Sourdough Discard Brownies with Chocolate Chips Recipe
If you’ve been baking with sourdough, chances are you’ve asked yourself what to do with all that extra discard. The good news? You don’t have to throw it away! These Sourdough Discard Brownies with Chocolate Chips are the perfect way to use up leftover starter while making a rich, fudgy, chocolate-loaded dessert. This easy recipe proves that your discard isn’t waste, it’s flavor.
These Sourdough Discard Brownies with Chocolate Chips are absolutely irresistible—rich, fudgy, and packed with gooey chocolate in every bite. They’re a recipe your whole family will love, from kids to adults, and perfect for satisfying those chocolate cravings.
Best of all, this easy brownie recipe comes together in no time, making it ideal for busy weeknights, last-minute dessert needs, or whenever you want a quick and delicious treat. With just a few simple ingredients and under 15 minutes of prep, you can enjoy warm, homemade brownies that taste like they took hours to make.
Looking for easy snacks? Try my recipe for The Best Homemade Banana Chocolate Chip Muffins or The BEST Chocolate Chip Cookie Recipe.
- If you’ve been baking with sourdough, chances are you’ve asked yourself what to do with all that extra discard. The good news? You don’t have to throw it away! These Sourdough Discard Brownies with Chocolate Chips are the perfect way to use up leftover starter while making a rich, fudgy, chocolate-loaded dessert. This easy recipe proves that your discard isn’t waste, it’s flavor.
- What you'll love about this recipe:
- Recipe Ingredients
- Ingredient Notes
- How to Make Sourdough Discard Brownies with Chocolate Chips Step-by-Step
- Recipe Tips & Tricks
- Make-Ahead Tip
- These sourdough discard brownies are perfect for making ahead! Bake them a day in advance, let them cool completely, and store them in an airtight container at room temperature. The flavors actually deepen overnight, making them even richer and fudgier the next day.
- Storage & Reheating
- Additions & Substitutions
- Frequently Asked Questions (FAQ)
- More Recipes You'll Love
- Sourdough Discard Brownies with Chocolate Chips Recipe
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What you’ll love about this recipe:
Recipe Ingredients
You’ll need the following ingredients to make these Sourdough Discard Brownies with Chocolate Chips:
Ingredient Notes
Here’s a closer look at what makes these brownies so good:
- Chocolate Chips – Stir into the batter and sprinkle some on top for extra gooey chocolate pockets.
- Butter – Melting the butter gives the brownies a dense, fudgy texture.
- Sugar (white + brown) – The combination adds both sweetness and depth of flavor.
- Eggs – Whipped in one at a time, they provide structure and richness.
- Sourdough Discard – Use unfed starter at room temperature. It adds moisture and a subtle tang that balances the sweetness.
- Flour – Regular all-purpose flour works perfectly.
- Cocoa Powder – Unsweetened cocoa deepens the chocolate flavor.
- Salt – Regular table salt or finely ground Himalayan pink salt. A sprinkle on top is optional but delicious.
How to Make Sourdough Discard Brownies with Chocolate Chips Step-by-Step
Here are quick visual instructions for making Sourdough Discard Brownies with Chocolate Chip, step-by-step. Remember, the full instructions will be in the printable recipe card below.
- Preheat your oven to 350°F (175°C).
- In a separate bowl, sift the flour, cocoa powder, baking powder, and salt.
- Whisk melted butter with sugars until smooth.
- Add eggs, then stir in vanilla.
- Add in the sourdough discard.
- Fold into the dry mixture gently.
- Stir in chocolate chips.
- Spread the batter into the prepared pan.
- Bake for 30–35 minutes.
- Cool completely before slicing into squares.
Recipe Tips & Tricks
Tip 1: Use room temperature discard: Cold discard can make the batter seize up. Let it sit at room temp before mixing.
Tip 2: Don’t overmix: After adding the dry ingredients, fold gently. Overmixing can make the brownies cakier instead of fudgy.
Tips 3: Check early: Every oven is different. Start testing with a toothpick at 28 minutes to avoid overbaking.
Make-Ahead Tip
These sourdough discard brownies are perfect for making ahead! Bake them a day in advance, let them cool completely, and store them in an airtight container at room temperature. The flavors actually deepen overnight, making them even richer and fudgier the next day.
Storage & Reheating
Storage: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keeps fresh for about 1 week when sealed tightly.
Freezing: Wrap individual brownies in plastic wrap and freeze in a bag for up to 3 months. Thaw at room temp or microwave for a warm, gooey treat.
Additions & Substitutions
Additions
Add 1: Nuts: Stir in chopped walnuts, pecans, or almonds for a delightful crunch.
Add 2: Flavor Swirls: Add a swirl of peanut butter, caramel, or Nutella on top before baking for extra richness.
Substitutions
Sub 1: Butter: You can replace the butter with coconut oil or melted vegan butter to make these brownies dairy-free.
Sub 2: All-Purpose Flour: Swap with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.
Frequently Asked Questions (FAQ)
Yes! If you prefer thicker brownies, you can bake the batter in a 9×9-inch square pan instead of a 9×13. Just keep in mind that the brownies will need extra baking time—usually 40–45 minutes. Be sure to check with a toothpick for doneness.
Absolutely. Active starter will work the same, though the flavor might be a little less tangy than with discard.
For fudgier brownies, bake just until a toothpick comes out with moist crumbs. Slightly underbaking is the secret to a gooey, chewy texture.
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I hope you love the Sourdough Discard Brownies with Chocolate Chips. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo
Sourdough Discard Brownies with Chocolate Chips Recipe
Equipment
- Large Bowl
- Medium Bowl
- Sifter
- Whisk
- Rubber Spatula
- 9X13 Baking Pan
Ingredients
- 1 cup unsalted butter, melted
- 1 ¾ cups granulated sugar
- ½ cup brown sugar (packed)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpsor flour
- cup sourdough starter unfed, room tempature
- 1 cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp himalayan salt table salt is fine
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a9x13-inch baking pan with parchment paper.
- In medium size bowl, sift together flour, cocoapowder, baking powder, and salt, set aside.
- In a large bowl, whisk together melted butter,granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Mix in the sourdough discard until fully combined.
- Gently fold the dry ingredients into the wetmixture until just combined, don’t overmix.
- Fold in the chocolate chips.
- Spread batter evenly into the prepared pan. Sprinkle extra chocolate chips on top if desired.
- Bake for 30–35 minutes, or until a toothpickinserted in the center comes out with moist crumbs (not wet batter).
- Allow to cool before slicing into squares. Serve & Enjoy!
Notes
Substitutions
- Butter: You can replace the butter with coconut oil or melted vegan butter to make these brownies dairy-free.
- All-Purpose Flour: Swap with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.
Additions
- Nuts: Stir in chopped walnuts, pecans, or almonds for a delightful crunch.
- Flavor Swirls: Add a swirl of peanut butter, caramel, or Nutella on top before baking for extra richness.
Storage Recommendations
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for about 1 week when sealed tightly.
- Freezer: Wrap individual brownies in plastic wrap and freeze in a bag for up to 3 months. Thaw at room temp or microwave for a warm, gooey treat.
Nutrition
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.
These Sourdough Discard Brownies with Chocolate Chips are everything a brownie should be—moist, chewy, and packed with chocolate flavor. Plus, they give you one more reason to love your sourdough starter. Next time you’re wondering how to use up discard, this easy brownie recipe will be your new go-to.
These sourdough discard brownies were AMAZING! They came out so fudgy and rich, with the perfect balance of chocolate flavor. My family couldn’t believe they were made with sourdough discard—this recipe is definitely going into our favorites!
These look amazing! I don’t know why it’s never occurred to me to try putting sourdough in non-bread desserts before. Maybe I would do a better job of keeping a starter alive.
Haha, It is so delicious! Definitely give it a whirl. You won’t be sorry. 🙂
These look delicious! Saving to make for my family!
Yum! This is a great recipe.
Thank you so much!
What a great idea to save waste!
Yes is. Thank you!
I’m always looking for new recipes to use my discard. This one is a win/win! I’m looking forward to making these in the near future.
Definitely one of the best recipes to try!
This looks so good! I’m saving this to try for the holidays—can’t wait to see how the sourdough discard adds that extra twist to the brownies. Thanks for sharing!
These look SO GOOD! I need to try them!
Looks pretty delicious! Love to try it this weekend!
I’m new to baking, could you tell me what the purpose of the sour dough in this is for? I’ve only seen it in bread. The brownies look delicious.
Basically, sourdough in non-bread recipes gives flavor, texture, and nutritional value while preventing waste. Sourdough Discard recipes are delicious!