Brown Butter Sourdough Discard Brownies

These brown butter sourdough discard brownies are a total fan favourite. They’re soft, fudgy, and loaded with deep chocolate flavour. Brown butter belongs in brownies; it adds this rich, slightly nutty flavour that makes them feel extra special. And if you’re like me and always looking for ways to use up extra sourdough starter, this one’s a keeper. It doesn’t taste like a “discard recipe,” it tastes like something you’d bake just because you’re craving delicious brownies.

Why You’ll Love These Brown Butter Sourdough Discard Brownies

There’s something about the combo of brown butter and sourdough discard that makes these brownies next-level. The brown butter adds so much depth (and smells amazing while it’s cooking), and the discard gives them this slightly chewy texture that’s honestly perfect. No doubt, these butter brownies made with sourdough discard will win you over. You don’t need a mixer or any fancy ingredients, just a bowl, a saucepan, and 15 minutes of prep. I also love finishing them with some flaky sea salt on top for that sweet-salty contrast.

Tips for the Best Brown Butter Sourdough Discard Brownies

Let the brown butter cool slightly before adding your sugar, so it doesn’t scramble the eggs. Use parchment paper if you want clean edges when slicing. And if you’re baking them for the next day? Even better, the flavour gets deeper and the texture stays perfect! Remember, when you’re using sourdough discard in brownies, the flavor is unmatched. I love to add chocolate chips and top them with some sea salt, and they are THE BEST!

How to Store Them

You can store these in an airtight container at room temperature for a few days, or freeze the slices individually to have on hand when a chocolate craving strikes. I like warming mine up in the microwave for about 11 seconds so they get that gooey middle again. Be sure to savor these brown butter sourdough discard brownies while fresh!

More Sourdough Discard Recipes You’ll Love

• Lemon Blueberry Sourdough  
• Jalapeño Cheddar Sourdough  
• S’mores Sourdough  
• Sourdough Bagels  
• Original Bread Recipe
• Banana chocolate chip muffins (sourdough discard)

If you try these, I’d love to hear what you think. Leave a comment or tag me @therapybysourdough so I can see your brownies! These brown butter brownies are a staple in my kitchen, and I hope they find their way into yours too.

Brown Butter Sourdough Discard Brownies

These brown butter sourdough discard brownies are a fan favourite soft, rich, and full of deep chocolate flavour. Brown butter belongs in brownies, and the discard makes them even better.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 small squares or 9 large ones

Equipment

• Medium saucepan (for browning the butter)
• Mixing bowl
• Whisk or spoon
• Rubber spatula (for folding + scraping the bowl)
• Measuring cups and spoons
• 8×8 inch baking pan
• Parchment paper (optional but helpful for easy removal)
• Toothpick or cake tester (for doneness check)

Ingredients

  

• 1/2 cup salted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sourdough discard unfed or active
• 3/4 cup cocoa powder
• 1/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• Optional: 1/2 cup dark chocolate chunks or chips
• Optional: Maldon flaky sea salt for topping

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
• In a saucepan over medium heat, melt the butter. Let it cook for a few minutes until it starts to foam and turns golden brown with a nutty smell. Take it off the heat and let it cool for a couple of minutes.
• In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined.
• Add the egg and mix until the texture looks smooth and glossy.
• Stir in the vanilla and sourdough discard until everything is well mixed.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet and mix just until combined—don’t overmix.
• Fold in the chocolate chunks, if you’re using them.
• Pour the batter into your prepared pan and smooth out the top.
• Bake for 30–35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
• Let cool in the pan before slicing (or don’t, I won’t judge).

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