Bars and Brownies Sourdough

Sourdough Brownies

Sourdough Brownies

I’ve been teasing everyone with my sourdough brownie trials on instagram lately. I got a big box of Guittard chocolate, kindly gifted by them, and I wanted to bake something super chocolatey with it! When I put the question on my stories, everyone was intrigued by the idea of sourdough brownies (as I had mentioned wanting to make them) so I decided to go ahead and do it!

You might wonder what the point of making sourdough brownies is. Regular brownies are EXCELLENT, why add sourdough into the mix? For me, it’s another delicious way to use up the sourdough discard that comes along with feeding a sourdough starter. You end up with a lot of sourdough going in the bin (as the nature of feeding it means you discard some every day). I’ve been trying to come up with easy, everyday recipes to use this discard instead of chucking it in the bin.

Sourdough Brownies

Previously I’ve made waffles and crumpets using the discard. They’re both really easy to make but not ‘everyday’ recipes. Brownies, on the other hand, are something I bake quite often. They’re probably one of my favourite homemade bakes, even though I weirdly have very few recipes for them on here! So, if I can chuck some starter into my regular batch of brownies, it’s a win-win. My brownies get a bit of tangy sourdough magic, and I use up my discard!

These brownies are my favourite kind. They have a very fudgy middle yet aren’t dense or dry. The top has a fine layer of crisp meringue – made by whipping the sugar with the eggs before folding in the rest of the ingredients. They’re crackly and sticky and delicious (especially with a scoop of vanilla ice cream and some sliced strawberries). You can freeze them in an airtight container if you need to. I hope you enjoy them as much as we have!

Update (7 May 2020) – I now have a vegan version of these sourdough brownies which you can get the recipe for here: Vegan Sourdough Brownies

Sourdough Brownies

Sourdough Brownies

Yield: 16 brownies


  • 150g (5.3 ounces) dark chocolate (65-70% cocoa solids)
  • 50g (1/4 cup) unsalted butter
  • 60g (1/4 cup) vegetable oil
  • 2 eggs + 1 egg white (if you're in Europe use size 'large'. If you're in the US use size 'extra large')
  • 1/2 tsp salt
  • 150g (2/3 cup) caster sugar or granulated sugar
  • 110g (1/2 cup, packed) light brown sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 50g (1/2 cup) unsweetened cocoa powder
  • 120g (1/2 cup + 2 tbsp) sourdough starter (100% hydration) (see notes)


  1. Preheat the oven to 180°C/375°F fan. Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular or 9-inch (23cm) square brownie pan with baking paper.
  2. Break the chocolate up into chunks. Place into a medium pot with the butter and vegetable oil. Set over a low heat on the stove and stir often (to prevent it burning), until the chocolate is almost fully melted. Remove from the heat and set aside so the remaining chocolate can melt from the residual heat.
  3. This next step can be done in a stand mixer with the whisk attachment, or in a large bowl with electric beaters: Place the eggs, egg white, salt and both kinds of sugar into a large bowl (or the bowl of the stand mixer) and whisk until pale and very fluffy. Add the water and vanilla then continue to whisk until the sugar has mostly dissolved - you can tell when this has happened by rubbing some of the mixture between your fingertips, if it feels very grainy, you need to keep whisking. This will take about 10-15 minutes.
  4. Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.
  5. Add this mixture to the bowl of whipped egg mixture and fold together until just combined.
  6. Pour into the prepared brownie tin and bake for 30-35 minutes (SEE NOTES). The top should look dry and a toothpick inserted into the centre of the brownies should come out with a little bit of batter still stuck to it, but not LOADS.
  7. Let the brownies cool for at least 20 minutes before slicing into 16. Sprinkle with some flaky salt if you want!


  • My sourdough starter is 100% hydration and I feed it with 50% white flour and 50% dark rye flour. This recipe should work with a 50:50 wholewheat + white sourdough starter as well. The starter shouldn't be super cold as may will seize when mixed with the chocolate if it is.
  • These worked either using discard from that day's feed OR using discard that I had collected in the fridge over a period of a week.
  • Caster sugar is preferred for making these as the fine sugar crystals aid in getting that meringue-like top on the brownies. However granulated sugar will work just fine, you may need to whip the mixture for slightly longer.
  • You can double all of the ingredients to make a larger batch - just bake in a 9 x 13-inch rectangular tray. The baking time should be 35-40 minutes.
  • BAKING TIME: some people who have made this (mostly those who are in America) have needed to bake the brownies for much longer! I've also had a couple of comments from people who had to be them for LESS time. The baking time will vary for a variety of reasons so please use your own judgement to test them and make the call on when they are done. Start checking around 20 minutes to see how they're doing. They should be quite soft when still warm but should firm up once cooled.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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  • Natalie April 17, 2019 at 9:00 pm

    These brownies look so chocolatey and amazing! I love how decadent they are ♥

    • Izy April 18, 2019 at 10:49 am

      Thanks, lovely! They’re so so good 🙂

    • Lloyd February 8, 2021 at 1:13 pm

      These were just so damn good.

  • Cinnamon Vogue April 18, 2019 at 4:27 pm

    Don’t throw your babies away. Can’t you get them adopted by a good family? I certainly talk to my plants. At time mind you. These soughdough brownies are an interesting spin. They certainly look nice.

    • Izy May 2, 2019 at 9:19 am

      haha I ended up giving them to my neighbours! So I didn’t have to throw them away, yay!! Thank you, they’re soooo good, definitely worth a try if you have any sourdough starter

      • Lynanchack May 6, 2020 at 10:38 pm

        I almost throw away my sourdough starter because I tried of making bread. Luckily, I saw the recipe and tried it. OMG, THE BEST BROWNIES in the entire universe.

        • Izy May 7, 2020 at 11:35 am

          So glad you enjoyed them!

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  • wallflourgirl April 29, 2019 at 12:39 am

    I’ve been seriously *obsessing* about these on IG and now I’m back again to tease myself with these. They. Look. So. GOOD. I’m going to try them. I am, I swear. And then I’m going to go run around a building screaming at the top of my lungs about how wonderful they are.

    • Izy May 2, 2019 at 9:17 am

      hehe really hope you like them!! One of my fave brownies I’ve ever made 🙂

    • Slam Sam April 19, 2020 at 12:39 am

      We followed the recipe exactly as specified, they were not very sweet at all, flaky, not fudgy. 3/3 people wished they were a little sweeter. They are great if you like cakey, not very sweet brownies.

      • Izy April 20, 2020 at 11:39 am

        I honestly think you must have missed some of the sugar out of the recipe or something, as well as possibly overbaking them. These brownies are very rich fudgy/moussey and honestly quite sweet (some people have previously reduced the amount of sugar in them!).

      • Melanie May 21, 2020 at 6:59 pm

        I had the same experience. Followed the recipe exactly (by gram weight) and the brownies are not very sweet at all. They are more cakey and not fudgy. Like SlamSam posted. Any suggestions. Could it be the cocoa I used?

        • Izy May 26, 2020 at 4:20 pm

          my only thoughts could be that either you overbaked them (which I do find makes brownies taste less sweet than when they’re still fudgy), or that you used really dark chocolate (what % cacao was the chocolate you used?) OR that your threshold for sweetness is higher than mine (something entirely possible, just like salt tolerance!)

    • Rebecca May 4, 2020 at 10:09 pm

      I followed the recipe exactly and I checked them at 25 mins – thank goodness I did because they were VERY well done. Way more done than I would’ve preferred. The top is flaky but the inside is like cake, not fudgey brownies. I should’ve taken them out after 15 mins. I live in US and baked at 400F.

      • Izy May 5, 2020 at 3:54 pm

        Thanks for the note, Rebecca! Baking times will always vary so it’s definitely something to always a good idea when making things to check on them a little early 🙂

        • Peggy S November 5, 2020 at 12:19 am

          I think the cook time depends on Electric. Natural gas or LP also elevation. My question is can I use semi-sweet chocolate vs dark chocolate?

      • Sourdough Junkie December 23, 2020 at 5:13 am

        More eggs means more cake, use less egg, High cocoa will make sweet taste a bit unsweet or bitter. Your oven could probably use a good oven temp guage

      • Sourdough Junkie December 23, 2020 at 5:23 am

        A lot of recipes you will find online might not come out as described and in the books too. Like making bread a lot, and bam you get funky loaf! What went wrong? Ha that is cooking and baking. If you got the mojo going, good attitude, putting in the love for it does make a difference, just saying!

  • superfitbabe May 3, 2019 at 4:21 am

    WOW, sourdough brownies?! This is exactly what I need to see. What a freaking fantastic idea–integrating brownies, aka the national food on my birthday, and sourdough bread, which is my favorite type of bread! Do you think I could use vegan butter and flax eggs for this recipe to make it plant-based?

    • Dawn September 8, 2020 at 7:43 pm

      Those are lovely, I’m so pleased! Thank you! Light and tangy with a moist center and a crisp top. My starter is all unbleached white and not 100% hydration, and I used granulated sugar, but it still worked. I’m glad I had a stand mixer for the whipping. I threw in about a cup of starter. My oven runs hot, and I used an 8×8 pan. 35 minutes cook time was ideal.

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  • stacey December 18, 2019 at 9:51 pm

    I made these and they are almost too dark, but my chocolate is a very fruity variety. I put a dollop of lightly sweetened whipped cream on them and served with cold milk. They definitely need something to mellow them a bit.

  • Ellie January 27, 2020 at 11:26 pm

    I just made these and am waiting to pull them out of the oven – I’m not sure if it’s the elevation in which I live, but 30-35 minutes wasn’t nearly enough. Just a heads up for other US bakers!😊 They smell AMAZING though!

    • Izy January 30, 2020 at 12:53 pm

      Thanks for that note, Ellie! Could definitely be the elevation since I have hardly any experience baking at different elevations. Hope you liked them! x

    • Robyn March 24, 2020 at 1:12 am

      I too had this issue in the US. Baked them almost twice as long as recipe states. They’re delicious, but we need to eat them with a spoon…no complaints here though! 🙂

      • Izy March 26, 2020 at 4:58 pm

        Thanks for letting me know! Might be an altitude thing (or possibly also because the majority of UK ovens are convection so work faster). Glad you like them!

        • Jessica April 26, 2020 at 5:19 am

          I do suspect it’s specifically elevation— On coastal California 35 minutes was perfect!

          • Izy April 27, 2020 at 11:09 am

            Yes I think it’s a combo of altitude, brownie pan material & people’s ovens! Amazing how much effect small differences can make to recipes. Good to know it worked for you!

        • Deb February 13, 2021 at 7:44 pm

          I think I know why they take longer in the US, I think it’s because a lot of people don’t have a convection oven.

      • Izy April 6, 2020 at 11:02 pm

        Good to know! Thanks, Robyn

  • Lou Cox February 15, 2020 at 11:37 am

    Hi, I’m looking forward to trying this brownie recipe, it’s really different. Never thought of trying both butter and oil!

    • Izy February 15, 2020 at 3:12 pm

      Thanks, Lou! Yeah having the oil in there makes up for the fact that the sourdough incorporates more liquid into the batter 🙂 Hope you enjoy them! x

  • Alyssa February 16, 2020 at 8:28 pm

    Any tips on what to use in place of an egg? Vegan here who really washes to try this! Thanks 🙏🏼

    • Izy February 17, 2020 at 5:05 pm

      Hi Alyssa! I’m so sorry but with this recipe, it wouldn’t work simply substituting in an egg replacement of some kind as they are too essential for the structure of the brownie. The whole recipe would need to be redeveloped without eggs. I can definitely work on that some day but at the mo, just try swapping the flour in your fave vegan brownie recipe for double the weight of sourdough starter (e.g. if you recipe calls for 60g of flour, use 120g of starter) – that should set you off on the right path! x

  • Colleen March 3, 2020 at 5:13 pm

    These were really good. I made them with my half whole wheat starter, and can imagine how the rye would add a special dimension. I reduced the sugar by just a bit, 15%, because I prefer my sweets just a tad less sweet, and I would do the same next time (there will definitely be a next time). While it’s obviously not flourless, it has the feel of a decadent flourless chocolate cake as opposed to, say, the chewiness of a brownie like Alice Medrich’s Best Cocoa Brownies, probably from the extensive whipping of the eggs. The first brownie I cut out crumbled completely apart, but the other ones have held together fine. I stuck them in the fridge and found I preferred these rich treats cold. This is a fantastic use of sourdough discard; thank you for sharing!

    • Izy March 9, 2020 at 10:34 pm

      Thanks, Colleen!

    • Tara Craig June 27, 2020 at 10:12 am

      Curious to know how much sugar you used?
      I made them as per the recipe and were lovely but I prefer a little less sweetness

  • Walter April 7, 2020 at 7:58 pm

    I made really nice tasting brownie soup.

    • Izy April 12, 2020 at 1:10 pm

      Probably should’ve baked for longer! Some readers have had to bake them for a lot longer (and many others for the directed time). Might be something to do with altitude/different ovens/different ingredients.

      • Kristina June 16, 2020 at 3:21 am

        Hello! I am going on my second time making these, but the eggs, whites, salt and sugar are not whipping into a fluffy meringue like I imagine in my head. Is it supposed to be a meringue like texture?

        • Izy July 16, 2020 at 11:50 am

          It should be similar to meringue but definitely not as stiff as meringue. If you check out my instagram and go onto the IGTV tab there’s a video of me making them on there so you can see what I mean!

  • julia April 10, 2020 at 6:36 pm

    Hi! I’d love to make these but have a question about the maturity of the starter–I have a 5 day old starter, would that work or should I add some extra baking powder or other leavening agent since it isn’t fully mature? Thank you!

    • Izy April 10, 2020 at 8:51 pm

      Hi Julia, it should be fine at 5 days old to use in the brownies! It’s not really for the leavening here, just for the flour content. I usually bake mine with discard which I collect in the fridge over a period of a ~2 weeks and it works perfectly 🙂

  • Alicia April 10, 2020 at 8:38 pm

    I made these brownies with 66% Guittard semisweet flats, Guittard Dutch process cocoa rouge, and half wheat starter. I’m in the US and they were completely done at 35 minutes (kind of wish I took them out at 30 for a more gooey effect) . I’m always looking for uses for leftover starter and these were super delicious!

  • Margot April 13, 2020 at 12:11 am

    Made these and the flavor is great, super rich and fudgy! Unfortunately, it seems like the starter separated from the batter a bit and formed a thin layer at the bottom of the pan that was a bit more gelatinous and less chocolately. It’s fine when you eat it all together, but a little less appetizing to look at!

    • Izy April 13, 2020 at 2:02 pm

      Thanks for the feedback, Margot! I haven’t had that happen to me before but my only thought would be that it could be to do with the age of the starter (since last feed). I generally used discard that had been hanging about for 1-2 weeks but was in the fridge so wasn’t that ‘degraded’. Or could’ve just been from from some of the starter/chocolate mixture which wasn’t folded in fully? Anyway, glad to heat your enjoyed them!

  • Sara April 13, 2020 at 2:57 am

    I don’t know why but the some of the sugar and oil separated from brownie to the bottom. I’m not sure what I did wrong! I followed everything, even used a scale to measure. Maybe the elevation of where I am(Colorado)? They were still delicious alittle dry but everyone in my house still ate them! I just would love to make them correctly since this recipe got such good reviews! Any tips will help!

    • Izy April 13, 2020 at 1:59 pm

      Hmm that is strange! That hasn’t happened to me before. How old was the starter you were using? And was it discard that you’d been saving up or was it just old starter that had been out at room temp? Just thinking that a room temp starter would probs be more degraded than a fridge one so might not ‘hold’ all the sugar/oil in the batter as well.

    • Sam May 9, 2020 at 5:08 am

      Maybe add a 1/4 cup flour next time? I’m in Colorado at high altitude and I was scared of this so I added a whole cup. The brownies turned out more fluffy cake like than the recipe picture shows more fudgy like. I took out of convection bake at 18 min

  • Jenn April 13, 2020 at 4:45 am

    Best brownies I’ve ever made. My husband and I almost ate the entire pan in one day. They are fudge and light. I’d call them soufflé brownies because it’s almost like eating chocolate soufflé but in brownie form. Yum!

    • Izy April 13, 2020 at 1:57 pm

      Thanks, Jenn! Hahah I can see how that can happen, been there myself 😉

  • bridget rambo April 14, 2020 at 1:54 am

    I am on day 3 of my first starter, so I;m new to the scene. What does 100% hydration for the starter in your recipe mean?

    • Izy April 14, 2020 at 12:23 pm

      100% hydration means that your starter is fed with equal *weights* of water and flour (this is the norm but some people feed on a lower hydration for specific reasons).

      • bridget April 14, 2020 at 4:00 pm

        OK, thank you. I have been feeding mine 50/50. I’m excited with how quickly my starter is growing! Planning to try out this brownie recipe tomorrow.

        • Izy April 14, 2020 at 5:30 pm

          No problem! Happy baking 🙂

  • David S April 17, 2020 at 2:27 am

    I just made them & they were great! Thank you! I am US so after reading comments was prepared to cook longer, but no need – 400 for 30 minutes was plenty, they were a little molten in the middle, with a good crispy top. I used slightly less sugar (130g & 100g, instead of 150/110, which may have helped to bring out the chocolate flavor. Like fudge. I’m not sure the sourdough made any difference , though.

  • Anna April 25, 2020 at 8:41 pm

    These came out beautifully!

    Lowered the sugar as another commenter suggested to 100g & 130g (using caster/powdered sugar), added 2ish tb cardamom powder (fresh ground, we have so many seeds and it’s a pandemic, so…). Only had glass loaf pans, baked at 400F for 28m and pulled them because the outer edges were starting to get dark, immediately flipped them out onto a sheet pan to cool. Topped with smoked maldon.

    Somehow they’re fudgy AND light at the same time, they aren’t cakey but no chew to the fudginess, they just melt in your mouth. Great taste and texture, fun way to use up some starter, and easy as could be in a stand mixer. Will repeat for sure!

    • Izy April 27, 2020 at 11:08 am

      Glad you enjoyed them, Anna!

  • Airin April 26, 2020 at 11:20 am

    Hi Izi,

    I have made them three times and both turned out great. However they were a tad too sweet for me so for the third one I reduced the sugar to 100 gr and brown sugar to 100 gr. It still tasted great, but it was as fudgy and more Cakey, probably because of there were less sugar. Is there any way to make this less sweet but still maintain the fudgyness? Should i cut the baking time? Thank you for the recipe!

    • Izy April 27, 2020 at 11:11 am

      Glad to hear it! Yes decreasing the sugar content alters texture and moisture retention as it’s completely altering the chemistry of the batter. You could definitely try reducing the baking time. I haven’t made them with lower sugar so I can’t advise on changes to make, unfortunately.

  • Annie April 29, 2020 at 1:26 pm

    These turned out so well, defintely going to be making these again! I’m planning on freezing a few to stop myself eating them all in one go, do you have any tips on how to thaw them? Thanks!

    • Izy May 2, 2020 at 10:05 am

      Hi Annie! So glad you liked them 🙂 You should just be able to defrost them at room temp! When you freeze them, put them into a container/resealable bag and when defrosting, leave them in that container/bag so they don’t end up drying out as they thaw.

  • Ella Cutter May 6, 2020 at 10:27 am

    Hi Izy

    My starter is made from Spelt and Rye flour, do you think it would work in this recipe?


    • Izy May 6, 2020 at 10:46 am

      Yes that will work perfectly 🙂 x

  • Jillypax May 7, 2020 at 2:28 am

    I was worried because my discard was pretty watery – for sure above 100% hydration – I had been without a scale the first few days of the starter, and was doing equal measurements of flour and water, HOWEVER, this came out very tasty! I baked at 375 F for about 30 minutes. It was like a chocolate souffle! Lovely delicate crisp top, and light yet rich chocolate cake/souffle texture. Served with whipped cream and strawberries. YUM. Could only detect the slightest tang from starter. Thank you!

    • Izy May 7, 2020 at 11:35 am

      Great to hear it worked out for you at a higher hydration 🙂

  • Karen May 7, 2020 at 3:10 pm

    I’m baking in the UK. Took them out at 25 mins, could have done with 5 mins less than that! Taste great though. I just love them when they’re almost spoonable!

  • Kristina May 8, 2020 at 8:03 am

    Tried your exact recipe once and while the flavor was delicious, my brownies were unmanageable. Too gooey, which I didn’t mind, but sometimes I just want to be able to grab a brownie without it falling apart. I tried again a second time and actually added some flour to thicken it and it turned out perfect. Amazing flavor and now, some structure 🙂 Not sure if I did something wrong the first time around but otherwise a very yummy recipe!

    • Izy May 8, 2020 at 9:22 am

      Probably due to underbaking but also could be down to what hydration your starter is at. It has to be 100% hydration for this recipe as 120g of 100% hydration starter contains 60g of flour which is needed for the brownies to have enough structure.

  • Steph May 12, 2020 at 7:45 pm

    Hi – I’m excited to try these and I’m new to sourdough.
    I’ve got a starter in the fridge, and have recently been taught how to bulk-feed it ready for bread (when it is left out at room-temperature for 6-8 hours) so that the starter is at it’s most active. Should I be using the starter at this point or can I put the leftovers from the bread back in the fridge and just use it as-is the next day, cold from the fridge (or warmed up to room temperature, but without feeding it again). Or does that stop it from working?

    • Izy May 26, 2020 at 4:21 pm

      The starter here doesn’t need to be active as it’s not being used for leavening (just for the flour content). So you can use it straight from the fridge, unfed. I’ve even used discard which has been in my fridge for a couple of weeks in this recipe

  • Sarah May 13, 2020 at 1:54 am

    supper yummy brownies my thought for anyone in America cooking these is to bake in a 9×13 pan for 20 minutes turned out perfect and fudgey.

  • Nicole May 14, 2020 at 9:01 pm

    Can i ask what does 100% hydration mean? i have a starter but have no clue what that means. Also can i just use chocolate chips in this mix to replace the cocao solids? i dont have that however have dark chocolate chips! Thank you! cant wait to try this!

    • Izy May 26, 2020 at 4:23 pm

      100% hydration means your starter is fed with equal weights of flour and water (e.g. 50g water + 50g flour) NOT equal volumes.
      Most of the time starters are at 100% anyway so yours probably is 🙂
      Yes you could use chocolate chips in this recipe

  • Kira May 15, 2020 at 4:33 am

    My cousin got a some discard from a friend for us to have our own starter last night. The friend also shared this recipe with us. Immediately made the brownies this afternoon with the first discard. Wow!! Your directions were easy to follow and the results were spectacular!! The top had that great crisp and the center was so moist. Shared with a few different neighbors to keep us from eating the whole pan in one go. This recipe is definitely a repeat for the family. Thank you so much for helping to make a grand kickoff for our foray into sourdough!!!

    • Izy May 26, 2020 at 4:24 pm

      Aw thanks Kira! So glad you liked the recipe 🙂

  • Alison May 28, 2020 at 1:04 pm

    I made these yesterday with a very active 100% hydration mostly rye starter. Substituted the caster sugar with icing sugar. Didn’t have enough brown sugar so used more of the icing sugar, and as I prefer bitter to sweet, reduced the combined sugar quantity. So it was about 60 grams brown sugar and 140 grams icing (powdered) sugar. Otherwise I was pretty good with measuring the quantities – though I might have used about 10 extra grams of starter. I also added 1/2 cup of broken walnuts, and 1/2 cup of salted caramel chips. So far I have eaten 3 brownies and have experienced no flavour or texture impact of the salted caramel chips so either at least a whole cup maybe a cup and half, or one might as well not bother! The walnuts too! Otherwise – the combination, quantities, and method of YOUR ingredients have produced the most amazing brownies I’ve ever made! Mind you, I don’t often make brownies because I am invariably disappointed. I have no idea how long I cooked your recipe. I live at sea level, on the west coast of Canada and cooked them at 375F until their amazing aroma filled my kitchen – and living room – I was actually outside on the balcony and smelled they were done when I realized I’d forgotten to set the timer! Dashed to the kitchen, opened the over and stuck a toothpick in the brownies. It came out with a few bits on it but not too much, just like you said, so I took them out, and let them cool a good hour before cutting them (what discipline!) They are probably the most amazing brownies I’ve ever made. In fact, I’d have to say they are the absolute best brownies I’ve ever made. The topping is just as you say – a kind of glazed top – and inside, wow. Not at all cakey. Nor sweet fudge. Smooth, rich brownie flavor – with a texture as smooth as chocolate truffles. They even raised up a bit in the middle of the pan. Excellent recipe. I am also impressed with your readership. Well done!

    • Izy June 8, 2020 at 3:14 pm

      Yum, rye starter in these brownies is a great idea! Mine is 50:50 rye + white wheat flour so I get a little bit of that rye flavour going on and it’s so good. So glad you liked the recipe and that it worked out well for you 🙂

  • Sophie May 31, 2020 at 7:39 pm

    Hi! I only have unsweetened 100% cacao chocolate and semi-sweet 56% cacao. Is there anyway to adjust the sugar/recipe for either of these two options? I have a ton of both so don’t really want to buy anymore chocolate.

    • Izy June 8, 2020 at 3:09 pm

      I would do a 50/50 blend of both those chocolates as that will get you to around 78% cacao which should work here !

  • Rebecca June 6, 2020 at 5:18 pm

    One of the best brownies I’ve ever had. The kids thought they were a bit too sweet so next time I’ll reduce the sugar. Will be making it again soon!

    • Izy June 8, 2020 at 3:10 pm

      Thanks, Rebecca!

  • Jeannette Quirk June 7, 2020 at 6:22 pm

    Just made these today (since COVID stay at home I have made and fed a sourdough starter as mandated by quarantine) as I have been looking for good discard recipes and a friend of mine recommended them. I had to do a little finagling with the recipe because my starter isn’t as liquid as most seem to be (this has become a common theme-I add a little extra water and wind up where everyone else seems to start) but it all turned out. I lowered the oven temp to 360 degrees and they cooked in 25 minutes perfect. They are delicious, moist and chocolaty; I’ll be keeping this recipe in my “Things To Do With The Bread Pirate Roberts Discard” list. Yeah, I named my starter because I think by law you have to or the bread police take your baking license.

    • Izy June 8, 2020 at 3:13 pm

      Interesting re: your starter consistency! I wonder why that is! But glad they worked out well for you 🙂 Thanks for making them!

  • Alexandra Gelles June 7, 2020 at 11:50 pm

    These were good but cakey and not sourdough like. I thought the amount of sugar in them was fine. Perhaps a video or picture of how the mix should look before adding the chocolate ingredients? I left them in the oven a little longer to see if the top got flakey but it didn’t

    • Izy June 8, 2020 at 3:12 pm

      I think these brownies can become cakey if they’re overbaked (I also find that makes them taste less sweet & less chocolatey). There’s a vid on my IGTV of me making them if you want to check that out!

  • De June 9, 2020 at 5:25 pm

    Hi! I just finished mixing them up and want to double-check with you – there’s no flour in the recipe other than what’s in the starter, right? My batter is pretty runny, so I thought I’d ask to be sure before putting it in the oven. Thanks!

  • De June 9, 2020 at 6:08 pm

    … I just now saw your Instagram post that answered my question! They’re in the oven now. 🤞

  • Cheryl June 10, 2020 at 8:56 pm

    I made these today, doubling the recipe to use an entire cup of starter. I had unsweetened baking chocolate and used up remnants of milk chocolate Easter bunnies and melting chocolate to get the right cocoa % mix – kinda… My husband LOVED them and said it’s the closest he’s had to Grandma’s brownies since she stopped baking them -“Don’t loose that recipe!!” I laughed and hope next time I make them with less random ingredients they taste the same. Great Grandma’s been gone for a long time but she had forgotten her recipe and we never found a written one. Her brownies always had a special place in my husband and children’s hearts. I can guarantee Grandma didn’t use sourdough starter and she used flour, but f the taste is the same – I’ll take it!

  • Tracy June 12, 2020 at 6:06 am

    Would this work with a 100% hydration All-purpose or plain flour starter? It would obviously lose some of the complexity from not having rye, but would it need to be bulked up with extra flour or anything to achieve the right consistency?

    • Izy June 26, 2020 at 11:19 am

      Yes that would be fine!

  • Alice June 13, 2020 at 10:45 pm

    Definitely bake less, UK bakers, closer to 20-25 mins. The top was VERY crackly so the brownies on the outer edge were a little crumbly, but still a great taste and texture inside. Can these be frozen? Thanks!

  • Melissa June 15, 2020 at 2:13 am

    Just made them and they are fantastic!!! Thanks for sharing this recipe. Very easy – your directions were spot on. My brownies turned out decadent!

  • lau June 26, 2020 at 6:39 pm

    Hi there,
    How far in advance can I make these? will they hold for 2 days?

  • Josh June 27, 2020 at 6:51 am

    Baked it this morning and had exactly the results described: flakey but fudgey. Perfect texture.
    Maybe I used too sweet chocolate or my sugar tolerance is somewhat in the low side, but next time I bake it, and I will, I’ll probably reduce a bit the sugar amount.
    Very yummy, anyway! Thank you!

  • olivia June 28, 2020 at 10:22 pm

    I was so excited to try a new SD discard recipe– thank you for sharing! I also had a weird separation of sugar/egg/oil on the bottom of the brownie as another commenter mentioned– but we just happily ate it with a spoon. I’ll try incorporating the flour mixture a bit more, consider reducing sugar, and adding more flour. I appreciate the comment section with suggestions!

    • Izy July 16, 2020 at 11:51 am

      Ah yes, I’m not sure why that’s happened to a couple of people! The only thing I can think of is that it’s something to do with the consistency of your sourdough discard

  • Rena T. June 29, 2020 at 6:24 pm

    I baked these for 38 minutes and I thought they were underdone in the center. I’m not much of a brownie baker so maybe this is the way they are supposed to be. Also, I browned the butter and added cold coffee versus water. This gave the brownies a deeper, nuttier flavor.

  • Helen June 30, 2020 at 9:02 am

    Hi Izy. I’d like to make these with just cocoa powder and leave out the chocolate. I think using the same weight of powder as chocolate would be too much, do you think I’m correct? I’m lactose intolerant so I’ll be leaving out the butter too!

    Great to find a different sourdough recipe. We started ours at the beginning of lock down in Ireland. It’s like having a baby! Ours is Sydney the starter

  • Linda July 7, 2020 at 6:03 am

    OMG these are the best brownies I’ve ever had!!!! My. husband said the same thing and I do alot of baking. Love the sweetness, texture and flavour!!! Thank you so much, Linda

  • Bob August 4, 2020 at 5:48 am

    These look and smell fantastic!!! Added some walnuts to the batter and they didn’t seem to cause any grief. Now if I can hold out long enough for them to cool so I can have one.

  • Liz Moore August 4, 2020 at 8:45 pm

    I love these brownies….one of the most delicious ways to use up the discard. I’ve made them twice now – so good!! might add raspberries next time…nom nom nom!!

  • Jackie August 7, 2020 at 1:41 pm

    I want to try this recipe, but I just want to clarify…Is the dark chocolate supposed to be an unsweetened baking bar or regular dark chocolate that you could eat as a candy bar? Thanks!

    • Izy August 15, 2020 at 9:41 am

      You need a 60-70% cocoa content cooking chocolate here

  • Gabrielle September 9, 2020 at 8:47 pm

    Wonderful, just wonderful! Baked for 30 minutes and they are ooey gooey perfection. So happy to have yet another great sourdough discard recipe. Thanks! I know this is probably not the type of information people really want when eating brownies, but do you by any chance have the “nutritional” information per serving (calories, etc) for these little delicacies?

    • Izy October 13, 2020 at 8:02 pm

      So glad you liked them! I don’t provide nutritional info, unfortunately but you can plug the ingredients into an online calculator 🙂

  • Andrew September 15, 2020 at 1:44 pm

    Followed the recipe exactly and it is great, but REALLY DARK. I like dark chocolate and think they’re delicious, but dark chocolate, for me, is something I let melt in my mouth and savor. For brownies I want to be able to shove them in my mouth and eat way more than I should in one sitting.
    I think I may try the recipe again but with semi-sweet chocolate. The combo of 70% chocolate AND unsweetened cocoa powder just seemed to be too much bitter chocolate.

  • Elisa November 5, 2020 at 2:24 am

    I didn’t read the part about using discard on these so my brownies got very tall! But OMG delicious! The top got that beautiful brownie crackle (though I should have left them in for the full 35 minutes or even a tad longer). These were so fantastic. Fudgy, perfect texture. Just MMM! Will be definitely putting this in my recipe book once I work out the timing. Love it!

  • Jill January 28, 2021 at 5:53 pm

    These are so good.

  • BR March 22, 2021 at 2:35 am

    Another US Baker. I also have a 100%hydration, 50%rye, 50%AP flour sourdough starter, used 9×9” pan. Many Americans measure by volume, not weight which could account for inconsistent results. I used a digital scale and went by the grams not volume (cup/Tbls measurement); amounts would have been different if going only by volume. My only modifications were to use dark brown sugar instead of light brown sugar, granulated sugar for caster sugar and I added a tsp of instant coffee dissolved in the water. I also used the convection feature in my oven and it was done in 30 minutes. Very fudgy, not too sweet. Rye gave a nice texture. Family enjoyed them and didn’t know I used sourdough discard, which can often be detected when it’s the only ingredient that contains flour. Well done, will make again!

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