Crispy Sourdough Discard Brownies

Name: Crispy Sourdough Discard Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup sourdough discard; 1 cup sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup chocolate chips; Sea salt for sprinkling on top (optional)

Highlighted under: Bakery-Style Desserts

I absolutely love making use of my sourdough discard, and these brownies are my favorite way to do just that! The unique tang from the sourdough combined with rich chocolate creates a depth of flavor that’s irresistible. The crispy top layer contrasted with a fudgy interior is pure bliss. I often whip these up on weekends when I want a sweet treat, and they never disappoint. The best part? They come together quickly, making them perfect for spontaneous baking sessions or for sharing with friends and family.

Created by

Arielle Baxter

Last updated on 2026-01-24T10:25:12.530Z

When I first experimented with sourdough discard, I was amazed by the unexpected richness it brought to my brownies. I rigorously tested the recipe to balance the flavors. What I discovered is that letting the batter rest before baking enhances both the texture and flavor. On a whim, I added a sprinkle of sea salt on top, and it elevated the brownies dramatically!

Each bite of the crispy, crackly top layer yields to a decadently fudgy center. I can’t count the number of times I've made these for gatherings; they’ve always been a hit! Make sure to use good quality chocolate for the best results – it really makes all the difference.

Why You'll Love This Recipe
Rich chocolate flavor paired with a hint of sourdough tang
Crispy texture on top with a fudgy center
Quick to prepare, perfect for last-minute dessert cravings

The Unique Flavor of Sourdough Discard

Incorporating sourdough discard in brownies not only reduces waste but also enhances the flavor profile. The natural fermentation process of sourdough adds a subtle tang that beautifully balances the sweetness of the chocolate. This depth is especially noticeable when you use a well-fed starter, as it contributes a more pronounced flavor. If you're using older discard, the tanginess will still be present but may be milder, so experiment to find the taste you prefer.

The chocolate chips play a critical role in these brownies, adding molten pockets of rich chocolate throughout. I recommend using high-quality dark chocolate chips for a more luxurious taste. If you want a double chocolate experience, consider chopping up a bar of dark chocolate instead of using chips; this will melt differently and create a richer texture.

Understanding Texture Layers

Achieving the perfect layered texture in brownies can be challenging but rewarding. The crispy top develops as the brownies bake, forming a delightful crust that contrasts with the dense, fudgy interior. It's essential to not overmix the batter after adding the dry ingredients; doing so can lead to a cakier texture. Stop mixing when you see streaks of flour and cocoa, ensuring the final product remains gooey and rich.

Baking time is another critical factor affecting your brownie’s texture. Set your timer for 25 minutes but keep an eye on your brownies in the last few minutes of baking. When they are done, edges should pull away slightly from the pan, and a toothpick inserted should come out with moist crumbs—indicative of the perfect fudgy center. If overbaked, your brownies will lose that desired gooeyness.

Ingredients

Gather the following ingredients to make these delightful brownies:

Ingredients

1 cup sourdough discard
1 cup sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips
Sea salt for sprinkling on top (optional)

Once you have your ingredients ready, let's bake!

Instructions

Follow these easy steps to create your brownies:

Preheat the oven

Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

Mix the wet ingredients

In a large bowl, combine the sourdough discard, sugar, melted butter, eggs, and vanilla extract. Mix until smooth.

Add the dry ingredients

Sift in the flour, cocoa powder, and salt. Gently fold until just combined, then stir in the chocolate chips.

Pour and top

Pour the batter into the prepared pan, smoothing it with a spatula. Sprinkle sea salt on top if desired.

Bake

Bake in the preheated oven for about 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and slice

Allow to cool in the pan for 10 minutes, then lift out using the parchment paper. Let cool completely before slicing into squares.

Your delicious brownies are now ready to enjoy!

Pro Tips

For an extra indulgent treat, serve the brownies with a scoop of vanilla ice cream.

Storage Tips

To keep your brownies fresh, allow them to cool completely before storing. You can wrap them tightly in plastic wrap or keep them in an airtight container at room temperature for up to four days. For longer storage, consider freezing them; cut into squares, wrap each piece individually, and place them in a freezer bag. They can be frozen for up to three months and thawed at room temperature before serving.

Reheating is also an option if you prefer your brownies warm. You can pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for about 5-7 minutes. The goal is to soften them slightly without drying them out.

Serving Suggestions

These brownies are incredibly versatile when it comes to serving suggestions. For a decadent dessert, pair them with a scoop of vanilla ice cream or a dollop of whipped cream, which complements the rich chocolate and tang from the sourdough. Drizzling with caramel sauce or chocolate ganache can elevate them to a dessert experience worthy of admiration.

For a twist, consider adding nuts like walnuts or pecans into the batter, which adds a delightful crunch and nutty flavor that contrasts nicely with the fudgy texture. You can also experiment with flavorings, such as a splash of espresso or a pinch of cinnamon, to enhance the overall chocolate experience.

Questions About Recipes

→ Can I use store-bought cake mix instead of sourdough discard?

Yes, but the flavor will differ. Sourdough discard adds a unique tanginess that cake mix does not provide.

→ How should I store leftovers?

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

→ Can I freeze these brownies?

Absolutely! Wrap the brownies tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for eggs?

For a vegan version, you can substitute each egg with 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water.