Sourdough Discard Brownies

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These Sourdough Discard Brownies are by far one of my favorite treats! They are super easy to make and will surely be a crowd pleaser to anyone who loves a thick fudgy brownie! As always, they are made with real ingredients and a great way to use up some of that sourdough discard!

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For my own recipe index, I use the term discard in any sourdough recipe that requires an unfed starter. Otherwise, it can be assumed I am referring to an active starter. 

The Sourdough Lifestyle

Sourdough baking has become a culinary staple in our house. I love the process of cultivating wild yeast and lactic acid bacteria to create a natural leavening agent, resulting in a distinct flavor profile and a unique texture in bread. The sourdough journey often starts with the creation of a starter, a mixture of flour and water left to ferment and capture the wild yeasts and bacteria present in the environment.

While the main focus is usually on perfecting the sourdough bread, many bakers find themselves faced with a dilemma – what to do with the excess sourdough discard? Discard is a natural byproduct of maintaining a sourdough starter, typically generated during the feeding process where a portion of the starter is removed and replaced with fresh flour and water. I always use my discard and never throw it out. Stay tuned for a series of recipes that utilize discard. One of my go-to ways is with these Sourdough Discard Crackers!

Why Add Sourdough Discard to Brownies?

The inspiration behind Sourdough Discard Brownies comes from the desire to minimize kitchen waste while creating a yummy treat that showcases the versatility of sourdough discard. By incorporating discard into a rich brownie batter, we not only add depth of flavor but also introduce a subtle tang that elevates the classic brownie to new heights.

The Best Sourdough Discard Brownies

Ingredients

• 8 tablespoons (113 g) unsalted butter (that’s one stick)
• 12 oz. or 340 g of any hard chocolate (i.e. semi-sweet chocolate chips, dark chocolate chips, chocolate bar of your choice). Feel free to mix and match your flavors if you have about 340 grams total.
• ½ cup (40 g) cocoa powder
• 1 tablespoon (15 g) vanilla extract
• 2 large eggs + 1 egg yolk (this is important for the crinkly top)
• 1/2 cup (100 g) granulated sugar
• ½ cup (110 g) brown sugar
• ½ cup (125 g) unfed sourdough discard
• 1 cup (120 g) all-purpose flour
• 1 teaspoon (5 g) salt

Instructions

1. Preheat the oven to 300°F and grease an 8″ x 8″ baking dish.
2. Melt the butter in a small saucepan over low heat (you may decide to use a double boiler to prevent burning). Add the chocolate, vanilla extrac,t and cocoa powder. Stir the ingredients until the chocolate has melted and the mixture is smooth. 

1. In a large mixing bowl, beat the eggs and sugar with an electric mixer or stand mixer until the mixture becomes well incorporated and slightly fluffy. Try to beat for 7-10 minutes as that helps with the crinkly top.

1. Add the sourdough discard and chocolate mixture to the bowl egg/sugar mixture. Beat on low until combined. 
2. Add the flour and salt and stir with a spatula until just combined. 
3. Pour the batter into the baking dish and smooth the top. Bake for 60-75 minutes. I like to check them a few times to ensure I’m not over-baking. You want the center to come out fudgy, but not wet. Test with a toothpick or knife.
4. Allow the brownies to cool completely in the pan after they come out of the oven. 
5. Cut into squares and serve after cooling.
6. Store them in an airtight container. Keep them at room temperature for up to 7 days.
7. The brownies can be frozen as well. I recommend a reusable zip lock bag. 

Alternatively, you can try these in a 9×9 pan and bake at 325 for 45-60 minutes. Again, this always varies, so be sure to check them a few times before taking them out of the oven. You want them fudgy, but not underdone.

Variations and Adaptations for Sourdough Discard Brownies

The beauty of this Sourdough Discard Brownie recipe is in its adaptability. Consider experimenting with variations, and introducing additional elements to tailor the recipe to your preference. Opt for nuts for a crunchy texture or incorporate dried fruits for a burst of sweetness. I personally love using different types of chocolate (burnt caramel, vanilla bean, peppermint, etc.)!

Zero Waste

As always, here is how I reduce waste with each ingredient in this recipe.

Butter

You’ve got a few options here. The first is to buy butter from the grocery store, which I often do. Look for packaging that is compostable at best or recyclable at least. Check out this article on finding sustainable butter wrappers. The second option is to buy butter from a local farmer or herd-share. Depending on the systems used by the farmer, you can likely work out a deal where you supply some kind of reusable container to tote your butter. The third option is to make your own butter. You can do this with raw milk from your family dairy cow or raw milk from a herd share. If you don’t have access to raw milk, you can use heavy cream from the grocery store, just be sure it’s not ultra-pasteurized if you can help it. I like the Kalona brand from Whole Foods. It comes in a plastic container, unfortunately, but it is low-heat pasteurized and non-homogenized, so if raw dairy is illegal to sell in your state, this is the closest thing to it.

Chocolate

I am a huge fan of HU bars due to their simple and natural ingredients as well as their paper packaging. They aren’t cheap, but they are a really good brand. I like to get chocolate from a local vendor at the farmer’s market. You can also source chocolate chips from the grocery store, but consider that the bag cannot be recycled. Chocolate chips are a great candidate for bulk food stores where you can bring your own container. If you’re super ambitious, you can make your own chocolate bars. I would caution that the texture of a homemade chocolate bar may alter the brownie texture. But you never know until you experiment!

Cocoa Powder

Cocoa powder can be bought at some bulk food stores, though I haven’t had much luck in my area. I typically buy from Costco, even though that means I will have a container or bag to recycle later. If you’re a go-getter, you can make your own cocoa powder at home. If you can source a cacao pod, more power to you! But for most of us, cacao beans can be found at stores like Whole Foods and ground down into a powder (do your research as this will come out slightly different from the powder you buy from the store). Again, always buy in bulk and bring your own container when possible.

Vanilla Extract

Vanilla extract is super easy to make at home. This recipe will make several batches. You will need some vodka (I usually reuse bottles for various things around the house). And you’ll need some vanilla beans. I’ve seen vanilla beans sold in glass spice jars at Whole Foods. Look for a reusable or recyclable option if possible. If buying vanilla extract at the store, opt for a glass bottle that you can reuse.

Eggs

As always with animal products, there are a few options. The first and simplest way to source eggs is to buy them from the store. Go for pasture-raised and organic when possible. We have a few stores nearby that allow egg carton drop-off, so check your area for this option. If not, many local farmers might be willing to take the carton off your hands. This brings me to the second option which is to buy your eggs from a local farmer. I always buy paper cartons as those tend to be the type that can be reused for seeding or other purposes (or at very least can be recycled).

Granulated Sugar

Though sugarcane is natural, it goes through a process to get to the granulated stage, so buying from the store is usually the easiest option. Luckily many bags of sugar come in paper, which can be recycled, but a better option would be to buy in bulk and bring your own container. For the brown sugar, just add molasses to your white granulated sugar and you won’t have to worry about the plastic that brown sugar comes wrapped in. And if you’re up for it, check out this article on how to make your own unrefined cane sugar.

Discard

This one goes without saying. Whip out that jar of unfed starter in your fridge. No waste here!

All-Purpose Flour

Flour typically comes in a paper bag which can be recycled or reused. Though, you might consider buying from a bulk food store and bringing your own container. Better yet, you can buy whole grains in bulk and grind as needed. This does require a home grain mill. If that’s not in your budget or interest, perhaps you can find a local mill to grind fresh flour for you.

Salt

This is one of those ingredients that can be purchased in bulk at some stores where you bring your own container. Otherwise, depending on what vessel you buy your salt in, I recommend finding a way to reuse or recycle it.