Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 4 large eggs; 1 cup sourdough starter (discard); 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder

Highlighted under: Whisked & Baked

I love experimenting with leftovers, and these crispy sourdough discard brownies are a delicious way to use up that extra sourdough starter. The combination of rich chocolate and the unique tang from the sourdough creates a flavor profile that’s both unexpected and delightful. Plus, the crispy top and chewy interior give these brownies a satisfying texture that will have everyone reaching for a second piece. Whether you're a sourdough enthusiast or just looking for a creative treat, these brownies won't disappoint!

Created by

Camilla Rhodes

Last updated on 2026-01-24T10:40:11.955Z

When I decided to use my sourdough discard in a brownie recipe, I was pleasantly surprised by how well the flavors blended. The slight tang from the sourdough gives the brownies an unexpected depth, and the crispy top is simply irresistible. I’ve tried many brownie recipes, but this one stands out for its unique twist on a classic treat.

To ensure the perfect texture, I found that adding the sourdough starter at room temperature made a real difference. It contributed to the fudginess while maintaining that delightful crispy finish. I can’t wait to share these with friends for our next gathering!

        Why You Will Love These Brownies
        Rich chocolate flavor paired with a unique tang from sourdough.
Crispy top with a chewy, fudgy interior.
Easy to make with just a few simple ingredients.

      

Understanding the Role of Sourdough Starter

Using sourdough discard in these brownies not only reduces waste but also adds a unique tangy flavor that complements the sweetness of chocolate. The starter contributes to the overall depth of flavor and provides a slight lift due to its natural fermentation. If you find your starter is particularly strong, you may want to adjust the amount slightly, as too much tang could overpower the chocolate.

Additionally, sourdough starter provides moisture to the brownies, ensuring a fudgy texture. While this recipe calls for discard, you can use a freshly fed starter; just keep in mind that the flavor will be more pronounced. This versatility allows you to adapt the recipe based on what you have on hand.

Techniques for Perfect Brownie Texture

Achieving the perfect balance between crispy top and chewy interior hinges on a few key steps. When melting the butter, do so over low heat to prevent it from separating or burning, which could lead to an oily brownie. Stirring in the sugar and cocoa until glossy is crucial as it helps to fully integrate the dry ingredients, which creates a cohesive batter.

It's essential to mix the flour in only until just combined to prevent overmixing. Overmixing incorporates too much air, resulting in a cake-like texture rather than the desired fudgy richness. When you bake, keeping a close eye on the brownies toward the end of the baking time ensures you catch that perfect bake when the edges are firm and the center is still moist.

Ingredients

Gather these ingredients to make your brownies:

Brownie Ingredients

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

Mix these together for a delicious batch of brownies!

Instructions

Follow these steps to make your brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt the Butter

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in granulated sugar and cocoa powder until fully combined.

Combine Wet Ingredients

Add eggs one at a time to the butter mixture, stirring well after each addition. Then mix in the sourdough starter and vanilla extract.

Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, salt, and baking powder.

Combine Everything

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake

Pour the brownie batter into the prepared pan and bake for 25 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 15 minutes before cutting into squares and serving.

Now enjoy your delicious brownies!

Pro Tips

For an extra indulgent treat, consider adding chocolate chips or nuts to the batter before baking.

Storing and Freezing Brownies

Once your brownies are cooled, store them in an airtight container at room temperature for up to four days. If you want to enjoy them longer, freezing is an excellent option. Cut the brownies into squares, wrap each in plastic wrap, and place them in a freezer-safe bag. They can be frozen for up to three months for optimal freshness.

To thaw frozen brownies, simply let them sit at room temperature for about an hour, or pop them in the microwave for a few seconds. When reheating, be cautious not to overheat, as this can dry them out. A warm brownie topped with ice cream makes for a delightful dessert!

Creative Variations to Try

For a twist on the classic brownie, consider adding mix-ins like chocolate chips, nuts, or dried fruit. A cup of semi-sweet chocolate chips folded into the batter adds extra richness, while walnuts or pecans provide a satisfying crunch. You can also experiment with flavorings such as espresso powder or orange zest for a gourmet touch.

If you want a deeper chocolate flavor, you could substitute a portion of the all-purpose flour with almond flour. This not only enhances the chocolate profile but also adds a subtle nuttiness and moisture to the brownies. Feel free to play around with these variations based on your preferences or pantry staples!

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, active starter will work as well, but it may change the consistency slightly.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the brownies?

Absolutely! Just wrap them tightly in plastic wrap and foil, and they can be frozen for up to 3 months.

→ What can I substitute for butter?

You can use coconut oil or a dairy-free butter alternative for a lighter version.