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Sourdough brownies are rich, fudgy brownies with a thick chocolate center and a cracked top that use up that unwanted sourdough discard.
I have a killer brownie recipe. It’s one that I’ve used for years and every time I use it I make it just a little bit better. My brownies are so good that I rarely even need to top them with anything.
Sure I have other brownie recipes as well. Some have chocolate ganache on top, some are swirled with caramel, and others have cheesecake in them. My husband loves brownies so it’s something I make fairly often.
Since I started my sourdough starter in May 2020 I try to bake with it 2-3 times a month. While it’s easier to do in the colder months I like to try and do it year round.
Because we like brownies and I needed to use my sourdough starter I wanted to try making brownies. I heard that they are really fudgy and delicious so I wanted to see for myself.
- chocolate chips
- cocoa powder
- brown sugar
- sourdough starter
To make the brownies preheat the oven to 350 degrees. Spray a 9 x 9 baking dish with cooking spray and set aside.
In a microwave safe bowl melt the butter and chocolate chips until they just start melting. Remove from microwave and mix until completely melted and combined.
Pour the butter mixture into a large bowl. Add the cocoa powder and vanilla and mix well.
Add in the sugar and brown sugar and mix until well combined. Add in the eggs and beat until smooth.
Mix in the sourdough starter.
Add the flour and salt and mix until just combined.
Pour the batter into the prepared pan and bake for 35 minutes.
Remove from oven and cool completely, in the pan, on a wire rack.
When the brownies came out of the oven they looked really good. The tops were cracked and I could see the fudgy chocolate brownie underneath.
It smelled like sugar and chocolate with a faint undertone of sourdough. I couldn’t wait to dig into the pan as soon as they had cooled.
How do I store these brownies?
Store them in an airtight container or cover with plastic wrap. Keep them at room temperature for up to 7 days.
Can I freeze these brownies?
After brownies have cooled, wrap each individual brownie in plastic wrap and place in a freezer bag. Keep in the freezer for up to three months.
What type of chocolate chips should I use?
I like using semi-sweet or milk chocolate chips but you can also use dark chocolate or bittersweet chips. It all depends on what you like best.
Can I use just one type of sugar in this recipe?
Yes! You can either use just granulated sugar or just brown sugar. Brown sugar will give the brownies a bit of chewiness and a depth of flavor you won’t get from the granulated but if you only have one type of sugar just use that.
What type of flour can I use?
I would recommend all purpose flour. It’s the best type of flour to use for brownies.
These brownies are really good but they certainly have a different texture and flavor then my traditional brownies. The tops were cracked and almost crunchy while the insides were soft and chewy.
I couldn’t taste the sourdough in them but there was definitely something different about them which I attribute to the sourdough. They were definitely very good and I enjoyed how chocolatey they really were.
More Brownie Recipes:
- Frosted Mocha Brownies
- Cookie Butter Brownies
- Copycat Cosmic Brownies
- Triple Chocolate Cranberry Brownies
- Vegan Zucchini Brownies
If you’ve tried my Sourdough Brownies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1/2 c. (1 stick) butter
- 12 oz. chocolate chips
- 1/2 c. cocoa powder
- 1 Tablespoon vanilla
- 3/4 c. sugar
- 3/4 c. light brown sugar
- 2 eggs
- 1 egg yolk
- 1/2 c. sourdough starter
- 1 c. flour
- 1 teaspoon salt
- Preheat the oven to 350 degrees. Spray a 9 x 9 baking dish with cooking spray. Set aside.
- In a microwave proof dish combine the butter and chocolate chips. Heat for 30 seconds and stir well. Continue cooking in 15 second intervals, stirring after each interval, until the butter and chips are melted and well combined.
- Pour the butter chocolate chip mixture into a large bowl. Add in the cocoa powder and vanilla and mix well.
- Add in the sugar and brown sugar and mix well.
- Add in the eggs and mix until well combined and smooth.
- Add the flour and salt into the bowl and mix until just combined.
- Pour the batter into the prepared pan. Bake for 35 minutes.
- Remove from oven and cool completely, in the pan, on a wire rack.
- Cut into 16 pieces and enjoy.
Recipe adapted from Little Spoon Farm