Description
These fudgy sourdough discard brownies are ultra rich, deeply chocolatey, and have a subtle tang that makes the cocoa taste even bolder. A perfect no-waste dessert for using up leftover sourdough discard.
Ingredients
2 large eggs
1 cup sourdough discard (unfed, room temperature)
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup chocolate chips
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Preheat oven to 350°F (175°C). Line or grease an 8×8-inch pan.
2. Whisk eggs and sugar until smooth and slightly glossy.
3. Stir in sourdough discard and vanilla until fully combined.
4. Add cocoa powder, flour, and salt. Fold gently just until no dry streaks remain.
5. Fold in chocolate chips.
6. Spread batter evenly into the prepared pan.
7. Bake 30–35 minutes, until edges are set and the center is slightly soft; a toothpick should come out with moist crumbs.
8. Cool completely in the pan, then slice and serve.
Notes
For extra fudgy brownies, underbake by 2–3 minutes and let them cool fully before slicing.
Swap in a 1:1 gluten-free flour blend if needed.
Use dairy-free chocolate chips for a dairy-free option.
Store airtight at room temp up to 3 days, refrigerate up to 1 week, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg