Okay, y’all, gather ’round because I need to tell you about something *amazing*: sourdough brownies! I know, I know, you’re probably thinking, “Sourdough in brownies? Casey, are you crazy?!” But trust me on this one. This easy sourdough brownies recipe is about to become your new fave. It’s fudgy, chocolatey, and has that little somethin’ somethin’ extra from the sourdough discard that makes it totally irresistible. Plus, it’s a genius way to use up that discard instead of tossing it!
I’ve been experimenting with sourdough baking for ages, from crusty loaves to tangy pancakes, but these sourdough brownies? They’re a total game-changer. Honestly, after seeing this viral sourdough brownies recipe all over TikTok, I *had* to try my hand at it.
I’ve tweaked and perfected it, and I’m so excited to finally share my version with you! Get ready for the best, easiest, most decadent sourdough brownies you’ve ever tasted!
Why You’ll Love This Sourdough Brownies Recipe
Okay, seriously, let me count the ways you’re gonna be obsessed with these sourdough brownies:
- Fudgy perfection: We’re talkin’ rich, decadent, melt-in-your-mouth goodness.
- Ridiculously easy: This is one of those “dump and stir” kinda recipes – my fave!
- Sourdough discard superstar: Finally, a delicious way to use up that discard instead of feeling guilty for chucking it!
- Viral for a reason: Jump on the sourdough brownies recipe bandwagon! You won’t regret it, promise.
Ingredients for the Best Sourdough Brownies Recipe
Alright, let’s gather our supplies! You’ll need:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup sourdough discard (unfed starter)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (or chunks!), chopped
How to Make This Sourdough Brownies Recipe: Step-by-Step Instructions
Okay, friend, let’s get down to business. This is where the magic happens! Don’t worry, it’s super straightforward. Just follow these steps, and you’ll be biting into a warm, fudgy sourdough brownie in no time!
- Preheat & Prep: First things first, preheat your oven to 350°F (175°C). While the oven’s warming up, grease and flour an 8×8 inch baking pan. Trust me, you don’t want these beauties sticking! You can even line it with parchment paper with some overhang for easy removal – that’s *my* preferred method.
- Melt the Butter: In a large, microwave-safe bowl, melt the butter completely. You can also do this in a saucepan over low heat if you’re feeling old-school. Just watch it carefully so it doesn’t burn!
- Sugar Time: Whisk in both the brown sugar and granulated sugar into the melted butter until everything’s well combined and smooth. Get rid of those pesky lumps!
- Egg-cellent Addition: Now, crack in the eggs one at a time, whisking well after each addition. Then, stir in that glorious sourdough discard and vanilla extract. Don’t worry if it looks a little…goopy. It’s supposed to!
- Dry Ingredients Unite: In a separate bowl, whisk together the flour, cocoa powder, and salt. This makes sure everything’s evenly distributed, you know?
- Combine Gently: Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Seriously, don’t overmix! That’s the secret to fudgy brownies, not cakey ones. A few streaks of flour are totally fine.
- Chocolate Explosion: Fold in those chocolate chips (or chunks!). I like to reserve a few to sprinkle on top before baking, just for extra visual appeal, y’all!
- Bake It ‘Til You Make It: Pour the batter into your prepared pan and spread it evenly. Pop it into the preheated oven and bake for 25-30 minutes. The edges should be set, and the center should still be a little fudgy. A toothpick inserted near the center should come out with moist crumbs attached.
- Cooling is Key: This is the hardest part: let the brownies cool completely in the pan before cutting into them. I know, I know, the temptation is real, but trust me, they’ll be much easier to slice and even more delicious if you let them cool down. If you used parchment paper, lift them right out!
- Slice and Devour: Once cooled, slice ’em up and prepare for a chocolatey, sourdough-y flavor explosion! You did it!
Tips for the Perfect Sourdough Brownies Recipe
Okay, wanna take your sourdough brownies from good to *OMG*? Here are a few of my tried-and-true tips:
- Oven Thermometer is Your Friend: Ovens can be sneaky! An oven thermometer ensures you’re baking at the right temp. Too hot, and you’ll have burnt edges; too cool, and they’ll be cakey.
- Don’t Overmix: I’ll say it again! Overmixing develops the gluten, which leads to tough brownies. Mix until *just* combined.
- Cooling Patience: I know it’s sooo hard, but letting them cool completely makes them fudgier and easier to slice. I sometimes even pop them in the fridge for an hour to speed things up (shhh!).
- Adjust Baking Time: Every oven is different! Start checking for doneness around 25 minutes, and adjust the baking time as needed.
Variations on This Simple Sourdough Brownies Recipe Idea
Okay, so you’ve nailed the basic sourdough brownies recipe, right? Awesome! Now, let’s get a little wild and try some fun variations! These are all easy peasy, I promise.
- Chocolate Mania: Use different chocolate! Milk chocolate chips, dark chocolate chunks, even white chocolate – go crazy!
- Nutty Business: Throw in some chopped walnuts, pecans, or even macadamia nuts. Toasted nuts add an extra layer of yum!
- Spice It Up: A pinch of cinnamon, nutmeg, or even chili powder can add a subtle kick. Trust me, it’s delicious!
- Espresso Yourself: A teaspoon of instant espresso powder enhances the chocolate flavor. Coffee and chocolate? Always a win!
Make-Ahead and Storage Tips for Your Sourdough Brownies Recipe
Want to get ahead of the game? You totally can! These sourdough brownies are actually even better the next day (if they last that long!). To store leftovers, just pop them in an airtight container at room temperature for up to 3 days. If you want to make them ahead, bake ’em as directed, let them cool completely, and then wrap the entire uncut pan tightly in plastic wrap. You can store them at room temperature for a day or two, or in the fridge for up to a week. To reheat, just zap a slice in the microwave for a few seconds, or warm them up in a low oven. Enjoy!
Estimated Nutritional Information for Sourdough Brownies Recipe
Just so you know, here’s a *super* rough estimate of the nutritional info per brownie (it’ll vary depending on your ingredients, of course!): Calories: About 300, Fat: 15g, Protein: 4g, Carbs: 40g. Enjoy!
FAQ About This Sourdough Brownies Recipe
Can I use regular starter instead of sourdough discard for this easy sourdough brownies recipe?
Technically, yes, you *can* use active starter, but honestly, the beauty of this recipe is using up that discard! Plus, active starter might make your brownies a tad bit more cakey. The discard gives them that extra fudgy texture we all crave!
What if I don’t have sourdough discard? Can I still make these best sourdough brownies recipe version?
No sourdough discard? No problem! You can still make these! Just mix equal parts all-purpose flour and water (about 1/2 cup of each) and let it sit at room temperature for a few hours to mimic the discard. It won’t have the exact same tangy flavor, but it will still work great!
Can I double this simple sourdough brownies recipe idea?
Absolutely! Just double all the ingredients and bake it in a 9×13 inch pan. You’ll probably need to add about 5-10 minutes to the baking time, so keep an eye on them!
My viral sourdough brownies recipe turned out cakey, what did I do wrong?
Cakey brownies usually mean overmixing! Remember to mix the dry ingredients into the wet ingredients until *just* combined. Also, make sure you’re not over-baking them. Fudgy brownies are slightly underbaked!
Enjoy Your Homemade Sourdough Brownies Recipe!
Alright, y’all, that’s it! You’ve officially conquered the sourdough brownie. I hope you enjoy these as much as my family does! Remember, baking should be fun, so don’t stress if things aren’t perfect the first time around. Now, go ahead and dig in! And hey, if you loved this recipe, be sure to leave a comment and rating below, and share it with your friends! For more sweet treats, check out my other recipes! Happy baking, friends! – Casey
Easy Sourdough Brownies Recipe in 30 Minutes
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make these easy sourdough brownies in just 30 minutes. A simple recipe for a family favorite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup sourdough starter, unfed/discard
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the melted butter and sugar. Mix well.
- Stir in the sourdough starter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting into squares.
Notes
- For a fudgier brownie, slightly underbake.
- Add nuts or other toppings to customize your brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg