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How To Make Fudgy Sourdough Brownies.

Last updated on February 9th, 2024 at 03:13 am

In the mood for a rich, decadent, double chocolate treat? Have leftover sourdough discard you need to use up? We’ve got you covered! These sourdough brownies are one of our favourite go-to recipes. The combination of sourdough discard and rye flour makes for a wonderful texture that is perfectly soft and cakey on the outside and gooey on the inside. No rye? No problem! This recipe is wonderfully versatile and makes substitutions easy. Time to get baking!

Stacked sourdough brownies on a plate with some strawberries to garnish.

Why are Sourdough Brownies so Good?

What makes a good brownie is really a subjective question, in our house we love rich, fudgy, gooey brownies. The nice shiny crackling tops, with a soft rich and decadent fudgy center, is our household favourite.

If you bake sourdough, then you most likely have a jar of sourdough discard in your fridge. I get almost as many questions about how to use sourdough discard as I do sourdough baking questions. This recipe is meant to be easy with little fuss and use a good amount of discard (in relation to the total formula). It is also simple and easy to follow for consistently good results every time.

Close up of a few of the brownies cut into squares.

About the Chocolate

While you can use any baking chocolate for these sourdough brownies we are using Cocoa Berry Inaya 65% chocolate. This chocolate has a great balance of sweet, bitter and acidity. Great-tasting baked goods usually start with great ingredients (or lots of butter and sugar) and we have found these sourdough brownies are better with quality chocolate.

What You’ll Need:

Baker’s Percentage:

WeightVolumeIngredientBakers %
100 grams3/4 cupAll Purpose Flour77%
30 grams1/4 cupRye Flour23%
125 grams1/2 cupSourdough Starter96%
151 grams2/3 cupButter116%
400 grams2 1/2 cupsChocolate307%
226 grams4 wholeEggs (Room Temperature)173%
50 grams1/2 cupCocoa Powder38%
153 grams3/4 cupWhite Sugar117%
153 grams3/4 cupPacked Brown Sugar117%
5 grams1 tspVanilla Paste or Extract3.8%
3 grams1/2 tspSalt2.3%
Note: You can use EITHER the weight or the VOLUME measure for this recipe
Sourdough brownie ingredients weighed out in bowls with lables.

Sourdough Brownies Mixing Process

We highly recommend you read the recipe steps over before starting so that you can prepare in advance and follow the process as closely as possible. We start by sifting ingredients as this will result in a brownie with a super smooth texture. When you melt the chocolate and the butter in a double boiler make sure you watch it and stir it constantly, you don’t want it to burn!

For the mixing of the eggs, sugar and vanilla, make sure that you are patient, it will take a few minutes to achieve the “ribbon” texture in the picture below. Lastly, don’t overmix when you add in the sourdough discard and the chocolate mixture, a little folding until incorporated is best.

Other Variations:

Feel free to customize your brownies by adding in any of the following:

  • 1 cup nuts or seeds
  • 1 cup chocolate chips
  • 1 cup toffee pieces
  • Melt a 1/4 cup peanut butter and swirl it on top of the batter before baking
  • 1 cup dried fruit
  • 1 cup shredded coconut

More Sourdough Discard Recipes:

If you enjoyed this recipe for sourdough brownies, make sure to check out some of our other easy sourdough discard recipes. Sourdough chocolate chunk cookies, sourdough discard tempura and sourdough discard onions rings are all great, easy recipes you can make with your sourdough discard.

Check out our growing collection of sourdough discard recipes here.

Sourdough Brownies Recipe Card:

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Close up of a few of the brownies cut into squares.

How To Make Fudgy Sourdough Brownies.


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5 from 3 reviews

Description

In the mood for a rich, decadent, double chocolate treat? Have leftover sourdough discard you need to use up? We’ve got you covered! These sourdough brownies are one of our favourite go-to recipes. The combination of sourdough discard and rye flour makes for a wonderful texture that is perfectly soft and cakey on the outside and gooey on the inside. Time to get baking!


Ingredients

Scale
  • 100 grams all-purpose flour
  • 30 grams rye flour (sub. all-purpose flour if needed)
  • 125 grams sourdough starter
  • 151 grams butter
  • 400 grams dark or semi-sweet Chocolate
  • 226 grams eggs (4 whole)
  • 50 grams dutch cocoa powder
  • 153 grams white sugar
  • 153 grams packed brown sugar
  • 5 grams vanilla paste or extract
  • 3 grams of salt

Instructions

  1. Preheat the oven to 350°F. Line a 9″x 9″ baking dish or pan with parchment paper.
  2. Melt chocolate and butter in a double boiler. To do this, add about 3 inches of water into a small pot and boil on high. Add chocolate to a heat proof bowl and set on top of the pot of boiling water, making sure it does not touch the water. Turn heat down to medium high. Mix constantly until chocolate is fully melted. Remove bowl from heat and set aside.
  3. Sift the flours and cocoa powder into a small mixing bowl. Add the rye bran back in (it would have sifted out). Set aside.
  4. In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, this should take around 5 minutes.
  5. Using a rubber spatula, fold in the sourdough discard to the chocolate. Once incorporated, fold the chocolate mixture into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
  6. Pour the batter into the prepared dish and smooth the top with a spatula. At this point, feel free to top with nuts or chocolate chips. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack.

Notes

A cake tester or toothpick plunged into the center should emerge somewhat moist with batter to the gooeyness of the brownies.

Do not use cold eggs: Room-temperature eggs trap air better than those that are cold, meaning you’ll wind up with more volume in your batter.

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Sourdough


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