Gooey Sourdough Brownies

Name: Gooey Sourdough Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 cup brown sugar; 1/2 cup unsalted butter, melted; 1 cup sourdough discard; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup chocolate chips

Highlighted under: Oven Recipes

I’ve always been a fan of brownies, but these gooey sourdough brownies took my love to a whole new level. The unique tang of sourdough combined with rich chocolate creates a flavor profile that’s both indulgent and surprisingly complex. After testing various methods, I discovered that incorporating sourdough discard not only reduces waste but gives the brownies a moist texture and a delightful chewiness. Perfect for sharing, these brownies offer a sweet treat that’s just as satisfying at a gathering as it is when you want to indulge yourself on a quiet evening.

Created by

Rosalyn Whitfield

Last updated on 2026-01-24T11:07:35.366Z

During my culinary adventures, I stumbled upon the combination of sourdough and brownies, which left me intrigued. Initially, I was skeptical about how the tangy notes of the sourdough would work with the sweetness of chocolate, but I was pleasantly surprised. I found that the unique flavor of the sourdough added depth and complex undertones to the dessert.

What made the difference was letting the brownie batter rest for a few minutes before baking. This allowed the flavors to meld beautifully and created that perfect gooey texture I crave in a brownie. I highly recommend giving this extra step a try for the best results!

What You'll Love About These Brownies
Rich chocolate flavor paired with tangy sourdough notes
Incredibly gooey texture that melts in your mouth
A unique twist on classic brownies that's sure to impress

The Role of Sourdough Discard

In these brownies, sourdough discard serves a dual purpose. Firstly, it contributes to the unique tang that pairs beautifully with the chocolate, balancing sweetness with a hint of acidity. Secondly, it adds moisture, which is key for achieving that gooey texture that makes these brownies so irresistible. If you find yourself with excess sourdough starter, using it in this recipe not only prevents food waste, but elevates your brownies to a new level of deliciousness.

For those unfamiliar with sourdough discard, it includes the starter that would typically be thrown away during the feeding process. This ingredient is rich in flavor and can be used in various baked goods, but it truly shines in these brownies. If you're particularly sensitive to the tanginess, you can reduce the amount of sourdough discard slightly and increase the sugar to maintain balance, although I encourage you to try the original version first!

Texture and Baking Tips

Achieving that perfect gooey texture requires careful attention to baking time. The brownies should be removed from the oven when a toothpick inserted into the center comes out with a few moist crumbs attached, about 25 minutes. The edges should appear set and firm, while the center remains slightly soft. Remember that cakes continue to bake after being removed from the oven, so err on the side of slightly underbaking for that desirable fudgy finish.

If you prefer a more cake-like brownie, you can experiment with baking just a few extra minutes, but watch closely to ensure you don't overbake. Additionally, allowing the brownies to cool for at least 10 minutes before cutting is crucial; it helps them set and enhances that gooeyness by allowing the chocolate to firm up slightly without losing its softness.

Ingredients

For the Brownies

1 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar
1/2 cup unsalted butter, melted
1 cup sourdough discard
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Mix well and get ready to bake!

Instructions

Prepare the Baking Dish

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Mix Wet Ingredients

In a large bowl, combine melted butter, cocoa powder, granulated sugar, and brown sugar. Mix until well combined. Add the sourdough discard, eggs, and vanilla extract, then stir until smooth.

Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring just until combined. Fold in the chocolate chips.

Bake

Spread the brownie batter evenly in the prepared baking dish and bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Enjoy your gooey sourdough brownies warm or at room temperature!

Enjoy every gooey bite!

Pro Tips

For an extra touch, sprinkle some sea salt on top of the brownies right when they come out of the oven.

Storing and Freezing Brownies

These gooey sourdough brownies can be stored at room temperature for up to a week, making them a convenient treat to have on hand. Simply place them in an airtight container to maintain freshness. If you want to keep them longer, brownies freeze exceptionally well. Wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to three months. When you're ready to enjoy, they can be thawed at room temperature or gently reheated in the microwave for a few seconds.

For the best flavor, I recommend letting the brownies come to room temperature after thawing. This allows the chocolate flavors to re-emerge, restoring that rich taste that pairs so nicely with the tangy notes from the sourdough. If you prefer them warm, a quick 10-15 second zap in the microwave will do, but keep an eye on them to avoid overheating.

Flavor Variations

While this recipe is already a delightful blend of flavors, don’t hesitate to customize it to your liking! You can add nuts like walnuts or pecans for added crunch, or even swirl in caramel or peanut butter for an extra flavor punch. Just be mindful of the total volume of mix-ins; you don't want to overwhelm the brownie batter, which will result in uneven texture.

If you’re looking for a more chocolate-forward taste, consider using dark chocolate chips instead of semi-sweet. This enhances the richness and complements the tang of the sourdough beautifully. Additionally, for a fully gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free blend. Just be sure to check the blend contains xanthan gum for the best texture.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, using an active starter will work, but you might want to reduce the liquid in the recipe slightly.

→ How should I store these brownies?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze these brownies?

Absolutely! You can freeze them for up to 3 months. Just make sure they are well-wrapped.

→ What can I use instead of chocolate chips?

You can substitute with nuts, white chocolate chips, or even caramel pieces depending on your preference.