Baking Great Bread at HomeRich, Dense, and Ridiculously Chocolatey
BeginnerFudgy Sourdough DiscardBrownies
by Henry Hunter
Your sourdough discard's sweetest second act.
Rise Time
PT1H45M
Bake Time
30-35 minutes
Yield
16 brownies (8x8-inch pan) or 20 brownies (9x9-inch pan)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Fudgy sourdough discard brownies with a crackled top. One bowl, minimal flour, maximum chocolate. Ready in under an hour.
Equipment Needed
8x8 for thicker brownies, 9x9 for thinner and crispier
For melting chocolate and butter
For combining batter
For whipping eggs and sugar
For folding batter
Parchment sling for easy removal
Ingredients
Chocolate Base
Wet Ingredients
Dry Ingredients
Topping
Prep
Prep
Line your pan now so it's ready when the batter is.
Click each step to mark complete
Preheat Oven
Set to 350°F (176°C). Position a rack in the center.
Line the Pan
Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease any exposed surfaces.
Pro Tip
The 8-inch pan gives you thicker, taller brownies. The 9-inch pan gives you thinner, slightly crispier brownies. Both are excellent.
Melt
Melt the Chocolate
Low heat, gentle melt. Burnt chocolate is the enemy.
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Melt Butter
In a medium saucepan over low heat, melt the butter completely.
Add Chocolate
Remove from heat. Add the chocolate chips and cocoa powder. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
Cool Slightly
Let the mixture cool for 3-5 minutes. It should be warm but not hot. If it's too hot when the eggs go in, you'll scramble them.
Pro Tip
If using chopped chocolate instead of chips, go for 60-70% cacao for the best fudgy-to-sweet ratio.
Mix
Mix the Batter
The whipping step is where the magic happens. Don't skip it.
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Whisk Sugars and Eggs
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs vigorously for 2-3 minutes. You want the mixture to be lighter in color and slightly thick. This step creates the shiny, crackly top.
Add Discard and Vanilla
Add the , vanilla extract, and espresso mixture (if using). Whisk until smooth.
Add Chocolate Mixture
Pour in the melted chocolate-butter mixture. Whisk until fully combined and glossy.
in Dry Ingredients
Add the flour and salt. Use a spatula to gently until just combined. No dry streaks, but don't overmix.
Transfer to Pan
Pour the batter into the prepared pan. Smooth the top with the spatula. Press the extra chocolate chips into the surface if using.
Pro Tip
Whisking the eggs and sugar for 2-3 minutes incorporates air and dissolves some of the sugar, which creates that bakery-style shiny, crackled crust on top.
Bake
Bake
The center should look slightly underdone when you pull them. Trust the process.
Step by Step
Bake
Place the pan in the center of the oven. Bake for 30-35 minutes.
Check for Doneness
The brownies are done when the edges are set and slightly pulling away from the sides, but the center still looks slightly jiggly. A toothpick should come out with moist, fudgy crumbs (not wet batter, not clean).
Don't Overbake
If the toothpick comes out clean, you've gone too far and the brownies will be cakey. Pull them when there are still moist crumbs attached.
Bake
Check
These brownies firm up significantly as they cool. What looks underdone in the oven becomes perfectly fudgy on the plate.
Baking Methods
Yields thick, tall, intensely fudgy brownies
Equipment: 8x8-inch baking pan, parchment paper
Preheat
Preheat oven to 350°F (176°C) with rack in center.
Bake
Pour batter into lined pan. Bake 30-35 minutes.
Check
Toothpick should come out with moist, fudgy crumbs.
Cool
Cool in pan at least 45 minutes before cutting.
Cool
Cool and Cut
Patience is the hardest ingredient in this recipe.
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Cool Completely
Let the brownies cool in the pan for at least 45 minutes, preferably 1 hour. They need this time to set.
Lift and Cut
Use the parchment overhang to lift the brownies out of the pan. Cut into squares with a sharp knife. Wipe the blade between cuts for clean edges.
Finish
Sprinkle with flaky sea salt if desired.
PT45M
Cooling Time
Pro Tip
For the cleanest cuts, refrigerate the brownies for 30 minutes before slicing. A warm knife (run under hot water, then dried) also helps.
Nutrition Facts
Per 1 brownie • 16 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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