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Sourdough Discard Brownies (Fudgy, Shiny-Top & Waste-Free)

If you’ve been baking sourdough, you know the question: What do I do with all this discard? Instead of tossing it, let’s turn it into the fudgiest brownies with a glossy, crackly top and deep chocolate flavor.

Sourdough discard adds subtle tang and extra moisture, so every bite is rich and layered, never dry or crumbly.

These brownies are easy, decadent, and a smart way to bake more with what you already have. If you’re new to sourdough, start with my Sourdough Starter Guide, then come back for dessert. 🍫

Why Use Sourdough Discard?

Discard is simply the sourdough starter you don’t need for bread baking. Most of the time, it gets thrown away, but it’s packed with flour, water, and natural flavor. Adding it to brownies brings three major benefits: reduced waste, enhanced flavor, and a fudgier texture.

Flavor & Texture

Expect that coveted shiny, crackly top, chewy edges, and a dense, fudgy center. The flavor is bold chocolate with a whisper of tang, like adding a touch of espresso to deepen the cocoa without making it “sour.”

What Discard Works Best?

Use 100% hydration discard (equal parts flour and water by weight). Fresher discard = milder flavor; older discard = more tang.

Cold or room temperature both work. If your discard is unusually wet or stiff, you can tweak flour or liquid slightly, but this recipe is forgiving.

Tools You’ll Need

Mixing bowl, whisk, rubber spatula, a kitchen scale, and an 8-inch metal square pan lined with parchment paper.

Variations

You can stir in chocolate chips for extra gooey pockets, fold in walnuts or pecans for crunch, or swirl in peanut butter or caramel before baking. A sprinkle of flaky sea salt on top makes the chocolate pop. You can even play with sugars; brown sugar adds chewiness and a caramel note, while white sugar keeps the flavor cleaner and the top shinier.

Troubleshooting

No shiny top? Beat eggs and sugar long enough so that aeration creates a glossy crust. Don’t under-mix this step.
Too cakey? Likely overbaked or over-mixed. Pull when a toothpick shows moist crumbs. Fold flour just until combined.
Too gooey/collapsing? Add 3–5 more minutes; every oven is different. A metal pan sets faster than a glass.
Too tangy? Use fresher discard next time or balance with a touch more sugar.

Why You’ll Love Them

They’re fudgy, glossy-topped, deeply chocolatey, and they save your discard from the trash. Once you try these, you’ll keep a jar of starter around just for brownie night.

Print Recipe

5 from 1 vote

Sourdough Discard Brownies

Fudgy sourdough discard brownies with shiny crackly tops, deep chocolate flavor, and a subtle tang. A delicious way to use up your starter discard!

Prep Time15

Cook Time30

Total Time45

Course: Dessert, desserts bars

Cuisine: American

Keyword: brownie discard, brownie recipe, brownies,, discard recipes, fudgy recipe

Servings: Brownies

Calories: 251kcal

Author: Tiffany bendayan

Ingredients

200 grams dark or bittersweet chocolate chopped
112 grams unsalted butter 1 stick
150 grams granulated sugar
100 grams brown sugar
2 eggs
1 teaspoon pure vanilla extract
120 grams sourdough discard
60 grams all-purpose flour
25 grams cocoa powder unsweetened
1/2 teaspoon salt
100 grams semi-sweet chocolate chips optional

Instructions

Preheat oven to 350°F. Grease and line an 8-inch metal square pan with parchment paper
In a pan over low heat, melt the chocolate with the butter. Cool for 5 minutes
In a bowl, whisk the eggs, sugar, and vanilla for 2 minutes by hand until glossy
Add the chocolate mixture and the discard. Whisk until combined
In another bowl, sift the flour, cocoa, and salt
Slowly fold in the dry ingredients into the wet ones. DO NOT OVERMIX
Finally, add the chocolate chips if you'd like
Pour the batter into the prepared pan
Bake for 28-32 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Cool in the pan on a rack. For clean slices, chill 30–60 minutes before cutting.
Enjoy!

Notes

For a deeper flavor, use bittersweet chocolate (60–70%). Milk chocolate will make the brownies sweeter.
Add-ins: toasted walnuts, pecans, or swirls of peanut butter, caramel, or Nutella.
Storage: keeps 3–4 days at room temperature in an airtight container. Freeze up to 2 months; thaw overnight in the fridge.

Nutrition

FAQ

Can I use an active starter instead of a discard?

Yes. Active starter works similarly to discard here. The flavor may be a touch milder, and you might see a tiny bit more lift, but the result is still fudgy brownies.

Can I bake this in a 9-inch pan?

Yes—brownies will be thinner and bake faster. Start checking around 22–24 minutes.

How do I get that shiny, crackly top?

Whip eggs and sugars for 2–3 minutes until thick and glossy, and combine with the warm (not hot) chocolate mixture. That sets the shiny crust in the oven.

Can I cut back the sugar?

You can reduce by ~10–15%, but note that sugar helps texture and the shiny top. For less sweetness, use darker chocolate and keep the sugar closer to the original.