Sourdough Discard Brownies
These Sourdough Discard Brownies are deeply fudgy, crinkle-topped, and intensely chocolatey. Unfed sourdough discard adds a subtle tang that makes the chocolate flavor bloom, while a long whip of eggs and sugar builds that signature shiny crust. No mixer required after that — just a spatula and a little patience while they cool.
Servings: 9 brownies
Equipment
- 9x9-inch Baking Pan
- Parchment Paper
- Medium Saucepan
- Stand Mixer or Hand Mixer
- Rubber Spatula
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- ¾ cup granulated sugar
- ¼ cup dark brown sugar, packed
- ½ cup unfed sourdough discard
- ¾ cup all-purpose flour
- ½ tsp salt
Instructions
- Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles for lifting the brownies out later.
- In a medium saucepan over low heat, melt the butter. Add the chocolate chips, cocoa powder, and vanilla extract. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let cool for 5–10 minutes.
- In a large bowl using a stand mixer or hand mixer, beat the eggs, egg yolk, granulated sugar, and dark brown sugar together on medium-high speed for 7–10 minutes. The mixture should be pale, thick, and fall from the beaters in a thick ribbon — this builds the signature crinkle top.
- Add the sourdough discard and the cooled chocolate mixture to the egg mixture. Mix on low speed until just combined — do not overmix at this stage.
- Add the flour and salt. Using a rubber spatula, fold them in by hand until just combined. Stop as soon as you no longer see dry streaks of flour. Overmixing will make the brownies cakey rather than fudgy.
- Pour the batter into the prepared pan and use a spatula to spread it into an even layer.
- Bake for 35–40 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should be set and pulling away slightly from the sides of the pan. Do not overbake — the brownies will continue to set as they cool.
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into 9 squares with a sharp knife, wiping the blade clean between cuts for the cleanest edges.
Notes
Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. They also freeze beautifully — wrap individually and freeze for up to 3 months.
**Tips:**
- Do not skip the long egg-and-sugar whip — it is the only way to get the crinkle top.
- The sourdough discard must be unfed (not active/bubbly) for the best flavor and texture.
- Let the chocolate mixture cool before adding it to the eggs or you will scramble them.
- A toothpick with moist crumbs is correct — wet batter means underbaked, clean means overbaked.
- For the cleanest slices, cool completely and refrigerate for 30 minutes before cutting.
- Do not skip the long egg-and-sugar whip — it is the only way to get the crinkle top.
- The sourdough discard must be unfed (not active/bubbly) for the best flavor and texture.
- Let the chocolate mixture cool before adding it to the eggs or you will scramble them.
- A toothpick with moist crumbs is correct — wet batter means underbaked, clean means overbaked.
- For the cleanest slices, cool completely and refrigerate for 30 minutes before cutting.
