Freshly baked sourdough discard brownies cooling on a wire rack, showing a glossy, fudgy texture.

I’ll admit it right off the bat: sourdough discard is like a little secret weapon in my kitchen. If you’ve been baking sourdough bread for any length of time, you’re probably familiar with the feeling of playing “how much discard can I save before my fridge revolts?” You’re definitely not alone in this — I’ve been there too! That’s exactly why sourdough discard brownies became not just a recipe, but a bona fide obsession in my household.

These brownies are rich, fudgy, and have a slight tangy edge, thanks to the sourdough starter discard. It’s genuinely a game changer for leftover starter! Plus, they’re ridiculously simple to whip up (even if you’re like me and manage to spill cocoa powder all over the counter every time!). Whether you’re a seasoned bread baker or just dipping your toes into sourdough, you’ll want to bookmark this one.

Before we dive into all the gooey details, though, let’s cover our bases: why should you even bother with sourdough discard in sweet treats? And how exactly did sourdough become the reigning champion of pandemic-era cooking trends? (Spoiler: TikTok might’ve had something to do with it!)

Table of Contents

Why Make Brownies with Sourdough Discard?

First things first: sourdough discard isn’t waste—and I’m tired of people treating it like it is. When you refresh your sourdough starter, you’re always left with extra that doesn’t make its way into your dough. And sure, you could toss it in the trash, but that feels like sacrificing perfectly good potential. I mean, would you toss out perfectly good chocolate batter just sitting there untouched? Of course not.

Using discard in baked goods like brownies is easy, eco-friendly, and totally delicious. But let’s not forget the flavor—this is where the magic happens. The starter’s natural tang pairs wonderfully with the sweetness of the chocolate, balancing it out and giving your brownies a layered, almost “grown-up” taste.

Oh, and for those curious about texture? These brownies are dense and fudgy rather than cakey (because life’s too short for dry brownies). My friends even say they have that perfect edge-to-center chew. You know, the kind you argue over at potlucks?

The Trendy Rise of Sourdough (& Why It’s Not Just Pandemic Hype)

If you didn’t get sucked into sourdough mania in 2020, are you even on the internet? All jokes aside, sourdough baking completely took over the world when everyone was stuck at home—bread-making became the new yoga. I can’t count how many “look at my oven spring!” photos I saw on my Instagram feed during peak quarantine.

But here’s the thing: sourdough isn’t just a passing trend. People love it because it connects them to a slower, more intentional way of eating. Plus, fermentation has been great for your gut long before kombucha bros made it cool.

What I love personally, though, is that you don’t need to be that person baking loaves every other day to enjoy sourdough. Little recipes like sourdough discard brownies or sourdough scones let you hop on the wagon without committing entirely. It’s like dipping your toes into the deep end of fermentation—but, you know, with chocolate. Check-out here for more on Chocolate Sourdough Fermentation.

Let’s Talk Recipe Details

Chocolate brownie batter being mixed in a bowl, surrounded by baking ingredients like cocoa and sourdough discard.

Alright, I know, I know. You’re here for the recipe. But before we get into mixing bowls and chocolate chips, let’s quickly cover a basic truth: the quality of ingredients matters.

Using better cocoa powder, high-quality chocolate, and a slightly active sourdough discard will bring these brownies to the next level. No need to break the bank, but trust me—choosy bakers always have the best dessert plates at parties.

Ingredients

Here’s what you’ll need in your grocery cart (or pantry raid):

Unsalted butter – 1/2 cup (113g), melted
Granulated sugar – 1 cup (200g)
Brown sugar – 1/2 cup (100g) (dark or light, your choice!)
Large eggs – 2
Vanilla extract – 1 teaspoon (life’s too short for imitation vanilla, btw)
Sourdough discard – 1/2 cup (120g)
All-purpose flour – 1/2 cup (60g)
Unsweetened cocoa powder – 1/3 cup (40g)
Salt – 1/4 teaspoon
Baking powder – 1/2 teaspoon
Semi-sweet chocolate chips – 1/2 cup (optional, but highly encouraged)

Psst… Want to level up? Add chopped walnuts or pecans for crunch. Just don’t tell anyone in the “no nut in brownies” camp.

Kitchen Tools

Large mixing bowl
Hand whisk or electric mixer
8×8-inch baking pan (line it with parchment unless you love scrubbing sticky pans later!)
Measuring cups and spoons
Spatula

Getting Down to the Good Stuff

Prepping these brownies is super simple—promise you won’t even break a sweat!

Preheat oven to 350°F (175°C). Grease and parchment-line your 8×8 baking dish.
Melt the butter in a microwave-safe bowl or on a stovetop. (Keep an eye out—it burns faster than you’d think!)
Combine sugars in the large mixing bowl. Slowly drizzle in the melted butter, whisking gently.
Add eggs one at a time, whisking until the mixture looks glossy. Go ahead, whisper “science” under your breath—it’s like brownie alchemy.
Stir in vanilla extract and your sourdough discard. If it smells tangy, you’re doing this right.
In a smaller bowl, whisk together flour, cocoa powder, salt, and baking powder. Slowly fold these dry ingredients into the wet batter until no lumps remain.
Hit it with those chocolate chips (or nuts, if that’s the vibe). And…maybe taste test? Just a little bit.
Pour batter into the pan and spread it evenly with your spatula.
Bake for 25–30 minutes. The top should look set, and a toothpick should have moist crumbs (not wet batter).
Let them cool completely (or dangerously close to completely) before cutting into squares.

No joke—these brownies taste even better the next day, so if you have self-control, this is your moment to shine.

Common Questions About Sourdough Goodies

A plate of sourdough discard brownies topped with powdered sugar, served with a glass of milk.

Can I make sourdough bread pudding?

Absolutely! Grab that stale sourdough bread loaf (or homemade if you’re fancy) and whip up a creamy custard base. It’s a great way to give day-old bread new life.

What about sourdough discard crackers with cheese?

Yes, please! Mix up your discard starter, herbs, a little butter, and flour for the crispiest crackers that pair perfectly with sharp cheddar.

Are sourdough scones a thing?

Totally legit! Use your discard for tender, flaky scones. Bonus points if you throw in dried fruit or chocolate chunks.

Final Thoughts

Guys, I’m telling you—sourdough discard brownies are the best excuse to bake when you’ve got starter scraps waiting for purpose. They’re indulgent, easy, and give you bragging rights in the “what’s for dessert” category.

Now, it’s your turn: Start preheating that oven and let me know in the comments how these brownies turn out. Got a hot tip or a family twist on the ingredients? Share the tea—I’d love to hear it!

(Oh, and pro tip for leftovers: store them in a sealed container on the counter for up to three days…if they last that long.)