If you’ve got sourdough discard and dark cocoa, you can turn it into deep, fudgy brownies with incredible flavor. The discard adds a subtle tang that actually makes the chocolate taste richer.
🍫 Sourdough Discard Brownies (Dark Cocoa)
🧾 Ingredients
- ½ cup sourdough discard (unfed is fine)
- ½ cup butter (melted)
- ¾ cup sugar (adjust to taste)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dark cocoa powder (for intense chocolate flavor)
- ½ cup flour
- ¼ tsp salt
- Optional: chocolate chips, nuts, or chunks
👩🍳 Instructions
1. Mix wet ingredients
Whisk melted butter and sugar together until glossy. Add eggs and vanilla, mix well.
2. Add discard
Stir in the sourdough discard until smooth.
3. Add dry ingredients
Sift in dark cocoa, flour, and salt. Mix until just combined (don’t overmix).
4. Optional add-ins
Fold in chocolate chips or nuts for extra texture.
5. Bake
- Pour into a lined pan
- Bake at 180°C (350°F) for 20–25 minutes
👉 Center should be slightly soft for fudgy brownies.
🍰 Texture Tips
- Fudgier: bake less time
- Cakier: add 1–2 tbsp extra flour
- Extra rich: mix in chopped dark chocolate
💡 Why It Works
- Sourdough discard adds moisture + slight tang
- Dark cocoa gives a bold, less sweet chocolate taste
- Butter + eggs create that classic chewy texture
🔥 Pro Tip
Let brownies cool completely before cutting—they firm up and taste even better after a few hours (or the next day!).
If you want, I can give you a keto version, eggless version, or a one-bowl quick method to make cleanup easier.