Sourdough Discard Brownies Crackly Top

Name: Sourdough Discard Brownies Crackly Top
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup (200g) granulated sugar; 1/2 cup (100g) packed brown sugar; 1 cup (240ml) sourdough discard; 1/2 cup (115g) unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (125g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (175g) chocolate chips (optional)

Highlighted under: Easy Desserts Inspiration

I absolutely love making these Sourdough Discard Brownies because they transform what would normally be waste into a delicious and indulgent treat. Each bite is a delightful balance of rich chocolate flavor and that unique tanginess from the sourdough discard. They’re easy to whip up and you can enjoy that satisfying crackly top every time. It feels great to create something beautiful and delicious while minimizing food waste!

Created by

Nicola Fairchild

Last updated on 2026-02-01T23:21:35.496Z

When I first tried making brownies using sourdough discard, I was amazed by how it elevated the texture and flavor. The brownies became incredibly fudgy, with a mouthwatering crackly top that I just can't resist. It's the perfect way to use up leftover sourdough without compromising on taste!

To ensure the best results, I found that mixing the ingredients just until combined is key to achieving that ideal fudgy consistency. It’s easy to get carried away with mixing, but the brownies turn out best with minimal mixing after adding the dry ingredients.

Why You'll Love This Recipe
Unique use of sourdough discard that adds depth of flavor
Deliciously fudgy texture with a satisfying crackly top
Simple to make with just a few ingredients

Understanding the Role of Sourdough Discard

Sourdough discard is not just a byproduct; it adds a unique depth of flavor to these brownies. The natural acidity from the sourdough contributes to the overall taste profile, creating a delicious balance with the sweetness of sugars. Additionally, it helps maintain moisture, resulting in an incredibly fudgy texture that is both rich and decadent. If you're worried about the strength of the sourdough flavor, rest assured that the chocolate will triumph, delivering a sweet experience with every bite.

Experimenting with different types of sourdough discard will also yield interesting results. For a slightly nuttier flavor, use whole wheat or rye sourdough discard. The key is to ensure your discard is active and bubbly, which enhances the texture and rise of the brownies. Avoid using discard that has been stored for too long, as older discard may impart an overly sour taste.

Baking Tips for Perfect Brownies

For achieving that desirable crackly top, proper mixing is essential. When combining wet and dry ingredients, stop mixing as soon as you see a few streaks of flour. Overmixing can lead to dense brownies instead of the light, crackly crust you want. Use a rubber spatula for folding, as it's gentle yet effective in keeping the batter aerated. You'll know you're on the right track when the batter looks glossy but still has a slightly thick consistency before pouring it into the baking pan.

Oven temperatures can vary, so always check for doneness with a toothpick inserted in the center. With proper baking, the outer edges should appear set and may pull away slightly from the pan. A toothpick that comes out with a few moist crumbs indicates they are perfectly baked. If you find your brownies puffing up and sinking as they cool, it may be due to too much mixing or overbaking. Strive for that glossy top without letting the brownies turn dry.

Ingredients

Gather these ingredients to get started:

For the Brownies

1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
1 cup (240ml) sourdough discard
1/2 cup (115g) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (175g) chocolate chips (optional)

Make sure all your ingredients are at room temperature for the best results!

Instructions

Follow these steps to create your brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, sourdough discard, eggs, and vanilla extract until smooth.

Combine the Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.

Add Chocolate Chips

If using, fold in the chocolate chips to the brownie batter for an extra chocolatey experience!

Bake

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick comes out with a few moist crumbs but not wet batter.

Cool and Serve

Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Cut them into squares and enjoy!

These brownies are best enjoyed warm but can also be stored in an airtight container for up to a week.

Pro Tips

For a richer flavor, you can use high-quality cocoa powder and chocolate chips. Experiment with adding nuts or different flavor extracts for a personalized touch!

Serving and Enjoying

These brownies are incredibly versatile when it comes to serving. Enjoy them warm with a scoop of vanilla ice cream for a delectable dessert, or serve them plain with a light dusting of powdered sugar. For an elevated touch, try drizzling melted chocolate or caramel sauce over the top before cutting them into squares. They also pair beautifully with fresh berries, adding a refreshing contrast to the rich chocolate flavors.

If you have leftovers (although they may not last long!), store the brownies in an airtight container at room temperature for up to three days. For longer storage, cut them into individual squares, wrap them in plastic wrap, and freeze them for up to three months. To enjoy, simply remove them from the freezer and let them thaw at room temperature or warm them in the microwave for a few seconds to regain their fudgy texture.

Variations and Customizations

Feel free to play with flavors in these brownies by incorporating different mix-ins or toppings. Consider adding nuts like walnuts or pecans for added crunch, or experimenting with flavored chocolate chips, such as mint or peanut butter. You could also swirl in a layer of cream cheese or peanut butter before baking for a delightful twist that adds creaminess to each bite. Just be mindful of adjusting baking time slightly if you add more wet ingredients.

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Just ensure your baking powder is also certified gluten-free to avoid cross-contamination. While these brownies are rich and chocolatey as they are, you could experiment with incorporating alternative sweeteners like coconut sugar or maple syrup; however, note that this may slightly alter the texture and flavor profile, so test small batches first!

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option. However, it may change the texture slightly.

→ What can I do with leftover sourdough discard?

Aside from brownies, sourdough discard can be used in pancakes, pancakes, pancakes, breads, and more! It’s a versatile ingredient that helps reduce waste.

→ How do I store the brownies?

Store the brownies in an airtight container at room temperature for up to a week. If they last longer, you can freeze them for up to 3 months.

→ Can I make these vegan?

Yes! Substitute the eggs with flax eggs or applesauce and use a dairy-free butter alternative for a vegan version.