Sourdough Brownies

This is my go to recipe for my Brownie cravings. It is a great way to use the sourdough starter discard when you feed your sourdough each week. These are very rich and fudgy, almost like a molten lava cake, which I LOVE. They make the perfect brownie for brownie sundaes since they stay a little fudgy after baking too.




Sourdough brownies use a sourdough starter to add a little tanginess to every chocolatey, delicious bite!


  • 1/3 cup cocoa powder
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, room temperature
  • 1 pinch salt
  • 3/4 cup sourdough starter


  1. Preheat oven to 350°F and prepare a 9×9 pan with non-stick spray or parchment paper.
  2. Roughly chop the chocolate and place into a bowl.
  3. Slice the butter into smaller pieces and add to the chocolate. Microwave for 1 minute. Stir well and then microwave for another 30 seconds. Stir again and stir until all pieces are melted and the butter is incorporated.
  4. Add sugar to the chocolate and butter. Stir well.
  5. Add in vanilla, eggs, and pinch of salt. Stir until well incorporated.
  6. Add sourdough starter and stir by hand until smooth.
  7. Pour brownie batter into prepared pan and bake for 25-28 minutes or until an inserted toothpick is removed with a few crumbs but no wet batter. Do not overbake. (Every oven is different so start checking at 22 minutes just in case!)

I keep my sourdough starter in the refrigerator with a loose lid. This allows me to take a break from feeding it so often. Instead I can get away with feeding only once a week.

My little helper gets to stir every thing together , the hard part is keeping him from licking the spoon!

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