through.
Recipe FAQs
Yes, you can! Cut them into squares wrap them tightly with plastic wrap, and store them in an airtight container.
You sure can! Whether you're a fan of nuts, chocolate chips, or even dried fruit, feel free to customize your brownies to your liking.
For a gluten-free option, you will need to use a gluten-free starter, and be sure to use gluten-free baking flour.
More Sourdough Discard Recipes
If you tried this Sourdough Discard Brownie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Easy Sourdough Discard Brownies
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Hand or Stand Mixer
- 9x9 Baking Dish
- Parchment Paper
- Spatula
- Measuring Spoons
- Measuring Cups
Ingredients
- 3 Eggs Room Temperature
- ¾ cup Coconut Sugar
- ⅓ cup Almond Flour Super Fine
- 3 tablespoon Gluten Free Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 tablespoon Cacao Powder
- ⅛ teaspoon Sea Salt
- 2 tablespoon Coffee cooled
- 1 teaspoon Vanilla Extract
- 1 ¼ cup Chocloate Chips Hu
- ¼ cup Coconut Oil melted
- 45 g Sourdough Discard
- pinch Flakey Sea Salt
Instructions
- Preheat the oven to 325 degrees and line a 9x9 baking dish with parchment paper. Leave some overhang on the sides so you can easily remove the sheet with the brownies on it when done.
- In a medium size bowl, add the eggs and coconut sugar, and use an electric mixer to beat until light and slightly fluffy (4-5minutes).
- Sift in the almond flour, gluten free flour, cacao powder, baking soda, baking powder and salt, stir to combine.
- In a double boiler, and the coconut oil and 1 cup of chocolate chips, stirring until the chocolate has melted. Remove from the double boiler and pour into the brownie batter along with the cooled coffee and vanilla extract. Stir to combine.
- Add the sourdough discard to the batter and lightly stir to combine.
- Fold in remaining ¼ chocolate chips and pour batter into lined baking dish. Sprinkle flakey sea salt on top. Bake for 30-35 minutes or until you are able to insert a toothpick in the center and it comes out with a few crumbs.
- Remove from the oven and allow to cool completely. Once cooled remove from the pan using the sides of the parchment paper and cut into squares.
Notes
- Don't Overbake: For the fudgiest brownies do not overbake! Make sure you remove them from the oven as soon as a toothpick comes out clean! If you like them with a gooey center, I recommend cooking them just a few minutes under the recommended time.
- Only Mix Until Combined: If you overmix your batter, you may end up with super dense brownies. You want to mix the wet and dry ingredients until they are just combined.
brightermeal says
thx u
Nadia says
Hope you enjoyed it!
Nadia says
I updated this recipe with a few extra tips and tricks! I hope you enjoy!