These Sourdough Brownies are a decadent twist on a classic treat, blending rich chocolate with the subtle tang of sourdough. In just 42 minutes, you’ll have fudgy, moist brownies with a crackly top that’s impossible to resist. The sourdough adds depth to the flavor while keeping the texture irresistibly soft and chewy. Perfect for sharing or savoring solo, each bite is a balance of sweetness and complexity that will leave you reaching for more.
With 266 calories per serving, these brownies are indulgent yet satisfying, packed with deep cocoa notes and a hint of tang. The aroma alone, as they bake for 30 minutes, will fill your kitchen with warmth and anticipation. Whether you’re a sourdough enthusiast or a chocolate lover, this recipe is a delightful way to elevate your dessert game. Serve them warm for a gooey, melt-in-your-mouth experience that’s sure to impress.
Ingredients for Sourdough Brownies
- 10 Tablespoons (141 g) unsalted butter (softened for easier melting)
- 4 oz (113 g) 60% or semisweet chocolate bar (chopped into small pieces for even melting)
- ½ cup (50 g) Dutch process cocoa powder (for rich chocolate flavor)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs (room temperature for better mixing)
- ½ cup (110 g) sourdough discard (adds tangy depth; can substitute with active sourdough starter)
- 2 teaspoons vanilla extract
- ⅔ cup (83 g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (130 g) semisweet chocolate chips (optional, for extra chocolatey goodness)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and arrange a rack in the center. Line a 9×9” square baking pan with parchment paper and set aside.
- Melt butter and chocolate: In a large microwave-safe bowl, combine butter and chopped chocolate. Heat in 25-second intervals, stirring well between each, until fully melted and smooth. Alternatively, use a double boiler on the stovetop.
- Add cocoa powder: Immediately stir in the Dutch process cocoa powder until well combined.
- Whisk sugar and eggs: In a separate bowl, combine sugar and eggs. Whisk vigorously for 2-3 minutes (or use an electric mixer on high speed for 1 minute) until light and fluffy.
- Mix in sourdough and vanilla: Add sourdough discard and vanilla extract to the egg mixture, stirring until fully incorporated.
- Combine wet ingredients: Drizzle the melted chocolate mixture into the egg mixture, stirring until well combined.
- Add dry ingredients: Stir in flour and salt until the batter is uniform and no streaks remain.
- Fold in chocolate chips: If using, gently fold in the semisweet chocolate chips.
- Bake: Spread the batter evenly into the prepared pan. Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out with moist fudgy crumbs (or clean).
- Cool and serve: Allow the brownies to cool in the pan before cutting into squares and serving.
Storage and Reheating Tips
Store your sourdough brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that freshly baked feel.
Recipe Variations to Try
Experiment with different add-ins like chopped nuts, white chocolate chips, or even a swirl of peanut butter for a unique twist. For a richer flavor, use dark chocolate instead of semisweet. If you’re feeling adventurous, add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.
Perfect Pairings: Serving Suggestions
Serve these fudgy sourdough brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. Pair them with a glass of cold milk or a hot cup of coffee for a delightful treat. They also make a great addition to a dessert platter or as a sweet gift wrapped in parchment paper.
Time-Saving Tips for Busy Bakers
To save time, melt the butter and chocolate together in the microwave while you prep the other ingredients. Use an electric mixer to whisk the eggs and sugar quickly. If you’re short on time, skip the chocolate chips or use pre-chopped chocolate to speed up the process without compromising on flavor.
Equipment Guidance for Best Results
Use a high-quality 9×9” square baking pan for even baking. A silicone spatula is perfect for folding in the chocolate chips and spreading the batter smoothly. If you don’t have parchment paper, lightly grease the pan with butter or cooking spray to prevent sticking. A digital kitchen scale ensures precise measurements for consistent results.
Sourdough Brownies
Ingredients
- 10 Tablespoons unsalted butter (141 g)
- 4 oz 60% or semisweet chocolate bar (113 g) chopped into small pieces
- ½ cup Dutch process cocoa powder (50 g)
- 1 ½ cups granulated sugar (300 g)
- 2 large eggs room temperature
- ½ cup sourdough discard (110 g)
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour (83 g)
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips (130 g) optional
Instructions
- Preheat oven to 350°F (175°C) and arrange a rack to the center of the oven. Line a 9×9” square baking pan with parchment paper. Set aside.
- Combine butter and chopped chocolate in a large microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until butter and chocolate are melted and mixture is smooth (alternatively you may melt on the stovetop over a double boiler).
- Immediately add cocoa powder and stir well.
- In a separate bowl, combine sugar and eggs. Use a whisk to beat vigorously for about 2-3 minutes (or use an electric mixer on high speed for 1 minute).
- Add sourdough discard and vanilla extract and stir well.
- Drizzle melted chocolate mixture into egg mixture and stir until well-combined.
- Add flour and salt and stir until completely combined and batter is uniform.
- Stir in chocolate chips, if using.
- Spread evenly into prepared baking sheet and bake in center rack of oven for 30 minutes or until a toothpick inserted in the center comes out with moist fudgy crumbs (or clean).
- Allow brownies to cool in pan before cutting and serving.