Sourdough Discard Brownies Crackly Top

Name: Sourdough Discard Brownies Crackly Top
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 1 cup sourdough discard; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1/2 teaspoon baking powder

Highlighted under: Easy Baking Collection

I absolutely adore finding creative ways to use up sourdough discard, and these brownies are a game changer! With a rich chocolate flavor and a delightful crackly top, they are simply irresistible. Made with pantry staples and a bit of sourdough discard, these brownies take on a chewy texture that's so satisfying. Whether you're a sourdough baker or just looking for a delicious treat, this recipe is perfect for showcasing leftover discard while indulging in a chocolatey delight.

Created by

Isabella Clark

Last updated on 2026-02-01T15:57:36.104Z

When I first experimented with sourdough discard in brownies, I was amazed at how it added depth and moisture to the texture. After several tests, I found that balancing the cocoa powder with just the right amount of sugar allowed for a rich flavor without being overly sweet. I also realized letting the batter rest before baking gives those brownies that signature crackly top we all crave. It's a little tip that truly makes a big difference.

What I love most about these brownies is how they can be enjoyed plain or dressed up with nuts or a scoop of ice cream. They’re perfect for sharing at gatherings or simply indulging during a cozy night at home. Each bite is a testament to how leftover ingredients can be turned into something extraordinary, and I can't wait to share these with friends!

Why You'll Love These Brownies
Intensely chocolatey and satisfying
Unique crackly top that adds visual appeal
A clever way to utilize sourdough discard

Understanding the Ingredients

Each ingredient in this brownie recipe plays a crucial role in achieving that rich, decadent flavor and chewy texture. The unsalted butter not only provides fat but also ensures the brownies are moist. Using a blend of granulated sugar and sourdough discard contributes to the unique flavor profile; the sugar helps with sweetness while the sourdough adds a hint of tanginess that complements the chocolate beautifully.

Cocoa powder is a key player here, providing the intense chocolate flavor characteristic of great brownies. Make sure to use unsweetened cocoa powder to balance out the sweetness from the sugar. The combination of flour, baking powder, and salt is essential; while the flour provides structure, the baking powder helps the brownies rise slightly. The salt enhances the overall flavor, making each bite satisfyingly complex.

Baking Technique Tips

When mixing your ingredients, be mindful of overmixing. Once you combine the dry ingredients with the wet ones, stir until just combined to ensure your brownies remain tender. Overmixing can lead to tougher brownies due to the development of gluten, so gentle folding is key. Also, when incorporating the sourdough discard, ensure it’s fully integrated for even flavor throughout; this also contributes to the moisture level in the finished product.

Baking at the right temperature is essential for achieving that delightful crackly top. Preheating your oven to 350°F (175°C) ensures that the brownies cook evenly. Begin checking for doneness at the 20-minute mark to prevent overbaking. A toothpick should come out with a few moist crumbs—this means your brownies will be fudgy rather than dry. If you find the edges are getting too dark, you can cover the pan with foil during the last few minutes of baking.

Ingredients

Gather the following ingredients for your delicious batch of brownies:

Brownies Ingredients

1 cup unsalted butter
2 cups granulated sugar
1 cup sourdough discard
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

Once you have everything ready, let’s move on to the baking!

Instructions

Here’s how to prepare and bake the brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Melt the Butter

In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.

Combine Dry Ingredients

In a separate bowl, mix together flour, cocoa powder, salt, and baking powder.

Mix Wet and Dry Ingredients

Stir the dry mixture into the wet mixture until just combined. Be careful not to overmix.

Incorporate Sourdough Discard

Fold in the sourdough discard until well combined.

Bake

Pour the batter into the greased pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan before cutting into squares and serving. Enjoy!

Now that your brownies are ready, it's time to enjoy this chocolatey treat!

Pro Tips

For an extra touch, consider adding chocolate chips or nuts to your batter before baking.

Storage and Serving Suggestions

Once cooled, these brownies can be stored in an airtight container at room temperature for up to 4 days. If you'd like to enjoy them later, consider freezing individual squares wrapped tightly in plastic wrap. To thaw, simply leave them at room temperature for about 30 minutes. This makes it easy to indulge in a brownie without the time commitment of baking again.

For serving, these brownies are delightful as they are, but you can elevate their presentation by dusting them with powdered sugar or drizzling with melted chocolate or caramel sauce. Pair them with a scoop of vanilla ice cream for a classic dessert experience that’s sure to please. I often like to serve them warm for that fresh-out-of-the-oven feel, maximizing the gooey texture.

Variations and Customizations

Feel free to mix in your favorite add-ins for a personal twist on these brownies. Chopped nuts, such as walnuts or pecans, add a nice crunch and depth of flavor. You could also incorporate chocolate chips for an extra gooey texture, or even swirl in peanut butter before baking for a delicious chocolate-peanut butter combination.

If you're looking to make these brownies vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg) and replace the butter with a plant-based alternative. This adaptation maintains the integrity of the recipe while catering to dietary preferences, ensuring everyone can enjoy these delightful treats.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, using active sourdough starter will add more flavor, but reduce the amount of acid in the recipe.

→ How can I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! You can freeze the brownies for up to 3 months. Just wrap them well in plastic wrap.

→ What can I use instead of butter?

You can replace butter with coconut oil or a dairy-free butter alternative for a similar texture.