Sourdough Discard Brownies One Bowl

Name: Sourdough Discard Brownies One Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard

Highlighted under: Pastry Pleasures

I love creating recipes that help reduce food waste, and these Sourdough Discard Brownies are the perfect example! Using sourdough discard adds depth and a slight tanginess to the brownies, making them rich and delightful. In just one bowl, I can whip up a batch that’s not only easy to prepare but also satisfies my chocolate cravings. The result is a fudgy, decadent treat that my family and friends adore. Plus, it’s a great way to use up that excess sourdough starter lurking in the fridge!

Created by

Eleanor Briggs

Last updated on 2026-01-22T09:22:09.901Z

When I first made these Sourdough Discard Brownies, I was curious about how the sourdough starter would change the flavor. To my delight, it brought a subtle complexity that set these brownies apart from the usual. The combination of ingredients allows them to retain moisture, making each bite rich and chewy. Experimenting with different chocolate types also made the depth of flavor even more enjoyable!

Another tip I discovered is letting the brownies cool completely before slicing. This waiting period ensures that they hold their shape and results in cleaner cuts. I often serve them with a dusting of powdered sugar or a scoop of ice cream. Trust me, you’ll want to try them this way!

Why You'll Love These Brownies
Deliciously rich and fudgy with a unique tang from the sourdough.
A simple, one-bowl recipe makes cleanup a breeze.
Perfect for using up leftover sourdough starter while indulging in a treat.

The Role of Sourdough Discard

Using sourdough discard in brownies not only reduces waste but also enhances the flavor profile. The natural acidity of sourdough can surprisingly elevate the chocolate’s richness, contributing a slight tartness that balances the sweetness of the sugars. This unique flavor twist makes these brownies stand out from traditional recipes, providing a depth that leaves a lasting impression.

The fermentation that occurs in sourdough discard helps create a moist texture in these brownies. Its addition adds a subtle chewiness while keeping them fudgy. If you’re looking for a richer, more complex flavor, ensuring your sourdough discard is active and bubbly can amplify the results even further.

Mixing Techniques for Perfect Brownies

When mixing the batter, it's essential to achieve the right consistency. After adding in the wet ingredients, mix just until you no longer see dry flour; overmixing can lead to cakey brownies rather than the desired fudgy result. The batter should be thick and glossy before it goes into the baking dish, indicating sufficient incorporation without developing too much gluten.

Be sure to spread the batter evenly in the baking dish for uniform baking. If the edges bake too fast and the center remains undercooked, you can try baking at a slightly lower temperature (around 325°F or 160°C) and extending the baking time by a few minutes. Look for a slight dome and cracked top to signal that they're ready.

Storage and Serving Suggestions

Once the brownies are cooled, you can store them in an airtight container at room temperature for up to 4 days. For longer storage, consider freezing individual portions wrapped tightly in plastic wrap and then placed in a freezer bag. They can last up to 3 months; just allow them to thaw at room temperature before enjoying them again.

These brownies can be topped with a dusting of powdered sugar or served with a scoop of vanilla ice cream for a delightful dessert. For added indulgence, melt some chocolate or caramel to drizzle on top before serving. Feel free to customize by folding in chocolate chips or nuts for added texture.

Ingredients

Gather these simple ingredients to get started:

Ingredients

1 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to make your brownies:

Combine Dry Ingredients

In a large mixing bowl, whisk together the cocoa powder, flour, granulated sugar, brown sugar, baking powder, and salt until well combined.

Add Wet Ingredients

Stir in the melted butter, eggs, vanilla extract, and sourdough discard. Mix until the batter is smooth and well combined.

Bake the Brownies

Pour the brownie batter into a greased 9x9 inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 30 minutes.

Cool and Serve

Allow the brownies to cool completely in the pan before slicing into squares and serving.

Enjoy your delicious brownies warm or at room temperature!

Pro Tips

For an added twist, try mixing in nuts or chocolate chips into the batter before baking.

Troubleshooting Common Issues

If your brownies turn out too cakey, it’s often because they were overmixed. Remember to combine the wet and dry ingredients just until everything is incorporated. Additionally, check the oven temperature with a thermometer to ensure it's not running hot, which can also lead to overbaking.

Should you notice that the edges are getting dark while the center seems undercooked, you can rotate the baking dish halfway through the baking time. This helps to cook evenly, particularly if your oven has any hot spots.

Variations to Try

Feel free to experiment with different types of chocolate for varying flavors; dark chocolate cocoa powder can intensify the chocolate experience. Alternatively, consider adding spices like cinnamon or espresso powder to complement the cacao notes beautifully.

For a nutty crunch, fold in some chopped walnuts or pecans into the batter. If you're looking for a fun twist, swirl in some peanut butter or caramel before baking for an eye-catching marbled effect.

Questions About Recipes

→ Can I use any type of sourdough starter?

Yes, you can use any type of sourdough starter, but make sure it’s active for the best results.

→ What can I substitute for butter?

You can substitute vegetable oil or a vegan butter alternative if you prefer.

→ How should I store my brownies?

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

→ Can I freeze these brownies?

Yes, you can freeze them! Wrap them tightly in plastic wrap and store them in an airtight container for up to three months.