You know that moment when you want chocolate that feels both homey and a little sophisticated? These sourdough brownies do exactly that. They mix the tangy depth of sourdough discard with rich chocolate for brownies that are fudgy, slightly chewy, and full of flavor. If you bake with a starter, you'll love how it adds body and complexity to classic brownies.
Inside you'll find 13 from-scratch recipes, from a classic fudgy sourdough brownie to boozy, nutty, and swirled variations. Each recipe lists exact ingredients, clear steps, baking times, and serving tips. You can make these for weeknight treats, potlucks, or when you want to impress friends. Grab your starter, your favorite chocolate, and let’s bake brownies that taste like comfort and care.
1. Fudgy Classic Sourdough Brownies
This fudgy classic centers on rich chocolate and a tangy sourdough discard note. The texture is dense and gooey, with shiny crackled tops and chewy edges. It’s a perfect everyday dessert that still feels special. You’ll love it if you like deep chocolate flavor and sticky, almost brownie-cake bites. The aroma while baking hints of cocoa and warm butter.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 1 cup (200 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 8 oz (225 g) bittersweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- In a heatproof bowl, melt the chopped chocolate with the melted butter over a saucepan of simmering water. Stir until smooth. Cool 2–3 minutes.
- Whisk together sourdough discard, granulated sugar, and brown sugar in a large bowl. Add eggs one at a time, whisking until combined.
- Stir in the chocolate-butter mixture and vanilla. The batter will be glossy.
- Sift in flour, cocoa powder, baking powder, and salt. Fold gently until no streaks remain. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake 25–30 minutes, or until edges look set and a toothpick inserted into the center has a few moist crumbs attached.
- Let cool completely in the pan on a wire rack, about 1 hour, then lift out using the parchment overhang.
- Chill 15–20 minutes for cleaner slices, if desired. Cut into 9 squares.
How to Serve It
Serve warm with a scoop of vanilla ice cream and a dusting of cocoa. Garnish with flaky sea salt or a fresh raspberry for color. For drinks, pair with dark roast coffee or a full-bodied red. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Batter freezes well; bake fresh from thawed.
Prep time: 15 minutes | Cook time: 25–30 minutes | Makes: 9 brownies
2. Salted Caramel Sourdough Brownies
This batch pairs buttery caramel with sourdough’s gentle tang. You get a fudgy base and glossy salted caramel ribbons. The sweet-salty contrast makes each bite addictive. These fit holiday gatherings or cozy dessert nights. People who love chewy brownies and caramel will reach for seconds.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter, melted
- 6 oz (170 g) semisweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 tsp fine sea salt
- For caramel: 3/4 cup (150 g) granulated sugar, 6 tbsp (90 g) unsalted butter, 1/3 cup (80 ml) heavy cream, flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
- Melt chopped chocolate and melted butter together until smooth. Cool slightly.
- Whisk sourdough discard, sugars, and eggs until combined. Add the chocolate mixture and vanilla.
- Fold in flour, cocoa, and salt until just incorporated.
- Pour into the pan and bake 22–28 minutes, until a toothpick shows moist crumbs. Let cool 20 minutes.
- Make caramel: heat granulated sugar over medium heat, swirling until amber. Add butter, whisk, then slowly add heavy cream. Stir until smooth. Cool 5 minutes.
- Drizzle caramel over brownies and sprinkle with flaky sea salt.
- Chill until caramel sets, about 30 minutes, then cut.
How to Serve It
Cut and plate with extra sea salt flakes. Add whipped cream or a scoop of salted caramel ice cream. Pair with espresso or black tea. Keep refrigerated in an airtight container up to 4 days. You can make caramel ahead and rewarm gently.
Prep time: 20 minutes | Cook time: 25 minutes | Makes: 16 squares
3. Triple Chocolate Sourdough Brownies
This triple chocolate version layers three textures and cocoa depths. You get dark chocolate in the batter, milk chocolate chunks, and white chocolate swirls. The starter adds a subtle tang that brightens the chocolate. Great for chocoholics and special occasions. Expect rich, molten pockets and glossy edges.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) dark chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (90 g) milk chocolate chips
- 1/2 cup (80 g) white chocolate, roughly chopped
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
- Melt dark chocolate and butter until glossy. Let cool 2 minutes.
- In a bowl, whisk sourdough discard with sugars. Add eggs and vanilla, whisking until smooth.
- Stir in the chocolate-butter mix. Fold in flour, cocoa, and salt until combined.
- Fold in milk chocolate chips. Pour half the batter into the pan.
- Scatter white chocolate pieces, then spoon remaining batter over top.
- Bake 28–32 minutes, until edges are set and a toothpick has moist crumbs. Center may be fudgy.
- Cool in pan 1 hour before cutting into 12 squares.
How to Serve It
Top with extra chocolate shavings and a dusting of cocoa. Serve with a cold glass of milk or a mocha. Store airtight at room temperature for 2–3 days. Freeze slices wrapped individually for up to 2 months.
Prep time: 15 minutes | Cook time: 30 minutes | Makes: 12 brownies
4. Espresso Walnut Brownies
Espresso and walnuts sharpen the chocolate in this recipe. The sourdough discard brings a mild tang that balances the coffee notes. It’s chewy with crunchy walnut pockets. Ideal for afternoon coffee visits or gifting. You’ll notice a roasted aroma and a lively chocolate finish.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) semisweet chocolate, chopped
- 2 large eggs, room temperature
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (60 g) chopped walnuts
- 1/4 cup (25 g) cocoa powder
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate with butter. Cool slightly.
- Dissolve espresso powder in 1 tbsp hot water. Stir into the chocolate.
- Whisk sourdough discard with both sugars. Add eggs, then the chocolate mixture and vanilla.
- Fold in flour, cocoa, and salt until combined.
- Stir in walnuts, reserving a few for topping. Pour into the pan.
- Bake 25–30 minutes, until edges set and a toothpick shows moist crumbs.
- Cool 1 hour before slicing.
How to Serve It
Top with toasted walnuts and a light espresso dust. Serve with black coffee or an affogato. Store in an airtight container at room temperature up to 3 days. Make ahead by baking and freezing; thaw before serving.
Prep time: 15 minutes | Cook time: 28 minutes | Makes: 9–12 brownies
5. Brown Butter Sourdough Brownies
Browned butter adds a nutty, caramel layer to these brownies. The sourdough starter deepens the overall flavor. Expect a slightly crumbly edge and rich interior. These are great for weekend baking and dinner-party desserts. You’ll smell toasted butter and cocoa while baking.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, browned and cooled
- 6 oz (170 g) dark chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp brown butter (reserved for glaze)
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (35 g) cocoa powder
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Brown butter: melt butter in a light skillet over medium heat until amber and nutty. Remove from heat and cool.
- Melt chopped chocolate and add browned butter. Cool slightly.
- Whisk sourdough discard with sugar. Add eggs one at a time, then the chocolate mixture and vanilla.
- Sift in flour, cocoa, baking powder, and salt. Fold until just mixed.
- Pour into pan and bake 26–32 minutes, until edges pull away and toothpick shows moist crumbs.
- While cooling, whisk 2 tbsp brown butter with a little powdered sugar for a drizzle.
- Cool 1 hour, drizzle with glaze, then cut.
How to Serve It
Serve with toasted hazelnuts and a caramel drizzle. Pair with nutty tea or tawny port. Store airtight at room temperature for 3 days. Bake ahead and store in the fridge for up to 5 days; bring to room temperature before serving.
Prep time: 20 minutes | Cook time: 30 minutes | Makes: 12 squares
6. Cheesecake Swirl Sourdough Brownies
Cream cheese ribbons make these cheesecake swirl brownies extra creamy. The sourdough discard adds a light tang that complements the tangy cream cheese. Texture alternates between dense brownie and silky cheesecake. It's perfect for celebrations and brunch dessert tables. You’ll notice a pretty marble effect and a rich mouthfeel.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter, melted
- 6 oz (170 g) semisweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (40 g) cocoa powder
- 1/2 tsp fine sea salt
- For cheesecake: 8 oz (225 g) cream cheese, softened, 1/3 cup (67 g) sugar, 1 egg, 1 tsp lemon juice
Instructions
- Preheat to 350°F (175°C). Line a 9×9-inch pan.
- Melt chocolate with butter. Cool slightly.
- Whisk sourdough discard with sugars and eggs. Stir in chocolate and vanilla.
- Fold in flour, cocoa, and salt until combined.
- Make cheesecake: beat softened cream cheese with sugar until smooth. Add egg and lemon juice.
- Spread half the brownie batter into the pan. Spoon cheesecake mixture in dollops, then top with remaining batter. Swirl with a knife.
- Bake 30–35 minutes, until center mostly set and toothpick has a few moist crumbs.
- Cool completely, then chill 1–2 hours before slicing.
How to Serve It
Top squares with a dusting of powdered sugar or fresh berries. Pair with milky coffee or dessert wine. Refrigerate leftovers up to 4 days. Make the brownie base a day ahead and swirl cheesecake the day you serve for a fresher look.
Prep time: 25 minutes | Cook time: 32 minutes | Makes: 16 squares
7. Peanut Butter Swirl Sourdough Brownies
Peanut butter and chocolate are classic, and sourdough adds a hint of tang. These brownies have creamy peanut butter ribbons and chopped peanuts for crunch. They’re ideal for potlucks, lunchbox treats, or kids’ parties. Expect creamy pockets of peanut butter and rich chocolate notes.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) creamy peanut butter, room temperature
- 3/4 cup (170 g) unsalted butter, melted
- 6 oz (170 g) semisweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (60 g) chopped roasted peanuts
- 1/2 tsp fine sea salt
Instructions
- Preheat to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate with butter. Cool slightly.
- Whisk sourdough discard with sugar. Add eggs, then add chocolate mixture and vanilla.
- Mix in flour, cocoa, and salt until combined.
- Spoon half the batter into the pan. Warm peanut butter until pourable and dollop over batter.
- Top with remaining batter and swirl with a knife. Sprinkle chopped peanuts.
- Bake 28–32 minutes, until edges set and toothpick shows few moist crumbs.
- Cool 1 hour before cutting.
How to Serve It
Serve with salted caramel or regular caramel sauce for contrast. Pair with cold milk or a peanut butter latte. Store airtight at room temperature up to 3 days, or refrigerate to keep snug. For make-ahead, freeze cut squares.
Prep time: 15 minutes | Cook time: 30 minutes | Makes: 12 squares
8. Gluten-Free Almond Sourdough Brownies
These gluten-free brownies use almond flour and a gluten-free sourdough starter or discard. They’re moist, slightly crumbly, and intensely chocolatey. Almonds give a tender crumb and nutty note. Perfect for gluten-sensitive guests who still want fudgy brownies. Taste includes roasted almond flavor and deep chocolate warmth.
Ingredients
- 1 cup (240 g) gluten-free sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 7 oz (200 g) dark chocolate, chopped
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (150 g) almond flour
- 1/4 cup (25 g) cocoa powder
- 1 tsp xanthan gum (if needed)
- 1/2 tsp fine sea salt
- 1/3 cup (35 g) sliced almonds, toasted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan.
- Melt dark chocolate with butter. Cool slightly.
- Whisk sourdough discard with sugars. Add eggs one at a time, then the chocolate mixture and vanilla.
- Stir in almond flour, cocoa, xanthan gum, and salt until combined.
- Fold in toasted sliced almonds, reserving a few for topping.
- Pour into pan and smooth the top.
- Bake 28–34 minutes, until edges look set and a toothpick shows moist crumbs.
- Cool completely, then refrigerate 30 minutes for cleaner cuts.
How to Serve It
Dust with powdered sugar and garnish with toasted almond slivers. Pair with almond milk latte or dessert wine. Store refrigerated up to 5 days in an airtight container. For longer storage, freeze slices up to 3 months.
Prep time: 20 minutes | Cook time: 30 minutes | Makes: 16 squares
9. Cherry Chocolate Chunk Sourdough Brownies
Fresh or frozen cherries add brightness to these chocolatey brownies. Sourdough discard balances the cherry’s sweetness with a subtle tang. Expect juicy pockets of fruit and molten chocolate chunks. These suit spring or summer gatherings and make a colorful dessert. You’ll taste tart cherries against deep cocoa.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) dark chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (40 g) cocoa powder
- 1 cup (140 g) pitted cherries, fresh or thawed
- 1/2 cup (90 g) chocolate chunks
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate with butter, cool slightly.
- Whisk sourdough discard with sugars, then add eggs and vanilla.
- Stir in the chocolate mixture. Fold in flour, cocoa, and salt.
- Fold in cherries and chocolate chunks, reserving a few for the top.
- Pour into pan and top with reserved cherries/chunks.
- Bake 28–34 minutes, until edges are set and center has moist crumbs.
- Cool 1 hour before slicing.
How to Serve It
Serve with whipped cream or mascarpone and extra fresh cherries. Pair with black tea or a fruity red wine. Store refrigerated up to 4 days. If using frozen cherries, drain excess liquid to avoid soggy batter.
Prep time: 15 minutes | Cook time: 30 minutes | Makes: 12 squares
10. Orange Zest Dark Chocolate Sourdough Brownies
Orange zest cuts through rich dark chocolate in this bright brownie. Sourdough discard lends subtle depth and a citrus-friendly tang. The crumb is moist with fragrant orange oil in every bite. Perfect for dinner parties or holiday platters. You’ll notice a refreshing citrus aroma as they bake.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 7 oz (200 g) dark chocolate, chopped
- 2 large eggs, room temperature
- 2 tsp orange zest (from 1 medium orange)
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/2 tsp fine sea salt
- 2 tbsp orange liqueur (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt dark chocolate with butter and stir in orange liqueur, if using.
- Whisk sourdough discard with sugars. Add eggs, vanilla, and orange zest.
- Stir in the chocolate mixture. Fold in flour, cocoa, and salt until combined.
- Pour batter into pan and smooth.
- Bake 25–30 minutes, until edges set and toothpick has moist crumbs.
- Cool 45 minutes before slicing. Add extra orange zest on top.
How to Serve It
Garnish with candied orange peel and dark chocolate shavings. Pair with Earl Grey tea or orange-flavored liqueur. Store at room temperature in an airtight container for 3 days. For gifting, wrap cooled brownies individually.
Prep time: 15 minutes | Cook time: 28 minutes | Makes: 9–12 squares
11. Spiced Chai Sourdough Brownies
This chai-spiced recipe blends warm spices with chocolate. Cardamom, cinnamon, and ginger round out the sourdough’s tang. The result is cozy and aromatic, perfect for cool nights. These brownies pair wonderfully with a chai latte. Expect fragrant spice and soft, tender bites.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) semisweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate and butter, cool slightly.
- Whisk sourdough discard with sugars. Add eggs, then the chocolate mixture and vanilla.
- Sift in flour, cocoa, spices, and salt. Fold until combined.
- Pour batter into pan and smooth.
- Bake 28–33 minutes, until edges set and toothpick shows moist crumbs.
- Cool 1 hour before cutting. Sprinkle with cinnamon sugar.
How to Serve It
Serve warm with a chai tea or milk. Top with a dusting of cinnamon or a dollop of whipped cream. Store airtight at room temperature for 3 days. For stronger spice, add a pinch more cardamom.
Prep time: 15 minutes | Cook time: 30 minutes | Makes: 12 squares
12. Boozy Cherry Bourbon Sourdough Brownies
Bourbon-soaked cherries give these brownies grown-up flair. Sourdough discard enhances complexity and balances sweetness. Expect rich chocolate with boozy cherry bursts and a satin ganache. These are great for dinner guests or celebrations. You’ll detect warm bourbon notes and tender, juicy cherries.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) dark chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/3 cup (40 g) cocoa powder
- 1 cup (150 g) bourbon-soaked cherries (pitted)
- 1/2 tsp fine sea salt
- For ganache: 2 oz (60 g) dark chocolate, 1/4 cup (60 ml) heavy cream
Instructions
- Soak pitted cherries in 2 tbsp bourbon for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate with butter and cool slightly.
- Whisk sourdough discard with sugars. Add eggs and vanilla.
- Combine chocolate with batter. Fold in flour, cocoa, and salt.
- Fold in bourbon-soaked cherries gently. Pour into pan.
- Bake 28–32 minutes, until edges set and toothpick has moist crumbs.
- Make ganache: heat heavy cream, pour over chopped chocolate, stir until glossy. Spread over cooled brownies and chill 20–30 minutes.
- Cut and serve.
How to Serve It
Top with extra cherries and a few flakes of sea salt. Pair with a neat bourbon or coffee. Store refrigerated up to 4 days due to alcohol-soaked fruit. Make cherries ahead and fold in right before baking.
Prep time: 25 minutes (plus soaking) | Cook time: 30 minutes | Makes: 12 squares
13. Rocky Road Sourdough Brownies
These rocky road brownies bring marshmallow clouds and crunchy nuts into a sourdough batter. The discard adds a subtle tang that keeps the sweetness bright. Texture is fudgy base, chewy marshmallow, and nut crunch. They’re fun for parties and kids’ events. You’ll enjoy gooey marshmallows and toasty nuts in each bite.
Ingredients
- 1 cup (240 g) sourdough discard, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) bittersweet chocolate, chopped
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/2 cup (60 g) chopped roasted nuts (almonds or walnuts)
- 1 cup (50 g) mini marshmallows
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
- Melt chocolate with butter, then cool slightly.
- Whisk sourdough discard with sugars. Add eggs and vanilla.
- Stir in the chocolate mixture. Fold in flour, cocoa, and salt.
- Fold in chopped nuts, reserving some for topping.
- Pour batter into the pan and smooth the top. Scatter mini marshmallows and reserved nuts on top.
- Bake 25–28 minutes, until edges set and marshmallows are lightly toasted. A toothpick in the center should show moist crumbs.
- Cool 45 minutes before cutting so marshmallows settle.
How to Serve It
Serve with an extra drizzle of melted chocolate and sprinkled nuts. Pair with milkshakes or hot chocolate. Store airtight at room temperature up to 2 days to keep marshmallows soft. For parties, cut into mini squares for a fun platter.
Prep time: 15 minutes | Cook time: 28 minutes | Makes: 12 squares
These 13 sourdough brownies give you a lot of ways to enjoy your starter and chocolate. From classic fudgy squares to boozy cherries and gluten-free almond bites, there’s a brownie here for weekday treats and celebrations. Save or pin the recipes you want to try first, and keep your starter handy.
Which version are you baking first? Share a photo with friends or family when you do — brownies always taste better together.