Fudgy Sourdough Brownies (Crinkly Tops + Uses Discard!)
Embrace durability in baking with Fudgy Sourdough Brownies that not only reduce waste but also lure your taste buds with rich, chocolatey goodness. In this piece, we’ll uncover the step by step process of creating these irresistibly fudgy brownies and share creative ways to use them in various dishes. By the end of your read, you’ll be inspired to turn your sourdough leftovers into something extraordinary.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Unsalted butter: Brown butter brings the most amazing nutty flavor to these fudgy sourdough brownies, however if you are short on time, you can reduce the butter to 125 grams and melt it in the microwave.
- Cocoa powder: You can use unsweetened Natural Cocoa Powder or Dutch-processed cocoa powder for this recipe, however, for the more rich chocolate flavor, opt for natural cocoa powder. Also, be sure to sift the cocoa powder first, as they can have longs to lumps.
- Sugar: For an extra chewy brownie, you can substitute part or all of the sugar for light brown sugar.
- Large eggs: Since we are adding extra moisture to the brownies batter with the sourdough discard, we will only add the egg yolks of 2 of the 3 eggs. This helps the brownies stay nice and chewy.
- Espresso powder (optional): This ingredient is optional but totally worth it! Espresso powder makes for a richer and deeper chocolatey flavor, but the sourdough brownies are still divine without it.
- Vanilla extract: I recommend using pure vanilla extract over imitation for the best flavor.
- Salt: To enhance and balance the sweetness
- Sourdough starter discard: For a mild tangy flavor, I prefer to use fresh discard, under 2 days old. Older discard will bring a more intense tangy flavor to the recipe. Use room temperature sourdough discard for easy mixing.
- All-purpose flour: I highly encourage you to always use a kitchen scale when baking – it gives you the most precise bakes. If you are baking by volume, be sure to use the scoop method. First, fluff the flour and then spoon it into the measuring cup and level off with the back of a butter knife. Compacted flour will be too much and lead to a more cakey brownie.
- Chocolate chips: I love a good-sized bite of chocolate, so I love adding dark chocolate chunks, but you can certainly add regular dark chocolate chips or even mini chocolate chips! Or substitute this for toffee, butterscotch chips or chopped walnuts or pecans.
Supplies
- Frying Pan: Brown your butter before adding it to the batter for the most delicious, nutty flavor.
- Large mixing bowl: Love having a one bowl recipe to whip up at a moment’s notice!
- Rubber spatula: For mixing everything together smoothly and scraping every last bit of batter.
- Whisk: To blend the ingredients thoroughly, ensuring a smooth and lump-free batter.
- Metal 8×8 pan: You will need a metal baking pan for this recipe. A metal pan conducts heat evenly, which will provide you a consistent bake.
- Parchment paper: Makes baking easier by preventing sticking, ensuring even baking, and making cleanup a breeze.
How to Make Sourdough Brownies
- Preheat the oven to 350 degrees F. Grease and line a metal 8×8 inch baking dish with parchment paper. Set aside.
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 125g of browned butter.
4. If you are short on time, you can melt 125g of butter in the microwave with the sugar. Heat for 2 minutes total, stopping to stir every 30 seconds. Then continue with the recipe.
5. To a large bowl, add the sugar and sifted cocoa powder. Cocoa powder is notorious for having a bunch of lumps, so don’t skip this!
6. Carefully pour the browned butter into the large mixing bowl and whisk vigorously for 30 seconds.
7. Mixing the cocoa powder with the warm butter helps to “bloom” the cocoa, which gives these brownies a more decadent chocolate flavor. The warm butter also helps to dissolve the sugar, which will help to get that classic crinkle top!
8. Add the egg + 2 egg yolks, espresso powder (optional), vanilla extract and salt. Whisk until smooth.
9. With a rubber spatula, fold in the sourdough discard until there are no more white streaks.
10. Finally, fold in the flour and chocolate chips until the flour is just incorporated. Be careful not to overmix, as this can lead to a more cake-like brownie. You can also add or substitute with other inclusions.
11. Scoop the brownie batter into the prepared baking dish and spread evenly with an offset spatula.
12. Bake the brownies for 35-40 minutes, or until just a few moist crumbs are on a toothpick that was inserted in the center.
13. For easy slicing, leave the Sourdough Brownies in the baking pan to cool until room temperature. Slice into 9 or 16 brownies and enjoy!
How to Store
Room Temperature
Keep cooled brownies in an airtight container or wrapped tightly for up to 4 days. Use parchment paper between layers to prevent sticking, ensuring they stay fudgy without drying out.
Refrigerator
For up to a week, store in an airtight container in the fridge, where the cold enhances fudginess. Let them come to room temperature before serving for optimal taste and texture.
Freezer
Wrap individual brownies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to restore moisture and chewiness.
For More Guidance:
Why You’ll Love This Recipe:
Chewy with crinkly tops:
A perfect brownie comes with a great flavor, but that’s not all it offers. These fudgy sourdough brownies elevate the classic treat by incorporating the tangy depth of sourdough, creating a delightful contrast that surprises your taste buds. As you take that first bite, the rich chocolate flavor envelops you, while the hint of sourness perfectly complements the sweetness, making each mouthful an exhilarating experience.
Decadent and fudgy:
You’ll adore these fudgy sourdough brownies not just for their texture but for the symphony of flavors that unfolds with each bite. The secret to that rich, intense chocolate flavor lies in blooming the cocoa powder and adding espresso powder, which elevates the chocolate to new heights if you like that little extra kick, of course! This technique is a game changer, allowing the cocoa to release its full potential and marry beautifully with the tangy notes of the sourdough starter.
One-bowl recipe:
Who has time for a million dishes? You can make these fudgy sourdough brownies with just one bowl and a whisk, saving you the difficulty of cleaning up. From the first stir to the decadent final bite, this recipe celebrates simplicity without sacrificing flavor. Just imagine the deep, luscious chocolate melding beautifully with that tangy sourdough: it’s a match made in dessert heaven.
Frequently Asked Questions
What are some common add-ins for this brownie recipe?
Throw in some crushed Oreos for a fun crunch, or add dried fruit like cherries or cranberries for a bit of tartness. Coconut flakes give a tropical vibe, and if you’re into a little heat, a pinch of cinnamon or cayenne pepper will add an unexpected kick.
Can I Use Whole Wheat Flour for Brownies?
Yes, using whole wheat flour is a good idea because it adds more fiber and a nuttier flavor, giving brownies a denser texture. To prevent dryness, you might need to add extra moisture, like an extra egg white or more butter. For a balanced texture, you can also mix whole wheat and all-purpose flour.
Can I Use Coconut Sugar?
Yes, you can use coconut sugar and still get a good brownie. It’s a great way to add a rich, caramel-like flavor and a lower glycemic index. However, it’s not as sweet as regular sugar and has a coarser texture, so you might want to use a bit more to match the sweetness. It’ll also make your brownies a little darker, but they’ll still taste great.
Happy baking!
Fudgy Sourdough Brownies Recipe
Ingredients
- 170 grams 12 Tablespoons unsalted butter
- 300 grams 1 1/2 cups sugar
- 75 grams 3/4 cup unsweetened cocoa powder, sifted
- 1 egg room temperature
- 2 egg yolks room temperature
- .5 gram 1 teaspoon espresso powder
- 8 grams 2 teaspoons vanilla extract
- 5 grams 3/4 teaspoon salt
- 120 grams 1/2 cup sourdough discard
- 70 grams 1/2 cup all-purpose flour
- 175 grams 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 325 degrees F. Grease and line a metal 8×8 inch baking dish with parchment paper. Set aside.
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 125g of browned butter.
- 170g (12 T) unsalted butter
- If you are short on time, you can melt 125g of butter in the microwave with the sugar. Heat for 2 minutes total, stopping to stir every 30 seconds. Then continue with the recipe.
- To a large bowl, add the sugar and sifted cocoa powder. Cocoa powder is notorious for having a bunch of lumps, so don’t skip the sifting!
- 300g (1 1/2 c) sugar, 75g (3/4 c) unsweetened cocoa powder, sifted
- Carefully pour the browned butter into the large mixing bowl and whisk vigorously for 30 seconds.
- Mixing the cocoa powder with the warm butter helps to “bloom” the cocoa, which gives these brownies a more decadent chocolate flavor. The warm butter also helps to dissolve the sugar, which will help to get that classic crinkle top!
- Add the egg + 2 egg yolks, espresso powder (optional), vanilla extract and salt. Whisk until smooth.
- 1 egg, 2 egg yolks, .5g (1 tsp) espresso powder, 8g (2 tsp) vanilla extract, 5g (3/4 tsp) salt
- With a rubber spatula, fold in the sourdough discard until there are no more white streaks.
- 120g (1/2 c) sourdough discard
- You can use active starer, just make sure to use the same amount in grams.
- Finally, fold in the flour and chocolate chips until the flour is just incorporated. Be careful not to over mix, as this can lead to a more cake-like brownie. You can also add or substitute with other inclusions. I also like to sprinkle the top with a few more chopped chocolate chunks
- 70g (1/2 c) all-purpose flour, 175g (1 c) chocolate chips/chunks
- Scoop the brownie batter into the prepared baking dish and spread evenly with an offset spatula.
- To long-ferment, cover the brownies with plastic wrap and store in the fridge overnight.
- Bake the brownies for 35-40 minutes, or until just a few moist crumbs are on a toothpick that was inserted in the center.
- For easy slicing, leave the Sourdough Brownies in the baking pan to cool until room temperature. Slice into 9 or 16 brownies and enjoy!
More Recipes:
