Sourdough is great and all, but sometimes you need a little more sugar in your bowl. For the days when you need to satisfy those chocolate cravings, try your hand at these decadent Sourdough Brownies.

For this simple 8-step recipe, you’ll only need a handful of ingredients, including a portion of your activated sourdough starter meaning you can bring new life to your sourdough discard, while also giving your brownies a touch of tanginess from the sourdough.

With a perfectly fudgy centre and a top layer of crisp meringue, you get the best of both worlds with each bite of these chocolate brownies. They’re crackly and stickily without being dense or dry and they’re even better when served with a scoop of your favourite ice cream or some salted caramel sauce. 

The best part? These brownies only take an hour to make, which makes them the perfect recipe for a weekday or after-dinner treat when you’re short on time or have an urgent sugar craving. 

Jump to

• Sourdough Bread Recipe
• Sourdough Starter Recipe
• Beginner’s Guide to Sourdough
• Complete Sourdough Starter Kit

What you’ll need

Ingredients

• 170g dark chocolate (at least 70% cocoa)
• 60g unsalted butter
• 40g neutral oil (such as vegetable or grapeseed)
• 2 large eggs + 1 egg yolk
• ½ tsp fine salt
• 120g caster sugar
• 100g packed brown sugar
• 1 tbsp water
• 2 tsp vanilla extract
• 45g unsweetened cocoa powder
• 100g sourdough discard (unfed)
• 30g plain flour (about 3 tbsp)
• Flaky sea salt, for topping

Tools

• Stand mixer with bowl, or large bowl with electric beaters
• Brownie pan (19 x 25cm or 23cm square)
• Baking paper
• Measuring cups
• Measuring spoons 
• Digital kitchen scale
• Spatula

How to make Sourdough Brownies: Step-by-step instructions

Sourdough brownies instructions

1. Preheat the oven to 180°C fan-forced (350°F). Line a 20cm (8-inch) square pan or similar-sized rectangular tin with baking paper.
2. Break the dark chocolate into small pieces and place in a heatproof bowl with the butter and oil. Set the bowl over a pot of simmering water (or use low heat on the stove). Stir gently until melted and smooth, then remove from the heat and let cool slightly.
3. In a stand mixer fitted with the whisk attachment (or using a handheld beater), whisk together the eggs, egg yolk, salt, caster sugar, and brown sugar for about 8-10 minutes, until the mixture becomes pale, thick, and ribbons down from the whisk.
4. Pour in the water and vanilla extract, then whisk again briefly until combined and slightly glossy. The mixture should be airy and smooth (this helps create that shiny crackly top).
5. In a separate bowl, whisk the cocoa powder, sourdough discard, and flour into the melted chocolate mixture until fully smooth.
6. Gently pour the chocolate mixture into the whipped eggs. Use a spatula to fold everything together, be careful not to overmix. Stop as soon as no streaks remain.
7. Pour the batter into your prepared tin, smooth the top, and bake for 28-33 minutes. The top should look set and slightly cracked, but a toothpick inserted in the centre should come out with a few moist crumbs (not wet batter).
8. Let the brownies cool in the tin for at least 20-30 minutes before slicing. Sprinkle with flaky sea salt before serving or enjoy warm with a scoop of ice cream.

Josh’s Baking Tips

• These brownies work best using sourdough discard from the day’s feed or using discard that I have collected in the fridge over a period of a week.
• Caster sugar is preferred for making these as the fine sugar crystals aid in getting that meringue-like top on the brownies. However granulated sugar will work just fine, you may need to whip the mixture for slightly longer.
• If you’re wanting to bake a larger batch of brownies, then you can easily double all of the ingredients – just bake in a 9 x 13-inch rectangular tray. The baking time should be 35-40 minutes.

Sourdough brownies fillings and toppings ideas

Although these brownies are delicious on their own, you might want to bring some creative flair to your next batch by adding some fillings to your mixture. After all, nothing beats taking a bite of an already-tasty treat and discovering a little surprise.

If you’re looking to bling out your brownies and bring a little extra flavour to every bite, then you should try adding Nutella, salted caramel, fresh raspberries, fudge, peanut butter, or more chocolate chips. However, if you want to add some crunch, then you can experiment with different textures from add-ins like walnuts, pretzels, M&Ms, or your favourite lollies.

Just like when baking sourdough, there are no rules when it comes to what you can add to your recipe – so have fun with it and experiment with different flavour combinations. After all, peanut butter and jelly wouldn’t have been discovered without a brave human trying it for the first time.

Sourdough brownies frequently asked questions (FAQs)

How to freeze brownies

If you find your brownies are too much to eat within a few days, then you can freeze them for later individually. 

To freeze brownies you’ll need to slice the cooled brownies and place them in a glass or plastic container in a single layer. Cover that layer with wax or parchment paper, then press the paper lightly into the top of each brownie to create a better seal. Top with another layer of brownies and repeat until the container is full. Make sure to cover the top layer of brownies with paper, too, to keep them as fresh as possible.

How to reheat brownies

If you’re like me and prefer your brownies warm, then you’re in for a treat because they can be reheated in the microwave for 20-30 second intervals – touching and lightly pressing on it between each to check on its softness and temperature.

Alternatively, you can reheat your brownie in the oven by preheating your oven to 180°C. Then, place your brownie on a baking tray lined with baking paper to prevent it sticking and place inside the oven for 10 to 15 minutes.

From frozen

Defrosting brownies is easier than most people think. Simply unwrap and set them on a plate on the counter to allow them to cool at room temperature. 

If you just can’t wait for your chocolate treat, then pop it into the microwave on 50 percent power for 15-second increments. Don’t let it get too hot, best to test a little nibble first.

What else can you make with sourdough discard?

While I could be here all day telling you the thousands of recipes you can make using sourdough discard, we have compiled 7 of our favourite sourdough discard recipes on our blog. Perfect for every palate, these sweet and savoury recipes include fluffy sourdough pancakes, fried chicken, baker’s banana bread, and golden sourdough waffles. 

Or, you can check out our recipes for Sourdough Crumpets, Sourdough Soft Pretzels, or Sourdough Pizza Dough to expand your culinary repertoire today.

Did you make these Sourdough Brownies? Share your sourdough creations with us on Instagram by tagging @YouKneadSourdough with the hashtag #youkneadsourdough.