Sourdough Discard Brownies One Bowl

Name: Sourdough Discard Brownies One Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup sourdough discard; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Sugar & Spice Kitchen

I absolutely love baking with sourdough discard, and these brownies are a delightful way to use it. The combination of rich chocolate and a hint of tangy flavor from the sourdough creates a unique and irresistible treat. Plus, this recipe only requires one bowl, making cleanup a breeze! Every time I make these brownies, I am amazed at how simple yet decadent they turn out. They're perfect for sharing or indulging in after a long day.

Created by

Felicity Grant

Last updated on 2026-01-22T10:07:13.233Z

When I first experimented with sourdough discard in brownies, I was skeptical. Would the distinct flavor overpower the chocolate? To my surprise, the result was a perfectly balanced treat that turned out to be fudgy and rich. The sourdough adds depth and moisture, taking the brownies to a whole new level.

I remember baking these for a gathering with friends, where they quickly became the star of the dessert table. The secret? Don’t overmix after adding the dry ingredients. It’s the key to achieving that perfectly gooey center that everyone loves!

Why You'll Love This Recipe
Unique flavor from sourdough discard enhances chocolate richness
One-bowl recipe means less cleanup and more enjoyment
Fudgy, chewy texture that's a chocolate lover's dream

The Role of Sourdough Discard

Using sourdough discard in these brownies not only helps reduce waste but also adds a unique flavor profile. The natural fermentation in sourdough lends a slight tang that contrasts beautifully with the rich chocolate, creating a depth of flavor that's hard to beat. This nuance can elevate your brownie experience from ordinary to extraordinary, appealing to those who enjoy complex taste combinations.

Furthermore, the acidity in sourdough can enhance the texture of your brownies. It interacts with baking soda, allowing for a tender crumb that melts in your mouth. You might be surprised at how this ingredient can transform a classic brownie recipe into something uniquely yours.

Baking and Texture Tips

To ensure your brownies achieve that perfect fudgy texture, avoid overmixing once you combine the dry and wet ingredients. Mix just until the flour is incorporated to prevent activating too much gluten, which can lead to a tougher chew. You should see a shiny batter with no dry spots—the sign you're right on track for a better brownie.

Keep an eye on your brownies while they bake. Ovens can vary, so check for doneness around the 20-minute mark. You're looking for firm edges with a soft, slightly underbaked center. A toothpick should come out with a few moist crumbs attached, as this ensures that lovely fudgy consistency.

Storage and Serving Suggestions

Once your brownies are baked and cooled, you can store them in an airtight container at room temperature for up to five days. For longer storage, consider wrapping them individually and freezing for up to three months. Letting them come back to room temperature after freezing intensifies their flavor and keeps the texture delightful.

For serving, I love to add a scoop of vanilla ice cream on top of a warm brownie for a decadent treat. You can also drizzle chocolate or caramel sauce for added richness or sprinkle with sea salt to elevate the flavor contrast. Feel free to experiment with different mix-ins like nuts or dried fruits to personalize your brownies further!

Ingredients

Brownies

1 cup sourdough discard
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (optional)

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a large mixing bowl, whisk together the sourdough discard, sugar, melted butter, eggs, and vanilla extract until well combined.

Add Dry Ingredients

Sift in the cocoa powder, flour, baking soda, and salt into the wet mixture. Stir until just combined, being careful not to overmix.

Add Chocolate Chips

Fold in the chocolate chips if using, and then pour the batter into the prepared baking pan.

Bake

Bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Pro Tips

For extra flavor, consider adding a sprinkle of sea salt on top before baking. This enhances the chocolate flavor beautifully.

Common Troubleshooting

If your brownies turn out too dry, it could be due to overbaking or measuring too much flour. Ensure you're leveling your flour properly and monitoring your baking time closely. If your brownies are excessively gooey in the center, it may indicate they need a few extra minutes in the oven. Just keep an eye on them to avoid burning.

Another issue could arise if your brownies are not rising. Be sure you're using fresh baking soda, as it can lose potency over time. Always check the expiration date and store it in a cool, dry place to maintain its effectiveness.

Ingredient Substitutions

If you're out of unsweetened cocoa powder, you can substitute it with Dutch-processed cocoa, though it may slightly alter the flavor. Alternatively, for a vegan version, replace the eggs with flaxseed meal mixed with water or applesauce, and use a plant-based butter substitute for the melted butter.

For those looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup, but be mindful that this can affect the overall texture. I recommend testing with a combination of natural sweeteners like coconut sugar or maple syrup for a different flavor profile.

Creative Variations

Get creative by adding a swirl of peanut butter or Nutella on top before baking to introduce an extra layer of flavor. You can also experiment with spices like cinnamon or espresso powder to enhance the chocolate notes or swap out some of the chocolate chips for chopped nuts for added crunch.

Think about infusing your brownies with flavors like orange or mint. A few drops of extract or finely grated zest can elevate your brownies, making them truly one-of-a-kind. Feel free to adjust the add-ins based on seasonal ingredients or personal preference!

Questions About Recipes

→ Can I use any type of sourdough discard?

Yes, any plain sourdough discard will work well in this recipe.

→ Do I need to let the sourdough discard come to room temperature?

No, you can use the sourdough discard directly from the fridge.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 5 days.

→ Can I freeze the brownies?

Absolutely! You can freeze them for up to 3 months. Just make sure they are well-wrapped.