Sourdough Chocolate Brownies
Ever since I started making sourdough again, I’ve been determined not to waste the discard sitting in the fridge. Some days it ends up in pancakes or pizza dough… but this time it turned into the most ridiculously good Sourdough Chocolate Brownies.
Rich, fudgy and packed with chocolate flavour, these brownies have that gooey fudgey centre everyone loves. And honestly, if using up sourdough discard ends with warm homemade brownies loaded with chocolate chips, I’m very happy about that.
One of the things I love most about sourdough baking is finding simple ways to make the most of every part of the starter instead of throwing it away. These brownies are made with pantry staples and are perfect for weekend baking, school holiday treats or those nights when you just need something chocolatey.
They disappeared so quickly in our house. Warm from the tin with pockets of melted chocolate throughout, they were definitely one of those “just one more piece” kind of bakes. I honestly think the sourdough discard gives them the most beautiful texture too. Rich, dense and perfectly fudgy without feeling too heavy.
If you’re getting back into sourdough baking, you might also love my homemade sourdough starter guide for beginners.
Why You’ll Love This Recipe
A delicious way to use up sourdough discard instead of throwing it away
Made with simple pantry staples
Perfect for school holidays weekend baking or lunchbox treats
Freezer-friendly so you can always keep a chocolate stash ready
Variations for Sourdough Chocolate Brownies
Swap dark chocolate for milk chocolate for a sweeter brownie
Add chopped walnuts or hazelnuts for crunch
Stir through raspberries for a fruity twist
Add espresso powder to deepen the chocolate flavour
How to Store Sourdough Chocolate Brownies
Store brownies in an airtight container at room temperature for up to 4 days.
For a fresher, firmer fudgier texture, keep them in the fridge.
These brownies also freeze beautifully for up to 3 months.
FAQ Section
Can I use active sourdough starter instead of discard?
Yes. Active starter works too although discard gives the brownies a slightly deeper flavour.
Can I freeze sourdough brownies?
Absolutely. Slice into portions then wrap individually before freezing.
Why are my brownies cakey instead of fudgy?
Overbaking is usually the culprit. Remove brownies when the centre still has moist crumbs attached.
More Chocolate Recipes You’ll Love
Sourdough Chocolate Brownies
These Sourdough Chocolate Brownies are rich, gooey and loaded with chocolate flavour. A delicious way to use up sourdough discard while baking a homemade sweet treat everyone will love.
Ingredients
- 150g (½ cup) sourdough starter discard (unfed)
- 125g unsalted butter
- 180g dark chocolate
- 1 teaspoon vanilla extract
- Pinch salt
- 280g (1¼ cups) caster sugar
- 3 eggs
- 30g (¼ cup) cocoa powder
- 75g (½ cup) plain flour
- 1 cup chocolate chips (mix of milk and white chocolate)
- Optional: icing sugar for dusting
Instructions
- Preheat oven to 160°C fan forced. Line a 17 x 27cm slice tin with baking paper allowing the sides to overhang.
- In a microwave-safe bowl combine butter and dark chocolate. Microwave in 30-second bursts, medium heat, stirring between each burst until smooth and melted.
- Add vanilla extract and salt then whisk to combine.
- Whisk through the caster sugar until fully incorporated.
- Add eggs one at a time whisking until the mixture becomes glossy and smooth.
- Whisk through the sourdough starter discard.
- Sift over cocoa powder and plain flour. Whisk until smooth and fully combined.
- Fold through chocolate chips.
- Pour batter into prepared tin and smooth the top.
- Bake for 20–25 minutes or until the centre still has moist crumbs attached to a skewer.
- Allow brownies to cool before slicing. Dust with icing sugar if desired.
Notes
TOP TIPS:
- Use room temperature eggs: This helps create that beautiful glossy brownie batter and shiny crackly top.
- Don’t overbake the brownies: The centre should still look slightly underdone when removed from the oven. They’ll continue setting as they cool which keeps them fudgy.
- Melt chocolate gently: Microwave in 30 second bursts, medium heat, stirring each time so the chocolate stays smooth and silky instead of overheating.
- Chill before slicing: For super clean bakery-style brownie squares, refrigerate overnight before cutting.
- Freeze individual portions: Wrap brownies individually and freeze for quick lunchbox treats or emergency chocolate cravings.
Nutrition Facts
Calories
222Fat
15 gSat. Fat
9 gCarbs
36 gFiber
2 gNet carbs
34 gSugar
9 gProtein
3 gSodium
18 mgCholesterol
48 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
