Whip up decadent sourdough discard brownies with rich brown butter, a fudgy center, and perfectly crackly tops. Once you’ve made these, try more sourdough discard recipes like sourdough banana muffins or sourdough banana pancakes!
What are Brown Butter Brownies?
Brown butter brownies are a variation of classic brownies made by using caramelized brown butter instead of regular butter. Browning the butter beforehand enhances the flavor, adding a rich and nutty taste that pairs perfectly with the chocolate in the brownies.
Key Ingredients
This brownie recipe eliminates food waste by offering an ideal way to use extra sourdough discard, resulting in fudgy sourdough brownies with a rich, chocolatey flavor.
- Flour: All-purpose flour is a staple in most pantries. You can make the brownies with whole wheat flour or gluten-free flour, though I haven’t tested this recipe with those variations.
- Butter: Melt salted butter and use it as is, or brown the butter beforehand for a deeply caramelized flavor.
- Chocolate: Satisfy your chocolate cravings using three different types of chocolate—unsweetened chocolate bars, chocolate chunks, and semi-sweet chocolate chips for extra fudgy brownies.
- Sugar: Sweeten the sourdough discard brownies with white granulated sugar to give the brownies a soft, fudgy center with crunchy tops.
- Salt: Offset the sweetness of the dessert with sea salt to balance the flavor.
- Vanilla Extract: Add a splash of vanilla extract to enhance the taste of the brownies.
- Sourdough Discard: Use unfed, room-temperature sourdough discard to make this recipe. If you keep your discard in the refrigerator as I do (I collect my discard in a separate jar in my fridge, adding to it when I feed my starter), remove the jar 30 minutes before you’re ready to make the brownies to let the mixture come to room temperature.
Additions and Substitutions
- Experiment with mix-ins. You can add a little cocoa powder or ground espresso powder to the batter for additional flavor, or stir in chopped walnuts or pecans, or add your favorite candy like M&M’s or Reese’s.
- Use active discard. Want to use an active sourdough starter instead of discard? Go for it! Just note that an active starter has more active yeast, so your brownies may rise more.
- Add a topping. Finish the dessert with a swipe of cream cheese frosting for brownies, sugar icing, or a sprinkle of flaky sea salt.
- Consider adding mix-ins to the easy sourdough brownies for more flavor. Chopped nuts like pecans or walnuts and chocolate chips are a popular addition, or you can include raisins, nut or seed butters, M&M’s, Reese’s, Nutella, coconut flakes, and orange zest.
How to Make Sourdough Discard Brownies
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350℉ (177℃). Then, melt butter in a small saucepan over medium heat until it is browned, for about 10 minutes.
Step 2: Remove the pan from heat once the butter browns. Break the chocolate bar and add it to the melted butter.
Step 3: Return the pan to a low heat and add the sugar to the chocolate mixture. Stir until the sugar dissolves.
Step 4: Remove the pan from the heat and add the water and vanilla extract. Then, quickly stir in the eggs one at a time, so they don’t start to cook.
Step 5: Stir in the sourdough discard, then mix in the flour until everything is well combined.
Step 6: Line parchment paper into a 9×13 baking dish and pour in the brownie batter. Use a rubber spatula to spread the mixture into the pan. Sprinkle chocolate chips evenly over the top.
Step 7: Bake for 35 minutes. Remove the pan and set it aside to cool on a wire rack for 1-2 hours before serving.
Expert Tips
- Use room-temperature ingredients. You don’t need to feed your sourdough discard before baking, but bringing it to room temperature helps with fermentation and boosts flavor. For best results, let all your ingredients, especially the eggs, come to room temperature before mixing.
- Measure accurately. Spoon and level the flour into your measuring cup for accuracy. Too much flour can make the brownies dense.
- Stir until sugar dissolves. To achieve a shiny, crackly top, make sure the sugar fully dissolves into the batter before adding the rest of the ingredients.
- How do you know when the brownies are done? Insert a toothpick into the center. If it comes out with a few moist crumbs but no raw batter, they’re ready to come out of the oven.
- Cool the brownies. You will be tempted to dig right in, but let the brownies cool and set before serving.
If you enjoy sourdough discard brownies, try one of these dessert recipes!
Serving Suggestions
Serve the fudgy, chewy brownies with a cool glass of milk or a warm cup of coffee. You can’t go wrong with fresh fruit like a bowl of mixed berries.
What To Do With Leftovers
- Refrigerate: Sourdough discard brownies taste best fresh from the oven, but you can store them in an airtight container at room temperature for 2-3 days. They will last a little longer in the refrigerator, about 3-4 days.
- Freeze:Allow the brownies to cool, then cover them with plastic wrap. Next, transfer them to a freezer-safe container or bag. Brownies freeze for one month.
- Thaw: Defrost the brownies in the refrigerator overnight.
- Reheat: If you prefer brownies gooey, warm them in a microwave for 10-15 seconds, and enjoy!
Frequently Asked Questions
How long is sourdough discard good for?
Keep the sourdough discard in the refrigerator as long as there is no visible mold. iT may develop a grayish liquid on top called “hooch,” which you can pour off before using.
What is the difference between sourdough starter and discard?
The difference can be a little confusing when you’re new to sourdough baking.
An active sourdough starter is one that’s been fed recently with flour and water and left to sit until it becomes bubbly and doubles in size; this is when it’s ready to bake with.
Sourdough discard is the portion you remove before feeding your starter again. Discarding helps maintain the right balance and keeps your starter healthy, since it needs fresh flour and water to stay active.
How to make sourdough starter?
Making your own sourdough starter is surprisingly simple. Start by mixing equal parts flour and water, about 50 grams each, in a clean jar. Stir well, cover loosely with a lid, and let it sit at room temperature for 24 hours.
After the first 24 hours, discard half the mixture and feed it with 25 grams each of flour and water. Stir, cover, and let it rest for another day. Repeat this process, discarding half and feeding with fresh flour and water, every day for 5 to 7 days.
Soon, you’ll start to see bubbles and a rise in volume, which means your starter is active and ready to use.
Once your starter is active, you can start baking sourdough bread and other recipes. To maintain it long-term, store it in the fridge and feed it with fresh flour and water once a week.
How do you cut brownies cleanly?
Cutting brownies neatly can be challenging, but follow these tips for clean, even slices every time.
1. Prepare the baking dish with parchment paper, making it easier to lift the brownies out of the dish.
2. Wait for the brownies to cool completely.
3. Lift the brownies out of the pan using the parchment paper and transfer them to a cutting board.
4. Run a chef’s knife under hot water and use it to cut the brownies. I recommend running the knife under hot water between slices to prevent the brownies from crumbling and the edges from smearing.
Sourdough Discard Brownies
- 1 cup all-purpose flour
- 1¼ cup salted butter
- 4 ounces unsweetened baking chocolate bar
- 2½ cups white sugar
- 1 tablespoon water
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 3 large eggs
- ½ cup sourdough discard
- ¾ cup semi-sweet chocolate chips and chocolate chunks
- Preheat the oven to 350℉ (177℃). Then, melt butter in a small saucepan over medium heat until it is browned, for about 10 minutes.
- Remove the pan from heat once the butter browns. Break the baking chocolate bar and add it to the melted butter.
- Return the pan to a low heat and add the sugar to the chocolate mixture. Stir until the sugar dissolves.
- Remove the pan from the heat and add the water and vanilla extract. Then, quickly stir in the eggs one at a time, so they don’t start to cook.
- Stir in the sourdough discard, then mix in the flour until everything is well combined.
- Line a 9×13 baking dish with parchment paper and pour in the brownie batter. Use a rubber spatula to spread the mixture into the pan. Sprinkle chocolate chips evenly over the top.
- Bake for 35 minutes. Remove the pan and set it aside to cool on a wire rack for 1-2 hours before serving.
- Use room-temperature ingredients. You don’t need to feed your sourdough discard before baking, but bringing it to room temperature helps with fermentation and boosts flavor. For best results, let all your ingredients, especially the eggs, come to room temperature before mixing.
- Measure accurately. Spoon and level the flour into your measuring cup for accuracy. Too much flour can make the brownies dense.
- Stir until sugar dissolves. To achieve a shiny, crackly top, make sure the sugar fully dissolves into the batter before adding the rest of the ingredients.
- How do you know when the brownies are done? Insert a toothpick into the center. If it comes out with a few moist crumbs but no raw batter, they’re ready to come out of the oven.
- Cool the brownies. You will be tempted to dig right in, but let the brownies cool and set before serving.