If you’re pondering the best choice for using your sourdough discard, this is it! The incorporation of sourdough discard not only reduces food waste but also adds an extra rich depth of flavour to these fudgy Sourdough Discard Brownies, making them a delightful treat for any occasion.
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Why Try Our Sourdough Discard Brownies
- An easy recipe for the best brownies that even beginners can make.
- Reduces food waste by using up extra sourdough discard!
- These fudgy brownies have all the elements of a good brownie: gooey texture, crackly top and intense chocolate flavor.
- It’s a great recipe when you run out of all-purpose flour or cake flour – there is no extra flour added to the brownie mix!
- These delicious brownies stay fresh for longer due to excess sourdough starter added to them – so you can satisfy your chocolate cravings for longer! The acidity in sourdough discard can act as a natural preservative, potentially extending the freshness of brownies.
- Sourdough discard adds a subtle tangy flavour to brownies, creating a more complex taste profile that complements the sweetness, enhancing the overall richness of the treat.
- The moisture content in sourdough discard contributes to a fudgier texture in brownies.
Ingredients and Substitutes
- dark chocolate: 52% cocoa solids is your best option, broken up into pieces or semi-sweet chocolate chips.
- unsalted butter: can be replaced with salted butter but make sure to reduce the amount of salt to ¼ tsp.
- vegetable oil: can be replaced with rapeseed (canola) or sunflower oil. Do not use olive oil.
- eggs: large in the UK, extra-large in the US.
- egg white: large in the UK, extra-large in the US.
- sea salt: we use and love Maldon Sea Salt.
- caster sugar: also known as castor or superfine sugar. It can be replaced with any white sugar (white granulated sugar).
- light brown sugar: can be substituted with dark brown sugar.
- vanilla bean paste: or vanilla extract.
- unsweetened cocoa powder: a.k.a. regular cocoa powder. Try using Dutch process cocoa: it gives these fudgy brownies an even deeper flavor.
- sourdough starter discard: can be replaced with an active sourdough starter (100% hydration).
Find the quantities and step-by-step instructions in the recipe card at the bottom of the post.
- medium pan: for melting butter and chocolate.
- electric handheld mixer: we use and love the Kenwood electric mixer.
- rubber spatula: or a wooden spoon.
- square 24×24 cm baking tray: or other high-rimmed tray with a similar surface area. We do not recommend using a glass or ceramic baking dish for baking brownies in!
- baking parchment paper: we always use and love Bacofoil Baking Parchment.
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Preheat the oven to 180°C Fan. Line a square 24×24 cm baking tray with parchment paper.
Place the butter, chocolate chunks and vegetable oil into a medium pan, and set it over medium-low heat. Stir it once in a while until the butter melts, then set it aside for the chocolate to melt in the residual heat.
In the meantime, using an electric handheld mixer (or stand mixer fitted with a whisk attachment), whisk the eggs, egg white, salt, vanilla, caster sugar and light brown sugar in a large bowl, until the sugar dissolves and the mixture is light and fluffy.
To your melted chocolate, add the cocoa powder and sourdough starter discard and mix to combine.
Pour the chocolate mixture into your egg mixture and gently fold everything together.
Pour the brownie batter into a prepared baking tray and bake in the centre of the oven for 30-35 minutes. The brownies should have a shiny top that cracks when cut.
Take the brownies out of the oven and leave them to cool down and firm up for at least 30 minutes before slicing (It’s the hardest thing to do…!).
Troubleshooting & Recipe FAQs
How To Know If Brownies Are Done?
Look at the edges and the top of the brownies. The edges should be set and slightly firm, while the top should have a shiny, crackly surface. Another great way to check is a toothpick test. Insert a toothpick into the centre of the brownie pan. If it comes out with a few moist crumbs sticking to it, the brownies are done. However, if it comes out with wet batter, they need more time.
Why Do My Brownies Not Have Cracky Tops?
If your brownies lack a crackly top, consider the following factors. First, avoid overmixing the batter, as excessive aeration can hinder the formation of the delicate crust. Ensure the correct fat-to-sugar ratio in your recipe, as this balance plays a key role in achieving the desired texture on top. Additionally, be mindful of proper baking time; underbaking can prevent the crust from forming, while overbaking may lead to a dry top. Adjust these elements, and you may enhance the crackly appearance of your brownies.
Why Do I Use Two Types of Sugar To Make Perfect Brownies?
Using both white and brown sugar in this recipe contributes to better brownies – both texture and flavour-wise. Brown sugar contains molasses, adding a rich, fudgy and chewy quality to the brownies. White sugar contributes to the crispy edges and crackly top.
Can I Reheat Sourdough Brownies?
Yes, you can. Heat individual slices in a microwave for 15-20 seconds. Alternatively, wrap each sourdough brownie slice in foil and warm in the oven for 5-10 minutes at 140°C.
How To Serve Sourdough Brownies?
The most important thing to remember is to let the brownies cool down and firm up before slicing them into portions. Once you’ve done so, you can heat the brownies in a microwave for 15-20 seconds and serve them warm, or simply serve them at room temperature.
A delicious way to serve these brownies is with a dusting of icing sugar and a scoop of vanilla ice cream, but we think a dollop of creme fraiche is even better. The tartness of it creates a perfect balance with the rich chocolate brownies.
Another wonderful way to serve these is with chantilly cream and some cherry compote or raspberry coulis.
Once brownies are sliced into portions, you can store them in an airtight container at room temperature for up to 3-4 days, or in the fridge for up to 1 week. The good news is that Sourdough Discard Brownies actually keep fresh for longer compared to regular brownies, thanks to the addition of sourdough starter.
If you are stacking the Sourdough Brownies, make sure to separate them with a sheet of parchment paper.
These Easy Sourdough Brownies also freeze beautifully. Simply wrap each individual slice tightly in plastic wrap, and place them in an airtight container or ziplock bag. Thaw for a couple of hours at room temperature when ready to enjoy – it’s a perfect way to have this ultimate chocolate-y treat whenever you get a craving.
Other Sourdough Discard Recipes To Try
Need even more ideas? Find lots of sourdough recipes that aren’t bread here!
Fudgy Sourdough Discard Brownies
- Square 24×24 cm Baking Tray ideally, not glass or ceramic
- 150 g (5.29 oz) dark chocolate 52-54% cocoa solids, broken up into pieces
- 50 g (1.76 oz) unsalted butter
- 60 g (0.28 cups) vegetable oil
- 2 large eggs
- 1 large egg white
- ½ teaspoon salt
- 150 g (¾ cups) caster sugar
- 100 g (½ cups) light brown sugar
- 1 teaspoon vanilla bean paste
- 50 g (0.58 cups) unsweetened cocoa powder
- 120 g (0.48 cups) sourdough starter active or discard (100% hydration)
- Preheat the oven to 180° C Fan. Line a square 24×24 cm baking tray with parchment paper.
- Place the butter, chocolate chunks and vegetable oil into a medium pan, and set it over low heat. Stir it once in a while until the butter melts, then set it aside for the chocolate to melt in the residual heat.
- In the meantime, using an electric handheld mixer, whisk the eggs, egg white, salt, vanilla, caster sugar and light brown sugar in a large bowl, until light and fluffy.
- To your melted chocolate, add the cocoa powder and sourdough starter and mix to combine.
- Pour the chocolate mixture into your egg mixture and gently fold everything together.
- Pour the brownie batter into a prepared baking tray and bake in the centre of the oven for 30-35 minutes.
- Take the brownies out of the oven and leave them to cool down and firm up for at least 30 minutes before slicing.