For an easy and family-friendly sourdough discard recipe, look no further than these fudgy, one-bowl sourdough brownies! They’re rich, moist, and packed with chocolate chips. They’re made with just one bowl and no mixer – so you can whip them up in no time.
Table of contents
❤️ Why you’ll love this recipe
- Rich and fudgy texture. So moist, rich, and amazing.
- Quick and easy to make with no mixer needed. One bowl and a spatula, and you’re in business
- Not too sweet, with a subtle sourdough tang. Despite all the sugar in these, they aren’t overly sweet, and the starter adds something extra to the recipe.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this easy dessert:
- vegetable oil (or melted butter if you’d like!)
- all-purpose flour
- granulated sugar
- discard sourdough starter
- vanilla extract
- chocolate chips
Get a baking dish that is 13 inches by 9 inches. Spray it with nonstick spray. Put the rack in the center of the oven. Turn the oven on to 350 degrees.
If you’re using butter, melt it in a saucepan, let it cool slightly, and then proceed with the recipe, using the pan as your mixing bowl. Otherwise, just throw everything in a bowl!
Mix the ingredients in a big bowl until they look smooth and shiny. A spatula works well, or you could use a hand mixer. If you’re using a mixer, add the chocolate chips last and mix them by hand.
Step three: bake
Pour the batter into a baking dish. Bake it for 20-25 minutes at 350 degrees. Check on it at 20 minutes to see if it is done. If the toothpick has large moist crumbs on it, then the brownies are done. If there is any wet batter, then they need to bake for longer. The brownies will look underdone, but they will finish cooking as they cool.
Wait at least 20 minutes for the pan to cool down before cutting it into squares.
🥫 Storage instructions
Brownies will keep well, tightly covered, at room temperature for 4-5 days. For longer storage, wrap them individually in plastic wrap and pop in the freezer in a large freezer bag. You can enjoy them one at a time after defrosting on the counter for an hour or so.
Vegetable oil makes them extra moist with a crackly top. But they’re still delicious with butter!
No baking soda.
No, you do not need to put the brownies in the refrigerator but if you do, they will stay firm and moist. Either way is fine.
👩🏻🍳 Expert tips
- Don’t overbake the brownies; the center should be slightly soft.
- If you’d like extra thick brownies, bake them in a 9 x 9 pan for 40-45 minutes.
- Serve with whipped cream or homemade vanilla ice cream for a special treat.
📘 Related Recipes
📖 Here’s the recipe
Fudgy Sourdough Brownies
- 9 x 13 Pan
- Mixing bowl
- 1 cup vegetable oil
- ½ cup cocoa
- 1½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ teaspoon salt
- 3 eggs
- ½ cup sourdough starter unfed, discard
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- Prep. Spray 13 x 9 baking dish with nonstick spray. Preheat oven to 350° with the rack in center.
- Combine all ingredients. Mix ingredients in a large mixing bowl until smooth and shiny. A spatula works well, as does a hand mixer. If using a mixer, add the chocolate chips last.
- Bake. Pour batter into baking and bake for 20-25 minutes at 350 degrees. Check at 20 minutes. Finished brownies will have large moist crumbs stick to a toothpick but should not have any wet batter. They will appear underdone but will finish as they cool.
- Serve. Let cool for at least 20 minutes. Cut into squares and serve right out of the pan.
1 thought on “Moist and Fudgy Sourdough Brownies”
For the chocoholic in me, this was a delicious way to use up sourdough discard! I cooked the brownies in a 9×13″ glass baking dish, and used 1/4 c. butter and 3/4 c. canola oil, and 1 3/4 c. sugar. I added dark chocolate chips. Brownies had a nice tang from the sourdough, and were very moist, not dry or cake-like. They were about 1/2″ thick. The top didn’t crack and wasn’t flaky. I would make again!