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A stack of rich, chocolate brownies with a moist texture is arranged on a white plate, set on a wooden table. The scene feels warm and inviting.

Sourdough Discard Brownies with Chocolate Chips Recipe

Dusty of Linen & Wildflowers
These Sourdough Discard Brownies withChocolate Chips are absolutely irresistible—rich, fudgy, and packedwith gooey chocolate in every bite. They’re a recipe your whole family willlove, from kids to adults, and perfect for satisfying those chocolate cravings.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Course Snack
Servings 24 small squares
Calories 244 kcal

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

Serving: 1small squareCalories: 244kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 51mgSodium: 120mgFiber: 2gSugar: 23gCalcium: 27mg
Keyword • sourdough discard brownies, brownies with chocolate chips, brownies with sourdough discard, fudgy sourdough brownies, sourdough brownies recipe
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