14 Ultra-Fudgy Sourdough Brownies for True Brownie Lovers

You love brownies that are dense, fudgy, and a little bit gooey in the middle. You also have a jar of sourdough discard that’s begging for purpose. These Ultra-Fudgy Sourdough Brownies for True Brownie Lovers combine rich chocolate, tangy starter, and the kind of chew that makes you reach for another square.

Below you’ll find 14 distinct recipes that put sourdough discard to work. Each recipe is tested for real kitchens. You’ll see classic fudgy brownies, swirls with caramel and peanut butter, boozy variations, and a few nut-forward options. Every recipe lists exact measurements, clear steps, and timing so you can bake with confidence.

Pin the collection you like, try one tonight, and keep the rest for weekends when you want to bake for loved ones. These Ultra-Fudgy Sourdough Brownies for True Brownie Lovers are meant for sharing, savoring, and repeating.

1. Ultra-Fudgy Sourdough Brownies for True Brownie Lovers — Classic Dark Chocolate

This is the baseline for all sourdough brownie experiments. Deep dark chocolate flavor, dense crumb, and a shiny, crackled top. The discard adds a slight tang that balances the sweetness.

These brownies are chewy and almost molten inside. They’re perfect for a cozy night in or a dessert tray. You’ll love the richness if you like bittersweet chocolate and a fudgy texture. Expect aromas of cocoa and roasted chocolate as they bake.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz bittersweet chocolate (60–70% cacao), chopped
• 3/4 cup unsalted butter (cut into pieces, room temperature)
• 1 1/4 cups granulated sugar
• 3 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp kosher salt
• 1/4 tsp espresso powder (optional, room temp)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
2. Place chocolate and butter in a heatproof bowl. Melt over simmering water or in 20-second microwave bursts. Stir until smooth.
3. Whisk in sugar while chocolate is warm. Let cool 2 minutes.
4. Add eggs one at a time, whisking until glossy. Stir in vanilla and sourdough discard until combined.
5. Sift flour, cocoa, salt, and espresso into the batter. Fold gently until streaks disappear.
6. Pour batter into pan and smooth the top. Tap pan to release air bubbles.
7. Bake 22–26 minutes. Look for set edges and a slightly jiggly center. A toothpick should come out with moist crumbs.
8. Cool in pan for 1 hour, then lift out with parchment. Chill 30 minutes for cleaner slices.

How to Serve It

• Cut into generous squares and plate on a wooden board.
• Dust with powdered sugar or top with flaky sea salt.
• Pair with an espresso, cold milk, or a bold porter beer.
• Store in an airtight container at room temp for 3 days, or refrigerate for 7 days.
• Make ahead and freeze individual squares for up to 2 months; thaw at room temperature.

2. Salted Caramel Swirl Ultra-Fudgy Sourdough Brownies for True Brownie Lovers

This version folds ribbons of salted caramel into a classic sourdough brownie batter. The sweet-salty contrast brightens the chocolate and the discard adds subtle tang.

Expect gooey caramel pockets and a silky chocolate matrix. It’s decadent but balanced. Great for celebrations or when you want an extra showstopper.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz semisweet chocolate, chopped
• 3/4 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp kosher salt
• 1/2 cup prepared salted caramel sauce (room temperature), plus extra for serving
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt chocolate and butter together until smooth. Remove from heat and whisk in sugar.
3. Add eggs one at a time, then stir in vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt until blended.
5. Pour half the batter into the pan. Dollop caramel over batter, then add remaining batter.
6. Use a knife to swirl caramel gently into the top layer.
7. Bake 25–30 minutes. Edges should be set; center slightly wobbly. Toothpick may show moist crumbs.
8. Remove and cool 1 hour in pan. Sprinkle flaky sea salt before slicing.

How to Serve It

• Plate as squares with an extra drizzle of warm caramel.
• Top with whipped cream or a scoop of vanilla ice cream.
• Pair with black coffee, dulce de leche latte, or tawny port.
• Keep airtight at room temp for 2 days; refrigerate up to 5 days.
• Assemble but don’t bake ahead; bake and swirl caramel the day you serve.

3. Espresso-Double Chocolate Sourdough Brownies

This recipe layers intense espresso into a double-chocolate sourdough brownie. The coffee sharpens chocolate flavor and deepens aroma.

You’ll get molten pockets, chopped chocolate chunks, and a crackly surface. Perfect for coffee lovers and after-dinner treats. The smell while baking is irresistible.

Ingredients

• 1 cup sourdough discard (room temperature)
• 7 oz dark chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup dark chocolate chunks
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×9-inch pan with parchment.
2. Melt chocolate and butter together until smooth. Stir in sugar.
3. Add eggs one at a time, mixing until glossy. Stir in vanilla, espresso, and sourdough discard.
4. Sift flour, cocoa, and salt into the batter. Fold gently.
5. Fold in chocolate chunks. Spread batter evenly in pan.
6. Bake 24–28 minutes. Look for set edges and a slightly soft center.
7. Cool in pan 1 hour. For cleaner slices, chill 30 minutes.

How to Serve It

• Serve warm with an espresso shot or a mocha.
• Sprinkle with cocoa powder or shaved chocolate.
• Top with mascarpone or whipped cream for contrast.
• Store in an airtight container at room temp 3 days or refrigerate 7 days.
• Freeze slices wrapped in parchment for up to 2 months.

4. Peanut Butter Swirl Sourdough Brownies

Peanut butter and chocolate are a classic pairing. Here, creamy peanut butter is swirled through sourdough brownie batter for rich pockets of nutty creaminess.

Texture is dense and fudgy with salty-sweet bites. This recipe is great for kids and peanut butter fans. Expect peanut aroma and a satisfying chew.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup creamy peanut butter (room temperature)
• 2 tbsp brown sugar
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt chocolate and butter. Stir in sugar until glossy.
3. Add eggs one at a time. Stir in vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt until smooth.
5. In a small bowl, mix peanut butter and brown sugar until loose.
6. Pour half the batter into the pan. Drop spoons of peanut butter mixture across batter. Top with remaining batter and swirl with a knife.
7. Bake 23–27 minutes. Edges should set; center slightly soft. Toothpick may show moist crumbs.
8. Cool 1 hour in pan before slicing.

How to Serve It

• Top with chopped roasted peanuts and a drizzle of melted peanut butter.
• Pair with cold milk, ale, or a chocolate stout.
• Store airtight at room temp for 2 days, refrigerate for 5 days.
• Make-ahead: bake and freeze squares, thaw at room temperature.

5. Walnut-Studded Sourdough Brownies with Coffee Glaze

Toasted walnuts add crunch to fudgy sourdough brownies. A thin coffee glaze adds sheen and a subtle bitter note that pairs with chocolate.

You’ll get a contrast of soft fudgy interior and crunchy nuts. This works well for brunch or gifting. The aroma of toasted walnuts and coffee fills the kitchen.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz bittersweet chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup toasted walnuts, chopped
• For glaze: 1/2 cup powdered sugar + 1 tbsp strong brewed coffee
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt chocolate and butter; stir in sugar until glossy.
3. Whisk in eggs one at a time. Add vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Stir in toasted walnuts and spread batter into pan.
6. Bake 26–30 minutes. Edges should be set; center slightly soft.
7. Cool 45–60 minutes. Whisk glaze ingredients and drizzle over cooled brownies.
8. Chill 15 minutes for glaze to set; slice and serve.

How to Serve It

• Arrange squares on a serving platter and sprinkle extra chopped walnuts.
• Pair with black coffee, porter, or a nutty bourbon.
• Store airtight at room temp 3 days or refrigerate 7 days.
• Make-ahead: bake, glaze, and refrigerate for up to 3 days before serving.

6. Cherry-Chocolate Sourdough Brownies (Black Forest Style)

This Black Forest-inspired brownie adds bright cherries to the ultra-fudgy sourdough batter. The fruit adds juicy pops that cut through dense chocolate.

Flavor is rich, tangy, and slightly boozy if you use cherry liqueur. These are ideal for dinner parties and special occasions. Expect a sweet-tart aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 7 oz dark chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp cherry liqueur or cherry juice (optional)
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup pitted cherries (fresh or jarred, drained)
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt chocolate with butter until smooth. Stir in sugar.
3. Add eggs one at a time. Stir in vanilla, cherry liqueur, and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Gently fold in cherries to avoid breaking them. Spread batter in pan.
6. Bake 24–28 minutes. Edges should be set; center still soft.
7. Cool 1 hour in pan. Chill 30 minutes for cleaner slices.
8. Serve with whipped cream and extra cherries.

How to Serve It

• Plate squares with whipped cream and a cherry on top.
• Pair with kirsch-spiked coffee, black tea, or raspberry liqueur.
• Store refrigerated for 5 days or freeze wrapped for 2 months.
• Make-ahead: bake and keep chilled; finish with whipped cream before serving.

7. Brown Butter Pecan Sourdough Brownies

Brown butter gives these sourdough brownies a deep nutty aroma. Toasted pecans add a crunchy contrast to the fudgy base.

You’ll enjoy caramel-like notes with a crisp pecan bite. This is a cozy fall or holiday-friendly bake. The scent of browned butter will fill your kitchen.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter (browned and cooled)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup toasted pecans, chopped
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Brown butter in a skillet until nutty and fragrant. Cool slightly.
3. Melt chocolate and stir in brown butter. Add sugar and mix.
4. Beat in eggs one at a time. Stir in vanilla and sourdough discard.
5. Fold in flour, cocoa, and salt. Stir in pecans.
6. Spread batter into pan and smooth top.
7. Bake 26–30 minutes until edges look set and center jiggles slightly.
8. Cool 1 hour in pan. Chop and serve.

How to Serve It

• Sprinkle with extra toasted pecans and flaky sea salt.
• Pair with maple latte, hot apple cider, or nutty amber ale.
• Store in an airtight container at room temp 3 days or refrigerate 7 days.
• Make-ahead: bake and freeze; rewarm briefly before serving.

8. Boozy Bourbon Sourdough Brownies with Cherry Chips

Adding a splash of bourbon and dried cherry chips makes these brownies adult-friendly. The spirit adds depth and enhances chocolate.

They’re fudgy, with chewy bits of cherry. Serve at gatherings or as a grown-up dessert. The aroma is boozy and comforting.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz bittersweet chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup dried cherries or cherry chips
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt chocolate and butter, then stir in sugar.
3. Whisk in eggs one at a time. Add bourbon, vanilla, and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Fold in dried cherries and pour into pan.
6. Bake 24–28 minutes until edges set and center slightly soft.
7. Cool 1 hour in pan. For firmer texture, chill 30 minutes before slicing.
8. Serve at room temp or slightly warm.

How to Serve It

• Garnish with more dried cherries and a dusting of powdered sugar.
• Pair with espresso martini, bourbon neat, or dark beer.
• Store airtight at room temp 2 days; refrigerate 7 days.
• Make-ahead: bake and freeze; thaw at room temperature.

9. Tahini & Sea Salt Sourdough Brownies (Nut-Free)

Tahini creates a savory, sesame-rich swirl that complements dark chocolate. This nut-free version keeps crunch optional and adds complexity.

The texture is dense and silky with subtle sesame bitterness. Great for guests with nut allergies who still want deep flavor. The aroma is roasted and warm.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup tahini (room temperature)
• 2 tbsp brown sugar
• Flaky sea salt for finishing
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt chocolate and butter. Stir in sugar until glossy.
3. Incorporate eggs one by one, then add vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Mix tahini with brown sugar until smooth. Drop spoonfuls onto batter and swirl with a knife.
6. Bake 24–28 minutes. Edges set, center slightly soft.
7. Cool 1 hour in pan, then sprinkle flaky sea salt and slice.
8. Chill 30 minutes for cleaner cuts if desired.

How to Serve It

• Top with a light drizzle of tahini and extra sea salt.
• Pair with green tea, sesame-infused cocktails, or cold milk.
• Store at room temp 2 days or in the fridge up to 7 days.
• These freeze well; wrap tightly for up to 2 months.

10. Raspberry Ripple Sourdough Brownies with White Chocolate

Fresh or frozen raspberries bring a bright tartness to ultra-fudgy sourdough brownies. White chocolate adds creamy sweetness and contrast.

You’ll notice bursts of fruitiness against dense chocolate. This is a great summer dessert or a pretty gift. The color pop is gorgeous on the plate.

Ingredients

• 1 cup sourdough discard (room temperature)
• 7 oz dark chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup raspberry puree or mashed raspberries
• 1/2 cup white chocolate chips
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt dark chocolate with butter. Stir in sugar.
3. Add eggs one at a time. Stir in vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Pour half the batter into pan. Spoon raspberry puree and dot with white chocolate. Top with remaining batter and swirl.
6. Bake 24–28 minutes. Edges should set; center slightly soft.
7. Cool 1 hour in pan. Chill 15–30 minutes if needed for neat slices.
8. Garnish with fresh raspberries before serving.

How to Serve It

• Dust with powdered sugar and serve with fresh raspberries.
• Pair with sparkling rosé, vanilla ice cream, or chamomile tea.
• Store refrigerated 3–5 days due to fruit content.
• Make-ahead: bake and keep chilled; add fresh raspberries when serving.

11. Coconut Almond Sourdough Brownies (Gluten-Optional)

Toasted coconut and sliced almonds add texture to these ultra-fudgy sourdough brownies. Use a 50/50 mix of flour and almond flour to vary crumb.

Expect chewy coconut bits and a toasty almond crunch. These work well for brunch and summery gatherings. The aroma is coconutty and nutty.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut, toasted
• 1/2 cup sliced almonds, toasted
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt chocolate and butter; stir in sugar.
3. Mix in eggs one at a time. Add vanilla and sourdough discard.
4. Fold in all-purpose and almond flour, plus salt.
5. Stir in toasted coconut and almonds. Reserve a few for topping.
6. Spread batter into pan and top with reserved coconut and almonds.
7. Bake 25–30 minutes. Edges set; center slightly soft.
8. Cool 1 hour in pan before slicing.

How to Serve It

• Garnish with toasted coconut and a few whole almonds.
• Pair with coconut-flavored coffee, chai, or a tropical rum cocktail.
• Store in an airtight container at room temp 3 days or refrigerate 7 days.
• Make-ahead: bake and freeze; thaw before serving.

12. Chili-Spiced Dark Chocolate Sourdough Brownies

A hint of chili brings warmth and a subtle heat to intensely chocolatey sourdough brownies. This version layers spice under fudgy richness.

You'll taste deep chocolate with a toasty, warming finish. Perfect for adventurous eaters and fall menus. The aroma is smoky-chocolate.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz dark chocolate (70% cacao), chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp ground chili or cayenne (adjust to taste)
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt chocolate and butter until smooth. Stir in sugar.
3. Whisk in eggs one at a time. Add vanilla and sourdough discard.
4. Sift in flour, cocoa, chili, paprika, and salt; fold gently.
5. Pour batter into pan and smooth the top.
6. Bake 24–28 minutes until edges are set and center slightly soft.
7. Cool 1 hour in pan. For firmer texture, chill 20–30 minutes.
8. Dust with a pinch of cocoa or chili before serving.

How to Serve It

• Serve with a dollop of crème fraîche or vanilla ice cream.
• Pair with dark coffee, stout, or spicy mulled wine.
• Store airtight at room temp 2 days, refrigerate 5 days.
• Make-ahead: bake and reheat briefly to restore fudgy texture.

13. Orange Zest & Dark Chocolate Sourdough Brownies

Citrus zest brightens dense sourdough brownies. Orange oils lift chocolate and make each bite lively and fragrant.

Texture stays fudgy, with a citrus fragrance that cuts through the richness. These are lovely in the winter holiday season. Expect a fragrant citrus-chocolate aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• Zest of 2 medium oranges (about 2 tbsp)
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp kosher salt
• 1/2 cup chopped dark chocolate (optional for texture)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt chocolate and butter; stir in sugar.
3. Add eggs one at a time. Stir in vanilla, orange zest, and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Fold in extra chopped chocolate if using. Spread batter into pan.
6. Bake 26–30 minutes until edges set and center slightly soft.
7. Cool 1 hour in pan, then chill 20 minutes for cleaner cuts.
8. Garnish with extra orange zest before serving.

How to Serve It

• Serve with candied orange slices or a dollop of orange-scented whipped cream.
• Pair with Earl Grey tea, Cointreau, or orange-forward cocktails.
• Store airtight at room temp 3 days or refrigerate 7 days.
• Make-ahead: bake and freeze; add fresh zest when serving.

14. Triple Chocolate Sourdough Brownies with Salted Ganache

This is pure indulgence: dark chocolate batter, milk chocolate chips, and a shiny salted ganache on top. It’s rich, dense, and built for chocolate lovers.

You’ll experience layers of chocolate textures and a smooth, salty finish. Ideal for birthdays or when you crave full-on chocolate. The ganache gives a glossy, professional look.

Ingredients

• 1 cup sourdough discard (room temperature)
• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup milk chocolate chips
• For ganache: 4 oz semisweet chocolate + 1/2 cup heavy cream
• Flaky sea salt for finishing
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt dark chocolate and butter; stir in sugar.
3. Add eggs one at a time. Stir in vanilla and sourdough discard.
4. Fold in flour, cocoa, and salt.
5. Fold in milk chocolate chips. Spread batter into pan.
6. Bake 24–28 minutes until edges look set and center has slight jiggle.
7. Cool 45–60 minutes. Make ganache: heat cream until simmering, pour over chopped semisweet chocolate, stir until glossy. Cool 5 minutes.
8. Pour ganache over cooled brownies, sprinkle flaky sea salt, chill 30 minutes to set, then slice.

How to Serve It

• Serve glossy squares with extra sea salt and grated chocolate.
• Pair with dessert wine, espresso, or stout.
• Store refrigerated for 5–7 days in an airtight container.
• Make-ahead: bake, ganache, and chill; bring to room temp 20 minutes before serving.

These 14 recipes show how sourdough discard can create deep, fudgy textures and complex flavor in brownies. You’ve got classics, swirls, nutty options, fruity variations, and a few grown-up versions to try. Pin the ones you love and try one this week—you’ll find a new favorite among these Ultra-Fudgy Sourdough Brownies for True Brownie Lovers. Which flavor are you baking first, and who will you share the first batch with?