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 (not fed); 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; 2 large eggs; 1/3 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup chocolate chips (optional)

Highlighted under: Sweet Temptations

I love experimenting with new ways to use sourdough discard, and these one-bowl brownies have become a household favorite. The combination of rich chocolate and tangy sourdough creates a unique flavor profile that's irresistible. Not only are they easy to whip up, but using a single bowl means minimal cleanup, making this recipe ideal for busy days. Plus, I appreciate how this approach reduces waste while still delivering a delicious treat for friends and family.

Created by

Chantel Rivers

Last updated on 2026-01-22T09:37:15.221Z

When I first tried baking brownies with sourdough discard, I was pleasantly surprised by how the tanginess enhanced the chocolate flavor. The method is straightforward: mix the wet and dry ingredients in one bowl, which means less time spent cleaning afterward. I particularly love how well the brownies rise, creating a fudgy texture that's simply delightful.

One key tip I discovered is to let the brownies cool completely before cutting them; this helps achieve cleaner edges and enhances their chewy texture. Enjoying one with a scoop of vanilla ice cream truly elevates the experience!

Why You Will Love This Recipe
Unique flavor with a hint of sourdough tang
Fudgy texture that satisfies chocolate cravings
Quick and easy one-bowl recipe for minimal cleanup

Understanding Sourdough Discard

Sourdough discard is a versatile ingredient that not only helps reduce waste but also adds a distinctive tang to these brownies. The fermentation process in sourdough creates unique flavors, enhancing the depth of chocolate in the recipe. By using unfed sourdough discard, we maintain this balance without overpowering the sweetness of the brownies, resulting in a fudgy texture that has a complex taste profile.

When incorporating sourdough discard, it's important to note its moisture content. This recipe leverages the liquid nature of the discard, which contributes to the overall richness of the brownies. If you’re concerned about the hydration level, feel free to adjust the amount of butter slightly, adding a tablespoon more if your discard seems particularly thick.

Mastering the Baking Process

Baking the brownies at the right temperature ensures they rise and set properly without drying out. I recommend using an oven thermometer for accurate reading, as home ovens can often run hotter or cooler than the set temperature. You're looking for a bake time of 25-30 minutes, but start checking around the 25-minute mark to avoid overbaking. The brownies should have a slight jiggle in the center and the edges should be beginning to pull away from the pan.

To check for doneness, inserting a toothpick should yield a few moist crumbs. If it comes out completely clean, the brownies might be overbaked. Remember that they will continue to cook slightly once removed from the oven due to residual heat, so don’t be afraid to take them out when they’re nearly done.

Storing and Serving Suggestions

Once your brownies have cooled completely, they can be stored in an airtight container at room temperature for up to five days. For longer storage, these brownies freeze beautifully. Cut them into squares, layer them between sheets of parchment paper, and store in a freezer-safe container for up to three months. Thaw them at room temperature for a decadent treat anytime.

Serving options are endless; try warming the brownies slightly in the microwave for a gooey experience, or top them with a scoop of ice cream for an indulgent dessert. Drizzling a bit of caramel or enhancing with a sprinkle of flaky sea salt elevates the flavors further, highlighting the balance between sweet and tangy.

Ingredients

For the Brownies

1 cup sourdough discard (not fed)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
2 large eggs
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (optional)

Instructions

Prepare the Oven and Pan

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 bowl, combine the sourdough discard, sugar, melted butter, vanilla extract, and eggs. Mix well until smooth.

Combine Dry Ingredients

In the same bowl, sift in the cocoa powder, flour, baking soda, and salt. Stir until just combined, making sure not to overmix.

Fold in Chocolate Chips

If using, fold in the chocolate chips gently until evenly distributed.

Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean.

Cool and Serve

Allow the brownies to cool completely in the pan before cutting them into squares. Enjoy your delicious treat!

Pro Tips

For an extra touch, sprinkle sea salt on top of the brownies right before baking to enhance the chocolate flavor.

Ingredient Substitutions

If you're looking to modify this recipe, there are several ingredient swaps that can maintain the flavor profile. For a dairy-free version, substitute the unsalted butter with coconut oil or a vegan butter blend. Additionally, for a gluten-free option, almond flour or gluten-free all-purpose flour can replace regular flour, although it may alter the texture slightly.

For a less sweet version, you can reduce the granulated sugar by up to half a cup. However, keep in mind that sugar not only sweetens but also contributes to the brownie’s fudgy texture. If you’re using alternatives such as stevia or erythritol, take into account their substitution ratios.

Troubleshooting Common Issues

If your brownies come out dense rather than fudgy, it could be a sign of overmixing the batter. Aim for just combined when adding dry ingredients to keep that desirable moisture and chewiness. Another common issue is brownies that are too crumbly; this can happen if the batter is too dry. Ensure you’re measuring your flour correctly, spooning it into the measuring cup without packing it down.

Should your brownies sink in the middle after baking, it may be due to underbaking or a rushed cooling process. Always let them cool fully in the pan before cutting. If you prefer to eat them warm, give them just a few moments before slicing instead of cutting immediately after they come out of the oven.

Flavor Variations

To add an extra layer of flavor, you can incorporate different mix-ins. Chopped nuts such as walnuts or pecans can add crunch and contrast to the soft brownie texture. Alternatively, experiment with flavored chocolate chips like mint or espresso to customize the taste further.

For a more pronounced sourdough flavor, try adding a teaspoon of lemon zest to the batter. This citrus element complements the sour notes and enhances richness. You can also swirl in a layer of peanut butter or cream cheese for a delightful surprise in every bite!

Questions About Recipes

→ Can I use fed sourdough starter instead of discard?

Yes, but the brownies will be a bit more tangy. Use the same amount.

→ How can I store leftover brownies?

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

→ Is it possible to make these brownies gluten-free?

You can substitute all-purpose flour with a gluten-free blend, and they should turn out well!

→ Can I add nuts to the brownies?

Absolutely! Chopped nuts like walnuts or pecans can be folded in along with the chocolate chips.