The fudgiest brownies are sourdough discard brownies

I’ve never understood those specialty brownie pans that make each brownie an edge piece. I know intellectually that some people prefer crispy, crunchy brownie corners … but isn’t it basically a fact that the fudgy center is the best bite? 

For anyone like me — those of us who want our brownies to be thick, dense, and soft as fudge — we have a new recipe for ultra-fudgy brownies. And the secret is sourdough discard.

A half cup of discard starter in the batter does three things. One: It contributes to that decadent texture. Because the starter contains both flour and water, there’s no need to add additional flour to the recipe, only cocoa powder. “The starter acts as the flour,” says Sarah Jampel, who developed this recipe. “It provides structure, so you don’t have to add any other flour. And on top of that, the flour is all pre-hydrated, so it’s not sucking moisture out of all the other ingredients in the recipe, making brownies that are really, really fudgy.” So fudgy, in fact, that Sarah recommends keeping them in the freezer for long-term storage, where they’ll stay soft enough for a frozen bite. “They would make great brownie ice cream sandwiches!” she adds.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

Adding flour in the form of sourdough discard also has an advantage over using flour straight from the bag: In sourdough discard, some of the gluten-forming proteins have been broken down via the bacteria and enzymes present during fermentation. When stirred into the batter, the fermented flour doesn’t develop a strong network of gluten stands, so the brownies stay soft rather than becoming chewy or cakey.

Secondly, the starter is a practical solution: It makes the batter that much easier to mix. Because it combines flour and liquids in one, it cuts down on the overall ingredient list. Not to mention, this recipe is a great way to use up any excess discard, especially if you’ve maxed out on the amount of sourdough pancakes and pizza crust you can make. “It’s the easiest brownie!” gushes Sarah.

And finally, there’s the flavor. Like most baked goods made with starter, adding a dash of sourdough provides subtle complexity and balance to the overall flavor. Here, it’s a slight, cream cheese-like tang that offsets some of the chocolate’s heavy richness. “The brownies have a cultured taste, as if you were using cultured butter in the batter,” reports Sarah. She also adds: “The flavor differs based on how old your starter is. If your starter is old, the tangy flavor is more pronounced; the brownies have a slightly acidic, almost fizzy taste.” On the flipside, if you’ve fed your starter recently, the brownies will have a less pronounced tang; they may also come out a little cakier.

Photography by Patrick Marinello; Food styling by Yekaterina Boytsova

That said, these brownies appeal to everyone, sourdough fans or otherwise. “I gave a batch to my neighbors, without mentioning they were made with sourdough,” says Sarah. “They texted to say they were the best brownies they ever had — and they didn’t even mention the sourdough. It’s great if you know it’s there, but ultimately, these will be appealing for everyone.”

Craving a fudgy brownie but don’t have sourdough discard? Try this recipe: Quick and Easy Fudge Brownies.

Cover photo by Patrick Marinello; food styling by Yekaterina Boytsova.