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There’s something about winter that makes me crave those simple, soul-warming recipes — the ones that make the house smell like home and remind me that comfort can come from the smallest things. Lately, that comfort has been coming in the form of sourdough discard brownies, and friends… I am officially obsessed.

If you’ve ever baked with sourdough, you know the dilemma: what on earth do I do with all this discard?

Well, I finally found the answer — and it’s rich, fudgy, chocolatey, and nearly impossible to eat “just one.”

Thanks to Little Spoon Farm for the inspiration, I’ve been whipping up pan after pan of these beauties. They’re the perfect blend of wholesome homemaking and pure indulgence — the kind of treat you can serve after dinner or sneak during naptime with a cup of coffee (ask me how I know).

And here’s what I love most: These brownies turn what feels like “waste” into something delightful.

Isn’t that just like the Lord? He has this way of taking what we think is leftover, forgotten, or not useful… and turning it into something unexpectedly good. Even in our kitchens.

Why You’ll Love These Brownies

They’re quick to mix and almost impossible to mess up
They use up your sourdough discard (praise hands!)
They’re ultra-fudgy with that perfect crackly top
They make the whole house smell like joy

The full recipe belongs to Little Spoon Farm, so hop over to her site for the step-by-step instructions — she explains it beautifully and has truly mastered this one.

But if you’re looking for a sign to bake something cozy, chocolatey, and undeniably comforting this week… this is it.

Sometimes the most nourishing moments at home don’t come from grand projects or perfect routines. Sometimes they come from a warm kitchen, a messy apron, and a tray of brownies cooling on the counter.

Here’s to simple joys, sweet treats, and homes made warm by the work of our hands

What you'll need

eggs, brown sugar and granulated sugar: You’ll beat these together to make a meringue of sorts that creates a beautiful, shiny crust on top!
butter, dutch cocoa powder (or regular) vanilla extract and chocolate chips: These ingredients get melted together on the stovetop. The heat blooms the chocolate, bringing out even more depth of flavor.
flour and salt: These are added last and folded in with a spatula to keep the batter from being over-mixed.

Frequently Asked Questions

Does the sourdough make these taste weird? Not at all. Depending on the “tang” of your sourdough, your brownies may have a hint of tanginess – but it’s never stopped my family from devouring these.
What kind of flour should I use to make these brownies? I use King Arthur all-purpose flour and these turn out amazing. I’d stick with the all-purpose. But, if you’re feeling adventurous, try out another kind and let me know how it worked for you.
Can I use regular cocoa powder? And dark brown sugar? Yes, either work really well in this recipe. Use the dutch cocoa if you want a deeper, more rich chocolatey flavor. I use regular brown sugar, but if you do use dark brown, it’ll just be that much sweeter/richer. the brown sugar just adds an extra layer of flavor in this.
There’s a shiny crust on my brownies. Is that normal? Yes! The flakey goodness is a result of the “meringue” we created. My kids love it!

TheGracefulHearth@gmail.com

Decadent Sourdough Brownies

Cozy, fudgy, and the perfect way to use sourdough discard — these brownies have become a favorite in our home. This post shares why they’re so comforting, how they fit beautifully into simple homemaking, and why turning “waste” into something wonderful feels a little like grace

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Servings: 16

Course: Dessert, sweet

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

8 tbsp butter (113 g) We use salted, but you could use unsalted
12 oz semi sweet chocolate chips (340 g)
½ C dutch cocoa powder (40 g) or regular cocoa powder
2 tsp vanilla extract (10 g)
2 large eggs
1 C granulated sugar (200 g)
½ C brown sugar (110 g)
½ C Sourdough Discard This can be cold or room temp. Just make sure all ingredients are same temp.
1 C all-purpose flour (120 g)
1 tspn salt (5 g)

Method

Preheat oven to 350 °F
Line a 9x9 baking dish with parchment paper.
Melt butter in a small saucepan over low heat. Add the chocolate chips, vanilla, cocoa powder. Stir until chocolate chips have melted and the mixture is smooth. This will be THICK! Remove the saucepan from the burner and set it aside to cool
In a large mixing bowl, beat the eggs, and both sugars with an electric mixer for 8-10 minutes. Add the sourdough discard and chocolate mixture to the bowl and mix until well-combined.
Add the flour and salt and stir until just combined (remember, this will be very thick. Do not over stir).
Pour batter into baking dish and smooth the top.
Bake for 35-40 minutes. Insert a toothpick and if it comes out clean, the brownies are done!
Allow the brownies to cool completely before trying one. This will help keep moisture in the brownie and not dry it out. If you like crispy edges, leave the brownie in for 2 minutes or so longer.

Notes

To Store: Allow the brownies to completely cool. Store in an air tight container. We have also wrapped with plastic wrap. Honestly, they don't last long enough to go bad in our house. Keep at room temperature for up to a week.

To Freeze: After the brownies have cooled, wrap individual baked brownies in plastic wrap and place in a freezer-safe container or bag. Keep in the freezer up to 3 months.

To Reheat: Allow the brownies to completely thaw (if forzen). Place in the microwave for 10-15 seconds.

Dress It Up: These are decadent as they are, however you could use a round cake pan and cut these into slices. Dress them up with frosting and sprinkles to look like Christmas trees.

Sourdough Discard Brownies: A Little Bit of Comfort, A Lot of Chocolate