10 Ultimate Best Sourdough Brownies Recipes You’ll Ever Try

You know that moment when you want something chocolatey but also want to use up your sourdough discard? These sourdough brownies answer that craving. They’re fudgy, slightly tangy, and more interesting than ordinary brownies. If you love bold chocolate flavor, you’ll find a new favorite here.

This list brings 10 ultimate best sourdough brownies recipes you’ll ever try. You’ll find fudgy classics, nutty variations, gluten-free options, and even a blondie-style sourdough brownie. Each recipe uses sourdough discard in a practical way. You’ll get exact measurements, clear steps, and serving ideas.

Scroll to pick the style you want—ultra-fudgy, cakey, boozy, or with caramel. Pin the page and save the recipes for your next bake day. Now grab your starter and let’s bake brownies that taste like a celebration.

1. Classic Fudgy Sourdough Brownies

This recipe gives you dense, ultra-fudgy sourdough brownies with a shiny, crackled top. The sourdough discard adds a subtle tang that sharpens the chocolate. They’re perfect for potlucks or an indulgent weeknight treat. Bakers who love a rich chew will adore these. Expect deep chocolate smell and glossy edges.

Ingredients (fudgy sourdough brownies)

• 1 cup (225 g) unsalted butter, melted
• 8 oz (225 g) bittersweet chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (150 g) brown sugar, packed
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, active or refrigerated
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 tsp kosher salt
• 1/2 tsp baking powder
• Optional: flaky sea salt for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch square pan with parchment, leaving an overhang.
2. In a heatproof bowl set over simmering water, melt butter and chopped chocolate until smooth. Stir often. Remove from heat and cool 3–4 minutes.
3. Whisk in granulated sugar and brown sugar until glossy.
4. Add eggs one at a time, whisking until incorporated and the batter looks slightly thickened.
5. Stir in sourdough discard and vanilla until uniform.
6. Sift together flour, cocoa powder, salt, and baking powder. Fold into wet mixture until no streaks remain. Do not overmix.
7. Pour batter into prepared pan and smooth the top. Tap gently to remove air bubbles.
8. Bake 22–26 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs. Edges will pull slightly from the pan.
9. Let cool in pan at least 1 hour to set. Use parchment overhang to lift brownies out.
10. Sprinkle with flaky sea salt if desired. Cut into 9–16 squares.

How to Serve It

Serve warm with a scoop of vanilla ice cream for contrast. Garnish with a dusting of cocoa or chocolate shavings. Pair with black coffee or a bold porter beer. Store airtight at room temperature for 3 days, or refrigerate up to 7 days. Make-ahead: bake, cool, and freeze slices up to 2 months. Thaw at room temperature before serving.

2. Salted Caramel Sourdough Brownies

These sourdough brownies marry deep chocolate with sticky salted caramel. The discard keeps the crumb moist while caramel adds chewy sweetness. They’re ideal for celebrations or date nights. If you like sweet-salty contrast, this one’s for you. Expect buttery caramel aroma and soft, ribbon-like chocolate.

Ingredients (salted caramel sourdough brownies)

• 1 cup (225 g) unsalted butter
• 7 oz (200 g) dark chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (240 g) caramel sauce, plus extra for drizzling
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate together until smooth. Cool 3 minutes.
3. Whisk in sugar until combined.
4. Add eggs one at a time, whisking until glossy.
5. Stir in sourdough discard and vanilla.
6. Fold in flour, cocoa, baking powder, and salt until mixed.
7. Spread half the batter into pan. Spoon 1/2 cup caramel over batter in an even layer.
8. Dollop remaining batter on top and swirl with a knife. Drizzle remaining caramel.
9. Bake 28–33 minutes. Centers should be set with moist crumbs. Edges darker and slightly pulling from pan.
10. Cool at least 1 hour. Sprinkle with flaky sea salt, then cut.

How to Serve It

Serve sliced with extra caramel drizzle and a sprinkle of sea salt. Add toasted pecans or whipped cream for texture. Pair with espresso or dessert wine. Store in refrigerator for up to 5 days in an airtight container. Make-ahead: assemble and freeze before baking; thaw and bake 5–10 minutes longer.

3. Triple Chocolate Sourdough Brownies

This triple chocolate sourdough brownie packs bittersweet ganache, cocoa batter, and milk chocolate chips. The sourdough discard keeps them moist and gives a subtle tang. They’re decadent and chocolate-forward, great for chocoholics. You’ll notice a rich aroma and a silky mouthfeel with each bite.

Ingredients (triple chocolate sourdough brownies)

• 1 cup (225 g) unsalted butter, melted
• 6 oz (170 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 3 large eggs, room temperature
• 2/3 cup (160 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) cocoa powder
• 1/2 tsp baking soda
• 3/4 cup (135 g) milk chocolate chips
• For ganache: 4 oz (110 g) bittersweet chocolate + 1/2 cup (120 ml) heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter and bittersweet chocolate until smooth. Cool slightly.
3. Whisk in both sugars until glossy.
4. Add eggs one at a time, whisking well after each.
5. Stir in sourdough discard and vanilla.
6. Fold in flour, cocoa, and baking soda until combined. Fold in milk chocolate chips.
7. Spread batter into pan and smooth.
8. Bake 20–25 minutes until edges set and center yields moist crumbs to toothpick.
9. Meanwhile, heat cream until simmering and pour over chopped chocolate for ganache. Stir until glossy.
10. When brownies are warm but not hot, pour ganache over top and spread. Cool 1–2 hours before cutting.

How to Serve It

Serve room temperature or slightly chilled for firm ganache. Top with extra chocolate chips or a dusting of cocoa. Pair with dark roast coffee or a ruby port. Store covered at room temperature 3 days or refrigerate up to 7 days. Make ahead by baking, ganaching, and freezing slices.

4. Walnut Espresso Sourdough Brownies

These sourdough brownies get a coffee kick and crunch from toasted walnuts. The sourdough discard rounds the chocolate and deepens flavor. They’re excellent with morning coffee or for gifting. You’ll taste roasted espresso notes, nutty crunch, and velvety chocolate.

Ingredients (espresso sourdough brownies)

• 1 cup (225 g) unsalted butter
• 8 oz (225 g) semisweet chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 cup (120 g) toasted walnuts, chopped
• 1/2 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and semisweet chocolate until smooth. Cool slightly.
3. Stir in sugar and espresso powder until dissolved.
4. Add eggs one at a time, mixing until glossy.
5. Stir in sourdough discard and vanilla.
6. Fold in flour, cocoa, and salt until just mixed.
7. Fold in toasted walnuts.
8. Spread batter into pan and smooth.
9. Bake 25–30 minutes. Toothpick should come out with moist crumbs. Edges slightly firm.
10. Cool 1 hour before slicing.

How to Serve It

Serve with a small espresso shot or latte to amplify flavors. Garnish with extra chopped walnuts or a light dusting of espresso powder. Store airtight at room temp for 2–3 days or freeze slices. Make-ahead: mix batter, refrigerate overnight, bake next day for deeper flavor.

5. Sourdough Brownies with Toasted Pecans and Bourbon

These sourdough brownies have a boozy brown-sugar warmth from bourbon and crunchy toasted pecans. The discard adds moisture and a hint of acidity. They’re great for holiday dinners or grown-up gatherings. Expect caramelized sugar notes, nutty crunch, and a warm boozy finish.

Ingredients (bourbon sourdough brownies)

• 1 cup (225 g) unsalted butter, melted
• 6 oz (170 g) dark chocolate, chopped
• 1 1/4 cups (250 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) cocoa powder
• 1 cup (120 g) toasted pecans, chopped
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter and dark chocolate together. Cool slightly.
3. Whisk in both sugars until blended.
4. Beat in eggs one at a time until shiny.
5. Stir in sourdough discard, bourbon, and vanilla.
6. Fold in flour, cocoa, and salt until combined.
7. Stir in toasted pecans and spread batter in pan.
8. Bake 24–28 minutes. Toothpick should have moist crumbs but not raw batter.
9. Cool 1 hour before cutting. Optionally, mix 2 tbsp bourbon with 1/3 cup powdered sugar to drizzle.

How to Serve It

Serve warm with a drizzle of bourbon glaze and extra pecans. Pair with spiced tea or a nutty Amaretto cocktail. Store in an airtight container at room temp for 3 days. For make-ahead, freeze uncut slab and thaw before slicing.

6. Vegan Sourdough Brownies (Dairy-Free)

You can make rich, fudgy sourdough brownies without dairy or eggs. These vegan brownies use flax eggs and coconut oil, plus sourdough discard for moisture. They’re dense and fudgy with a hint of tang. Vegans and allergy-conscious friends will love them. Expect deep chocolate and a slightly chewy crumb.

Ingredients (vegan sourdough brownies)

• 3/4 cup (170 g) coconut oil, melted
• 6 oz (170 g) vegan dark chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 2 tbsp ground flax + 6 tbsp water (mix to make flax eggs)
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour (or gluten-free blend)
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (75 g) dairy-free chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make flax eggs: mix 2 tbsp flax with 6 tbsp water, set 5 minutes.
3. Melt coconut oil and vegan chocolate until smooth. Cool slightly.
4. Stir in sugar until combined.
5. Add flax egg, sourdough discard, and vanilla, mixing well.
6. Sift in flour, cocoa, baking powder, and salt. Fold until combined.
7. Stir in dairy-free chips if using.
8. Bake 22–26 minutes. Check with toothpick; moist crumbs are okay.
9. Cool 1 hour before cutting to let structure set.

How to Serve It

Top with fresh berries or coconut whipped cream. Pair with plant-based milk or black coffee. Store in an airtight container at room temp for 2 days, refrigerate up to 5 days. Make-ahead: bake, cool, and freeze individual squares.

7. Peanut Butter Swirl Sourdough Brownies

These sourdough brownies get ribbons of peanut butter folded through for a nutty twist. The discard balances the sweetness and keeps crumbs tender. They’re great for kids’ parties or nostalgic cravings. Expect nutty aroma, creamy swirls, and chewy bites.

Ingredients (peanut butter sourdough brownies)

• 1 cup (225 g) unsalted butter, melted
• 8 oz (225 g) semi-sweet chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (200 g) creamy peanut butter, slightly warmed for swirling
• Optional: chopped peanuts for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
2. Melt butter and chocolate until glossy. Cool briefly.
3. Whisk in sugar.
4. Add eggs one at a time, whisking after each.
5. Stir in sourdough discard and vanilla.
6. Fold in flour, cocoa, baking powder, and salt until combined.
7. Pour half the batter into pan. Spoon dollops of peanut butter across. Top with remaining batter.
8. Use a knife to swirl peanut butter through batter.
9. Bake 24–28 minutes. Toothpick should show moist crumbs.
10. Cool 1 hour, then sprinkle chopped peanuts if desired and slice.

How to Serve It

Serve with a smear of peanut butter or a cold glass of milk. Garnish with extra peanuts or sea salt. Store in airtight container at room temp for 3 days. Freeze individual squares for longer storage.

8. Pistachio White Chocolate Sourdough Brownies (Blondie-Style)

These are blondie-style sourdough brownies with white chocolate and pistachios. The discard keeps them tender and gives a mild tang that complements nuts. They’re light, nutty, and perfect for tea time or spring gatherings. Expect buttery aroma, crunchy pistachios, and creamy white chocolate pockets.

Ingredients (pistachio white chocolate sourdough blondies)

• 3/4 cup (170 g) unsalted butter, melted
• 1 1/4 cups (250 g) brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (170 g) white chocolate chunks
• 3/4 cup (90 g) shelled pistachios, roughly chopped
• Zest of 1 lemon (optional, brightens flavor)

Instructions

1. Preheat oven to 350°F (175°C). Line an 9×9-inch pan with parchment.
2. Melt butter and whisk in brown sugar until smooth.
3. Add eggs one at a time, whisking until combined.
4. Stir in sourdough discard, vanilla, and lemon zest.
5. Fold in flour, baking powder, and salt until just mixed.
6. Fold in white chocolate and pistachios, reserving a few to sprinkle on top.
7. Spread batter into pan and top with reserved pistachios and white chocolate.
8. Bake 22–26 minutes. Edges should be lightly golden and center set.
9. Cool at least 45 minutes before cutting to allow blondies to firm up.

How to Serve It

Serve with green tea or a light dessert wine. Garnish with extra chopped pistachios and lemon zest. Store airtight at room temp for 3 days or freeze. Make-ahead: batter holds refrigerated 24 hours for a deeper caramelized flavor when baked.

9. Gluten-Free Sourdough Brownies (Almond Flour)

These gluten-free sourdough brownies use almond flour for a tender, slightly nutty crumb. The discard helps with moisture and structure. They’re dense and fudgy, naturally grainy from almonds. Great for gluten-sensitive bakers who still want rich chocolate. Expect almond aroma and a soft, yielding bite.

Ingredients (gluten-free sourdough brownies)

• 1/2 cup (115 g) unsalted butter, melted
• 6 oz (170 g) dark chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 1 tsp vanilla extract
• 2 cups (200 g) almond flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (75 g) chopped dark chocolate or chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and dark chocolate together until smooth. Cool slightly.
3. Stir in sugar until dissolved.
4. Whisk in eggs one at a time until glossy.
5. Add sourdough discard and vanilla, mixing until smooth.
6. Fold in almond flour, cocoa, baking powder, and salt until combined.
7. Fold in chopped chocolate.
8. Bake 20–24 minutes. Check with toothpick; moist crumbs are fine.
9. Cool 1 hour to let almond crumb set before slicing.

How to Serve It

Serve with whipped cream or fresh berries to cut richness. Dust with cocoa or powdered sugar. Store in airtight container in refrigerator up to 5 days due to almond flour. Freeze slices for longer storage. If the crumb is too soft, refrigerate briefly before slicing.

10. Orange Zest Sourdough Brownies with Dark Chocolate

Bright citrus lifts these sourdough brownies for a fresh chocolate-citrus pairing. The discard adds moistness while orange cuts the richness. They’re great for brunch or when you want something less heavy. Expect bright citrus aroma and bittersweet chocolate balance.

Ingredients (orange sourdough brownies)

• 1 cup (225 g) unsalted butter, melted
• 7 oz (200 g) dark chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120 g) sourdough discard, room temp
• 2 tsp orange zest (from 2 medium oranges)
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/3 cup (50 g) candied orange peel, chopped

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt butter and dark chocolate until smooth. Cool slightly.
3. Stir in sugar until glossy.
4. Add eggs one at a time, whisking well.
5. Stir in sourdough discard, orange zest, and vanilla.
6. Fold in flour, cocoa, baking powder, and salt until just combined.
7. Fold in candied orange peel if using.
8. Spread batter into pan and smooth.
9. Bake 22–26 minutes until edges set and center yields moist crumbs.
10. Cool 1 hour. Garnish with extra orange zest and dark chocolate curls before serving.

How to Serve It

Serve with a dollop of mascarpone or lightly sweetened whipped cream. Garnish with thin orange slices or extra zest. Pair with Earl Grey tea or a citrus-forward cocktail. Store airtight at room temp for 3 days. Make-ahead: bake, cool, and freeze slices for up to 2 months.

Finishing thoughts

You’ve just seen ten sourdough brownies recipes that range from classic fudgy to bright citrus, vegan to gluten-free. Each recipe uses sourdough discard in a practical way to add moisture and a subtle, pleasant tang. Try one this weekend and see how the starter changes the texture and flavor.

Pin the ones you love and share with friends who’ll appreciate creative baking. Which flavor are you trying first—fudgy classic, peanut butter swirl, or the orange-dark chocolate? Tell a friend and bake together for double the fun.