You know those nights when you want a rich, chocolatey treat but hate the cleanup? These One Bowl Sourdough Brownies were made for that. They use sourdough discard for depth and tang, and they keep everything in a single mixing bowl so you can savor the brownies, not the sink.
This list gives you 15 effortless one-bowl sourdough brownies with minimal cleanup. You’ll find fudgy, cakey, nutty, mocha, and salted variations. Each recipe tells you prep and bake times, simple step-by-step instructions, and helpful serving tips. The recipes are approachable, pantry-friendly, and friendly to home bakers who want big flavor without fuss.
Grab your sourdough discard and a single bowl. Whether you love gooey centers, crunchy toppings, or bright citrus notes, one of these one bowl sourdough brownies will become your new go-to. Pin the ones you want to try and get ready to bake with almost zero cleanup.
1. Classic Fudgy One Bowl Sourdough Brownies
This is the straightforward fudgy one bowl sourdough brownies you’ll reach for when chocolate cravings hit. They’re dense, glossy on top, and deeply chocolatey thanks to cocoa and dark chocolate. The sourdough discard adds subtle tang and chew without changing texture. Perfect for casual nights, bake sales, or weekend treats. You’ll love the gooey center and the crackly top that smells like warm chocolate.
Prep: 10 minutes • Bake: 25 minutes • Yield: 9 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard, unfed, room temperature
- 1/3 cup (35g) unsweetened cocoa powder, sifted
- 3/4 cup (95g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup (85g) dark chocolate chips
- Optional: 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch pan and line with parchment, leaving a flap.
- In one large heatproof bowl, whisk melted butter and sugar until glossy and combined.
- Add eggs, one at a time, whisking until smooth and slightly thickened.
- Stir in sourdough discard and vanilla until fully incorporated.
- Sift cocoa, flour, and salt over the wet mixture. Fold gently until no streaks remain.
- Fold in chocolate chips and walnuts if using.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake 22–26 minutes, until edges pull away and a toothpick shows moist crumbs but not wet batter.
- Cool in pan on a rack at least 20 minutes before lifting out. Cut into squares.
How to Serve It
Serve warm with a scoop of vanilla ice cream and flaky sea salt sprinkled on top. Garnish with extra chocolate chips or a dusting of cocoa. Pair with strong coffee or cold milk. Store airtight at room temperature for 2 days, or refrigerate for up to 5 days. Reheat briefly to restore gooey texture. These brownies freeze well; wrap squares tightly for up to 3 months.
2. Salted Caramel One-Bowl Sourdough Brownies
These brownies layer buttery salted caramel over a tender sourdough batter. The sourdough discard adds a slight tang that balances the sweetness. Texture is fudgy with caramel pockets and a crisp top. Great for dessert nights or gifting. You’ll notice warm caramel aroma as they bake.
Prep: 12 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (200g) brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard, room temperature
- 1/3 cup (35g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup caramel sauce, plus extra for drizzling
- Sea salt flakes for finishing
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs one at a time, mixing until combined.
- Stir in sourdough discard and vanilla.
- Sift in cocoa, flour, baking powder, and salt. Fold until just combined.
- Pour half the batter into the pan and spread evenly.
- Drizzle 1/4–1/2 cup caramel over the batter, then top with remaining batter.
- Smooth the top and bake 22–26 minutes, until edges are set and center springs back slightly.
- Immediately drizzle more caramel and sprinkle sea salt while warm.
- Cool at least 30 minutes before slicing to let caramel set.
How to Serve It
Slice and serve drizzled with extra warm caramel and a pinch of flaky salt. Try with espresso or a salted almond milk latte. Store airtight in the fridge for up to 4 days; bring to room temperature before serving. For make-ahead, bake and freeze unfrosted squares, then thaw and add caramel before serving.
3. Double Chocolate Chip Sourdough Brownies
These double chocolate chip one-bowl sourdough brownies are studded with chips for extra melty pockets. The batter is silky and yields a fudge-like texture. Sourdough discard deepens the flavor. Ideal for chocoholics and family gatherings. Expect a warm, rich chocolate scent.
Prep: 8 minutes • Bake: 23 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/4 cup mini chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
- In one bowl, whisk melted butter and sugar until glossy.
- Add eggs, whisking until combined and slightly thick.
- Stir in sourdough discard and vanilla.
- Sift cocoa, flour, and salt into the bowl; fold until smooth.
- Fold in 3/4 cup chips.
- Pour into pan, smooth, and sprinkle mini chips on top.
- Bake 20–24 minutes until edges are set and top has a shiny crackle.
- Cool 20–30 minutes before cutting to get clean slices.
How to Serve It
Serve warm with extra chocolate chips or a spoonful of chocolate sauce. Pairs well with a glass of cold milk or hot cocoa. Store airtight at room temperature for 2-3 days or freeze squares for up to 3 months. Thaw before serving.
4. Walnut Espresso One-Bowl Sourdough Brownies
Coffee and walnuts bring a nutty, bitter contrast to sweet chocolate in these one-bowl sourdough brownies. Espresso powder intensifies chocolate flavor. The sourdough discard gives a subtle tang. They bake with crisp edges and fudgy centers. If you love mocha flavors, this one’s for you.
Prep: 10 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1 tbsp instant espresso powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts, toasted
- 1/4 cup chocolate chunks (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Whisk melted butter and sugar until smooth in one bowl.
- Beat in eggs until combined.
- Add sourdough discard and vanilla; stir.
- Mix in cocoa, flour, espresso powder, and salt until combined.
- Fold in walnuts and chocolate chunks.
- Spread batter into pan and smooth.
- Bake 22–26 minutes until edges look crisp and center is set with moist crumbs.
- Cool 25–30 minutes before slicing for cleaner squares.
How to Serve It
Top with whipped cream or a dusting of espresso and extra walnuts. Serve with a strong espresso or latte. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Toast extra walnuts and sprinkle before serving for crunch.
5. One Bowl Sourdough Brownies with Brown Butter and Pecans
These one bowl sourdough brownies get nutty richness from browned butter. The brown butter adds caramel notes without extra steps. Pecans bring crunch against fudgy crumb. The sourdough discard gives a subtle tang that balances the richness. This is a cozy, autumn-ready brownie.
Prep: 12 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, browned and cooled slightly
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 3/4 cup chopped pecans, lightly toasted
- 1/4 cup semi-sweet chocolate chunks
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Brown butter in a small skillet until nutty and golden. Cool slightly.
- In one bowl, whisk browned butter and brown sugar until combined.
- Add eggs one at a time, whisking after each addition.
- Stir in sourdough discard and vanilla.
- Sift in cocoa, flour, and salt; fold until just combined.
- Fold in pecans and chocolate chunks.
- Pour into pan, spread evenly, and bake 22–26 minutes until edges pull away.
- Cool 30 minutes to set before slicing.
How to Serve It
Serve warm topped with toasted pecans and a drizzle of maple syrup if desired. Pairs beautifully with black tea or nutty coffee. Keep airtight at room temperature for 2 days, or refrigerate for up to 5 days. Make ahead and freeze squares; thaw and warm before serving.
6. Peanut Butter Swirl One-Bowl Sourdough Brownies
Peanut butter and chocolate are a classic pair here in a one-bowl sourdough brownie that swirls creamy peanut butter through fudgy batter. The sourdough discard adds a whisper of tang that brightens richness. Texture is silky with peanut butter ribbons. Great for peanut butter lovers and snack packs.
Prep: 10 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/3 cup creamy peanut butter, room temperature
- 1/4 cup peanut butter chips or chopped peanuts
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- Whisk melted butter and sugar in one bowl until smooth.
- Add eggs, whisking until combined.
- Stir in sourdough discard and vanilla.
- Sift cocoa, flour, and salt; fold until just mixed.
- Dollop peanut butter over batter and use a knife to swirl gently.
- Sprinkle peanut butter chips or chopped peanuts on top.
- Bake 22–26 minutes, checking that the center has moist crumbs on a toothpick.
- Cool 25–30 minutes for easier slicing.
How to Serve It
Serve warm with a glass of cold milk or a peanut butter latte. Garnish with a drizzle of melted peanut butter or chopped peanuts. Store airtight for 3 days at room temp or freeze individually wrapped squares. For a party, cut into mini squares and serve on a platter.
7. Cherry Chocolate One-Bowl Sourdough Brownies
Dried cherries and chocolate pair beautifully with sourdough discard in these one-bowl brownies. The cherries add tart bursts that cut through rich chocolate. The crumb is fudgy, with shiny crackled tops. These are lovely for brunch or a holiday platter. You’ll notice fruity aromatics as they cool.
Prep: 12 minutes • Bake: 23 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 3/4 cup dried cherries, roughly chopped
- 1/4 cup dark chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- In one bowl, whisk melted butter and sugar until glossy.
- Add eggs and whisk until combined.
- Stir in sourdough discard and vanilla.
- Sift cocoa, flour, and salt into the bowl; fold until smooth.
- Fold in dried cherries and chocolate chips.
- Pour batter into pan and smooth.
- Bake 20–24 minutes until edges are set and center yields moist crumbs.
- Cool 25 minutes and dust with powdered sugar before cutting.
How to Serve It
Serve with whipped cream or mascarpone and a few fresh cherries. Pair with tea or light red wine. Store airtight at room temperature for 2–3 days. For gifting, stack squares in parchment-lined boxes with a ribbon.
8. Orange Zest One-Bowl Sourdough Brownies
Bright orange zest lifts rich chocolate in these one-bowl sourdough brownies. The citrus cut complements the sourdough discard’s tang for a fresh finish. The texture stays fudgy with a fragrant orange aroma. Great for spring treats or anytime you want a citrus-chocolate twist.
Prep: 10 minutes • Bake: 23 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp orange zest (from 1 large orange)
- 1 tsp vanilla extract
- 1/2 cup chocolate chunks
- Optional: candied orange slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- Whisk melted butter and sugar in one bowl until smooth.
- Mix in eggs until combined.
- Stir in sourdough discard, orange zest, and vanilla.
- Sift cocoa, flour, and salt into the bowl; fold until just combined.
- Fold in chocolate chunks.
- Pour batter into pan and smooth top.
- Bake 22–26 minutes, until edges are set and center yields moist crumbs.
- Cool 20–30 minutes. Garnish with candied orange slices if desired.
How to Serve It
Serve with whipped cream and a twist of orange zest. Pair with Earl Grey tea or a citrusy cocktail. Store airtight for 2–3 days at room temperature. These freeze well; thaw and reheat gently.
9. Minty One Bowl Sourdough Brownies (Mint Chocolate)
These mint chocolate one bowl sourdough brownies balance cool mint with deep chocolate. A touch of peppermint extract brightens the fudgy base. The sourdough discard keeps the crumb moist and slightly tangy. Perfect after dinner or for St. Patrick’s Day. You’ll smell refreshing mint as you cut them.
Prep: 10 minutes • Bake: 22 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp peppermint extract
- 3/4 cup semisweet chocolate chips
- Optional: crushed peppermint candies or fresh mint leaves
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8×8-inch pan with parchment.
- Whisk melted butter and sugar in one bowl until smooth.
- Beat in eggs until combined and glossy.
- Stir in sourdough discard and peppermint extract.
- Sift cocoa, flour, and salt; fold to combine.
- Fold in chocolate chips.
- Pour into pan, smooth top, and add crushed peppermint if using.
- Bake 20–24 minutes, until edges are set and center springs back slightly.
- Cool 20–30 minutes, then garnish with fresh mint if desired.
How to Serve It
Serve chilled or at room temperature with a sprig of fresh mint. Pair with mint tea or a peppermint mocha. Keep airtight in the fridge for up to 5 days since mint can be refreshing when slightly chilled. Freeze squares for longer storage.
10. Coconut Almond One-Bowl Sourdough Brownies
Toasted coconut and sliced almonds give these one-bowl sourdough brownies texture and aroma. The sourdough discard adds a hint of tang that complements coconut’s sweetness. The crumb is fudgy with crunchy toasted bits. These are a great tropical twist for potlucks or weekend baking.
Prep: 12 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup shredded unsweetened coconut, toasted
- 1/3 cup sliced almonds, toasted
- Optional: 1/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Whisk melted butter and sugar until smooth in one bowl.
- Add eggs and whisk until combined.
- Stir in sourdough discard and vanilla.
- Sift in cocoa, flour, and salt; fold until smooth.
- Fold in toasted coconut, almonds, and optional white chocolate chips.
- Press batter into pan and smooth.
- Bake 22–26 minutes, until edges set and center yields moist crumbs.
- Cool 25–30 minutes before cutting to allow toasted coconut to set.
How to Serve It
Serve with coconut whipped cream or a dusting of powdered sugar. Pair with a coconut latte or black tea. Store airtight for 2–3 days, or freeze squares wrapped in parchment.
11. Gluten-Friendly Almond Flour One-Bowl Sourdough Brownies
This gluten-friendly one-bowl sourdough brownies use almond flour for a tender, dense crumb. They’re naturally nutty and fudgy, with sourdough discard adding lift and tang. Great for those avoiding gluten but wanting real chocolate flavor. Expect a moist interior and soft edges.
Prep: 12 minutes • Bake: 20–22 minutes • Yield: 9 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120g) sourdough discard (gluten-free discard preferred)
- 1/2 cup (50g) unsweetened cocoa powder
- 1 1/4 cups (125g) almond flour
- 1/4 tsp baking powder (gluten-free)
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (ensure gluten-free)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- In one bowl, whisk melted butter and sugar.
- Add eggs one at a time, whisking until blended.
- Stir in sourdough discard and vanilla.
- Sift cocoa, almond flour, baking powder, and salt; fold until smooth.
- Fold in chocolate chips.
- Pour batter into pan and smooth.
- Bake 18–22 minutes, until edges firm and center has moist crumbs.
- Cool 30 minutes before cutting for best texture.
How to Serve It
Serve with fresh berries or a dollop of coconut cream. Pairs with nutty coffee or herbal tea. Store airtight in the fridge for up to 5 days due to almond flour. Freeze for longer storage, thaw before serving.
12. Tahini Swirl One-Bowl Sourdough Brownies
Tahini gives these one-bowl sourdough brownies a subtle sesame richness. The swirl adds visual flair and a nutty flavor that pairs with chocolate. Sourdough discard balances sweetness with a little tang. These are unique and elegantly rustic for small gatherings.
Prep: 10 minutes • Bake: 24 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/3 cup tahini, room temperature
- 1/4 cup chocolate chips
- 1 tbsp sesame seeds, toasted
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- Whisk melted butter and brown sugar until smooth in one bowl.
- Add eggs and whisk until combined.
- Stir in sourdough discard and vanilla.
- Sift cocoa, flour, and salt into the bowl; fold to combine.
- Fold in chocolate chips.
- Drop spoonfuls of tahini over batter and swirl gently with a knife.
- Sprinkle toasted sesame seeds on top.
- Bake 22–26 minutes, until edges set and center yields moist crumbs.
- Cool 25–30 minutes before slicing.
How to Serve It
Serve with a drizzle of tahini and a pinch of sea salt. Pair with green tea or a sesame latte. Store airtight at room temperature for 2 days, refrigerated for up to 5 days. Freeze for up to 3 months.
13. Cherry-Almond Blondie-Style Sourdough Brownies
This blondie-style sourdough brownie blends brown sugar sweetness with toasted almonds and tart cherries. It’s lighter in color but still bakes in one bowl with sourdough discard for moisture. The texture leans chewy rather than dense. Perfect when you want something less chocolate-forward.
Prep: 10 minutes • Bake: 23 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1 1/4 cups (150g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 3/4 cup dried cherries, chopped
- 1/2 cup sliced almonds, toasted
- Optional: 1/2 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- Whisk melted butter and brown sugar until combined.
- Add eggs one at a time, whisking after each.
- Stir in sourdough discard and vanilla (and almond extract if using).
- Add flour, baking powder, and salt; fold until just combined.
- Fold in dried cherries and toasted almonds.
- Spread batter into pan and smooth top.
- Bake 20–25 minutes, until golden and a toothpick shows moist crumbs.
- Cool 25 minutes to set before cutting.
How to Serve It
Serve with a light dusting of powdered sugar or a scoop of vanilla bean ice cream. Pair with black tea or a mild coffee. Store airtight at room temperature for 2–3 days. These blondies freeze well.
14. Cherry-Chili One-Bowl Sourdough Brownies (Spicy Chocolate)
For the adventurous, these cherry-chili one-bowl sourdough brownies add a faint kick to chocolate. Chili flakes and a touch of cayenne amplify chocolate’s warmth while dried cherries add brightness. Sourdough discard rounds out flavors with subtle tang. These are bold and memorable.
Prep: 10 minutes • Bake: 23 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne pepper (or to taste)
- 1/2 tsp vanilla extract
- 1/2 cup dried cherries, chopped
- Pinch red chili flakes for garnish
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
- Whisk melted butter and sugar until smooth.
- Add eggs and whisk until combined.
- Stir in sourdough discard and vanilla.
- Sift in cocoa, flour, salt, cinnamon, and cayenne; fold to combine.
- Fold in dried cherries.
- Pour into pan and smooth top; sprinkle a tiny pinch of chili flakes.
- Bake 22–26 minutes, until edges pull away and center has moist crumbs.
- Cool 25 minutes before cutting.
How to Serve It
Serve with a simple dollop of whipped cream to soften heat. Pair with dark coffee or robust red wine. Store airtight at room temperature for 2 days, refrigerated for up to 4 days. Adjust cayenne to taste for next batch.
15. Lemon-Glazed One-Bowl Sourdough Brownies (Bright Chocolate Twist)
Lemon and chocolate make a surprising, bright pairing in these one-bowl sourdough brownies. A thin lemon glaze adds tang and shine to fudgy squares. The sourdough discard complements citrus notes. This version is refreshing and perfect for spring gatherings.
Prep: 12 minutes • Bake: 22 minutes • Yield: 9-12 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sourdough discard
- 1/3 cup (35g) unsweetened cocoa powder
- 2/3 cup (85g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- For glaze: 1 cup powdered sugar + 2–3 tbsp fresh lemon juice
- Optional: lemon slices for garnish
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- In one bowl, whisk melted butter and sugar until smooth.
- Add eggs and whisk until combined.
- Stir in sourdough discard, lemon zest, and vanilla.
- Sift cocoa, flour, and salt; fold until just combined.
- Pour batter into pan and smooth top.
- Bake 20–24 minutes until edges are set and center yields moist crumbs.
- Cool 30 minutes. Whisk glaze ingredients until smooth and drizzle over cooled brownies.
- Let glaze set 10–15 minutes before slicing.
How to Serve It
Serve with fresh berries or a sprig of mint for color. Pair with Earl Grey or a citrusy cocktail. Store glazed brownies in the fridge for 2–3 days and bring to room temperature before serving. For make-ahead, bake and freeze unglazed; add glaze after thawing.
These 15 one-bowl sourdough brownies give you everything from classic fudgy squares to bright citrus twists and nutty swaps. You’ve got quick prep, minimal cleanup, and a variety to suit every palate. Save or pin the versions you want to try first, and don’t be shy about swapping mix-ins you love.
Which flavor are you baking first? Share a photo with friends or family and show them how easy one-bowl sourdough brownies can be.