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; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon salt; 1/2 teaspoon baking powder

Highlighted under: Sweet Cravings

I love making these Sourdough Discard Brownies because they not only reduce waste in my kitchen but also deliver an incredibly rich flavor. The crackly top is a signature feature that I can't resist, and every bite is a perfect balance of sweetness and chocolatey goodness. With the added tang from the sourdough starter, these brownies are unique and indulgent. Plus, they come together quickly, which makes them a go-to treat for any occasion!

Created by

Nora Ellis

Last updated on 2026-02-01T15:33:35.866Z

When I first attempted these Sourdough Discard Brownies, I was skeptical about how the sourdough would influence the flavor. However, the result was a delightful surprise! The tanginess perfectly complements the sweetness of the chocolate, creating a depth of flavor that is hard to resist. I was particularly pleased with the crackly top that forms during baking—it's a sign of a well-made brownie!

One key tip I learned is to let the brownies cool completely before cutting them. This allows the texture to firm up, which makes each piece hold its shape beautifully. Trust me, waiting is worth it for that perfect bite!

Why You'll Love This Recipe
Rich chocolate flavor balanced by the tang of sourdough.
Decadently dense with a crackly top that adds texture.
Easy to prepare, perfect for satisfying chocolate cravings.

Understanding Sourdough Discard

Sourdough discard is the leftover starter that accumulates during the feeding process of your sourdough bread. This ingredient not only adds a delightful tang to the brownies but also enhances their overall moisture and texture. The acidity from the discard helps to balance the sweetness of the sugar and chocolate, resulting in a more complex flavor profile. If you have a particularly runny discard, consider reducing the amount of butter slightly to maintain the desired density of the brownies.

Using sourdough discard can also introduce beneficial probiotics into your treats, which is a fun way to enjoy the health benefits of sourdough while still indulging in something sweet. If you're new to sourdough baking, don’t worry about using fresh starter; it works just as well. Just make sure that if your discard has been sitting in the fridge for a while, you allow it to come to room temperature before incorporating it into your brownie mixture.

Achieving the Perfect Texture

To achieve the coveted crackly top, it’s essential to mix the sugar and eggs until they reach a glossy, pale consistency before adding the remaining ingredients. This step incorporates air into the batter, resulting in a lighter texture beneath the surface while the top forms a delightful crust during baking. Be careful not to overmix when combining wet and dry ingredients; overworking the batter can result in dense brownies rather than the fudgy, tender texture we're aiming for.

When baking, keep a close eye on the brownies as they approach the 25-minute mark. Every oven is different, and some may require a couple of additional minutes. When the edges look set and a toothpick inserted into the center comes out with a few moist crumbs—rather than wet batter—they're ready to come out of the oven. Allowing them to cool completely in the pan ensures that they firm up, making cutting into squares easier without crumbling.

Storing and Serving Suggestions

Once your brownies are cooled and cut into squares, they can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider refrigerating them for up to two weeks. For extended storage, homemade brownies freeze well. Wrap individual squares in plastic wrap and place them in a freezer bag. They can be frozen for up to three months—just let them thaw at room temperature for a few hours before enjoying.

These Sourdough Discard Brownies are impressive on their own, but feel free to elevate them with toppings such as a dusting of powdered sugar, a drizzle of melted chocolate, or even a scoop of vanilla ice cream on the side. For a twist in flavor, add a handful of chopped nuts or swirl in some peanut butter before baking to add richness and complexity. The possibilities for variations are endless!

Ingredients

Brownie Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sourdough discard
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Wet Ingredients

In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix until well blended.

Incorporate Sourdough

Stir in the sourdough discard until fully incorporated into the mixture.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool completely in the pan before cutting into squares and serving.

Pro Tips

For an extra touch, consider adding chocolate chunks or nuts to the brownie batter before baking.

Ingredient Substitutes

If you're looking for alternatives to make these brownies dairy-free, you can substitute the unsalted butter with a plant-based butter or coconut oil. Using a butter alternative may slightly change the flavor, but it keeps the texture satisfying. For egg substitutes, consider using flax eggs or chia eggs, where one egg is replaced with one tablespoon of ground flaxseed or chia seeds mixed with two and a half tablespoons of water and allowed to sit until gelatinous.

For a gluten-free version, you can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. Just make sure to select a blend that includes xantham gum, as this helps mimic the texture of traditional flour. The cocoa powder remains the same, providing that rich chocolate flavor regardless of the flour you choose.

Troubleshooting Common Issues

Sometimes brownies can come out too dry, especially if baked for too long. Make sure to check for doneness a few minutes early, as the toothpick test can sometimes be misleading—aim for a few moist crumbs, but not wet batter. If you find your brownies are consistently dry, consider reducing baking time or checking your oven's temperature settings for accuracy.

On the other hand, if your brownies appear too gooey or underbaked in the center, they may need a few more minutes in the oven. Remember that the brownies will continue to set up as they cool in the pan. If you accidentally overbake them, you can salvage the dryness by serving with a scoop of ice cream, as the creamy texture can balance out the density and create a delicious contrast.

Customizing Flavors

For those who enjoy experimenting with flavors, consider adding chocolate chips or chunks to the batter for extra richness. Dark or semi-sweet chocolate can enhance the brownies' depth and make them even more decadent. Additionally, a sprinkle of sea salt on top before baking can heighten the chocolate flavor and provide an appealing contrast to the sweetness.

If you're in the mood for fruity flavors, you could fold in a mixture of raspberries or cherries for a tart balance to the chocolaty richness. Just remember to adjust the baking time slightly, as additional moisture may require a longer bake. With creative combinations, you'll find that the versatility of these brownies makes them a star dessert no matter the mood or occasion.

Questions About Recipes

→ Can I use different types of flour?

Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option.

→ How can I store leftover brownies?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and then place in a freezer-safe bag. They can be frozen for up to 3 months.

→ What if I don’t have sourdough discard?

You can use an equal amount of yogurt or buttermilk as a substitute, though it may alter the flavor slightly.