11 Simple Easy Sourdough Brownies Even Beginners Can Master

You know that moment when you want brownies but also want to use that bubbling sourdough starter on the counter? These sourdough brownies blend tangy starter with rich chocolate for a treat that’s forgiving, flavorful, and perfect for beginner bakers.

Sourdough brownies add a subtle tang and tender, fudgy crumb that you won’t find in regular brownies. In this collection of 11 Simple Easy Sourdough Brownies Even Beginners Can Master, you’ll find classic fudgy bars, nut-studded bites, vegan and gluten-free options, and playful swirls like caramel and peanut butter.

You’ll get clear ingredient lists, step-by-step instructions with accurate baking times, and serving tips so you can plate like a pro. Pin your favorites, try one this weekend, and see how sourdough brownies make familiar chocolate feel fresh and utterly snackable.

1. Classic Fudgy Sourdough Brownies

These classic fudgy sourdough brownies rely on a simple balance of chocolate, butter, and starter. The tang from the starter brightens the deep chocolate flavor without overwhelming it. Expect a glossy crackled top, dense middle, and slightly chewy edges. Perfect for weeknight baking or potlucks. Anyone who loves intense chocolate and a moist texture will adore these. The aroma is warm and cocoa-forward, with a hint of fermentation sweetness.

Ingredients (sourdough starter, cocoa powder)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted and warm
• 4 oz (115g) bittersweet chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed, bubbly)
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/2 cup (60g) chopped walnuts

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
2. Whisk 1 cup sugar, 2 tbsp cocoa, and 1/2 cup starter in a bowl until smooth.
3. Melt 4 oz chocolate with 1/2 cup butter in a heatproof bowl over simmering water or microwave in 20-second bursts. Stir until glossy. Let cool 2 minutes.
4. Whisk 2 eggs into the chocolate mixture one at a time. Stir in 1 tsp vanilla.
5. Fold wet mix into dry sugar-starter mixture. Add 3/4 cup flour and 1/4 tsp salt; stir until no streaks remain. Fold in walnuts if using.
6. Pour into prepared pan, smooth the top. Bake 22–28 minutes. Test: toothpick should come out with moist crumbs, not wet batter. Edges should pull away slightly.
7. Cool on a rack 1 hour, then lift from pan using parchment and cool 30 more minutes for clean slices.
8. Cut into 9 or 16 squares. Store in an airtight container at room temp up to 3 days or freeze for up to 1 month.

How to Serve It

• Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
• Garnish with flaky sea salt and chopped roasted walnuts.
• Pair with coffee, milk, or a bold red wine.
• Store leftovers in an airtight container; reheat briefly for a gooey interior.
• Make ahead: Bake and freeze individual squares; thaw at room temp before serving.

2. Walnut Crunch Sourdough Brownies

These walnut crunch sourdough brownies add toasty nuts for a satisfying contrast to the fudgy interior. The sourdough starter rounds out the sweetness and enhances chocolate depth. They’re slightly more rustic with crunchy edges and tender centers. Great for afternoon coffee or a bake sale. If you like textural contrast and nutty flavor, these will be right up your alley.

Ingredients (sourdough starter, chopped walnuts)

• 1 cup (200g) light brown sugar, packed
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted and warm
• 3 oz (85g) semi-sweet chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 1/2 cup (60g) chopped walnuts, plus 2 tbsp for topping
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. In a bowl, combine 1 cup brown sugar, 1/2 cup starter, and 2 eggs; whisk until glossy.
3. Melt 3 oz chocolate with 1/2 cup butter. Cool slightly then stir into the sugar-egg mixture.
4. Stir in 1 tsp vanilla. Fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt until just combined.
5. Fold in 1/2 cup chopped walnuts. Pour into pan and sprinkle 2 tbsp walnuts on top.
6. Bake 25–30 minutes. Toothpick should show moist crumbs, not raw batter. Edges will be set and slightly crisp.
7. Cool in pan 45–60 minutes before slicing to allow texture to set.
8. Store in airtight container at room temp up to 3 days.

How to Serve It

• Slice into squares and sprinkle extra chopped walnuts and a dusting of cocoa.
• Serve with brewed coffee or a nutty porter beer for grown-up pairing.
• Add a smear of nut butter to each square for more richness.
• Keep in fridge for up to 5 days for firmer texture, or freeze portions.
• Make ahead by baking and freezing; thaw on counter before serving.

3. Fudgy Sourdough Brownies with Ganache (Sourdough Brownies)

Sourdough brownies get a decadently shiny finish with a silky ganache. The starter keeps the crumb tender and slightly tangy, balancing the richness. Expect an intensely chocolatey bite with a satiny top that snaps slightly. Perfect for special occasions or when you want to impress without fuss. Anyone who loves elegant desserts will smile at that first glossy slice.

Ingredients (sourdough starter, chocolate ganache)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) dark chocolate, chopped (for batter)
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Ganache: 4 oz (115g) dark chocolate + 1/3 cup (80ml) heavy cream

Instructions (brownie batter, bake)

1. Preheat oven 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs until smooth.
3. Melt 4 oz chocolate with 1/2 cup butter; cool slightly then mix into eggs. Add 1 tsp vanilla.
4. Fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt until just combined.
5. Pour into pan and bake 24–28 minutes. Toothpick should show moist crumbs. Remove and cool 20 minutes.
6. Make ganache: heat 1/3 cup cream until steaming, pour over 4 oz chopped chocolate, wait 1 minute, stir until smooth. Cool 5 minutes.
7. Pour ganache over warm brownies, spread evenly. Chill 30–45 minutes until ganache sets.
8. Slice after ganache firms for clean edges. Store chilled in airtight container up to 4 days.

How to Serve It

• Cut into elegant rectangles and sprinkle with flaky sea salt.
• Plate with raspberries or candied orange peel for color contrast.
• Pair with espresso or a dessert wine.
• Store in fridge; let come to room temp before serving for softer bite.
• Make ahead: freeze unfrosted brownies; add ganache after thawing.

4. Vegan Sourdough Brownies

These vegan sourdough brownies use oil and flax eggs for a rich, moist texture without dairy or eggs. The starter gives a pleasant tang that lifts the chocolate. You’ll find a fudgy center and crackled top that surprises non-vegan eaters. Great for plant-based diets or when eggs are scarce. The smell is warm cocoa with nutty undertones.

Ingredients (sourdough starter, flax eggs)

• 1 cup (200g) brown sugar, packed
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (120ml) neutral oil (vegetable or light olive)
• 4 oz (115g) dairy-free dark chocolate, chopped
• 2 tbsp ground flax + 6 tbsp water (yields 2 flax eggs)
• 1/2 cup (120g) active sourdough starter (fed)
• 1/4 cup (60ml) almond milk or other plant milk
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/2 cup (80g) dairy-free chocolate chips

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Mix 2 tbsp flax with 6 tbsp water; let sit 5 minutes until gelled.
3. Whisk 1 cup brown sugar, 1/2 cup starter, 1/4 cup almond milk, and the flax mixture.
4. Melt 4 oz dairy-free chocolate with 1/2 cup oil; cool slightly. Stir into wet mix with 1 tsp vanilla.
5. Fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt; stir until combined. Fold in optional chocolate chips.
6. Pour into pan and bake 24–30 minutes. Check: toothpick should show moist crumbs.
7. Cool 1 hour in pan for best slicing. Chill briefly if you prefer firmer bars.
8. Store in airtight container at room temp 2–3 days or refrigerate up to 5 days.

How to Serve It

• Top with coconut whipped cream and toasted coconut flakes for extra texture.
• Pair with a nutty latte or almond milk hot chocolate.
• Store in fridge to keep structure; warm slightly before serving.
• Make ahead and freeze slices; thaw overnight in fridge.
• Add fresh berries for brightness during spring or summer.

5. Gluten-Free Sourdough Brownies

These gluten-free sourdough brownies use a blend of rice and tapioca flours for a tender, chewy texture. The sourdough starter helps with moisture and flavor so the brownies never feel dry. Expect slightly denser bars with a satisfying chew and rich chocolate notes. Perfect for guests avoiding gluten who still want a proper brownie. The scent is cocoa-forward with a hint of toasted starch.

Ingredients (sourdough starter, gluten-free flour)

• 1 cup (200g) granulated sugar
• 3/4 cup (105g) gluten-free all-purpose flour blend (1:1 baking)
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) dark chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (gluten-free if possible)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (if your flour blend lacks it)
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs until combined.
3. Melt 4 oz chocolate with 1/2 cup butter, cool slightly, and stir into egg mixture with 1 tsp vanilla.
4. Fold in 3/4 cup GF flour, 2 tbsp cocoa, 1/4 tsp xanthan gum, and 1/4 tsp salt. Mix until uniform.
5. Transfer batter to pan and smooth. Bake 26–32 minutes. Toothpick should show moist crumbs, not wet batter.
6. Cool completely in pan 1 hour before slicing to allow structure to set.
7. Store at room temp in airtight container up to 2 days, or refrigerate up to 5 days.

How to Serve It

• Dust with powdered sugar and add a few fresh strawberries for color.
• Serve with almond or oat milk latte for a cozy pairing.
• Wrap tightly for freezer storage; thaw on the counter.
• Make ahead for gatherings—gluten-free friends will thank you.
• For crisper edges, bake an extra 3–5 minutes.

6. Espresso-Infused Sourdough Brownies

These espresso-infused sourdough brownies bring bold coffee notes to deepen the chocolate. The sourdough starter adds a subtle tang that enhances complexity. Expect a rich, almost mocha-like flavor and slightly denser crumb. Ideal for breakfast treats or pairing with morning coffee. Anyone who loves dark chocolate and coffee will be hooked by the aroma alone.

Ingredients (sourdough starter, espresso)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) bittersweet chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 1 tbsp instant espresso powder
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Dissolve 1 tbsp espresso powder in 1 tbsp hot water. Set aside.
3. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs.
4. Melt 4 oz chocolate with 1/2 cup butter, cool slightly, then stir in espresso and 1 tsp vanilla.
5. Combine with egg mixture and fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt until just mixed.
6. Bake 24–28 minutes. Toothpick should show moist crumbs; edges set.
7. Cool in pan 45 minutes before slicing. Store at room temp up to 3 days.

How to Serve It

• Top with whipped cream and a sprinkle of finely ground espresso.
• Pair with a cappuccino or a cold brew for matching flavors.
• Add a few chocolate-covered espresso beans for crunch.
• Keep airtight at room temp or refrigerate for a firmer slice.
• Make ahead and warm briefly in microwave before serving.

7. Salted Caramel Sourdough Brownies

Sourdough brownies get luxurious with swirls of homemade salted caramel. The tang from the starter balances the sweet, gooey caramel so the bars never feel cloying. Expect fudgy chocolate pockets and ribbons of amber caramel that melt on the tongue. Great for gift boxes or cozy dessert nights. Fans of sweet-salty combos will love the contrast.

Ingredients (sourdough starter, salted caramel)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) semisweet chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Caramel: 1/2 cup (100g) granulated sugar, 3 tbsp (45g) unsalted butter, 1/4 cup (60ml) heavy cream, pinch flaky sea salt

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make caramel: heat 1/2 cup sugar in a saucepan over medium heat, swirl until amber. Add 3 tbsp butter; stir. Remove from heat and whisk in 1/4 cup cream carefully. Add pinch of flaky sea salt. Cool 10 minutes.
3. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs.
4. Melt 4 oz chocolate with 1/2 cup butter; cool slightly and combine with egg mix and 1 tsp vanilla.
5. Fold in 3/4 cup flour, 2 tbsp cocoa, 1/4 tsp salt. Pour half the batter into pan. Dollop 3–4 tbsp caramel, add remaining batter, and swirl with a knife. Reserve a little caramel to drizzle.
6. Bake 25–30 minutes. Toothpick should show moist crumbs. Avoid overbaking to keep caramel gooey.
7. Finish with extra caramel drizzle and flaky salt after cooling 20 minutes. Chill 30 minutes for easier slicing.
8. Store refrigerated up to 5 days; warm briefly before serving for gooey texture.

How to Serve It

• Serve with a small scoop of salted caramel ice cream or dollop of whipped cream.
• Garnish with extra flaky sea salt and thin caramel ribbons.
• Pair with dark roast coffee or a dessert sherry.
• Make ahead: bake and store chilled; warm slightly for a saucier center.
• Freeze individual squares for quick treats.

8. Peanut Butter Swirl Sourdough Brownies

Peanut butter and chocolate are classic, and sourdough brownies make the pairing even better. The starter keeps the bars moist while peanut butter swirls add creamy pockets and nutty aroma. Expect a fudgy base and ribbons of salty-sweet peanut butter. Great for kids or weekend baking with friends. The smell is warm chocolate and roasted peanuts.

Ingredients (sourdough starter, peanut butter swirl)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) semi-sweet chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 1/3 cup (85g) creamy peanut butter, plus 2 tbsp for swirl
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs.
3. Melt 4 oz chocolate with 1/2 cup butter; stir in 1 tsp vanilla. Combine with egg mixture.
4. Fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt. Mix until even.
5. Pour batter into pan. Warm 2 tbsp peanut butter to make it pourable; drop by spoonfuls onto batter and swirl with a knife for a marbled effect.
6. Bake 24–28 minutes. Check with toothpick—should show moist crumbs.
7. Cool 1 hour before slicing to allow swirl to set. Store at room temp up to 3 days.

How to Serve It

• Top with chopped roasted peanuts and a drizzle of melted peanut butter.
• Pair with cold milk or a banana smoothie for a comforting combo.
• Press a layer of chopped peanut brittle on top for crunch.
• Make ahead and freeze for quick grab-and-go snacks.
• For extra gooeyness, microwave individual squares 8–10 seconds.

9. Raspberry Cheesecake Sourdough Brownies

These raspberry cheesecake sourdough brownies layer tangy cheesecake and bright fruit over chocolate. The sourdough starter enhances the tang and keeps the brownie moist. Expect a rippled top of pink cheesecake and bursts of raspberry flavor in every bite. Perfect for brunch or as a celebratory dessert. Those who love fruit-forward chocolate pairings will adore this balance.

Ingredients (sourdough starter, raspberry swirl)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) dark chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• Cheesecake swirl: 4 oz (115g) cream cheese, softened; 2 tbsp sugar; 1 egg yolk
• Raspberry puree: 1/3 cup (80g) raspberries, mashed and strained
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven 350°F (175°C). Line an 8×8-inch pan.
2. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs.
3. Melt 4 oz chocolate with 1/2 cup butter; stir into egg mix with 1 tsp vanilla.
4. Fold in 3/4 cup flour, 2 tbsp cocoa, and 1/4 tsp salt until combined.
5. Make cheesecake swirl: beat 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk until smooth. Stir in raspberry puree.
6. Pour half the brownie batter into pan, dollop cheesecake mixture, then top with remaining batter. Swirl with a knife for marbled effect.
7. Bake 28–32 minutes. Cheesecake should be set; toothpick in brownie near center should show moist crumbs. Avoid overbaking to keep cheesecake creamy.
8. Cool completely 1 hour in pan, then chill 1 hour for cleaner slices. Store refrigerated up to 4 days.

How to Serve It

• Garnish with fresh raspberries and a dusting of powdered sugar.
• Pair with a glass of chilled sparkling rosé or raspberry tea.
• Keep refrigerated due to cream cheese; bring to room temp before serving for softer texture.
• Make ahead: bake and chill; slice before guests arrive.
• Freeze individual squares for up to a month.

10. Blondie-Style Sourdough Brownies (Brownie Blondies)

These blondie-style sourdough brownies lean into brown sugar, brown butter notes, and white or milk chocolate chips. The sourdough starter adds moisture and a subtle tang that stops the blondies from being overly sweet. Expect a chewy, caramel-like center and crisp edges. Great for cookie-bake swaps or when you crave caramel-chocolate flavors. Fans of chewy bars will love the texture.

Ingredients (sourdough starter, brown butter)

• 1 cup (220g) packed light brown sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, browned and warm
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (120g) white or milk chocolate chips
• Optional: 1/2 cup (60g) chopped pecans

Instructions (brownie batter, bake)

1. Preheat oven 350°F (175°C). Line an 8×8-inch pan.
2. Brown butter: melt 1/2 cup butter in a skillet over medium heat until nutty aroma and light brown bits form; cool slightly.
3. Whisk 1 cup brown sugar, 1/2 cup starter, and 2 eggs until glossy. Stir in browned butter and 1 tsp vanilla.
4. Fold in 3/4 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt until just combined. Mix in chocolate chips and pecans if using.
5. Bake 22–26 minutes. A toothpick should come out with moist crumbs; edges should be golden.
6. Cool 45–60 minutes before slicing to firm up. Store at room temp in airtight container up to 3 days.

How to Serve It

• Enjoy warm with a smear of salted caramel or cream cheese frosting.
• Pair with a nutty cold brew or chai latte.
• Top with toasted pecans and a sprinkle of flaky sea salt.
• Make ahead and freeze; thaw and warm slightly before serving.
• For chewier bars, slightly underbake by 2–3 minutes.

11. Double Chocolate Chip Sourdough Brownies (Sourdough Brownies)

Double chocolate chip sourdough brownies are for full chocolate lovers. The starter keeps these bars ultra-moist while adding a subtle tang that highlights chocolate’s richness. Expect a fudgy base loaded with melty chocolate chips and a slightly crackled top. Great for celebrations or when you want a deeply satisfying dessert. Chocolate enthusiasts who like intense flavor and texture will be thrilled.

Ingredients (sourdough starter, double chocolate)

• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 4 oz (115g) dark chocolate, chopped
• 2 large eggs, room temperature
• 1/2 cup (120g) active sourdough starter (fed)
• 1/4 cup (45g) cocoa powder
• 3/4 cup (120g) semisweet chocolate chips
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions (brownie batter, bake)

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk 1 cup sugar, 1/2 cup starter, and 2 eggs until combined.
3. Melt 4 oz dark chocolate with 1/2 cup butter; cool slightly and stir into egg mixture with 1 tsp vanilla.
4. Fold in 3/4 cup flour, 1/4 cup cocoa, and 1/4 tsp salt until just mixed. Fold in 3/4 cup chocolate chips.
5. Pour into pan and smooth the top. Sprinkle a few extra chips on top.
6. Bake 24–28 minutes. Use toothpick test: moist crumbs are perfect. Avoid overbaking to keep fudgy texture.
7. Cool in pan 1 hour before slicing for the best slices. Store in airtight container at room temp up to 3 days or freeze.

How to Serve It

• Serve with a dusting of cocoa or powdered sugar and extra chocolate chips.
• Pair with milk, espresso, or a scoop of chocolate gelato.
• Store at room temp or refrigerate for a firmer bar.
• These freeze well; thaw in fridge overnight.
• For a party, cut into small bite-sized squares and serve on a platter.

You’ve got eleven approachable sourdough brownie recipes to play with—from classic fudgy bars to fruity, nutty, and vegan takes. Each one uses your active sourdough starter to add moisture, subtle tang, and a more interesting flavor profile than ordinary brownies. Try one that fits your pantry or mood this week and pin the page so you can revisit flavors that become favorites.

Which sourdough brownies will you try first? Save this for later and share a recipe photo when you bake—friends and family will love a warm square straight from the pan.