Everything Sourdough One-page recipe
Sourdough Brownies
Fudgy sourdough discard brownies made with melted chocolate, cocoa powder, and a small square glass pan for thick, rich slices.
- Total time
- About 1 hr 20 min
- Yield
- 1 8-inch square pan
- Starter
- Discard
- Heat
- 350°F / 177°C
Ingredients
Chocolate Base
- 1 stick unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup cocoa powder
Wet Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup regular sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough starter (discard)
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp salt
Pan
- As needed cooking spray for the glass baking pan
Method
Instructions
- Preheat the oven to 350°F. Spray a small square glass baking pan.
- Melt the butter. Once it is melted, turn off the heat.
- Pour the semisweet chocolate chips and cocoa powder into the melted butter. Stir until the chocolate mixture is smooth.
- In another bowl, add the 2 eggs, 1 egg yolk, regular sugar, and brown sugar. Whisk well.
- Add the sourdough starter discard and mix well.
- Pour the melted chocolate mixture into the egg and sugar mixture. Mix well.
- Add the vanilla extract and mix well.
- Add the all-purpose flour and salt, then mix until the batter is fully combined.
- Pour the batter into the prepared pan.
Baking
- Bake in the preheated 350°F oven for 30 minutes.
- Cool for 30 minutes before slicing.
My saved note:
Sweet Bakes - Discard
Sourdough Brownies
Fudgy sourdough discard brownies made with melted chocolate, cocoa powder, and a small square glass pan for thick, rich slices.
- Total time
- About 1 hr 20 min
- Hands-on
- 20 min
- Yield
- 1 8-inch square pan
- Starter
- Discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- 8-inch square glass pan
Gather first
Ingredients
Ingredients
Chocolate Base
- 1 stick unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup cocoa powder
Wet Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup regular sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough starter (discard)
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp salt
Pan
- As needed cooking spray for the glass baking pan
Method
Step by step
Part 1
Instructions
- Preheat the oven to 350°F. Spray a small square glass baking pan.
- Melt the butter. Once it is melted, turn off the heat.
- Pour the semisweet chocolate chips and cocoa powder into the melted butter. Stir until the chocolate mixture is smooth.
- In another bowl, add the 2 eggs, 1 egg yolk, regular sugar, and brown sugar. Whisk well.
- Add the sourdough starter discard and mix well.
- Pour the melted chocolate mixture into the egg and sugar mixture. Mix well.
- Add the vanilla extract and mix well.
- Add the all-purpose flour and salt, then mix until the batter is fully combined.
- Pour the batter into the prepared pan.
Part 2
Baking
- Bake in the preheated 350°F oven for 30 minutes.
- Cool for 30 minutes before slicing.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Set at the edges; cool 30 minutes before slicing
Storage
Keep cooled brownies airtight at room temperature for up to 4 days or freeze individual squares.
Reheat or serve
Serve at room temperature or warm a square for a few seconds just before serving.
Keep Baking
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