Fudgy Sourdough Discard Brownies

These deeply chocolatey sourdough brownies are rich, fudgy and wonderfully simple. The sourdough discard adds moisture and depth without making the brownies taste strongly sour. This recipe fills one 9×13-inch pan, making it perfect for family gatherings, bake sales or sharing with friends.

Ingredients

• 1 cup (226 g) butter, melted

• 2 cups (400 g) granulated sugar

• 1 cup (200 g) packed brown sugar

• 2 teaspoons vanilla extract

• 4 large eggs

• 1 cup (240 g) sourdough discard or active 100% hydration starter

• 1 cup (85 g) unsweetened cocoa powder

• 1 teaspoon fine sea salt

• 1 teaspoon baking powder

• 1½ cups (180 g) all-purpose flour

• Optional: 1 cup chocolate chips or chunks

Instructions

1. Preheat the oven to 350°F. Grease or line a 9×13-inch baking pan with parchment paper.

2. In a large bowl, whisk the melted butter, granulated sugar and brown sugar until evenly combined.

3. Whisk in the vanilla and eggs, one at a time. Add the sourdough discard and mix until smooth.

4. Add the cocoa powder, salt and baking powder. Stir until incorporated.

5. Fold in the flour just until no dry streaks remain. Fold in the chocolate chips, when using. Avoid overmixing.

6. Spread the batter evenly in the prepared pan. Bake for 35–40 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.

7. Cool completely before slicing for the cleanest cuts and the fudgiest texture.

Mary’s Notes

For extra-fudgy brownies, begin checking near the 35-minute mark and do not wait for the toothpick to come out completely clean. The brownies continue setting as they cool.

With love from Mary and Myrtle at Mother’s Love Homestead.