Sourdough Brownie Recipe

A stack of 3 sourdough brownies showing the crispy top and fudgy inside. There are some sourdough brownie crumbs around the stack.

This simple one bowl recipe uses 120g of sourdough starter to create a rich and fudgy chocolate flavor sourdough brownie everyone will want to eat over and over again!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 314kcal

Equipment

Mixing Bowl
Square Brownie Pan 9" x 9"

Ingredients

Dry Ingredients

150 g All Purpose Flour
380 g White Sugar
65 g Cocoa Powder
3 g Salt
3 g Baking Powder
100 g Chocolate Chips (I've used semi sweet)

Wet Ingredients

120 g Butter (melted)
2 Eggs (large eggs are best, if using small eggs add 3)
5 g Vanilla Extract
120 g Sourdough Starter (can be unfed or active and bubbly)

Instructions

Preheat the oven to 160C/320F. Grab a 9" x 9" brownie pan - it's up to you whether you grease the pan with butter or line it with parchment paper.
In a bowl, add the all purpose flour, white sugar, cocoa powder, salt and baking powder. Whisk the dry ingredients together until well combined.
Place the chocolate chips in the bowl and mix until they are all coated in the flour mixture.
On top of the dry ingredients, add the melted butter, 2 eggs, vanilla extract and sourdough starter.
Using a spatula, gently mix all of the wet and dry ingredients together, ensuring that the sourdough starter is well combined (see notes for more info on this).
This is a thick brownie mixture - that’s ok, it’s meant to be like this.
Place the sourdough brownie mixture into your prepared pan and bake for 35 minutes at 160C/320F. Because this is a thick mixture, you might need to push the mixture out to the edges of the pan before placing it in the oven.
Check the sourdough brownies at 35 minutes by inserting a tooth pick - you want it to come out wet still but they should be crackly and baked on top.
Remove from the oven and allow to cool in the pan for around 30 minutes. Then remove from the pan and allow to cool completely on a wire rack before slicing into squares.

Notes

Sourdough Starter or Sourdough Discard - you can use either active starter or sourdough discard in this recipe, either works just fine. You don't want your sourdough starter to be too thick though or it won't combine well with the other ingredients and can leave streaks of baked starter through the brownies.

These sourdough brownies are best eaten the day after baking. I don't know why, but they taste richer and more fudgy the next day.

Nutrition