12 Fudgy Sourdough Discard Brownies That’ll Blow Your Mind

You’ve got a jar of sourdough discard in the fridge and a chocolate craving that won’t quit. What if you could turn that discard into the fudgiest brownies you’ve ever tasted? These Fudgy Sourdough Discard Brownies use that tangy starter to add moisture, chew, and a subtle depth that plays beautifully with rich chocolate.

Below you’ll find 12 creative brownie recipes. Each one keeps the core idea — sourdough discard for texture and flavor — but adds its own twist. Expect salty-sweet swirls, nutty crunch, espresso notes, fruit riffs, and even gluten-free and vegan options. You’ll see full ingredient lists, step-by-step instructions, and serving tips for each version.

Grab your scale, preheat the oven, and get ready to make brownies that taste indulgent but use pantry staples — including that discard you were wondering about. These Fudgy Sourdough Discard Brownies will change how you bake with starter.

1. Classic Fudgy Sourdough Discard Brownies

This is the go-to fudgy sourdough discard brownie. It’s dense, glossy, and melts on your tongue. The discard adds chew and a hint of tang that boosts chocolate flavor. It’s simple enough for weeknight baking and impressive for guests. You’ll love the gooey center and shiny top.

Ingredients (sourdough discard brownies, classic brownie recipe)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) bittersweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp fine sea salt
• 1/4 tsp baking powder
• 2 tbsp espresso or strong coffee (optional, boosts chocolate)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. In a heatproof bowl, melt 8 oz chocolate and 1/2 cup butter over a double boiler or low heat. Stir until smooth.
3. Remove from heat. Whisk in 1 cup sugar until glossy and slightly cooled.
4. Whisk in 2 eggs, one at a time, until shiny. Add 1 cup discard and 1 tsp vanilla, mixing until combined.
5. Sift in 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder. Fold gently until just combined.
6. Stir in 2 tbsp espresso if using. Scrape batter into prepared pan, smoothing the top.
7. Bake 20–24 minutes. Edges should look set and pull slightly from the pan. A toothpick in the center should come out with a few moist crumbs.
8. Cool in pan for 1 hour to set the fudgy center. Use parchment overhang to lift brownies out.
9. Slice after cooling, or chill 30 minutes for cleaner slices.

How to Serve It

Serve squares on a simple white plate with a dusting of cocoa. Top with flaky sea salt or powdered sugar. Pair with cold milk or espresso. Store airtight at room temperature up to 3 days, or refrigerate for a week. Make ahead and freeze slices for up to 3 months.

2. Salted Caramel Sourdough Brownies

These brownies swirl buttery caramel into fudgy chocolate. The sourdough discard keeps crumbs tender and adds a faint tang that balances sweetness. The texture is dense with gooey caramel pockets. Anyone who loves salted-sweet desserts will dig this. Expect sticky bites and a buttery aroma.

Ingredients (sourdough caramel brownies, salted caramel)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) semi-sweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (65g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 3/4 cup (180g) store-bought or homemade caramel sauce
• Flaky sea salt for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt 8 oz chocolate and 1/2 cup butter until smooth. Let cool slightly.
3. Stir in 3/4 cup brown sugar until incorporated. Add 2 eggs one at a time.
4. Mix in 1 cup discard and 1 tsp vanilla until smooth.
5. Sift 1/2 cup flour, 1/3 cup cocoa, 1/2 tsp salt, and 1/2 tsp baking powder. Fold until just combined.
6. Spread half the batter into the pan. Spoon 3/4 cup caramel over batter, leaving a small border.
7. Add remaining batter and use a knife to swirl caramel through the top.
8. Bake 25–30 minutes. Edges should be set with a slightly soft center. Toothpick should have moist crumbs.
9. Sprinkle flaky sea salt while warm. Cool 1 hour before slicing.

How to Serve It

Cut into squares and serve with extra caramel drizzle. Add flaky sea salt on top for crunch and contrast. Pair with black coffee or a salted caramel latte. Store airtight in the fridge up to 5 days. Rewarm slightly to revive gooey texture. Freeze for longer storage.

3. Espresso Hazelnut Sourdough Brownies

Bittersweet chocolate and espresso sharpen each other. Toasted hazelnuts add a crunchy contrast to the fudgy crumb. Sourdough discard keeps the interior chewy and rich. It’s perfect for coffee lovers and nut fans. Expect an aromatic, slightly bitter edge with crunchy bites.

Ingredients (espresso brownies, hazelnut)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 cup (120g) toasted hazelnuts, chopped

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate and 1/2 cup butter until smooth. Cool slightly.
3. Whisk in 3/4 cup sugar. Add 2 eggs one at a time until glossy.
4. Stir in 1 cup discard, 1 tsp vanilla, and dissolved espresso.
5. Sift in 1/3 cup cocoa, 1/2 cup flour, and 1/2 tsp salt. Fold gently.
6. Stir in 1 cup toasted hazelnuts.
7. Bake 22–26 minutes. Edges set, center should have moist crumbs.
8. Cool in pan at least 45 minutes before slicing.

How to Serve It

Top with extra toasted hazelnuts and a light dusting of cocoa. Serve with an espresso or cappuccino. Store airtight at room temperature 2–3 days, or refrigerate up to a week. Slice chilled for neater serving. Makes a great coffee hour treat.

4. Almond Joy Sourdough Discard Brownies

These brownies riff on the classic candy bar with coconut and almonds. Sourdough discard keeps crumbs moist and adds subtle tang. The texture is chewy with toasted coconut edges. Coconut lovers and those who like nutty bars will adore these. Expect sweet coconut aroma and crunchy almond bites.

Ingredients (almond joy sourdough brownies, coconut brownies)

• 1 cup (240g) sourdough discard, room temperature
• 7 oz (200g) semisweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1 cup (80g) sweetened shredded coconut, toasted
• 3/4 cup (90g) sliced almonds, toasted
• 1/3 cup (60g) chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Melt 7 oz chocolate and 1/2 cup butter. Cool slightly.
3. Stir in 3/4 cup sugar. Add 2 eggs one at a time until mixed.
4. Mix in 1 cup discard and 1 tsp vanilla.
5. Sift 1/3 cup cocoa and 1/2 cup flour with 1/4 tsp salt. Fold into batter.
6. Fold in toasted coconut, toasted almonds, and chocolate chips if using.
7. Spread in pan and bake 24–28 minutes. Center should hold moist crumbs.
8. Cool 1 hour before slicing to let coconut set.

How to Serve It

Top with extra toasted coconut and a few almonds. Serve with cold milk or a coconut latte. Store airtight at room temperature 3 days or refrigerate up to a week. Toast coconut and almonds ahead for faster prep. These are festive for summer picnics.

5. Peanut Butter Swirl Sourdough Brownies

Rich chocolate meets creamy peanut butter in these swirled brownies. The sourdough discard adds moist chew and subtle tang. Texture is dense with silky peanut pockets. Perfect for peanut butter fans and kid-friendly dessert plates. Expect a nutty aroma and sticky, fudgy bites.

Ingredients (peanut butter brownies, swirl brownies)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup (125g) creamy peanut butter, room temperature
• 2 tbsp powdered sugar (optional, to thin peanut butter)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate with 1/2 cup butter until smooth. Cool slightly.
3. Whisk in 3/4 cup sugar and 2 eggs one at a time.
4. Add 1 cup discard and 1 tsp vanilla. Mix until glossy.
5. Sift in 1/3 cup cocoa, 1/2 cup flour, and 1/4 tsp salt. Fold until combined.
6. Thin 1/2 cup peanut butter with 2 tbsp powdered sugar if too thick. Drop spoonfuls over batter and swirl with a knife.
7. Bake 22–26 minutes. Center should have moist crumbs. Edges will look set.
8. Cool at least 45 minutes before slicing for cleaner swirls.

How to Serve It

Serve warm with a drizzle of melted peanut butter or a scoop of vanilla ice cream. Pair with milk or a peanut butter hot chocolate. Store airtight at room temperature 2–3 days or refrigerate for up to a week. Freeze individual squares for quick snacks.

6. Mint Chocolate Chip Sourdough Brownies

These brownies are minty, cool, and deeply chocolate. Sourdough discard keeps them fudgy while mint chips add pops of cool sweetness. The texture is dense with little mint bursts. Great for after-dinner treats and St. Patrick’s Day gatherings. Expect refreshing mint aroma and smooth chocolate.

Ingredients (mint brownies, chocolate mint)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) semisweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp peppermint extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 3/4 cup (120g) mint chocolate chips (or chopped peppermint candies)
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate and 1/2 cup butter. Cool slightly.
3. Stir in 3/4 cup sugar. Add 2 eggs one at a time.
4. Mix in 1 cup discard and 1 tsp peppermint extract.
5. Sift 1/3 cup cocoa and 1/2 cup flour with 1/4 tsp salt. Fold in.
6. Fold mint chips into batter. Pour into prepared pan.
7. Bake 20–25 minutes. Center should have moist crumbs.
8. Cool 1 hour before slicing. Garnish with mint leaves.

How to Serve It

Top with whipped cream and a sprig of mint for a festive look. Pair with a cold mint tea or hot chocolate. Store airtight at room temperature for 2 days, or in the fridge up to a week. Make batter ahead and bake the day you want to serve for fresher mint flavor.

7. Gluten-Free Fudgy Sourdough Discard Brownies

These brownies are tailored for gluten-free diets without sacrificing fudginess. Sourdough discard plus almond and oat flours create a tender, dense crumb. The mouthfeel is chewy and moist with a crisp top. Ideal for guests who avoid gluten and anyone who loves almond notes. Expect rich chocolate and a soft, satisfying bite.

Ingredients (gluten-free sourdough discard brownies, gf brownies)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (56g) almond flour
• 1/2 cup (50g) oat flour (certified gluten-free)
• 1/4 cup (25g) unsweetened cocoa powder
• 1/4 tsp xanthan gum (optional for structure)
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate and 1/2 cup butter. Cool slightly.
3. Whisk in 3/4 cup sugar. Add 2 eggs one at a time.
4. Stir in 1 cup discard and 1 tsp vanilla.
5. Mix 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup cocoa, 1/4 tsp xanthan gum, and 1/4 tsp salt. Fold into batter until just mixed.
6. Pour into pan and bake 22–26 minutes. Center should have moist crumbs.
7. Let cool 1 hour for the crumb to set before slicing.
8. If top cracks excessively, tent with foil during the last 5 minutes of baking.

How to Serve It

Serve with toasted almond slivers or whipped coconut cream. Pair with almond milk latte or black tea. Store airtight at room temperature 2–3 days or refrigerate up to a week. Make ahead and freeze for up to three months. Label as gluten-free for guests.

8. Brown Butter Maple Sourdough Brownies

Nutty brown butter and warm maple deepen the chocolate. The discard adds chew and keeps the center fudgy. Texture is silky with caramel-like notes from butter. This version suits cozy breakfasts or fall entertaining. Expect toasty aromas and a warm, buttery finish.

Ingredients (brown butter brownies, maple)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) bittersweet chocolate, chopped
• 1/2 cup (113g) unsalted butter (browned)
• 1 cup (200g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp sea salt
• 2 tbsp pure maple syrup
• Optional: toasted pecans for topping

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Brown 1/2 cup butter in a light skillet until nutty and amber. Cool slightly.
3. Melt 8 oz chocolate with browned butter. Stir until smooth.
4. Whisk in 1 cup brown sugar. Add 2 eggs one at a time.
5. Mix in 1 cup discard, 1 tsp vanilla, and 2 tbsp maple syrup.
6. Sift 1/3 cup cocoa, 1/2 cup flour, and 1/4 tsp salt. Fold in gently.
7. Sprinkle toasted pecans on top if using. Bake 24–28 minutes. Center should be slightly underdone.
8. Cool at least 45 minutes before slicing.

How to Serve It

Drizzle extra maple syrup or a dusting of powdered sugar. Serve with whipped cream or vanilla ice cream. Pair with a chai latte or black coffee. Store airtight at room temperature for 2–3 days or refrigerate. Brown butter can be made ahead and refrigerated.

9. Orange Zest Chocolate Sourdough Brownies

Bright orange and deep chocolate make a lively pair here. Sourdough discard keeps these brownies moist and chewy. The texture is fudgy with citrus perfume. Perfect for brunch or holiday trays. Expect zesty aroma and a rich chocolate base.

Ingredients (orange chocolate brownies, citrus brownies)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 2 oranges (about 2 tbsp)
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp fine sea salt
• 2 tbsp fresh orange juice

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate with 1/2 cup butter. Cool slightly.
3. Stir in 3/4 cup sugar. Add 2 eggs one at a time.
4. Mix in 1 cup discard, 1 tsp vanilla, orange zest, and 2 tbsp orange juice.
5. Sift 1/3 cup cocoa, 1/2 cup flour, and 1/4 tsp salt. Fold gently.
6. Pour into pan and bake 22–26 minutes. Center should have moist crumbs.
7. Cool 1 hour before slicing. Garnish with extra orange zest.

How to Serve It

Serve with a dollop of mascarpone or whipped cream. Pair with Earl Grey tea or an orange liqueur cocktail. Store airtight in the fridge up to 5 days. These travel well for picnics if chilled.

10. Cherry Chocolate Chunk Sourdough Brownies

Dried cherries add a tart chew to rich fudgy brownies. The sourdough discard gives the crumb a soft chew and depth. Texture is dense with sticky fruit pockets and melty chocolate. Great for fruit-and-chocolate fans and picnic boxes. Expect sweet-tart bites and a chewy finish.

Ingredients (cherry brownies, chocolate chunk)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) semisweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 3/4 cup (100g) chopped dried cherries
• 1/2 cup (90g) chocolate chunks

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt 8 oz chocolate with 1/2 cup butter. Cool a bit.
3. Whisk in 3/4 cup sugar. Add 2 eggs, one at a time.
4. Stir in 1 cup discard and 1 tsp vanilla.
5. Sift 1/3 cup cocoa and 1/2 cup flour with 1/4 tsp salt. Fold into batter.
6. Stir in dried cherries and chocolate chunks.
7. Bake 24–28 minutes. Center should have moist crumbs.
8. Cool 1 hour before slicing to let fruit settle.

How to Serve It

Top with a spoonful of cherry preserves or a light dusting of powdered sugar. Pair with black tea or a cherry spritzer. Store airtight in the fridge up to 5 days. Make ahead and freeze portions for lunchbox treats.

11. Vegan Fudgy Sourdough Brownies

These vegan brownies use sourdough discard plus flax “eggs” for structure. Coconut oil and dark vegan chocolate create a fudgy, rich bite. Texture is dense and chewy, with a shiny top. Perfect for plant-based diets and chocolate lovers. Expect deep chocolate flavor and a soft, moist crumb.

Ingredients (vegan sourdough brownies, dairy-free brownies)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) vegan dark chocolate, chopped
• 1/2 cup (120g) coconut oil or vegan butter
• 3/4 cup (150g) brown sugar, packed
• 2 tbsp ground flax + 6 tbsp water (flax “eggs”)
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1/2 cup (75g) vegan chocolate chips (optional)

Instructions

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 5–10 minutes until gelled.
3. Melt vegan chocolate and 1/2 cup coconut oil. Cool slightly.
4. Stir in 3/4 cup brown sugar. Add flax “eggs” and 1 cup discard.
5. Add 1 tsp vanilla, then sift 1/3 cup cocoa, 1/2 cup flour, 1/4 tsp salt, and 1/2 tsp baking powder. Fold gently.
6. Stir in vegan chips if using. Pour into pan.
7. Bake 24–28 minutes. Center should show moist crumbs.
8. Cool 1 hour before slicing. Refrigerate to firm up if desired.

How to Serve It

Serve with coconut whipped cream or fresh berries. Pair with almond milk latte or herbal tea. Store airtight in the fridge up to 6 days. Freeze slices for up to three months. Flax “eggs” can be prepped earlier.

12. Brownie Cheesecake Swirl Sourdough Discard Brownies

These brownies pair a dense chocolate base with tangy cheesecake swirls. Sourdough discard keeps the chocolate layer super fudgy, while the cheesecake adds creaminess. Texture is rich, silky, and slightly tangy. It’s great for special occasions or when you want a showy dessert. Expect a creamy tang and deep chocolate.

Ingredients (cheesecake swirl brownies, sourdough cheesecake brownies)

• 1 cup (240g) sourdough discard, room temperature
• 8 oz (225g) semisweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) powdered sugar
• 1 large egg, room temperature (for cheesecake)
• 1 tsp lemon zest (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. For brownie layer, melt 8 oz chocolate with 1/2 cup butter. Cool.
3. Whisk in 3/4 cup sugar and 2 eggs one at a time.
4. Add 1 cup discard and 1 tsp vanilla. Fold in 1/3 cup cocoa, 1/2 cup flour, and 1/4 tsp salt.
5. Pour brownie batter into pan and smooth.
6. For cheesecake, beat 8 oz cream cheese until smooth. Add 1/4 cup powdered sugar, 1 egg, and 1 tsp vanilla and lemon zest if using.
7. Drop spoonfuls of cheesecake mixture over brownie batter. Swirl with a knife.
8. Bake 28–32 minutes. Center should be mostly set with a slight jiggle.
9. Cool to room temperature 1 hour, then refrigerate 2 hours for clean slices.

How to Serve It

Serve chilled or at cool room temperature with a berry compote. Garnish with fresh berries and mint. Pair with a dessert wine or espresso. Store refrigerated up to 4 days. Slice with a hot knife for clean edges. These freeze well for longer storage.

These 12 Fudgy Sourdough Discard Brownies give you lots of ways to turn extra starter into something irresistible. You’ve got classics, vegan and gluten-free takes, and flavor mash-ups that keep weeknight baking interesting. Try one recipe tonight or plan a sampler for guests. Pin this collection so you can find your favorite easily later.

Which version are you most excited to bake first? Share a photo with friends or family and pass along the sourdough love — these brownies are made for sharing.