Fudgy Sourdough Brownies – How to make them With Sourdough Discard.

Rich, decadent, fudgy — these double chocolate treats are everything you need in sourdough brownies! The combination of sourdough discard and rye flour make for a wonderful texture that is perfectly soft and cakey on the outside and gooey on the inside. Time to get baking!

Sourdough brownies

Why are Sourdough Brownies so good?

While 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).

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 a notch better with quality chocolate.

Sourdough browniesSourdough brownies

What you’ll need:

Ingredients:

WeightVolumeIngredientBakers %
100 grams3/4 cupAll Purpose Flour77%
30 grams1/4 cupRye Flour23%
125 grams 1/2 cupSourdough Starter96%
151 grams2/3 cupButter116%
400 grams2 1/2 cupsChocolate307%
226 grams4 wholeEggs173%
50 grams1/2 cupCocoa Powder38%
153 grams3/4 cupWhite Sugar117%
153 grams3/4 cupBrown 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 brownies
Sourdough brownies Mise en place minus the eggs.

Instructions:

  1. Preheat the oven to 350°F. Line a 9″x 9″ baking dish or pan with parchment.
  2. In a small saucepan, melt the butter over low heat. Remove from heat and set aside.
  3. 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 and butter 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 add in the butter. Set aside.
  4. Sift the flours and cocoa powder into a small mixing bowl. Add the rye bran back in (it would have sifted out). Set aside.
  5. 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.
  6. 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.
  7. 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. NOTE: a cake tester or toothpick will not work to check doneness for this recipe due to the gooeyness of the brownies.

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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Sourdough brownies

Super Fudgy Sourdough Brownies with Rye

  • Author: Matthew James Duffy
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 minutes
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Sourdough

Description

 

Rich, decadent, fudgy — these double chocolate treats are everything you need in sourdough brownies! The combination of sourdough discard and rye flour make for a wonderful texture that is perfectly soft and cakey on the outside and gooey on the inside. Time to get baking!


Scale

Ingredients

  • 100 grams All purpose flour
  • 30 grams Rye flour
  • 125 grams Sourdough starter
  • 151 grams Butter
  • 400 grams chocolate
  • 226 grams Eggs (4 whole)
  • 50 grams dutched cocoa powder
  • 153 grams white sugar
  • 153 grams 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.
  2. In a small saucepan, melt the butter over low heat. Remove from heat and set aside.
  3. Melt chocolate on a double boiler. To do this, ddd 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 add in the butter. Set aside.
  4. Sift the flours and cocoa powder into a small mixing bowl. Add the rye bran back in (it would have sifted out). Set aside.
  5. 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.
  6. 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.
  7. 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. NOTE: a cake tester or toothpick will not work to check doneness for this recipe due to the gooeyness of the brownies.

Keywords: sourdough brownies

4 comments
    1. Hello Annaliese,
      We are using Cocoa Berry Inaya 65% chocolate but you could use semi sweet or any bakers chocolate.

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