Decadent Fudgy Chocolate Sourdough Brownies
Fudgy Chocolate Sourdough Brownies
There’s nothing quite like the rich, chocolatey goodness of a homemade brownie, and when you add sourdough discard into the mix, you get an extra depth of flavor with the perfect fudgy texture.
As a mom, I love making these fudgy chocolate sourdough brownies because they are a delicious way to use up my sourdough discard while giving my kids a homemade treat that feels extra special.
These Fudgy Chocolate Sourdough Brownies are everything a brownie should be—dense, chewy, and packed with deep chocolate flavor.
Whether you’re making them for an after-school snack, a weekend dessert, or a special occasion, this recipe will be a hit with the whole family.
Table of Contents
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Key Ingredients
Understanding what each ingredient does in a recipe can help you get the perfect texture and flavor every time. Here’s a breakdown of the key ingredients in these brownies:
- Butter (8T) – Provides richness and moisture, making the brownies extra fudgy.
- Semi-Sweet Chocolate Chips (10oz) – Gives the brownies a deep chocolate flavor and contributes to the gooey texture.
- Cocoa Powder (1/2 cup) – Adds an intense chocolate taste and helps balance the sweetness.
- Vanilla Extract (2 tsps) – Enhances the overall flavor profile, bringing out the best in the chocolate.
- Eggs (2 large & 1 egg yolk) – The eggs bind everything together, while the extra yolk makes the brownies extra rich and chewy.
- White Sugar (1/2 cup) & Brown Sugar (1/4 cup) – The combination of sugars creates the perfect balance of sweetness and chewiness.
- Sourdough Discard (1/2 cup) – Adds a slight tangy depth to the brownies and contributes to their dense texture.
- All-Purpose Flour (1 cup) – Provides structure without making the brownies too cakey.
- Salt (Pinch) – Enhances the flavors and balances the sweetness.
Step-by-Step Instructions for Baking Fudgy Sourdough Brownies
Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Melt the Chocolate & Butter – In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring constantly. Once melted, whisk in the cocoa powder and vanilla extract until smooth.
Whisk the Eggs & Sugar – In a separate bowl, whisk together the eggs, extra egg yolk, white sugar, and brown sugar until light and slightly fluffy.
Combine Wet Ingredients – Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from scrambling.
Incorporate the Sourdough Discard – Stir in the sourdough discard until fully combined.
Add Dry Ingredients – Gently fold in the flour and salt until just combined. Do not overmix, as this can make the brownies tough.
Bake – Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool Completely – Allow the brownies to cool in the pan before cutting and serving for the best texture.
What can I pair to eat with these Fudgy Chocolate Sourdough Brownies?
These brownies pair perfectly with a scoop of creamy vanilla ice cream and a cold glass of milk.
The contrast between the warm, fudgy brownie and the cool, smooth ice cream creates a delightful dessert experience.
Adding a drizzle of chocolate syrup or a sprinkle of sea salt on top can take this pairing to the next level.
If you’re serving these brownies for a special occasion, consider setting up a brownie sundae bar with toppings like whipped cream, nuts, and fresh berries for a fun and delicious treat!
Tips for Baking Perfect Brownies
Using the Toothpick Test – Insert a toothpick into the center of the brownies around the 28-minute mark. If it comes out with a few moist crumbs but no wet batter, they are done!
Do Not Overbake – Overbaking will dry out your brownies, so it’s best to pull them out a little earlier rather than later.
Let Them Cool – Brownies continue to set as they cool. If you cut them too soon, they may be too gooey and fall apart.
Why You Shouldn’t Overbake Your Fudgy Chocolate Sourdough Brownies
The key to achieving fudgy brownies is pulling them out of the oven at the right time.
If you overbake them, they can become dry and crumbly. Brownies will continue to cook from residual heat even after they’re removed from the oven, so taking them out when they still seem slightly underdone ensures they set perfectly.
Letting them cool also allows the chocolate flavors to fully develop and the texture to firm up just enough for perfect slicing.
How do I Store My Brownies?
Properly storing brownies ensures they stay fresh and delicious for as long as possible. Here’s how to store them based on how soon you plan to eat them:
At Room Temperature – Store brownies in an airtight container at room temperature for up to 3 days.
In the Refrigerator – If you want to keep them longer, store them in the fridge for up to a week. Let them sit at room temperature before eating for the best texture.
In the Freezer – To freeze brownies, wrap them tightly in plastic wrap and place them in an airtight container. They will stay fresh for up to 3 months. When ready to eat, thaw at room temperature or warm them slightly in the microwave for a fresh-from-the-oven taste.
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These Fudgy Chocolate Sourdough Brownies are the ultimate homemade treat that your whole family will love.
They’re rich, chewy, and packed with chocolate flavor, making them the perfect way to use up your sourdough discard while giving your kids a dessert that feels extra special.
Fudgy Chocolate Sourdough Brownie
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring constantly. Once melted, whisk in the cocoa powder and vanilla extract until smooth.
- In a separate bowl, whisk together the eggs, extra egg yolk, white sugar, and brown sugar until light and slightly fluffy.
- Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from scrambling.
- Stir in the sourdough discard until fully combined.
- Gently fold in the flour and salt until just combined. Do not overmix, as this can make the brownies tough.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting and serving for the best texture.
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
