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Kristyn's

Best Fudgy Sourdough Discard Brownies

Rich and gooey sourdough discard brownies with deep chocolate flavor and crackly tops. These fudgy brownies are easy to make, freezer-friendly, and the perfect way to use extra sourdough starter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 Servings
Course: Dessert
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g butter
  • 350 g chocolate chips
  • 50 g cocoa powder
  • 2½ tsp vanilla
  • 3 eggs
  • 150 g sugar
  • 100 g brown sugar
  • 125 g sourdough discard
  • 150 g all-purpose flour
  • 1 tsp salt
Optional:
  • finishing salt
  • caramel drizzle

Equipment

  • Upright mixer or hand mixer
  • Sauce Pan
  • Mixing bowls
  • Whisk
  • 9x9 baking pan
  • Parchment paper

Method
 

  1. Line a 9x9 pan with parchment paper.
  2. Melt butter, chocolate chips, cocoa powder, and vanilla together. Cool slightly.
  3. Beat eggs and sugars for 8–10 minutes.
  4. Mix in discard and chocolate mixture.
  5. Fold in flour and salt.
  6. Bake at 350°F for 32–40 minutes depending on pan type.
  7. Cool completely before slicing.

Notes

Tips & Tricks

  • Do not overbake – Slightly underbaked gives the best fudgy texture
  • Use room temperature eggs – Helps create shiny crackly tops
  • Cool completely before cutting – Important for clean slices
  • Hot knife trick – Dip knife in hot water between slices
  • Freeze individually – Slice before freezing for easy grab-and-go treats
  • Use discard anytime – Active or unfed discard both work beautifully

Table Conversation Starters 🍽️

  • Corner brownie piece or center brownie piece—which is better?
  • What’s your favorite dessert of all time?
  • If you opened a bakery, what would your signature dessert be?
  • Warm brownies or chilled brownies?