Fudgy Sourdough Brownies (One Bowl or Overnight Rest)
Gooey, fudgy sourdough brownies that turn discard into something decadent. Bake them quick in one bowl, or let the batter rest overnight for shinier crackly tops and deeper cocoa flavor. Busy-mom tested and family-approved.
Servings 9
Ingredients
- 115 g ½ cup unsalted butter, melted hot (or browned for extra flavor)
- 170 g 6 oz dark chocolate, chopped
- 220 –240 g 1–1¼ cups sugar (half white, half light brown)
- 2 large eggs + 1 yolk
- 120 –150 g ½–⅔ cup sourdough discard (100% hydration)
- 40 –50 g ½ cup Dutch-process cocoa powder
- 50 –65 g ⅓–½ cup all-purpose flour
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- 1 –2 tsp espresso powder optional, enhances chocolate flavor
- Optional add-ins: ½ cup walnuts chocolate chips, or sprinkle of flaky salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 metal pan with parchment paper.
- Melt the butter and chocolate together until smooth.
- Choose your shiny-top method:
- Sugar-dissolve: Stir sugar into hot chocolate mixture until glossy, then whisk in eggs and yolk.
- Whipped-egg: Beat eggs and sugar in a separate bowl until pale and foamy, then fold into warm chocolate mixture.
- Whisk in sourdough discard until smooth.
- Sift in cocoa, flour, salt, and espresso powder. Fold gently until just combined.
- Spread batter evenly into prepared pan. Add walnuts or chocolate chips if using.
- Bake 28–33 minutes, until a toothpick comes out with moist crumbs (not wet batter).
- Cool completely in the pan before slicing.
- Notes
- Overnight Rest Option: Cover batter and refrigerate overnight before baking. Results = shinier tops and deeper flavor.
- Pan Sizes: 8×8 = 28–33 min. 9×9 = 24–28 min. 9×13 (double recipe) = 32–38 min.
- Storage: Store airtight at room temp 2–3 days, or freeze up to 3 months.
- Flavor Boost: Use Dutch cocoa for rich, rounded flavor. Natural cocoa gives a tangier edge.
- Dairy-Free Swap: Replace butter with melted coconut oil and use dairy-free dark chocolate.