Sourdough Discard Brownies One Bowl

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

Highlighted under: Golden Treats

I can’t tell you how many times I’ve had leftover sourdough discard after baking bread. That’s when I stumbled upon the idea of making brownies with it! Using sourdough discard adds a delightful depth to the flavor while keeping the brownies perfectly moist. With just one bowl, you'll find this recipe incredibly simple yet so rewarding. It's become a family favorite, allowing us to enjoy a tasty treat while minimizing waste. Plus, they are super quick to whip up, making them ideal for any last-minute dessert needs!

Created by

Noemi Turner

Last updated on 2026-01-22T10:25:15.562Z

Trying to reduce food waste in our kitchen has prompted some creative uses for sourdough discard. When I first made these brownies, I was pleasantly surprised by how rich and chocolaty they turned out. The discard not only adds depth but enhances the texture, making them fudge-like and irresistible.

During my experiments, I found that using high-quality cocoa powder truly elevates the flavor. Additionally, mixing in some chocolate chips can offer an extra layer of indulgence. Trust me, these brownies will quickly become a staple in your baking repertoire!

Why You Will Love This Recipe
Fudgy texture that satisfies chocolate cravings
Unique flavor from sourdough discard adds depth
One-bowl method makes cleanup a breeze

Choosing the Right Sourdough Discard

The type of sourdough discard you use can significantly enhance the flavor of your brownies. Ideally, use discard that’s only a few days old, as it still retains some of its leavening power and tanginess. Overly sour discard can be used as well, as the sweetness from the sugar will balance out the flavors. However, if your discard has been sitting for too long and smells off, it’s best to use a fresher batch for safety and taste.

When it comes to using your sourdough discard in baked goods, remember that the hydration level can vary. If you find that your discard is particularly runny, you might want to slightly reduce the other liquids in your recipe. Conversely, a thicker discard could warrant a touch more butter or egg to maintain the desired moistness throughout your brownies.

Baking Tips for Perfect Brownies

The secret to achieving that perfect fudgy texture lies in not overmixing the batter once you combine the dry and wet ingredients. Mix until just combined; this helps retain the dense, moist texture that these sourdough brownies are known for. You can also keep an eye on the baking time—25 minutes is a good starting point, but depending on your oven's quirks, a couple of extra minutes may be necessary. Watch for the edges to pull away slightly from the pan and a firm top with a glossy sheen.

Cooling the brownies is equally important. Let them rest in the pan for at least 10 minutes, but for even more satisfying cuts, I recommend letting them cool completely on a wire rack. This additional time allows the structure to set, ensuring they won’t crumble when you slice them into squares. If you're aiming for that crackly top layer, a scoop of ice cream on top is an excellent serving suggestion.

Ingredients

All ingredients should be room temperature.

For the Brownies

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

Make sure to mix thoroughly for the best texture!

Instructions

Ensure your ingredients are at room temperature for even mixing.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish or line it with parchment paper.

Mix the Wet Ingredients

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

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chocolate chips if using.

Bake the Brownies

Pour the batter into the prepared baking dish and 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 at least 10 minutes before slicing into squares and serving.

Enjoy your homemade brownies while they are fresh!

Pro Tips

For extra richness, try using dark chocolate cocoa powder and ad more chocolate chips for a gooey texture.

Substitutions and Variations

If you're out of unsalted butter, you can substitute it with coconut oil or a plant-based butter alternative. This can tweak the flavor slightly but still provides the necessary fat to maintain a fudgy texture. Additionally, swapping granulated sugar for brown sugar will impart a rich molasses flavor, enhancing the overall depth of your brownies. You can experiment with adding spices like cinnamon or espresso powder for an extra layer of complexity.

For those looking to make these brownies more indulgent, feel free to swap out or add nuts such as walnuts or pecans. Stirring in a handful of chopped nuts or even using nut butter in place of some of the melted butter can create a fun twist on this classic recipe. Chocolate lovers can also incorporate a mix of dark and milk chocolate chips or even add a swirl of peanut butter or caramel for a decadent treat.

Storage and Freezing Tips

These sourdough brownies can be stored at room temperature in an airtight container for up to a week, making them a convenient snack for any day. If you want to keep them longer, consider freezing them. Wrap individual brownies tightly in plastic wrap and then place them in a freezer bag; they can last up to three months in the freezer.

To reheat frozen brownies, simply let them thaw in the fridge overnight, or for a quick fix, microwave them for about 20-30 seconds. This will restore their fudgy texture and enhance the chocolate flavor, reviving your delicious treat. Serve them warm with a scoop of ice cream for an irresistible dessert experience!

Questions About Recipes

→ Can I substitute the sourdough discard?

Yes, you can use unsweetened applesauce or yogurt as a substitute, but the flavor will be different.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Cut them into squares and freeze in an airtight container for up to 3 months.

→ What can I add to customize the brownies?

You can add nuts, dried fruits, or even swirl in peanut butter for extra flavor!