15 Perfectly Chewy Sourdough Brownies with Crispy Tops

You know that moment when a brownie is just the right mix of fudgy and chewy, with a glossy, crackly top that snaps when you cut it? Those are the brownies you’ll want every time, and sourdough discard makes them extra tender and complex. These 15 recipes for Perfectly Chewy Sourdough Brownies with Crispy Tops give you classic and creative flavors to match any mood or occasion.

Each recipe uses sourdough discard to boost moisture and tang. You’ll find straightforward ingredient lists, clear baking instructions, and tricks that guarantee that buttery chew and that signature crispy top. Try a salted caramel swirl, espresso-boosted brownies, or a bright citrus-cherry version. Save your discard, pin your favorites, and get ready to bake reliably chewy brownies with irresistible, crispy tops.

1. Perfectly Chewy Sourdough Brownies with Crispy Tops — Classic Fudgy

A straightforward classic that shows why sourdough discard belongs in brownies. These are rich, chocolatey, and chewy, with a thin crackly top that snaps. The tang from the discard brightens deep cocoa notes and keeps texture perfect. This fits afternoon coffee, weeknight dessert, or a bake sale hit. Expect glossy top, dense crumb, and a scent of warm chocolate.

Ingredients (sourdough discard brownies, chewy sourdough brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) bittersweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
2. Melt butter and chocolate together in a heatproof bowl over simmering water. Stir until smooth. Remove and cool slightly.
3. Whisk sugar and eggs in a bowl for 3–4 minutes until glossy and lighter in color. This creates the crisp top.
4. Stir vanilla into the egg mixture. Fold in cooled chocolate mixture until combined.
5. Fold in sourdough discard until fully mixed. Add flour, cocoa, and salt. Stir just until no streaks remain.
6. Pour batter into prepared pan and smooth the top. Tap to remove air bubbles.
7. Bake 22–26 minutes. Edges should be set and top glossy with tiny cracks. A toothpick in center should show moist crumbs, not wet batter.
8. Cool in pan at least 1 hour. This helps set the chewy texture. Use the parchment overhang to lift brownies out.
9. Slice and serve.

How to Serve It

• Serve squares on a simple plate with a dusting of cocoa or powdered sugar.
• Garnish with flaky sea salt or a dollop of whipped cream.
• Pair with strong coffee or a milk latte.
• Store in an airtight container at room temperature for 3 days, or refrigerate up to 5 days.
• Make ahead and freeze cut squares for up to 2 months.

2. Salted Caramel Swirl Sourdough Brownies

These sourdough brownies get a buttery salted caramel ribbon through the center. The caramel melts into pockets, adding gooeyness against the chewy crumb. The crispy top is speckled with salt flakes for contrast. Great for parties or when you want a decadent treat. Expect salty-sweet hits and a soft, pull-apart texture.

Ingredients (sourdough discard brownies, salted caramel brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (140g) jarred or homemade caramel sauce
• 1/2 tsp fine sea salt, plus flaky sea salt for garnish

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate together. Let cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy. Add vanilla.
4. Fold in melted chocolate. Stir in sourdough discard.
5. Add flour, cocoa, and salt; stir until combined.
6. Pour half the batter into pan. Drizzle caramel over batter. Spoon remaining batter on top.
7. Swirl caramel gently with a knife to create marbling. Sprinkle flaky sea salt.
8. Bake 24–28 minutes until edges are set and top has small cracks. Toothpick will show moist crumbs.
9. Cool 1–2 hours. Chill 20 minutes for cleaner slices.

How to Serve It

• Slice and finish with a sprinkle of flaky sea salt and extra caramel drizzle.
• Pair with espresso or a dessert wine.
• Store refrigerated up to 5 days in an airtight container.
• Warm briefly before serving for gooier caramel pockets.
• Great plated with vanilla ice cream for celebrations.

3. Espresso-Infused Chewy Sourdough Brownies

Coffee deepens chocolate flavor, and sourdough discard adds moist chew. These brownies have a crisp top and an intense mocha finish. They’re perfect for coffee lovers and weekend baking. You’ll smell roasted espresso and taste bittersweet chocolate.

Ingredients (chewy sourdough brownies, espresso brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Melt butter and chocolate together. Stir in espresso powder until dissolved. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and fold in chocolate mixture.
5. Stir in sourdough discard. Add flour, cocoa, and salt; mix until combined.
6. Pour batter into pan and smooth.
7. Bake 22–26 minutes. Top should be glossy and crackled. Toothpick shows moist crumbs.
8. Cool 1 hour before cutting.

How to Serve It

• Serve with a shot of espresso or an iced coffee.
• Garnish with a light dusting of cocoa or ground espresso.
• Store at room temperature up to 3 days, or refrigerate for 5 days.
• Freeze individual squares for up to 2 months.
• Makes a rich dessert for brunch or coffee hour.

4. Double Chocolate Chunk Sourdough Brownies

These brownies amplify chocolate with both cocoa and large chocolate chunks. The sourdough discard keeps them chewy; the chunks add melty pockets. Crispy top hides a fudgy interior studded with gooey chocolate. Perfect for chocolate addicts and kids.

Ingredients (chewy sourdough brownies, double chocolate)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1 cup (180g) chocolate chunks or chopped chocolate
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and semisweet chocolate until smooth. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Mix in vanilla and fold melted chocolate.
5. Stir in sourdough discard, then fold in flour, cocoa, and salt.
6. Fold chocolate chunks into batter. Pour into pan and smooth.
7. Bake 24–28 minutes until edges pull away and top has cracks. Toothpick should have moist crumbs.
8. Cool at least 1 hour. Cut and serve.

How to Serve It

• Add a scoop of vanilla ice cream to warm brownies.
• Garnish with a dusting of cocoa or extra chocolate chips.
• Store in airtight container up to 4 days.
• Freeze for longer storage; thaw at room temperature.
• Great for bake sales and gift boxes.

5. Brown Butter Pecan Sourdough Brownies — Perfectly Chewy Sourdough Brownies with Crispy Tops

Browned butter brings a nutty aroma that pairs wonderfully with pecans. Sourdough discard keeps texture chewy and tender. The crispy top contrasts with buttery, nutty pockets in each bite. These are cozy and rich, ideal for holidays or fall baking. You’ll notice caramelized butter notes and toasted pecan crunch.

Ingredients (sourdough discard brownies, brown butter pecan)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1 cup (100g) chopped pecans, toasted
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Melt butter in skillet and cook until browned and fragrant, 3–5 minutes. Watch closely.
3. Remove from heat and stir in chopped chocolate until melted. Cool slightly.
4. Whisk sugar and eggs for 3–4 minutes until glossy.
5. Stir in vanilla. Fold in chocolate-butter mixture.
6. Add sourdough discard, then fold in flour, cocoa, and salt.
7. Fold in toasted pecans. Pour into pan and smooth.
8. Bake 24–28 minutes until top is crackled and edges set. Toothpick shows moist crumbs.
9. Cool 1 hour before slicing.

How to Serve It

• Sprinkle extra toasted pecans on top before serving.
• Pair with a nutty latte or hot chocolate.
• Store at room temperature up to 3 days, refrigerate for 5 days.
• Freeze slices for up to 2 months.
• Lovely for gift boxes or autumn gatherings.

6. Perfectly Chewy Sourdough Brownies with Crispy Tops — Orange Zest & Dark Chocolate

Bright orange zest lifts rich chocolate and the sourdough discard keeps crumb chewy. The crispy top contrasts with citrus-scented pockets. These are festive and not too sweet, great for tea time or holiday platters. Expect a fragrant orange aroma and deep chocolate finish.

Ingredients (sourdough discard brownies, citrus chocolate)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp orange zest (from 1 medium orange)
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Melt butter and chocolate. Let cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and orange zest, then fold in chocolate mixture.
5. Stir in sourdough discard.
6. Add flour, cocoa, and salt and fold until combined.
7. Pour batter into pan, smooth top, and bake 22–26 minutes. Look for crackly top and set edges.
8. Cool 1 hour before slicing.

How to Serve It

• Garnish with extra orange zest or candied orange peel.
• Pair with Earl Grey tea or a blood orange cocktail.
• Store airtight at room temperature 3 days.
• Freeze for longer storage; thaw before serving.
• Elegant for holiday dessert trays.

7. Peanut Butter Swirl Chewy Sourdough Brownies

Creamy peanut butter ribbons add savory richness that balances chocolate. The sourdough discard keeps brownies tender and chewy. A crisp top frames swirly, peanut-buttery pockets inside. These are crowd-pleasers and perfect for kids’ birthdays or potlucks.

Ingredients (chewy sourdough brownies, peanut butter swirl)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (120g) creamy peanut butter
• 1/4 tsp fine sea salt
• 2 tbsp chopped peanuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Stir in vanilla, then fold in chocolate mixture.
5. Add sourdough discard. Fold in flour, cocoa, and salt.
6. Pour half the batter into pan. Drop spoonfuls of peanut butter and top with remaining batter.
7. Swirl gently with a knife. Sprinkle chopped peanuts if using.
8. Bake 24–28 minutes until top cracks and edges set. Toothpick should show moist crumbs.
9. Cool 1 hour before cutting.

How to Serve It

• Drizzle with warmed peanut butter or melted chocolate.
• Pair with cold milk or a chocolate milkshake.
• Store airtight at room temperature 3 days.
• Freeze for up to 2 months.
• Great for school bake sales and casual gatherings.

8. Tahini & Sea Salt Chewy Sourdough Brownies

Tahini gives a savory, slightly bitter note that complements chocolate. Sourdough discard ensures chewy, tender texture. The crispy top and tahini swirl make these brownies uniquely balanced. Fans of sesame and Mediterranean flavors will love them.

Ingredients (sourdough discard brownies, tahini brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/3 cup (80g) tahini
• 1/4 tsp fine sea salt, plus flaky salt for topping

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate together. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and fold in chocolate. Stir in sourdough discard.
5. Add flour, cocoa, and salt and mix until combined.
6. Pour half the batter into pan. Spoon tahini over and top with remaining batter.
7. Swirl gently and sprinkle flaky salt on top.
8. Bake 24–28 minutes until top is crackly and edges set. Toothpick should show moist crumbs.
9. Cool 1 hour before slicing.

How to Serve It

• Serve with a sprinkle of sesame seeds or extra flaky salt.
• Pair with black tea or a sesame latte.
• Store airtight at room temperature for 3 days.
• Freeze individual squares for easier snack portions.
• Interesting twist for brunch or gift boxes.

9. Cherry Almond Chewy Sourdough Brownies

Tart cherries brighten deep chocolate and complement sourdough's tang. Almonds add crunch against a chewy interior. The crispy top contrasts with juicy cherry pockets. These suit spring gatherings or romantic dinners. Expect a balance of tart, nutty, and chocolatey flavors.

Ingredients (sourdough discard brownies, cherry almond)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 3/4 cup (110g) pitted cherries, fresh or thawed frozen, drained
• 1/3 cup (30g) sliced almonds, toasted
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Melt butter and chocolate. Cool slightly.
3. Whisk sugar and eggs until glossy, about 3–4 minutes.
4. Stir in vanilla and fold in chocolate mixture.
5. Mix in sourdough discard.
6. Fold flour, cocoa, and salt into batter. Gently fold in cherries.
7. Pour into pan, sprinkle toasted almonds on top, and bake 24–28 minutes until crackly top forms.
8. Check with a toothpick for moist crumbs. Cool 1 hour before cutting.

How to Serve It

• Garnish with more toasted almonds and fresh cherries.
• Pair with black tea or a fruity red wine.
• Store refrigerated 4–5 days because of fruit.
• Make ahead and freeze; thaw before serving.
• Lovely for bridal showers or spring brunches.

10. Chili Chocolate Chewy Sourdough Brownies

A hint of chili warms the chocolate without overwhelming it. Sourdough discard keeps a chewy, rich crumb. The glossy top and a subtle heat make these brownies exciting and grown-up. Ideal for dinner parties or spice lovers. You’ll notice smoky warmth and deep chocolate.

Ingredients (chewy sourdough brownies, spicy chocolate)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp ground ancho or cayenne chili (adjust to taste)
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate, then cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and fold in chocolate. Stir in chili powder.
5. Mix in sourdough discard.
6. Add flour, cocoa, and salt; fold until combined.
7. Pour batter into pan and bake 22–26 minutes until crackly top appears.
8. Use toothpick for moist crumbs. Cool 1 hour before slicing.

How to Serve It

• Dust with cocoa or a pinch of chili powder before serving.
• Pair with full-bodied coffee or a dark stout beer.
• Store airtight at room temperature 3 days.
• Freeze for convenient spicy treats.
• Bold option for dinner party dessert menus.

11. Perfectly Chewy Sourdough Brownies with Crispy Tops — White Chocolate Raspberry

White chocolate and tart raspberry create a bright contrast to rich chocolate. Sourdough discard keeps brownies chewy and moist. The crispy top frames pockets of sweet and tart swirls. These are elegant for special occasions or afternoon tea. Expect creamy white chocolate bursts and fruity tang.

Ingredients (sourdough discard brownies, white chocolate raspberry)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (90g) white chocolate chips
• 1/3 cup (100g) raspberry jam
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate. Allow to cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and fold in chocolate mixture.
5. Stir in sourdough discard. Fold in flour, cocoa, and salt.
6. Pour half the batter into the pan. Drop spoonfuls of jam and white chocolate chips, then top with remaining batter.
7. Swirl jam gently with a knife to create marbling.
8. Bake 24–28 minutes until top cracks and edges are set. Toothpick should show moist crumbs.
9. Cool 1 hour before slicing.

How to Serve It

• Garnish with fresh raspberries and extra white chocolate shavings.
• Pair with a fruity tea or sparkling wine.
• Store refrigerated 4–5 days due to jam.
• Freeze portions for later; thaw before serving.
• Pretty option for showers or brunch dessert tables.

12. Matcha Marble Chewy Sourdough Brownies

Matcha adds an earthy brightness that pairs with chocolate. Sourdough discard keeps chew and moistness. The crispy top gives way to marbled green and brown swirls. These are unique and elegant, perfect for tea parties and matcha fans. Expect subtle vegetal notes and balanced sweetness.

Ingredients (sourdough discard brownies, matcha brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1 tbsp culinary matcha powder
• 2 tbsp milk or cream
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Fold in vanilla and chocolate mixture.
5. Stir in sourdough discard.
6. Combine flour, cocoa, and salt and fold into batter.
7. Stir matcha into milk to make a smooth paste. Fold half into a portion of batter.
8. Layer plain batter and matcha batter in the pan, swirl gently.
9. Bake 24–28 minutes until top cracks. Cool 1 hour before slicing.

How to Serve It

• Dust lightly with matcha powder before serving.
• Pair with green tea or a latte.
• Store airtight at room temperature 3 days.
• Freeze slices for later treats.
• Great for afternoon tea or a chic dessert table.

13. Coconut Lime Chewy Sourdough Brownies

Toasted coconut adds crunch and tropical flavor, balanced by lime zest brightness. Sourdough discard keeps brownies chewy and tender. The crispy top contrasts with coconut chewiness. These are great for summer baking or casual entertaining. Expect bright citrus lift and toasted aroma.

Ingredients (sourdough discard brownies, coconut lime)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp lime zest
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (45g) sweetened shredded coconut, toasted
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Melt butter and chocolate together. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and lime zest, then fold in chocolate mixture.
5. Stir in sourdough discard.
6. Add flour, cocoa, and salt, mixing until combined.
7. Fold in toasted shredded coconut, reserve a sprinkle for top.
8. Pour into pan, sprinkle reserved coconut, and bake 24–28 minutes.
9. Cool 1 hour before cutting.

How to Serve It

• Garnish with extra lime zest and toasted coconut.
• Pair with coconut milk iced coffee or tropical cocktails.
• Store airtight at room temperature 3 days.
• Freeze for longer storage.
• Bright option for summer parties.

14. Raspberry White Chocolate Chewy Sourdough Brownies

A sweeter white chocolate counters tart raspberry for a lively contrast. Sourdough discard keeps the brownies chewy. The crackly top adds texture to fruity-swirl pockets. These suit brunch or dessert buffets. Expect bursts of bright berry and creamy white chocolate.

Ingredients (sourdough discard brownies, raspberry white chocolate)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup + 2 tbsp (80g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (90g) white chocolate chips
• 1/3 cup (100g) raspberry jam
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate. Let cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Add vanilla and fold in chocolate mixture.
5. Stir in sourdough discard, then fold in flour, cocoa, and salt.
6. Pour half batter into pan. Dot with jam and sprinkle white chocolate chips. Top with remaining batter.
7. Swirl gently, bake 24–28 minutes until top cracks and edges set.
8. Cool 1 hour for cleaner slices.

How to Serve It

• Top with fresh raspberries and white chocolate shavings.
• Pair with sparkling rosé or lemon tea.
• Store refrigerated 4–5 days because of fruit components.
• Freeze for up to 2 months.
• Pretty for showers and celebration platters.

15. Gluten-Free Almond Flour Chewy Sourdough Brownies

This gluten-free option uses almond and gluten-free flour for a tender, chewy crumb. Sourdough discard still adds moisture and tang. The crispy top forms nicely and contrasts with a slightly denser almond crumb. Great for gluten-free guests and nut lovers. Expect nutty aroma and rich chocolate flavor.

Ingredients (gluten-free sourdough brownies, chewy brownies)

• 1/2 cup (115g) unsalted butter
• 4 oz (115g) dark chocolate, chopped
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1/2 cup (60g) almond flour
• 1/4 cup + 2 tbsp (45g) gluten-free all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp fine sea salt
• 2 tbsp almond slivers (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Melt butter and chocolate together. Cool slightly.
3. Whisk sugar and eggs 3–4 minutes until glossy.
4. Stir in vanilla and fold in chocolate mixture.
5. Mix in sourdough discard.
6. Combine almond flour, gluten-free flour, cocoa, and salt. Fold into batter until combined.
7. Pour into pan, sprinkle almond slivers on top if using, and bake 24–28 minutes until top is crackled and set.
8. Test with a toothpick for moist crumbs. Cool 1 hour before slicing.

How to Serve It

• Dust with powdered sugar and serve with berries.
• Pair with almond milk latte or black tea.
• Store airtight in refrigerator up to 5 days.
• Freeze slices; thaw at room temperature.
• Perfect for guests avoiding gluten but wanting indulgence.

You’ve just explored 15 ways to make Perfectly Chewy Sourdough Brownies with Crispy Tops, from classic fudgy squares to bold chili chocolate and bright citrus-cherry versions. Each recipe uses sourdough discard to add moisture and depth, while the glossy, crackled top gives each bite irresistible texture. Try a few recipes this week, pin the ones you love, and save a stash of discard for baking.

Which flavor are you trying first? Share your photos and swap tips with friends or family. Baking these brownies is an easy way to use discard and make dessert that feels special and homemade. Pin this guide for later and enjoy chewy, crispy brownies whenever you crave them.