Chewy Brownies Using Sourdough Starter

Name: Chewy Brownies Using Sourdough Starter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 1 cup sourdough starter (discard is fine); 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon salt; 1 cup chocolate chips (optional)

Highlighted under: Cakes, Cookies & More

I was looking for a way to use up some of my sourdough starter when I stumbled upon this recipe for chewy brownies. The idea of incorporating sourdough seemed strange at first, but it turned out to be a game changer! The brownies became so rich and moist, with a subtle tang that balanced the sweetness perfectly. Trust me, you won’t be disappointed with this unique twist on a classic treat. Plus, it’s an excellent way to reduce food waste while indulging your sweet tooth.

Created by

Lucy Bennett

Last updated on 2026-02-10T19:57:36.038Z

As a sourdough enthusiast, I often find myself with leftover starter that needs to be used. When I first tried making brownies using it, I was pleasantly surprised by the delightful texture and flavor that emerged. The sourdough adds depth and a unique tang that elevates the traditional brownie experience.

One helpful tip I discovered is to ensure that your sourdough starter is at its peak activity before incorporating it into your batter. The result is a wonderfully chewy brownie that pairs beautifully with a scoop of vanilla ice cream, making it an irresistible dessert!

Why You'll Love This Recipe
Deliciously chewy texture enhanced by sourdough starter
Rich chocolate flavor with a hint of tanginess
Helps reduce food waste while satisfying your sweet cravings

Understanding the Role of Sourdough Starter

In this brownie recipe, sourdough starter serves as a unique ingredient that not only adds depth of flavor but also contributes to the moisture and chewy texture of the brownies. The natural fermentation in sourdough helps create a richer taste profile, balancing the sweetness of the sugar. If you’re concerned about using it directly, remember that both active and discard sourdough work well here; the latter may even enhance the tanginess.

Another benefit of using sourdough starter is its ability to create a slightly denser brownie without making it dry. This is key, as the combination of melted butter and the starter introduces fats and moisture, resulting in a fudgy but not overly gooey texture. Just be mindful not to overmix when you combine the wet and dry ingredients, as this can lead to tough brownies.

Tips for the Perfect Brownie Texture

To achieve that chewy brownie texture, it’s crucial to monitor your baking time closely. I recommend checking the brownies at the 25-minute mark; they’re done when the edges look set and a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can lead to dryness, whereas underbaking results in a gooey center that might not hold shape when cut. Trust your instincts and the visual cues of the batter.

The type of cocoa powder you use can also affect the flavor and texture. Dutch-process cocoa will lend a darker color and a smoother chocolate taste, while natural cocoa provides a more robust flavor. I personally prefer using a mix of both for a well-rounded chocolate experience. Additionally, if you want extra chocolatey goodness, don’t skip on adding chocolate chips; they melt beautifully and enhance the overall indulgence of these brownies.

Ingredients

Gather the following ingredients to create these delicious brownies:

Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
1 cup sourdough starter (discard is fine)
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips (optional)

Once you have all the ingredients, you're ready to get started with the baking process!

Instructions

Follow these simple steps to make your chewy brownies:

Preheat the Oven

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

Mix Ingredients

In a large mixing bowl, combine melted butter and sugar. Stir until well combined, then mix in sourdough starter, eggs, and vanilla extract.

Combine Dry Ingredients

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

Combine Everything

Gradually fold dry ingredients into the wet mixture until just combined. If desired, fold in chocolate chips.

Bake

Pour the brownie batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Remove brownies from the oven, allow to cool in the pan for at least 15 minutes, then cut into squares and serve.

Enjoy your delicious chewy brownies, perfect for any occasion!

Pro Tips

Make sure your sourdough starter is active for the best results. Additionally, underbaking slightly will ensure a fudgier brownie texture.

Storage and Make-Ahead Tips

These brownies store exceptionally well, making them ideal for meal prep or snacks throughout the week. Once cooled, you can cover them tightly with plastic wrap or transfer them to an airtight container. They’ll stay fresh at room temperature for up to 4 days and can be refrigerated for longer freshness. For serving, I like to warm them slightly in the microwave for a few seconds; it enhances the gooeyness of the chocolate chips.

If you want to make these brownies ahead of time, you can prepare the batter and refrigerate it for up to 2 days before baking. Just allow it to come to room temperature for about 30 minutes before pouring it into the baking pan and baking. This can help infuse further flavor as the ingredients meld together during the chilling process.

Customizations and Variations

Feel free to experiment with mix-ins and toppings to make these brownies your own! Nuts like walnuts or pecans add a delightful crunch, while dried fruits or shredded coconut can introduce a unique flavor profile. You could also create a marbled effect by swirling in some cream cheese or peanut butter on top of the brownie batter before baking for a richer dessert.

For a gluten-free version of these brownies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This works well without changing the texture or taste. Just ensure that your baking powder or any additional ingredients are also gluten-free to maintain the integrity of the recipe.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture might vary slightly.

→ What can I do with leftover sourdough starter?

You can use it in various recipes like pancakes, bread, or even pizza dough.

→ How do I know when the brownies are done?

The brownies are done when the edges pull away from the pan and a toothpick comes out with a few moist crumbs.

→ Can I freeze these brownies?

Absolutely! Allow them to cool completely, then wrap in plastic wrap and freeze for up to 3 months.