Fudgy Discard Brownies With Cocoa

Name: Fudgy Discard Brownies With Cocoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 pieces
Ingredients: 1 cup sourdough discard; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup chocolate chips (optional)

Highlighted under: Golden Cooking

I’ve always loved indulging in rich, fudgy brownies, but I was determined to create a version that embraced sustainability. By using leftover ingredients like sourdough discard, I’ve turned these brownies into a guilt-free treat that's still deliciously decadent. With a deeply chocolatey flavor and a moist texture, these brownies are my favorite way to repurpose what would otherwise go to waste. Each bite is a reminder that baking can be both delightful and resourceful.

Created by

Camille Norwood

Last updated on 2026-02-10T18:13:36.297Z

When I first experimented with brownies made from sourdough discard, I wasn't sure what to expect, but the results blew me away. The method allows the cocoa and chocolate to shine while the discard adds moisture without overpowering the classic brownie taste. The slight tang of the discard complements the rich chocolate flavor perfectly, creating a unique dessert that friends rave about.

One critical tip I learned is to ensure your ingredients are at room temperature before mixing. This simple step helps create an even batter that bakes beautifully. Don’t be afraid to play with add-ins like nuts or chocolate chips; they can take these fudgy brownies to the next level.

Why You Will Love These Brownies
Rich chocolate flavor enhanced by sourdough discard
Ultra-fudgy texture that's utterly satisfying
Perfect for wasting less while enjoying delicious treats

The Role of Sourdough Discard

Sourdough discard adds a unique depth of flavor to these brownies that standard recipes often lack. It contributes a subtle tanginess, balancing the sweetness and enhancing the overall chocolate profile. This ingredient also helps create a moister texture, resulting in brownies that are rich and fudgy rather than cake-like. The fermentation process of sourdough enhances the brownies’ complexity, making each bite more interesting and nuanced.

Using sourdough discard is an excellent way to reduce food waste in your kitchen. Instead of tossing out the leftover starter, incorporating it into baked goods not only gives characte to your brownie but also maximizes your ingredients, ensuring that all components of your baking endeavor are utilized efficiently. It's a small change that can lead to significant impacts on sustainability, all while enjoying delightful treats.

Achieving the Perfect Fudgy Texture

The secret to achieving that coveted fudgy texture lies in the balance of wet and dry ingredients. The melted butter and sourdough discard provide moisture, while the cocoa powder and flour give structure. It's crucial to measure your ingredients carefully to maintain this balance. Too much flour can lead to dry, cakey brownies, while too little can result in a gooey mess. Always spoon and level your flour rather than scooping directly from the bag to ensure accuracy.

Another key factor is avoiding overmixing the batter. Once the dry ingredients are added to the wet mixture, mix just until combined. This helps trap air bubbles and keeps the brownies dense and fudgy. Look for the batter to be glossy and slightly thick, and don’t be concerned if it seems a bit underwhelming before baking—it will transform in the oven into delightful treats.

Ingredients

For the Brownies

1 cup sourdough discard
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips (optional)

Make sure your ingredients are measured accurately for best results!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch baking pan with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, combine the sourdough discard, melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients

In another bowl, mix together the flour, cocoa powder, salt, and baking powder.

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Add Chocolate Chips

If using, fold in the chocolate chips for an extra chocolatey treat.

Bake

Pour the batter into the prepared baking pan and smooth the top. Bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Feel free to experiment with different mix-ins such as nuts or dried fruit!

Pro Tips

Ensure your sourdough discard is relatively fresh for the best flavor and texture. You can also substitute half of the granulated sugar with brown sugar for a richer flavor.

Storing and Freezing Your Brownies

These fudgy brownies store exceptionally well. Once cooled, you can keep them in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag. Properly stored, they can last for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds until just soft.

For serving, consider pairing these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce. The heat of the brownies complements the cold of the ice cream beautifully, creating an indulgent dessert experience. Additionally, they make an excellent base for sundae toppings; just cut them into smaller squares and pile on your favorite toppings for an impressive dessert spread.

Customization and Flavor Variations

Feel free to experiment with this recipe to suit your taste. For an extra crunch, you can mix in chopped nuts, like walnuts or pecans, along with the chocolate chips. Alternatively, swap half of the cocoa powder for a specialty chocolate powder for varied chocolate tones. If you prefer a less sweet brownie, reduce the sugar slightly while maintaining the balance of wet and dry ingredients—just be cautious as this might change the overall browning.

For a more decadent approach, try swirling in a layer of peanut butter or cream cheese before baking. Just dollop the mixture on top of the brownie batter and use a knife to create swirls for a marbled effect. This offers not only visual appeal but a delightful flavor contrast that complements the rich chocolate of the brownies.

Questions About Recipes

→ Can I use a different type of discard?

Yes, any sourdough discard will work, though the flavor may vary slightly depending on the fermentation.

→ How should I store leftovers?

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months.

→ What can I use instead of eggs?

You can substitute eggs with flax eggs or applesauce if you’re looking for a vegan alternative.