Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 1 cup sourdough discard; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chocolate chips (optional)

Highlighted under: Cozy Plate Creations

I have always loved brownies, and the idea of incorporating sourdough discard into them was simply irresistible. Not only does it reduce waste, but the tangy flavor adds a unique twist that elevates these treats to a whole new level. The result? A perfectly crispy crust with a rich, fudgy interior that keeps me coming back for more. These brownies have quickly become a favorite in my household, and I can’t wait to share this delightful recipe with you!

Created by

Lucinda Price

Last updated on 2026-01-24T12:10:17.078Z

When I first experimented with using sourdough discard in brownies, I was pleasantly surprised by the results. The key is balancing the sugar and chocolate to complement the sourness without overpowering it. I found that adding a pinch of espresso powder enhances the chocolate flavor beautifully, making these brownies not just unique but utterly delicious.

Another tip I discovered is to let the batter rest for about 10 minutes before baking. This allows the flour to hydrate fully, resulting in a fudgier texture that’s to die for. Trust me, your friends and family will be asking for seconds!

        Why You'll Love These Brownies
        Unique flavor from sourdough discard adds depth and character
Perfectly crispy edges with a rich, fudgy center
Great way to reduce kitchen waste without sacrificing taste

      

The Importance of Sourdough Discard

Sourdough discard is often overlooked, but it plays a crucial role in this brownie recipe. When sourdough is allowed to ferment, it develops a unique tang that enhances the overall flavor profile of the brownies. This acidity balances the sweetness of the sugar, creating a more complex taste that traditional brownies may lack. Plus, using discard helps reduce food waste, which is an essential consideration in today’s cooking practices.

Beyond flavor, incorporating sourdough discard contributes to the moist, fudgy texture of these brownies. The live cultures in sourdough also add some benefit in terms of digestibility. If you find yourself with extra sourdough, just keep it in the fridge or freezer until you're ready to bake; it can last for weeks in either storage.

Tips for the Perfect Brownie Texture

To achieve those coveted crispy edges while maintaining a soft, fudgy center, use a metal baking pan rather than glass. The metal allows for better heat conduction, which helps set the edges quicker while keeping the center moist. Additionally, avoid overmixing once you combine the wet and dry ingredients; mixing just until combined is key to retaining that chewy texture throughout the brownies.

When baking, keep an eye on the time—start checking for doneness at around 25 minutes. You want the brownies to look slightly puffed with a soft top and a few cracks forming. A toothpick inserted in the center should come out with moist crumbs, but not wet batter, indicating that they’re perfectly baked.

Ingredients

Brownie Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
1 cup sourdough discard
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

Mix Ingredients

In a large bowl, whisk together the melted butter and sugar until smooth. Add the sourdough discard, eggs, and vanilla extract, mixing until well combined.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. If using, stir in the chocolate chips.

Bake

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Enjoy your deliciously crispy sourdough discard brownies!

Pro Tips

For an extra touch, you can sprinkle sea salt on top of the brownies right before baking. This elevates the flavor and adds a delightful contrast to the sweetness.

Storing and Freezing Brownies

Once the brownies are cut, they can be stored in an airtight container at room temperature for up to five days. To maximize freshness, consider placing a piece of parchment paper between layers if you stack them. If you prefer a slightly chilled treat, feel free to refrigerate them, but be warned: this might alter the fudginess slightly due to the colder temperature.

For longer storage, these brownies freeze exceptionally well. Wrap individual squares in plastic wrap and place them in a freezer bag or container. They can last for up to three months in the freezer. When you’re ready to enjoy them, simply thaw at room temperature for about an hour or warm them in the microwave for a few seconds for that freshly-baked taste.

Baking Variations and Add-Ins

If you're in the mood for a different flavor profile, try adding different mix-ins such as nuts, dried fruit, or even a swirl of caramel. Nuts will add a wonderful crunch, while dried fruit can bring a nice chewiness and complementary sweetness. For a fun twist, consider using flavored chocolate chips like mint or espresso to infuse an extra layer of flavor into the brownies.

Another variation to consider is adjusting the cocoa powder to use different types, such as dark unsweetened cocoa for a richer chocolate flavor. Just keep in mind that this might require a slight adjustment in the sugar level to balance out the increased bitterness, ensuring your brownies still remain sweet and delicious.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but you might need to reduce the amount of sugar slightly as active starter tends to be less tangy.

→ How should I store leftover brownies?

Store leftover brownies in an airtight container at room temperature for up to 4 days or refrigerate them for longer freshness.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.

→ What can I do with leftover sourdough discard?

Besides these brownies, you can use it in pancakes, waffles, or even bread, making it a versatile addition to many recipes.