Moist and Fudgy Sourdough Brownies

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.

close up view of crackly topped brownies.

Fudgy Sourdough Brownies

One bowl, no mixer, and the most decadent, rich, moist brownies ever. Meet your new favorite recipe for sourdough discard.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 20 brownies


  • 9 x 13 Pan
  • Mixing bowl


  • 1 cup vegetable oil
  • ½ cup cocoa
  • 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.
    saucepan with cocoa and melted butter.
  • 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.
    mixing bowl with chocolate chips and batter.
  • Serve. Let cool for at least 20 minutes. Cut into squares and serve right out of the pan.
    baking dish with finished brownies.


You can bake these in a 9 x 9 pan for extra thick brownies but they’ll need 40-45 minutes to bake.
If you’d prefer to use butter instead, substitute 1 cup of butter.  Melt it in a saucepan, let it cool slightly, and proceed with the recipe.
These are rich and fudgy.  If that’s not your thing, try my popular and delicious sourdough chocolate cake. 
close up view of sourdough brownies.

❤️ 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.

ingredients on white wood counter.

Here’s what you’ll need to make this easy dessert:

  • vegetable oil (or melted butter if you’d like!)
  • cocoa
  • all-purpose flour
  • granulated sugar
  • salt
  • eggs
  • discard sourdough starter 
  • vanilla extract
  • chocolate chips


Step One

saucepan with cocoa and melted butter.

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!

Step Two

mixing bowl with chocolate chips and batter.

 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

baking dish with finished brownies.

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.

🔍 FAQs

Are brownies better with vegetable oil or butter?

Vegetable oil makes them extra moist with a crackly top. But they’re still delicious with butter!

No baking soda?

No baking soda.

Do I have to refrigerate brownies?

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

Moist and Fudgy Sourdough Brownies

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Recipe Rating


  1. 4 stars
    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!