Easy Sourdough Brownies

filed under: Brownies on March 23, 2020

Sourdough Brownies are classic chocolate brownies with an added sourdough starter to give them a little extra tang in every bite. Plus, it’s a perfect way to use that excess sourdough starter you have! If you love brownies, be sure to try my Mocha Brownies.

Easy Sourdough Brownies

I have made my share of brownies as you may all know😊. But, I couldn’t help but add another recipe to the mix after finally figuring out a sourdough starter that works for me. You may think that the two are not related. Brownies and sourdough starter??? Well, I am here to tell you they are! In fact, there are quite a few recipes that you could add a sourdough starter to for a boost in flavor.

And, now that I realize how much extra starter you get when making your own (I wanted it for my Simple Sourdough Bread recipe), I didn’t want it to go to waste! Lo and behold…Easy Sourdough Brownies!


Three Sourdough Brownies Stacked on White Plates

Easy Sourdough Brownies Recipe

As I mentioned, this would be a perfect recipe to use that extra sourdough starter. Or, just use the starter you have ready to go in the refrigerator. Either way, I think you will like the added flavor that it gives to the brownies.


  • Semi-sweet chocolate
  • Unsalted butter
  • Granulated sugar
  • Vanilla
  • Eggs
  • Salt
  • Sourdough starter

Overhead Image of Easy Sourdough Brownies in White Baking Pan

How to Make Easy Sourdough Brownies

Once you have some extra sourdough starter, you can easily make these moist and delicious brownies. It’s simply a matter of combining all the ingredients, baking, and enjoying! To get started, preheat the oven to 350°F and use a nonstick spray (or parchment paper) to prepare a 9×9-inch baking pan. 

  1. Chop the chocolate into small pieces and place them into a bowl.
  2. Add in pieces of the unsalted butter with the chocolate.
  3. Microwave the chocolate and butter for one minute, stir and heat them up for another 30 seconds. Stir until melted and the butter is completely incorporated.
  4. Add the sugar to the chocolate and butter mixture, mixing well.
  5. Add the vanilla, eggs, and pinch of salt. Again, stir until everything is incorporated.
  6. Finally, pour in the sourdough starter, mixing it in well with all the other ingredients.

Bake the brownies for 25-28 minutes, or when inserting a toothpick into the brownies, just a few crumbs are on the toothpick when you pull it out.

Adding Sourdough Starting to Measuring Cup for Sourdough Brownies

How to Make a Sourdough Starter

For these brownies, you just need to make it to the day when you begin removing half the starter (around day 3). Then, you can add it to your brownies recipe.

To begin, add 1/2 cup flour and 1/3-1/4 cup water to a jar and stir well. Then, gently cover the jar (do not seal it closed) and let it sit in a warm place (70°F is best) for 24 hours. The best option for a cover is a paper towel and rubber band. Or, just remember to keep the jar lid loosely sealed. Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter. Wait 24 hours before checking the mixture.

Day 2: After 24 hours, check the mixture for bubbles. If you see bubbles, add the flour and the water, mixing it well, and let it sit for the next 24 hours. If you don’t see bubbles, do not get discouraged! It sometimes takes a couple of days for the science of it all to work. Just wait another day (or even two) until the first feeding (adding flour and water).

Day 3: After another 24 hours, check for bubbles. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours. Oh, and don’t get rid of the starter you removed! You can use this for these Easy Sourdough Brownies! And, now that you have been successful in feeding the starter, don’t stop now!

On days 4, 5, 6 you can feed it 2 times a day with the flour and water. Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.

Picking up a Sourdough Brownie out of Baking Pan

How to Store Easy Sourdough Brownies

Brownies should be stored in an air-tight container. They will last 1-2 days at room temperature. They may last a day or two longer if you store them in the refrigerator. In both cases, keep them in that air-tight container. If you want to freeze the brownies, do not cut them. Simply wrap the cooled brownies in plastic wrap. Then, wrap them up again in aluminum foil. Store them in the freezer for up to 3 months.

PRO TIP: If you refrigerate these brownies and serve them cold the flavor intensifies!! I almost compared it to a fudge consistency. So good!

Close Up of One Sourdough Brownie on White Plate

Looking for More Brownie Recipes?

Rainbow Chip Brownies

Ooey Gooey Pecan Pie Brownies

Rocky Road Brownies

Salted Caramel Brownies

4.95 from 19 votes
Sourdough Brownies
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins

Sourdough brownies use a sourdough starter to add a little tanginess to every chocolatey bite!

Course: Dessert
Cuisine: American
Keyword: Easy Sourdough Brownies
Servings: 9
Calories: 264 kcal
Author: Amanda Rettke-iambaker.net
  • 4 ounces semi-sweet chocolate
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, room temperature
  • 1 pinch salt
  • 3/4 cup sourdough starter
  1. Preheat oven to 350°F and prepare a 9x9 pan with non-stick spray or parchment paper.
  2. Roughly chop the chocolate and place into a bowl.
  3. Slice the butter into smaller pieces and add to the chocolate. Microwave for 1 minute. Stir well and then microwave for another 30 seconds. Stir again and stir until all pieces are melted and the butter is incorporated.
  4. Add sugar to the chocolate and butter. Stir well.
  5. Add in vanilla, eggs, and pinch of salt. Stir until well incorporated.
  6. Add sourdough starter and stir by hand until smooth.

  7. Pour brownie batter into prepared pan and bake for 25-28 minutes or until an inserted toothpick is removed with a few crumbs but no wet batter. Do not overbake. (Every oven is different so start checking at 22 minutes just in case!)

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  • Heidi says:

    Hi Amanda darling!

    I have oat flour because that’s all I could find and I ended up adding it to my Walmart unbleached flour (not proud of this flour lol) and I wanted to know can I use this mixture to make my sour dough starter kit? I’m so excited to start this as I’ve never made bread before. I can’t find flour anywhere right now and its so frustrating. Not even King Arthur company has any in stock. Please let me know if this four mixture will be ok.

    Heidi Johnson

    • Amanda Rettke says:

      HI Heidi! Yes, you can use any type of oat grain to make your starter and an oar flour and unbleached flour combo would work just fine! (no shame!) You can even use just the unbleached if you want. 🙂

  • Karen Emburgh says:

    Hi Amanda, It is cool in my house and I didn’t have bubbles In my first feeding not thinking to wait another day tell I had bubbles l added my second feeding, should I throw it and start over or wait tell I see bubbles and carry on with my third feeding?

    • Amanda Rettke says:

      Give it one more day!

  • Sheila says:

    Can’t wait for them to come out the oven! This is my first try and hopefully successful 🤗

    • Amanda Rettke says:

      PLEASE let me know what you think! It’s our new favorite brownies and I am curious if others like them as well!

  • Becca L says:

    These brownies are decadent! This was my first time using sourdough starter, and am so glad I gave it a shot. I mixed in some chopped cashews, and next time might add some chocolate chips- I’m a chocoholic and love bursts of chocolate. Absolutely delicious, thanks for sharing!

    • Amanda Rettke says:

      YAY Becca!!! So excited for all the delicious sourdough starter recipes you will be making in the future! Love the addition of cashews… brilliant!

  • Carol says:

    I watched your sourdough starter video. It was amazing. I have a question about the discard. If you keep adding to the discard and don’t use it all up to make other things, will it keep? And how to? Thank you.

    • Amanda Rettke says:

      Yes, it will eventually become a new starter! 🙂

  • Jennifer Morano says:

    Hi Amanda,
    Love your sites!! Baker and Homestead.I started my sourdough starter 8 days ago. There is some bubbles, but nothing like yours. I’ll keep it going and try to keep it alive. My question is about the brownies. It’s only 4 ounces of chocolate? It doesn’t seen like enough.
    Thanks, Jenn

    • Amanda Rettke says:

      So excited for you! Have you tried feeding it twice a day? This usually promotes growth and lets you see those bubbles get crazy! 🙂

      Yes, it’s 4 ounces. I can’t wait until you try them, they really do taste like chocolate decadence!

  • Michelle R says:

    On days 4,5,6 do you discard half each day or just feed it twice a day? When do you discard again? I guess I’m confused..

  • Jennifer Morano says:

    Thanks for responding so quickly.I made the brownies last night and they are wonderful. Even my picking eater had one. My son said they taste like lava cake.
    Yes, I am feeding the starter twice a day, but it’s not doubling in size. It does have bubbles and smells fine. I named it Frannie (San Frannie-sico sourdough).

  • Marcia says:

    I’m so excited I like all your recipes.My family liked all I made.. thank you so much!!

  • Aparna says:

    Hi Amanda, I tried your sourdough starter, and its looking good 🙂 I’m excited. Quick question on baking the bread – I dont have a dutch over with lid, is it possible to bake it in any oven safe pan, and cover with aluminium foil? Would that work? Please let me know. Thanks so much!!

  • Denise Altherr says:

    First attempt at Sourdough ever. I have a question regarding the brownies. Although a knife came out clean they are very gooey. DO they set in time. I was wondering if they were supposed to have flour in recipe or what could I have done wrong? At this pint I definitely can not cutand eat like a brownie.

    • Amanda Rettke says:

      They made need to bake for a bit longer… you can always refrigerate, they are AMAZING cold as well. Or grab a spoon! 🙂 Let me know what you think of the flavor too, please!

  • Susan Foust says:

    Our hour is cool. I put my starter on the counter in a corner beside the refrigerator,,, still not much action… i keep trying but thinking it’s not working, any suggestions?

  • Mary says:

    Hi! I’m excited to try this recipe.

    What would be the weight of ¾ cup of sourdough starter?

    Thank you!

  • Tiffany Marie says:

    Hi Amanda!

    I don’t currently have any semi sweet chocolate. Is it possible to substitute with cocoa powder?

  • Jerri says:

    Do I have to use semi sweet chocolate chips or will Milk chocolate be ok?

    • Amanda Rettke says:

      You can use milk chocolate chips.

  • Hillari says:

    I added 1/4c all purpose flour to my second batch bc the first batch was just goo for me. This was perfect. Thank you for putting out so many options for the discard! Can I refrigerate my discard and add to it for a few days to get a bigger amount to use in a recipe or does it have to be used daily as you pull it from the starter?

    • Amanda Rettke says:

      Great adaptation Hillari! Love that you made it work! Can you definitely refrigerate discard and add to it (you may want to feed in that time). Most recipes that are NOT sourdough bread can be made with discard. 🙂

  • Denise says:

    Loved this easy recipe. Mine came out perfect wiht just the right amount of lava cake fudge in the middle. I want to make them more decadent- Do you think I could add a salted caramel layer in the middle? Worried it’d be too gooey if I do.

    • Amanda Rettke says:

      I think that would be pretty amazing Denise!! Great idea.

  • Noria says:

    Just baked it &I I loved it !!!

  • Jan says:

    Just baked. This is the easiest, least complicated with fewest ingredients of all the sourdough brownie recipe I’ve read. I am a fan of simplicity. These baked up very nicely (evenly) and did not have that crackly top and sides as brownies typically do despite my having ‘casterized’ the sugars prior to mixing in.
    Dying until they cool and I can taste!

  • Linnea says:

    Eating the brownies with a spoon as came out very gooey but the taste is awesome!! Next time will bake longer. Love your instructions and am eager for my starter to be ready for bread!!

  • Paula says:

    I did not have semisweet chocolate so I used instead 12 tbs ea of cocoa and sugar and 4 tbsp of butter; I baked longer than directed and they still turned out well (we are okay with gooey brownies); we love them chilled because they’re like decadent truffles!

  • Dianne E Stefanko says:

    just made these.. so good!!! Mine took a bit longer to cook.. but I am higher in elevation. Plus I think it depends on the thickness of the starter. I checked at 22 min still soupy in the center so just kept checking every 4 min till the toothpick came out not wet. took abut 15 min longer.

  • Joan Knox says:

    Can chocolate chips be substituted for chocolate in sourdough brownies, if so how much?

  • Sherrie Ammons says:

    THESE WERE ABSOLUTELY AMAZING!! I doubled the recipe because I had so much starter and took them to work today. My kids were upset that I didn’t leave them home for them!! They were fudgy on the inside with the perfect crust on the outside. Everyone raved about these! I will DEFINITELY be making these again!!

  • Gillian says:

    Made these last night, my first time using sourdough discard for brownies. I chose this recipe because it was the easiest and used only 2 eggs ( I’m a bit low on eggs). It was very easy and turned out well, but I prefer a chewier brownie, so Next time I’d try a different recipe. These were more like a very moist cake. I added chocolate chips, raisins, and pecans. Picture attached if I can figure that out.