Sourdough Discard Brownies Crackly Top

Name: Sourdough Discard Brownies Crackly Top
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter, melted; 1 cup dark chocolate, chopped or chocolate chips; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard (active or inactive); 1 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon salt

Highlighted under: Delightful Desserts

I love experimenting with sourdough discard, and these brownies are a delicious result of that experimentation. The crackly top paired with a fudgy center makes for an irresistible treat. Each bite boasts rich chocolate flavor and a hint of tanginess from the sourdough. Plus, they're surprisingly easy to make, incorporating ingredients you probably already have at home. Whether you're a sourdough baker or just someone looking to use up some discard, I guarantee these brownies will become a favorite in your household.

Created by

Vanessa Doyle

Last updated on 2026-02-02T00:25:36.197Z

Making these Sourdough Discard Brownies was a fun challenge for me. I started by combining my leftover sourdough starter with melted chocolate and butter, and I was amazed at how well the flavors melded. The key to getting that beautiful crackly top is to beat the eggs and sugar until they’re really fluffy before adding the dry ingredients.

After baking these brownies, I was delighted to see that perfect glossy crust. I recommend letting them cool completely before cutting, as this helps to achieve clean edges and maintains that wonderful texture. Trust me, once you try these brownies, you’ll always look forward to using up your sourdough discard!

Why You'll Love These Brownies
Decadent chocolate flavor perfectly complemented by the sourdough tang
Incredibly easy to whip up and require minimal ingredients
The crackly top adds an appealing texture that makes every bite delightful

Understanding the Impact of Sourdough Discard

Using sourdough discard in brownies not only reduces waste but also adds a unique depth of flavor. The tanginess from the discard balances the sweetness of the chocolate, creating a richer taste profile. When the discard is inactive, ensure it's not too old—aim for a smell that’s slightly sour but not overpowering. This freshness helps maintain the vibrant flavor of your brownies, making them more enjoyable.

The role of sourdough discard extends beyond flavor; it also contributes to the texture of these brownies. The natural acidity reacts with the baking soda in the recipe, resulting in a fudgier brownie with a crackly top. If you find your discard too thick, you can thin it with a small amount of water to keep the batter balanced and prevent dryness.

Troubleshooting Tips for Perfect Brownies

If your brownies don’t develop a crackly top, it might be due to overmixing the batter. Gently fold in the dry ingredients until just incorporated to maintain air bubbles, which contribute to that coveted texture. Avoid using a hand mixer; a spatula is ideal for keeping the batter light and fluffy without losing volume.

Another common issue is underbaking, resulting in a gooey center. Ovens vary, so start checking your brownies at the 25-minute mark. The edges should look set and slightly pulled away from the pan, while the center will still have a soft appearance. A toothpick inserted should come out with a few moist crumbs but not wet batter, ensuring a perfectly fudgy result.

Storage and Variations

These brownies can be stored in an airtight container at room temperature for up to five days, maintaining their fudgy texture. For longer storage, consider freezing individual squares. Wrap them in plastic wrap followed by aluminum foil, and they can last up to three months in the freezer. Just thaw at room temperature or warm them up in the microwave for a few seconds before enjoying.

Feel free to experiment with add-ins or substitutions! For a nutty flavor, fold in some chopped walnuts or pecans before baking. If you're looking for a gluten-free version, substitute the all-purpose flour with a gluten-free blend at a 1:1 ratio. You can even throw in some chocolate chunks or a swirl of peanut butter for an extra indulgent variation.

Ingredients

Gather these simple ingredients to get started on your brownies!

Brownie Ingredients

1 cup unsalted butter, melted
1 cup dark chocolate, chopped or chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard (active or inactive)
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt

Make sure to double-check your ingredients before you start mixing!

Instructions

Follow these steps to create your perfect brownies!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

Melt Chocolate and Butter

In a medium saucepan, combine the melted butter and chopped chocolate over low heat until smooth. Remove from heat and let it cool slightly.

Mix Sugars and Eggs

In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until light and fluffy.

Combine Ingredients

Stir in the cooled chocolate mixture and the sourdough discard until well combined. Gently fold in the flour, cocoa powder, and salt until just mixed; do not overmix.

Bake

Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for at least 15 minutes before cutting into squares. Enjoy your delicious Sourdough Discard Brownies!

Enjoy your brownies and share them with friends or family!

Pro Tips

For added flavor, you can mix in some chopped nuts or chocolate chips into the batter before baking. If you prefer a less rich brownie, reduce the butter to 3/4 cup.

Serving Suggestions

These brownies pair beautifully with a scoop of vanilla ice cream or whipped cream for a decadent dessert. The cold creaminess contrasts the warm, fudgy brownie, making each bite delightful. Drizzle with caramel or chocolate sauce for an added touch of indulgence during special occasions.

For a more sophisticated serving, dust the brownies with powdered sugar or cocoa powder just before serving. Adding a fresh berry garnish, such as raspberries or strawberries, not only enhances the presentation but also adds a burst of freshness that complements the rich chocolate flavor.

Baking Equipment Tips

Using the right baking pan is crucial for achieving the perfect brownie texture. A metal pan conducts heat more efficiently than glass, giving you better edges and a crackly top. If you prefer to use parchment paper, ensure it overhangs the sides for easy removal after baking—just pull the brownies out by the edges.

Make sure to melt your chocolate and butter gently over low heat to avoid burning. You can also use a double boiler for more controlled melting. If you don’t have one, a heatproof bowl over a saucepan of simmering water works just as well, ensuring the chocolate turns glossy and smooth without any gritty texture.

Ingredient Substitutions

If you're out of dark chocolate, semisweet or bittersweet chocolate can work in a pinch—just adjust the sugar accordingly, as semisweet chocolate is usually sweeter. You can even substitute cocoa powder with Dutch-processed for a deeper chocolate flavor, just keep in mind to reduce the baking soda slightly if you make this change.

For a dairy-free version, swap the butter for coconut oil or a plant-based butter alternative. This will impart a slight coconut flavor, adding a delightful twist. Similarly, substitutes for eggs, like flaxseed meal or applesauce, can work, but they might slightly alter the texture, so be aware of this when making adjustments.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, you can use an active sourdough starter, but keep in mind that it may add a bit more tang to the flavor.

→ How can I store leftover brownies?

Keep the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap each brownie individually and freeze for up to 3 months. Thaw at room temperature before enjoying.

→ What kind of chocolate should I use?

I recommend using high-quality dark chocolate for the best flavor, but semi-sweet or bittersweet chocolate can work well too.