Easy Sourdough Discard Brownies (One Bowl)
These easy sourdough discard brownies are a rich and decadent way to use up your excess sourdough starter.
This fudgy treat is the perfect quick and easy dessert, bursting with flavor that will satisfy your chocolate cravings!
Flavored with cocoa powder, loaded with chocolate chips, and offset with tangy sourdough discard, these are (in my humble opinion) the absolute best brownies.
The batter is velvety smooth and comes together in a matter of minutes, a perfect one-bowl recipe.
(If you love simple recipes try these pumpkin muffins).
About This Sourdough Brownie Recipe
Years ago, I had the perfect chocolate brownie recipe- it featured rich chocolate flavor, and the brownies were chunky, fudgy, and decadent.
It was quick and simple to make; you just melted the butter in a pan and threw in the rest of the ingredients! Sadly, over the years, I lost that recipe.
So when I recently stumbled upon a similar recipe and added my sourdough starter discard to the mix, I knew in an instant these delicious brownies were a real winner.
My spouse, kids, and neighbors all agree!
What I love most about this recipe:
- You only need ONE sauce pan to mix up this recipe: it’s easy and mess-free!
- The ingredients are simple- nothing special or unique besides sourdough discard.
- Rich and decadent, this is a great recipe for last-minute holiday gatherings.
- These fudgy sourdough brownies feature cocoa powder and chocolate chips- sure to satisfy all your chocolate cravings!
Tools
- Rubber spatula
- Large or medium saucepan
- Parchment Paper
- 8×8 glass pan (you can use a larger size; the brownies will be thinner)
Ingredients
Wet Ingredients
- 1 Stick Unsalted Butter (melted)
- 1/2 Cup Sourdough Discard (I used discard that was 24 hours old for this recipe)
- 1 Tsp Vanilla Extract
- 2 Medium Eggs
- White sugar
Dry Ingredients
- 1/4 Tsp Baking powder
- 1/3 Cup Unsweetened Cocoa powder
- 1/4 Tsp Salt
- 1/2 Cup All-purpose flour
- 1/2 cup Semi-sweet chocolate chips
Get my famous recipe for sourdough chocolate chip cookies here!
How To Make Sourdough Brownies
It’s as easy as 1, 2, 3 to make these one-bowl brownies. You don’t need a stand mixer, just a pot and a spatula. Let’s go:
Prep: Preheat the oven to 350 degrees F. Grease an 8×8 pan with butter or cooking oil, then press the parchment paper into the pan, allowing some of the parchment to hang over the edge so you can easily remove the brownies.
Step 1:
Melt the butter over low to medium heat in a medium-sized saucepan. Whisk regularly while the butter melts to prevent burning.
Take the butter off of the heat and stir in the vanilla, eggs, and sugar.
Step 2:
Add the flour, salt, baking powder and sourdough discard. Mix very well with a rubber spatula or wooden spoon. Add in the chocolate chips, folding them in with your spatula.
Step 3:
Pour the batter into the pre-lined pan. Smooth out the batter with the back of the spatula. Bake for 35-40 minutes or until a toothpick comes out clean.
The brownies are done when the edges look firm but the center is still a little soft and gooey.
Allow the brownies to cool for five minutes in the pan, remove, and then slice.
Toothpick test: To check to see if your dessert is done, insert a toothpick into the center of the brownies. If the toothpick comes out clean, the brownies are fully baked. If the toothpick has chunks of batter on it, you need to bake for a few more minutes.
Storage
If you have any of these delicious brownies left over, you can store them in an airtight container for 7-10 days.
If you like to freeze them, wrap them in plastic wrap and then place them in a freezer-safe container. Freeze for up to 3 months.
Recipe Notes
- Keep a CLOSE EYE on your butter as it melts to prevent burning.
- If you love salt, sprinkle a bit of chunky sea salt on the top for a gourmet feel to this decadent dessert.
- I do not use a kitchen scale for this sourdough recipe and have found that measuring cups work just fine.
- To keep a soft, gooey center, do not overbake these brownies. Take them out as soon as a toothpick comes out clean (or a butter knife)
As an avid chocolate lover, I think I may have created the perfect brownies with this recipe.
If you think so too, please leave a review and a comment below. I love to hear from my readers!
Easy Sourdough Discard Brownies
Equipment
- 1 Medium Sized Sauce Pan or Pot
- 1 Spatula
- 1 8×8 pan
- Parchment paper
Ingredients
- 1/2 Cup Butter Equivalent to one stick
- 1 Cup White Sugar
- 2 Eggs medium sized
- 1 TSP Vanilla Extract
- 1/2 Cup Sourdough Discard f
- 1/3 Cup Cocoa Powder
- 1/2 Cup Flour
- 1/4 TSP Salt
- 1/4 TSP Baking Powder
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 pan with butter or cooking spray, then line it with parchment paper.
- Over medium low heat, melt the butter in a medium sized sauce pan.
- Take the butter off of the heat and add in the sugar, vanilla and eggs. Mix well with a spatula.
- Add in the sourdough discard, cocoa powder, flour, salt and baking powder. Mix very well until all ingredients are combined. The batter should be shiny and smooth.
- Add in the chocolate chips and mix.
- Pour the brownie batter into pre-lined the 8×8 inch pan. Smooth the batter with a spatula until even.
- Bake for 35-40 minutes or until an inserted toothpick comes out clean. Let cool for five minutes, then slice the brownies into desired size. Enjoy!
Notes
- Don’t overbake these brownies: remove them when the edges are firm but the center is still slightly soft.
- Line your baking pan with parchment paper for easy removal of your brownies.
- Add a sprinkling of sea salt or chopped walnuts for a gourmet twist.
- Use sourdough discard that is no longer active and bubbly, it should be runny and flat.
P.S. As a busy mom, I am obsessed with easy recipes. Check out my three ingredient fudge, easy sourdough bread for newbies, and simple chocolate truffles.
