Sourdough Brownies

5 from 2 votes

These fudgy sourdough brownies are everything you want in a chocolate treat—rich, gooey, and loaded with deep chocolate flavor. Easy to make and always a crowd favorite!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 275kcal

Author: Joy Kincaid

Equipment

Ingredients

1/4 cup unsalted butter (55 grams)
1/4 cup vegetable oil (51 grams)
1 cup semisweet chocolate chips (173 grams)
3/4 cup all-purpose flour, spooned and leveled (105 grams)
1 teaspoon instant espresso optional
1/4 cup Dutch-process cocoa powder (26 grams)
1/2 teaspoon fine sea salt (3 grams)
1 teaspoon baking powder (4 grams)
2 large eggs room temperature
1/4 cup sourdough discard (65 grams)
1 cup granulated sugar (229 grams)
2 teaspoons vanilla extract (8 grams)
Maldon sea salt flakes optional garnish

Instructions

Preheat your oven to 350 degrees. Lightly grease and line a 9x9 baking pan with parchment paper so that the edges of the parchment paper hang over opposite sides.
Using a double boiler, melt together the butter, oil, and chocolate chips stirring constantly until the mixture is smooth. You can also microwave in a microwave safe dish for 30 second increments. Stir after each time. Set aside to cool slightly.
In a small bowl, whisk together the flour, espresso powder, cocoa powder, salt, and baking powder.
In a medium sized bowl, mix together the eggs, sourdough discard, sugar, and vanilla extract until fully combined.
Add the cooled chocolate mixture to your bowl of wet ingredients and mix until all ingredients are incorporated together.
Fold the dry ingredients into the wet ingredients using a wooden spoon or spatula until just combined. Do not overmix.
Pour the brownie mixture into the prepared 9x9 baking pan. The batter is on the thicker side. Use an offset spatula to smooth out the batter so that it is even throughout the pan.
Bake on the center rack for 22-25 minutes or until a toothpick placed in the center of the brownies comes out clean. Cool completely before cutting.

Notes

This recipe makes from 9-16 brownies, depending on how big you slice them.

Storage

Store cooled brownies in an airtight container at room temperature for up to 5 days.

Tips

You can use an active sourdough starter if you don’t have discard available.
The espresso powder is optional, but it really enhances the rich, chocolatey flavor.
Serve with a creamy scoop of vanilla ice cream and a dollop of whipped topping for an extra decadent treat.

Nutrition