Sourdough Brownies [Easy Chocolatey Recipe]

Published Categorized as Sourdough Discard Recipes

Whether you’re hosting a weekend party, or simply trying to satisfy a throbbing sweet tooth, sourdough brownies have your back. With a subtle tanginess, to help balance their delicious sweetness, these sourdough starter brownies will not disappoint! You’ll need a sourdough starter or discard, and chocolate chips, so stay tuned for this super easy chocolatey recipe.

Sourdough Brownies [easy Chocolatey Recipe]

Table of Contents

What Are Sourdough Brownies?

Sourdough brownies are essentially chocolate brownies that require a fresh or discarded sourdough starter. A sourdough starter is an essential ingredient in baking sourdough recipes.

A sourdough starter must be kept alive, and this is achieved through regular feedings. Before each feed, a small portion of the starter is discarded, and replaced with fresh flour and water. The discarded portion can be used in a variety of recipes or sourdough discard recipes to produce wonderfully flavored baked goods.

The inclusion of a sourdough starter or discard ensures your brownies have a slight lift and impart a distinct sourdough flavor. This is completely different from traditional brownies, which require baking powder for lift and texture.

Tips for Making the Best Fudgy Sourdough Brownies

If you’re looking to bake brownies with a deliciously fudgy interior, then take a look at some of the tips outlined below:

  1. Add chocolate chips: For brownies that impart an intense but divine chocolatey flavor, with a comforting sweetness and unique texture; add chocolate chips to the batter. Once the chocolate chips melt into the brownie batter, they become soft and gooey. Use semisweet chocolate, milk chocolate, dark chocolate, or white chocolate chips.
  2. Lightly beat the eggs: For a dense, and fudgy brownie, lightly beat the eggs till they’re just about to become light and fluffy.
  3. Use brown sugar: For chewy brownies, use brown sugar instead of combining both brown and white granulated sugar. You can use light or dark brown sugar for this sourdough brownie recipe.
  4. Use a sourdough starter discard: Instead of using a freshly fed sourdough starter, use a sourdough discard instead. The discarded portion of the sourdough starter will impart a tangier flavor as opposed to the raw flour taste.
sourdough brownies

How to Make Sourdough Starter

A sourdough brownie recipe calls for a sourdough starter or discard. If you haven’t got a sourdough starter to bake with, don’t fret.

Take a look at the quick and easy method outlined below:

  1. Day 1: You can begin in the morning or at night, depending on what works for you. Find a clean glass-lidded jar and mix 1 cup of whole grain flour with ½ cup of filtered water using a fork or spoon, ensuring you’ve incorporated all the dry flour. Replace the lid lightly atop the jar, and let this sit at room temperature for 24-48 hours.
  2. Day 2: There may be little to no activity in the jar. Allow this to rest until you notice some activity. This can take up to 48 hours, so be patient! Once you notice that your sourdough starter is bubbling, discard all but half a cup of the starter. To the remaining starter, add ½ cup of water with 1 cup of organic bread flour. Stir until the mixture has combined. Cover and allow this to rest at room temperature for 24 hours.
  3. After 24 hours you should notice some bubbling at the surface of the sourdough starter or an increase in volume. Depending on the temperature of your kitchen, you may need to increase the feeding to twice a day. For each feed, remember to discard most of the starter except for half a cup, which should be topped up with fresh flour and water.
  4. The more active your sourdough starter becomes, the less you’ll need to discard. Once your starter is ready to bake with, you’ll need to discard all but a ⅓ cup of starter. The starter should increase in volume to double in size after 6 hours of feeding.
Sourdough Brownies [easy Chocolatey Recipe]

Fudgy Sourdough Brownies Recipe

If you’re a fan of wonderfully chewy, chocolate brownies, then have a go at this simply delicious sourdough brownie recipe! It’s incredibly delectable and drool-worthy. Once you’ve taken a bite, there’s no going back!


  • 8 tbsp unsalted butter
  • 8 oz. semisweet chocolate chips
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sourdough starter or discard
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp kosher salt
  • 6 oz. chocolate chips (semisweet, dark chocolate, milk chocolate, or white chocolate)


  1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch-by-8-inch baking dish with cooking spray and line the dish with a sheet of parchment paper.
  2. In a large microwave-safe bowl, melt both butter and chocolate chips. Add the light brown sugar and granulated sugar to the butter-chocolatey mixture. Use a stand mixer or whisk to beat the mixture until the sugars dissolve.
  3. Add an egg, fully incorporating it into the mixture, before cracking and adding the second egg.
  4. Add the flour, cocoa powder, salt, and chocolate chips, stirring until the flour is well incorporated.
  5. Pour the brownie batter into the prepared baking dish and bake the brownie for 35 minutes. At the end of the bake, insert a toothpick into the center of the brownie. If the toothpick emerges clean, then remove the brownie from the oven.
  6. Allow the brownie to cool inside the baking dish, then lift the brownie out of the dish.
  7. Slice the large brownie into little, smaller squares and top them with sea salt, or melted chocolate. Serve these brownies at room temperature, or warm with your favorite ice cream.

Variations and Substitutions

While sourdough brownies are undoubtedly delicious as they are, there’s no harm in amplifying these little squares of chocolate heaven. With a few simple additions, you can take your sourdough brownies from delicious to irresistible!

  • For a wonderful crunch, add ½ cup of chopped pecans or walnuts to your brownie batter.
  • Serve your sourdough brownies warm, with a scoop of vanilla ice cream.
  • Add ½ cup of roughly chopped chocolate or chocolate chips.
  • Add a touch of mint extract for a hint of freshness to your brownies.
  • For a batch of brownies that bite back, add a pinch of cayenne pepper.
  • Swap some of the chocolate chips with white chocolate, peanut butter, or butterscotch chips.

How to Store Sourdough Brownies

Any leftover brownies can be stored in an airtight container at room temperature, or in the refrigerator for up to 4 days.

Additionally, you can choose to freeze your brownies to preserve their flavors for longer. When you’re ready to indulge in their chocolate, fudgy depth, simply thaw the brownies at room temperature for an hour.

What to Serve with Sourdough Brownies?

Although these fudgy sourdough brownies are typically enjoyed on their own, there are a few ways to spice up this already scrumptious treat! Below are some ideas to consider:

  • Syrup and sauce: Elevate your brownies with a simple drizzle of chocolate syrup and raspberry sauce.
  • Brownie sandwich: Take the classic ice cream sandwich and put it between a brownie! Use two brownie squares and place a scoop of your favorite ice cream on one of those squares. Seal it up with the other and enjoy!
  • Brownie sundae: This brownie sundae will have you salivating. Take a couple of brownies and place them in a wide glass bowl. Top with scoops of vanilla ice cream, chocolate, peanut butter, or cookie dough ice cream. Feel free to mix the ice cream flavors for an even better treat. Drizzle your delicious creation with fudge sauce and a handful of crushed Spanish peanuts.
  • Brownie trifle: Layer brownie squares with pre-prepped pudding, whipped cream, and berries in a trifle bowl. Cover and refrigerate for 1.5 hours, then remove and enjoy!
  • Plain old brownie: If you prefer to keep it simple, then add a scoop of ice cream or two to your fudgy brownie square.
Sourdough Brownies [easy Chocolatey Recipe]

Other Sourdough Recipes to Enjoy

If you love sourdough brownies, then you must explore the brilliant options that lay at your fingertips. From sweet to savory, there’s something for everyone! Here are some sourdough recipe ideas for you to consider:

  • Vegan sourdough brownies
  • Sourdough crumpets
  • Cinnamon raisin sourdough bread
  • Cinnamon pecan sourdough
  • Sourdough discard cinnamon rolls

Vegan Sourdough Brownies

Transforming the original sourdough brownies recipe into a vegan recipe is pretty simple, and the results are equally tantalizing. It’s important to note that to achieve the ultimate fudgy interior you’ll need to use the appropriate substitutions.

These are outlined in the recipe below:


  • 120g aquafaba (for a crisp brownie crust, replace eggs with liquid from a can of cooked beans)
  • ¼ tsp. cream of tartar (optional)
  • 250g caster sugar
  • 100g vegan block butter
  • 150g dark chocolate (broken into small chunks)
  • 200g sourdough discard
  • 1 tsp. vanilla extract
  • 50g unsweetened cocoa powder
  • 70g ground almonds or almond flour
  • 30g corn flour/cornstarch
  • ¼ tsp. baking soda
  • ¼ tsp. fine table salt
  • Pinch of flaky salt


  1. Pour the aquafaba and cream of tartar into the bowl of a stand mixer with the whisk attachment. Whisk this on high speed, until you’re left with a thick pale foam.
  2. While whisking, add your sugar, a few tablespoons at a time. Once the sugar has been added, continue to whisk, to ensure the sugar has dissolved successfully. The mixture should appear and feel glossy like you’ve just whisked some egg whites.
  3. Drop the vegan butter and chocolate into a saucepan, and place this over low heat. Remove this once they’ve melted.
  4. Next, stir the sourdough discard and vanilla extract into the melted chocolate mix.
  5. Preheat the oven to 350 degrees F, meanwhile line a brownie pan with parchment paper. Mix ¼ of whisked aquafaba into the melted chocolate mixture. Then pour this into the rest of the whisked aquafaba. Sift cocoa powder, ground almonds, corn flour, baking soda, and salt on top of this.
  6. Fold the mixture gently, using a spoon or spatula. Then pour the batter into the prepared baking dish and bake for 25 minutes. The brownies should emerge with a thick, gooey interior, that is visible once you’ve cut them into squares. Refrain from removing and cutting, until they’ve cooled down for at least 30 minutes.

Sourdough Crumpets

The best way to make use of any excess sourdough starter is through a variety of scrumptious recipes that’ll make your taste buds tingle in anticipation. Crumpets are often confused with pancakes or English muffins; however, they are not even close!

Crumpets are characterized by the abundance of holes decorating their softened surface. These holes are what permit the delicious toppings to seep into the plush crumpet. Think maple syrup, butter, seeded jam, or peanut butter. Make a batch of these scrumptious sourdough crumpets today!

Cinnamon Raisin Sourdough Bread

Sourdough’s distinct tang offers a nice contrast to the slight sweetness of this raisin bread. This super tender sourdough bread offers a scrumptious surface that can be layered with butter and jams, or simply eaten plain with a cup of tea.

The process of making this sourdough raisin bread is fairly simple. While the dough bulk ferments, you can create its delicious filling. Combine sugar, cinnamon, and flour, then once the dough is ready, roll the dough into a rectangle and spread the filling over it, and add some raisins over this. Roll the dough, sealing its innards, then proof until it’s time to bake!

Cinnamon Raisin Sourdough Bread

Cinnamon Pecan Sourdough

This is the perfect sourdough recipe for beginners. I adore the subtle spiciness of cinnamon, combined with the crunchy texture of maple pecan. This recipe requires a Dutch oven, but if you don’t have one you can use a cast-iron pot, or slide a glass of water into the oven with your dough.

Take a look at the recipe below:


  • 500g organic bread flour
  • 350ml cool water
  • 100g sourdough starter
  • 10g sea salt
  • 2 tbsp. maple syrup
  • 2.5 tbsp. crushed pecans
  • 1 tbsp. cinnamon


  1. In a large bowl, combine the starter, flour, maple syrup, and water. Knead the ingredients until a soft dough forms.
  2. Let the dough rest for 45 minutes. Wet the dough and sprinkle salt over the dough, then knead it into the dough and let this rest for 30 minutes.
  3. Transfer the dough to a wet surface, then stretch and fold the dough. After the first set of stretches and folds, gently stretch the dough into a rectangle. Sprinkle the dough with cinnamon and pecans. Place the dough seam side down, back into the bowl, and let it rest for 30 minutes. Stretch and fold the dough a total of 6 for 3 hours and remember to let the dough rest for 30 minutes, before the next set.
  4. Sprinkle some flour on the kitchen counter and dip your palms into the flour. flip the dough onto the floured surface with the seam side up. Gently stretch out the dough and fold it again. Shape the dough into a nice round ball. Cover with a tea towel and leave this to rest for 1 hour.
  5. Coat a proofing basket with flour and place your dough into the basket. Cover and refrigerate overnight. Preheat your oven to 450 degrees F, as well as a Dutch oven. Meanwhile, score your dough and place it into the preheated Dutch oven. Bake the dough covered for 35 minutes and uncovered for an additional 40 minutes.
  6. Remove the loaf and allow this to cool for an hour before eating!

Sourdough Discard Cinnamon Rolls

If you’re craving a mouthful of sticky sweet cinnamon rolls, then why not bake a batch using sourdough discard? You can speed up the baking process by adding a small amount of commercial yeast to your sourdough discard cinnamon rolls recipe, so you can bake and devour in time for breakfast.

Sourdough Brownies? Yes Please!

When looking for the perfect dessert to satisfy that aching sweet tooth, sourdough brownies make an amazing choice. For ultimate satiation, take a look at some of these delicious sourdough breakfast recipes!


How Do I Make My Brownies More Fudgy?

Fudgy brownies require a higher fat-to-flour ratio, compared to cakey brownies. So, adding more fats to your ingredients i.e., butter and chocolate will help produce fudgy sourdough brownies.

What is Sourdough Discard?

Much like the name suggests, a sourdough discard is a small portion of sourdough starter that is removed. This process is conducted before feeding, to manage the starter’s growth and refresh its levels of acidity. You can use your discard to bake a bunch of delicious sourdough discard recipes!

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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