Fudgy sourdough discard chocolate brownie recipe

This delicious, fudgy chocolate brownie recipe is a great way to use up some of your sourdough discard! The sourdough discard creates a deliciously balanced tangy flavour in the brownie that is rich, but not too sweet (unlike regular brownies). These easy sourdough brownies call for cocoa powder instead of chocolate to create a rich chocolate flavor. If you love a brownie that has a shiny top, is slightly chewy on the edges and moist in the middle, this great recipe will definitely hit the spot and curb those chocolate cravings!

What are sourdough discard brownies?

Sourdough discard brownies are a creative way to use the excess sourdough starter you may be accumulating from the sourdough starter feeding or sourdough bread-making process. The “discard” refers to the portion of the active sourdough starter that is often thrown away when feeding the starter to keep it active and healthy. Instead of wasting this discard, I like to pop it in a jar and keep it in the fridge, ready to use in recipes such as this one. You can use sourdough discard in other recipes such as my sourdough discard crackers or sourdough discard flatbread recipes.

If you’d like to learn how to create a no-discard sourdough starter system, check out my blog post on caring for a no-discard sourdough starter.

What are the benefits of making sourdough discard brownies?

There are several benefits to using your sourdough discard to make brownies, here are a few:

Unique flavour: The tangy flavour created by the lactic acid bacteria in the sourdough starter adds and interesting and delicious element to your brownies. The slight tang helps to cut through the sweetness and makes for a more complex brownie flavour. Be careful, this may make it easier to eat even more brownies!

Moist and fudgy brownies: The added moisture of the sourdough discard helps to create a moist and fudgy brownie. This is because the gluten structure has broken down and won’t create a cakey texture as would happen if you simply added more flour and liquid.

Reduce waste: Saving your extra sourdough discard rather than throwing it away saves money and reduces waste. It also gives you an excuse to make brownies more often – you’re welcome.

Creativity: Thinking of creative ways to use sourdough discard is really fun. Instead of thinking of the leftover starter as a waste product, you can come up with interesting ways to use it! If you’re like me an hate waste, using your sourdough discard will make you feel even better about making your own sourdough bread from scratch.

Can you use active sourdough starter instead of sourdough discard?

Yes, you can use an active sourdough starter instead of sourdough discard to make these sourdough brownies. Using an active starter can add a bit more leavening and a slightly different flavor profile due to the more active yeast and bacteria in the starter. If you prefer a more cakey brownie, using active starter is a delicious way to achieve this. However, if you are aiming for a moist, fudgy brownie, I would suggest using sourdough discard that has been left to become nice and sour and is no longer bubbly/active. This will prevent the additional leavening of the brownie in the oven.

Ingredients

• Melted butter
• Granulated sugar
• Egg and egg yolk
• Sourdough discard
• Vanilla extract
• Instant coffee (optional)
• All purpose flour
• Cocoa powder
• Almond meal
• Baking powder
• Salt
• Walnuts (or dark chocolate chips)

The instant coffee is optional, I like to add it in as it creates a deeper flavor to the brownies. You can also use espresso or coffee essence if you prefer.

Equipment

• Kitchen scales
• Measuring cups
• Medium mixing bowl
• Small saucepan
• Whisk
• Baking pan/slice tin
• Baking paper

How to make sourdough discard chocolate brownies

Preheat oven and line baking pan

Preheat the oven to 180°C or 350°F. Line a baking pan/slice tin with parchment paper and set aside.

Prepare wet ingredients

Place a medium saucepan on medium-low heat and add butter. Melt, stirring occasionally, remove from the heat.

Allow to cool slightly and add sugar. Stir to combine. This will create quite a thick mixture. In a small bowl, combine one whole egg and one egg yolk. Lightly beat together, then add egg mixture into the butter and sugar mixture, whisking as you pour the egg mixture in to ensure that the egg doesn’t cook. 

Add sourdough discard, vanilla extract and instant coffee dissolved in one teaspoon of hot water (if using) and whisk to combine.

Prepare dry ingredients

In a medium mixing bowl, sift flour, cocoa powder, salt, baking powder and almond meal together. Stir to combine.

Combine wet and dry ingredients

Add the wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula until just combined. Fold in walnuts or chocolate chips. Be careful not to over-mix the batter. 

Pour into baking pan

Pour the brownie batter into the prepared pan and spread to all sides using a spatula. You don’t need to smooth it out too much as it will spread on it’s own.

Bake

Place baking pan into the preheated oven and set your timer for 25 minutes. Check the brownie at 25 minutes and then again every 5 minutes until cooked. If you prefer a gooey browning, you may wish to remove from the oven at 25 minutes. If you prefer a more cakey brownie, you may like to cook for closer to 35 minutes. This is up to your personal preference.

Cool, slice and enjoy

Remove from the oven and allow the brownie to cool to room temperature in the pan. Remove from the pan by lifting the sides of the baking paper. Carefully slice the brownie using a knife.

Enjoy your delicious brownie with a cup of tea, or serve warm with cream or ice cream for a decadent dessert!

Store your brownies in an airtight container on the counter, best eaten within 2-3 days.

Please let me know if you decide to try this recipe, I’d love to hear from you! 🙂