Sourdough Discard Brownies – Fudgy Valentine’s Day Treat
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Have you been looking for ways to use up that sourdough discard sitting in your fridge? I’ve found the perfect solution – these incredible sourdough discard brownies!
What makes these sourdough brownies special is that tangy twist from the discard. It adds amazing depth to the chocolate flavor that regular brownies just don’t have. Plus, you’re turning kitchen waste into the fudgiest dessert ever.
The best part? These brownies come together in just 15 minutes of prep time. No fancy equipment needed – just one pot and a bowl. Whether you’re making them for Valentine’s Day or just because you need chocolate, this recipe never fails.
I’ll show you exactly how to get that perfect fudgy texture every time, plus share my favorite variations and storage tips. Ready to turn that discard into the best brownies you’ve ever made? Let’s get baking!
Ingredient Notes & Tips
Let me share some secrets about these ingredients that’ll guarantee your sourdough discard brownies turn out perfectly:
- Butter: I always use unsalted butter for better control over the salt content. Make sure it’s at room temperature for easier melting and mixing.
- Sugars: The combination of white granulated and light brown sugar is key! The brown sugar adds moisture and that subtle caramel note that pairs beautifully with the sourdough tang.
- Cocoa Powder: Stick with unsweetened cocoa powder – Dutch-processed or natural both work great. The quality really shows in the final brownie, so splurge a little here.
- Salt: Don’t skip this! A full teaspoon might seem like a lot, but it balances the sweetness and enhances the chocolate flavor.
- Eggs: Room temperature eggs incorporate better. I use 2 whole eggs plus an extra yolk for that ultra-fudgy texture we’re after.
- Sourdough Discard: Here’s the star! Use discard that’s been fed within the last week for best results. Older discard works too but might add a stronger tang. The discard should be at room temperature for easier mixing.
- Vanilla Extract: Pure vanilla extract makes a difference. It rounds out all those chocolate notes perfectly.
- All-Purpose Flour: Less flour means fudgier brownies! That’s why we only use 3/4 cup. Don’t be tempted to add more.
- Chocolate Chips: I love semi-sweet, but dark chocolate chips create a more sophisticated flavor. For Valentine’s Day, try a mix of regular chips and heart-shaped chocolate pieces!
Pro Tip: Measure your ingredients before starting. The timing matters when working with the warm chocolate mixture, so having everything ready prevents scrambling.
How to Make It
Making these sourdough brownies is surprisingly simple. Here’s my step-by-step guide:
- Prep Your Pan (2 minutes): Preheat your oven to 350°F. Generously grease a 9×9 baking dish with butter or cooking spray, then line with parchment paper. Leave some overhang for easy removal later. This double insurance means your brownies won’t stick!
- Create the Chocolate Base (5 minutes): In a medium saucepan, combine butter, both sugars, cocoa powder, and salt. Set over medium heat and stir constantly. You’ll see the butter melt first, then everything will come together into a glossy, thick mixture. It should look like hot fudge sauce!
- Cool Down (5-8 minutes): This is crucial! Remove the pan from heat and let it cool. I usually set a timer for 5 minutes minimum. The mixture should feel warm but not hot when you touch the pan’s bottom. This patience prevents scrambled eggs in the next step.
- Prepare Eggs (1 minute): While the chocolate cools, whisk your eggs and egg yolk in a small bowl until well combined. They should be uniform in color with no streaks.
- Temper and Mix (2 minutes): Here’s my trick – add a spoonful of the warm chocolate to the eggs first, whisking quickly. This tempers them. Then pour the egg mixture into the chocolate pan, whisking constantly until smooth and glossy.
- Add the Star Ingredient (1 minute): Stir in your sourdough discard. It might look lumpy at first, but keep stirring until it’s completely incorporated. The batter will be thick and luxurious.
- Fold in Flour and Chips (2 minutes): Add half the flour, stirring until just combined. Then add the remaining flour along with the chocolate chips. Mix until no dry flour remains, but don’t overdo it. Overmixing creates tough brownies!
- Bake to Perfection (30 minutes): Pour the batter into your prepared pan, spreading evenly. Bake for exactly 30 minutes. The edges should look set and slightly pulling away from the pan, while the center still has a slight jiggle. A toothpick inserted should come out with moist crumbs, not wet batter.
- The Hardest Part – Cooling: Let the brownies cool completely in the pan. I know it’s torture, but this cooling time lets the starches and fats set properly. Rush this step and you’ll have a gooey mess instead of perfect squares.
Troubleshooting Tips:
- If your eggs scramble despite cooling, strain the mixture through a fine-mesh sieve
- Dry, cakey brownies mean you overbaked – watch that timer!
- If the center sinks, you might have underbaked slightly – still delicious though!
Recipe Variations
These sourdough brownies are incredibly versatile. Here are my favorite twists:
- Valentine’s Special: Swirl in 1/4 cup raspberry jam before baking and top with freeze-dried raspberries. The fruit cuts through the richness perfectly!
- Double Chocolate Sourdough: Replace 1/4 cup flour with more cocoa powder and use white chocolate chips. It’s chocolate heaven!
- Mint Chocolate: Add 1 teaspoon peppermint extract with the vanilla and use mint chocolate chips. Perfect for chocolate mint lovers!
- Salted Caramel: Drizzle dulce de leche over the batter before baking and sprinkle with flaky sea salt. Absolutely irresistible!
- Gluten-Free: Substitute with Bob’s Red Mill 1:1 gluten-free flour blend. The sourdough discard should be made with gluten-free starter too.
- Espresso Kick: Add 1 tablespoon instant espresso powder to the chocolate mixture. It intensifies the chocolate flavor without adding coffee taste.
- Nutty Brownie: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips. Toast them first for extra flavor!
Each variation maintains that signature fudgy texture while adding its own special twist. Don’t be afraid to experiment – these brownies are very forgiving!
How to Store It
Proper storage keeps your sourdough discard brownies fresh and fudgy:
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Room Temperature: Store in an airtight container for up to 4 days. Layer between parchment paper to prevent sticking. They actually improve after day one as flavors meld!
Refrigerator: Extended freshness up to 1 week in an airtight container. The cold makes them extra fudgy – some prefer them chilled!
Freezer: Wrap individual brownies in plastic wrap, then place in a freezer bag. They’ll keep for 3 months. Thaw at room temperature for 30 minutes.
Pro tip: Warm a brownie in the microwave for 15-20 seconds to recreate that fresh-baked magic. Add a scoop of vanilla ice cream and you’ve got dessert perfection!
Never store brownies while still warm – condensation will make them soggy. Always cool completely first!
How to Serve It
These sourdough brownies shine in so many ways:
Temperature: While delicious at room temperature, slightly warm brownies are pure magic. That 15-second microwave trick works wonders!
Pairings:
- Cold milk (classic for a reason!)
- Vanilla or coffee ice cream
- Fresh berries to cut the richness
- Hot coffee or espresso for adults
- Whipped cream for extra indulgence
Presentation Ideas:
- Dust with powdered sugar for elegance
- Drizzle with chocolate sauce
- Top with Valentine’s sprinkles
Perfect Occasions:
- Valentine’s Day dessert
- Potlucks (they travel well!)
- Birthday celebrations
- After-dinner treats
- Midnight snacks (we won’t tell!)
Cut into 16 squares for regular portions or 25 smaller bites for parties. Use a hot knife for clean cuts – run it under hot water and wipe between cuts.
Related Recipes
If you love these sourdough discard brownies, you’ll adore these other recipes:
Try my Sourdough Discard Chocolate Chip Cookies for another way to use that starter in dessert. They have the same tangy twist but in cookie form!
My Chocolate Raspberry Cupcakes and Valentine’s Day Fudge recipes pair perfectly with these brownies for a chocolate dessert spread.
For more sourdough discard ideas, check out my Sourdough Discard Pancakes – they’re our weekend breakfast staple!
And if you’re looking for the perfect ice cream to serve alongside, Vanilla Bean Ice Cream makes them taste like they came from a fancy shop.
Let’s Bake!
These sourdough discard brownies prove that reducing food waste can be absolutely delicious! With their perfect fudgy texture, subtle tang, and rich chocolate flavor, they’re bound to become your new favorite treat.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Sourdough Discard Brownies Recipe
Ingredients
- ½ cup butter 8 tablespoons / 1 stick
- ¾ cup white granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup unsweetened cocoa powder
- 1 tsp salt
- 2 large eggs
- 1 egg yolk
- ½ cup sourdough discard
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup chocolate chips I used semi-sweet, but you can use dark or milk chocolate
Instructions
- Preheat the oven to 350 °F.
- Grease (butter or use cooking spray) a 9×9 baking dish. Line with parchment paper. Set aside.
- In a saucepan, combine the butter, granulated sugar, brown sugar, cocoa powder, and salt.
- Set over medium heat and stir until the butter melts and all ingredients are fully combined.
- Remove from the heat and let the mixture cool for 5–8 minutes.
- While it cools, whisk the eggs and egg yolk together in a small bowl.
- Once the chocolate mixture has cooled slightly, whisk in the eggs until fully incorporated.
- *NOTE* This step is important. Make sure the chocolate mixture is cool before adding the eggs. You don’t want the residual heat of the chocolate mixture to start cooking the eggs. If you are unsure whether the chocolate mixture is cool enough, you can always add a little bit of the chocolate mixture to the eggs to warm (or temper) the eggs.
- Stir in the sourdough discard.
- Add the flour in two additions, mixing well in between each addition.
- With the second flour addition, add the chocolate chips and stir until the batter is smooth and no dry flour remains.
- Pour the brownie mixture into the prepared pan.
- Bake in the preheated oven for 30 minutes or until the edges are set and the center is still soft.
- Cool the brownie completely before serving.
Notes
Don’t skip the cooling time. This time allows the starches and fats to firm up, so the brownies hold their shape instead of oozing or crumbling. Trust me, the wait is worth it for those gorgeous, bakery-style squares! Store the leftover brownies at room temperature in an airtight container for up to 4 days. In the refrigerator, they will last 1 week. You can rewarm a brownie in the microwave for 15-20 seconds to replicate this fresh out of the oven texture.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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