These luscious dark chocolate sourdough brownies are the perfect snack when you need some melt in your mouth chocolatiness! Bonus: use some of your discard starter!
If you like a dark, fudgy brownie then this recipe is for you!
These Dark Chocolate Sourdough Brownies are moist and dense and chock full of pecans.
Perfect for the dark chocolate lover in your life! And it’s one of our favorite sourdough discard recipes.
Don’t have a starter yet? Learn how to make your own sourdough starter here.
Wins all round!
Need another win? This sourdough discard brownies recipe freezes beautifully.
Assuming any make it to the freezer…they typically don’t around here.
So, if you need to make these ahead for a special occasion that’s no problem.
OK, ready to get going on these?
Dark Chocolate Sourdough Brownies
Ingredients:
- 4 oz unsweetened baking chocolate
- 1 stick + 2 Tablespoons unsalted butter (10 Tablespoons)
- 1 cup white sugar
- ½ cup brown sugar, packed
- ½ teaspoon sea salt
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough starter (unfed)
- ½ cup chopped pecans
Instructions:
No need for a stand mixer! These are super simple to whip up by hand.
Preheat your oven to 350℉.
Butter or grease an 8”x8” or 9”x9” pan or baking dish.
Toss the chocolate and butter into a medium sized saucepan. Heat that on medium until the chocolate is melted. Whisk it together as it’s melting.
When the butter and chocolate are thoroughly melted, add white sugar, brown sugar, salt, and cocoa powder to the chocolate mixture and mix until there’s no lumps.
Add the eggs, vanilla, and sourdough starter.
Beat the batter to make sure everything is well incorporated.
And now, the best part, stir in those lovely nubs of pecan deliciousness.
Pour the brownie batter into the prepared pan. Use a spoon or spatula and smooth the top.
Bake the sourdough brownies for 45-55 minutes. They are done when they pull away from the sides and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for about 20 minutes before cutting. If you can…
I usually can’t. And I eat one right after they are cool enough to eat. Sometimes before they’re cool enough to eat…
This recipe makes 16 brownies of a reasonable size. Or 9 ginormous ones. No judgment here!
This is probably the simplest sourdough brownies recipe you’ll ever find. Fast, easy, and delicious! My favorite kind of recipe.
You should add it to your snack rotation. Your kids will love you for it!
Frequently Asked Questions About Sourdough Brownies
These brownies will stay good for about 3 to 5 days on the counter. After that they start to dry out a little.
Yes you can. Wrap tightly with plastic wrap. Then put them into a zip top freezer bag and toss them in the freezer. They should stay good in there for about 3 to 5 months. De-frost on the counter top.
You can substitute any other nut of your choice. Or you can use 1/2 cup of chocolate chips, mint chocolate chips, or even espresso chips.
More dessert recipes you will love:
Dark Chocolate Sourdough Brownies
Ingredients
- 4 oz unsweetened baking chocolate
- 1 stick + 2 Tablespoons unsalted butter
- 1 cup white sugar
- ½ cup brown sugar packed
- ½ teaspoon sea salt
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough starter
- ½ cup chopped pecans
Instructions
- Preheat oven to 350℉. Butter or grease 8”x8” or 9”x9” pan or baking dish.
- Melt chocolate and butter in a medium saucepan. Whisk together.
- When the butter and chocolate are thoroughly melted, add white sugar, brown sugar, salt, and cocoa powder to the chocolate mixture and mix until there’s no lumps.
- Add eggs, vanilla, and sourdough starter. Beat well.
- Stir in pecans.
- Pour brownie batter into the prepared pan. Smooth top. Bake for 45-55 minutes.
- It’s done when it’s pulled away from the sides and the toothpick inserted in the center comes out clean.
- Cool on rack for 20 minutes before cutting. Recipe makes 16 brownies.