Sourdough Brownies Recipe

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Make these chewy, decadent sourdough brownies using extra discard and surprise the family with an afternoon treat. 

I have to admit – I’m not a fan of brownies. I’m actually not a fan of chocolate in general and I respectfully decline eating anything rich. 

Not because I don’t like it but chocolate can be a major migraine trigger for me on the wrong day. Since I never really know when the headache stars will align, I just avoid chocolate all together unless it’s really, really worth it.  

These sourdough brownies are really worth it. In fact – I ate three during final recipe testing and went on to be headache free the rest of the night. 

Do yourself and family a favor, if you have extra sourdough starter laying around, skip the pancakes, waffles, crackers and pizza. 

MAKE the sourdough brownies. Here’s how:

How to Make Sourdough Brownies With Discard

Wet Ingredients

• 1/2 stick melted butter (4 tablespoons)
• 2 eggs
• 1/3 cup sourdough starter
• 1/2 cup oil

Dry Ingredients

• 2/3 cup unsweetened cocoa powder
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons corn starch
• 1/2 teaspoon baking soda
• 1 cup semi sweet chocolate chips

Baking Oil: You can use whatever oil you have on hand. I prefer avocado oil for baking due to its mild, undetectable flavor. If I don’t have any, I will soften some coconut oil instead. 

Extra virgin olive oil is fine as is your canola or vegetable oils. Try to make industrial seed oils a last resort as they’re highly processed, modified, and cause long term negative health consequences. 

Steps to Make Sourdough Brownies

Preheat the oven to 350° F. 

Melt down the butter and whisk the wet ingredients together with a stand mixer on medium speed, or by hand, until well combined.

In a separate mixing bowl, combine all of the dry ingredients except the chocolate chips. 

A little at a time, start adding the dry ingredients to the wet ingredients. If you are using a stand mixer, switch to the beater attachment on low speed.

Fold in the chocolate chips. 

Spread the brownie batter evenly across a greased square baking pan.

Bake at 325° F for about 40 minutes. Let the brownies cool completely in the pan before slicing and removing. 

Storing & Freezing Sourdough Brownies

Sourdough brownies are best stored in a single layer in an airtight container or cake dome for up to 7 days. Avoid using a plastic food storage bag as they tend to become soggy when stored this way. 

The brownies can also be individually wrapped in plastic wrap then stored in a freezer bag, or wrapped before slicing as one large piece. 

Take out the necessary portions to defrost or reheat in the oven. They should keep in the freezer for at least 6 months without declining in texture or taste.

Show Us Your Sourdough Brownies!

If you make this recipe and love it, we would love it if you gave it 5 stars! Tag  @naturalhomeapothecary on Instagram so we can share your delicious treat with others.

More Sourdough Discard Recipe Ideas

Sourdough Pumpkin Muffins

Sourdough Apple German Pancakes (Dutch Babies)

Sourdough Strawberry Scones

Sourdough Buttermilk Pancakes

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