Sourdough Discard Brownies With Cocoa

Name: Sourdough Discard Brownies With Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 1 cup unsalted butter, melted; 1 cup sugar; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 cup sourdough discard; 1 cup all-purpose flour; 3/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt

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I absolutely love making these Sourdough Discard Brownies with Cocoa! They not only utilize leftover sourdough starter, but they also come together quickly, making them a fantastic option for a last-minute treat. The depth of flavor from the cocoa mixed with that slight tang from the sourdough creates a unique balance that I can't resist. Plus, who doesn't love rich, fudgy brownies? Trust me, these will be a hit at your next gathering or just for a cozy night in!

Created by

Phoebe Turner

Last updated on 2026-01-22T07:28:09.371Z

When I first decided to try making brownies with sourdough discard, I was excited yet unsure of the outcome. To my surprise, the brownies turned out rich and fudgy, with a delightful complexity from the sourdough starter. I learned that the key is not to overmix the batter, which helps maintain that amazing texture.

After several experiments, I found that adding a touch of vanilla and a pinch of sea salt really elevates the flavor. Using high-quality cocoa powder also made a significant difference, enhancing the chocolatey goodness that we all crave in brownies!

Why You'll Love These Brownies
Rich chocolate flavor enhanced by the unique tang of sourdough
Fudgy texture that will satisfy any chocolate craving
Perfect for using up sourdough discard without compromising taste

Understanding Sourdough Discard

Sourdough discard is the excess starter you often have after feeding your sourdough culture. Instead of throwing it away, this recipe incorporates it for added depth of flavor. The discard not only brings a delightful tang to the brownies but also contributes to their moisture, resulting in a fudgy texture. The acidity from the sourdough helps enhance the overall chocolate flavor, creating a uniquely rich dessert that's different from traditional brownies.

When using sourdough discard, ensure it's at least a day or two old for the best flavor. Fresh starter may not provide the desired tang and may alter the brownies' overall profile. Refrigerated discard can be used directly from the fridge; just allow it to come to room temperature before mixing. The key here is to enjoy the complexity that sourdough brings, harmonizing beautifully with the cocoa.

Tips for Perfect Brownies

To achieve that perfect fudgy texture, avoid overmixing the batter once the dry ingredients are added. Mix just until the dry ingredients disappear. Overmixing can incorporate too much air, leading to a cake-like brownie instead of the desired dense and chewy texture. Watch for visual cues—once the batter looks uniform with no dry pockets, it’s time to stop mixing.

Baking times can vary depending on your oven, so keep an eye on your brownies around the 25-minute mark. Insert a toothpick into the center; if it comes out with a few moist crumbs attached, they are perfectly baked. For a gooier texture, you may choose to bake them slightly less, but be cautious to avoid underbaking significantly, which can lead to overly wet and messy brownies.

Ingredients

For the Brownies

1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sourdough discard
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Mix Wet Ingredients

In a large bowl, mix together the melted butter, sugar, brown sugar, and vanilla. Stir in the eggs one at a time, then mix in the sourdough discard until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the brownies fudgy.

Bake the Brownies

Pour the batter into the prepared baking pan and bake for 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Pro Tips

For an extra touch, sprinkle some chocolate chips or nuts on top before baking. You can also serve these brownies with a scoop of vanilla ice cream for a decadent dessert.

Storage and Make-Ahead Tips

These brownies store beautifully! Allow them to cool completely, then cut them into squares and store in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Wrap individual brownies in plastic wrap and place them in a freezer bag—this allows you to enjoy a piece whenever you crave something sweet without thawing the whole batch.

If you’re planning to make these ahead for an event, I recommend baking them a day prior. The flavors continue to develop as they sit, resulting in even tastier brownies. Just ensure you keep them covered to prevent them from drying out.

Serving Suggestions

These Sourdough Discard Brownies are fantastic on their own, but you can elevate them with a scoop of vanilla ice cream or a dollop of whipped cream on top for an indulgent dessert experience. A drizzle of chocolate sauce or a sprinkle of sea salt can also add a delightful contrast, highlighting the chocolate flavor further.

For a unique serving twist, consider pairing these brownies with fresh berries, like raspberries or strawberries, to cut through the richness. The tartness of the berries complements the fudgy chocolate very well, adding a fresh and vibrant touch to your dessert plate.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be slightly different and denser.

→ How should I store the leftovers?

Store leftover brownies in an airtight container at room temperature for up to 3 days.

→ Can I freeze these brownies?

Absolutely! You can freeze them for up to 3 months. Just ensure they are wrapped tightly.

→ What can I use instead of sourdough discard?

If you don’t have sourdough discard, you can use an equal amount of yogurt or applesauce for a similar texture.