What does sourdough discard do for brownies?

Sourdough discard brings depth, texture, and balance to this sourdough discard brownie recipe. Its subtle tang offsets the sweetness, creating a richer, more complex flavor. The natural moisture in the discard also helps produce that chewy texture brownie lovers crave, along with a shiny, crackly top and soft center. Unlike traditional recipes, this one makes use of something you might otherwise toss, turning leftovers into a standout dessert. It’s a clever way to bake sustainably while elevating your brownies to something deeply satisfying, with every bite delivering the perfect blend of chocolate and sourdough magic.

How soon can you bake with sourdough discard?

You can use sourdough discard straight from your starter, No feeding, no fuss. Whether it’s room temperature or just out of the fridge, this sourdough discard brownie recipe welcomes it. There’s no need to activate the discard since the recipe relies on it for flavor and moisture, not rise. Just stir it into your brownie batter and bake as usual. It’s a simple way to reduce waste while getting extra richness and depth in return. These brownies come out dense, flavorful, and surprisingly easy for something made from leftovers.

Do sourdough brownies taste different?

Yes, the flavor is deeper and more complex with this sourdough discard brownie recipe. The discard adds a slight tang that balances the richness of the chocolate and cuts through the sweetness. It doesn’t overpower the dessert, Instead, it enhances it in a way similar to how sour cream or yogurt works in cakes. The result is a brownie with bold cocoa notes, a chewy center, and a unique flavor depth that makes each bite more interesting. It’s an easy upgrade that adds character without extra work.

What is the benefit of baking with sourdough discard?

The biggest benefit is turning waste into something delicious. This sourdough discard brownie recipe transforms your starter leftovers into a rich, satisfying treat, helping reduce food waste in the process. You’re not just baking, You’re giving your discard a new purpose. The result is a dessert with bakery-level depth, thanks to the tangy complexity of sourdough. It enhances both flavor and texture, making the brownies fudgier and more memorable than many traditional versions. It’s a smart, sustainable, and tasty way to upgrade your baking routine.

Sourdough Discard Brownie Recipe: 5 Tips for Gooey Success

Description

This sourdough discard brownie recipe transforms leftover starter into rich, fudgy brownies with deep chocolate flavor, a glossy top, and chewy edges.

Ingredients

Scale

Nonstick cooking spray or unsalted butter, for greasing the pan

141 grams (10 tablespoons) unsalted butter, cut into 1-inch pieces

63 grams (¾ cup) Dutch-process or natural cocoa powder

2 teaspoons vanilla extract

267 grams (1 ⅓ cups) granulated sugar

5 grams (1 ½ teaspoons) Diamond Crystal or ¾ teaspoon Morton kosher salt

100 grams (2 large) eggs

110 grams (½ cup) sourdough starter discard (unfed, 100% hydration)

85 grams (3 ounces, ½ cup) chopped bittersweet chocolate or chocolate chunks/chips, divided

Flaky sea salt

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Instructions

1. Heat the oven to 375ºF and grease an 8×8-inch pan. Line with parchment, leaving overhang on all sides.

2. Melt the butter in a saucepan over medium heat. Whisk often until the butter browns and smells nutty, about 5–7 minutes.

3. Remove from heat and pour into a large bowl. Immediately whisk in cocoa and vanilla until smooth.

4. Add sugar and salt. Whisk to combine.

5. Beat in eggs one at a time, whisking vigorously. The batter will become glossy.

6. Fold in sourdough discard until fully blended.

7. Add 59 grams of chopped chocolate. Fold in gently.

8. Pour batter into the pan. Smooth the top and sprinkle with remaining chocolate.

9. Bake 29 to 32 minutes until a tester shows moist crumbs.

10. Sprinkle with flaky salt and cool for at least 35 minutes before slicing.

Notes

Use unfed sourdough discard at 100% hydration.

For clean cuts, chill in the fridge after cooling at room temperature.

Store at room temp for 5 days or in the fridge for 10.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 17 g
Sodium: 95 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg