The Ultimate Fudgy Sourdough Brownies (with a Perfect Crackly Top!)
Updated on November 11, 2025
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Why This Recipe Will Be Your Go-To
I’ve tested over a dozen variations to perfect this recipe. It’s not just
reliable — it’s exceptional. Here’s why it works so well:
- Insanely Fudgy Texture:
We use a high fat-to-flour ratio and sourdough discard, which limits
gluten development, guaranteeing a dense, chewy result — never a cakey one. - Guaranteed Crackly Top:
Follow our simple whisking technique and you’ll get that beautiful, glossy,
meringue-like crust every single time. - Truly a One-Bowl Recipe:
Fewer dishes are always a win! Everything comes together in one bowl for
incredibly easy cleanup. - Deep, Complex Chocolate Flavor:
Using both browned butter and two types of chocolate creates a rich, nutty,
and sophisticated flavor profile that the subtle tang from the discard
balances perfectly.
A Note on Key Ingredients
Great brownies start with great ingredients. Here’s what you’ll need and
why it matters:
- Sourdough Discard:
This is our star. Use it straight from the fridge; it can be recently fed
or weeks old. The tanginess will vary, but either will work beautifully. - Unsalted Butter:
We’re browning it, so using unsalted gives us full control over the
saltiness. - Dutch-Processed Cocoa Powder:
This cocoa is darker and less acidic than natural cocoa, providing a
richer, deeper chocolate flavor. - Semi-Sweet Chocolate Chips:
Using a mix of melted chips and whole chips ensures a smooth, fudgy base
with pockets of molten chocolate. - Room Temperature Eggs:
This is crucial! Room temperature eggs emulsify better with the butter and
sugar, creating a smoother batter and helping to form that shiny crust.

The Ultimate Fudgy Sourdough Brownies (with a Perfect Crackly Top!)
Equipment
- 8x8 inch Baking Pan
Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 pan with a parchment paper sling.
- 2
In a saucepan, brown the butter. Remove from heat and stir in 1/2 cup of chocolate chips until smooth.
- 3
Pour into a large bowl. Whisk in sugars. Add eggs one at a time, then whisk vigorously for 2 minutes until pale and thick. Stir in discard and vanilla.
- 4
Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Fold in remaining 1/2 cup chocolate chips.
- 5
Pour batter into pan, smooth the top, and sprinkle with flaky sea salt.
- 6
Bake 25-30 minutes. A toothpick should come out with moist crumbs.
- 7
Cool completely in the pan (at least 2 hours) before lifting out and slicing.
Notes
Using a kitchen scale is highly recommended for best results.
Don’t skip the 2-minute whisking step; it’s essential for the crackly top.
The brownies will seem underdone in the center when you pull them out. This is normal and creates the fudgy texture as they cool.
How to Make Fudgy Sourdough Brownies: A Step-by-Step Guide
- Prep:
Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with
parchment paper, creating a “sling” with overhang on two sides.
This will let you lift the brownies out easily later. - Brown the Butter & Melt Chocolate:
In a medium saucepan, brown the butter over
medium heat until it foams and golden-brown specks appear. It will
smell incredibly nutty. Immediately remove from heat. Stir in ½ cup
of the chocolate chips until the mixture is completely smooth. - Create the Base:
Pour the butter-chocolate mixture into a large bowl. Whisk in the
granulated and brown sugars until combined. Add the room-temperature
eggs one at a time, then
whisk vigorously for 2 full minutes. The mixture
will become pale, thick, and glossy — this aeration is the secret to
the crackly top! Whisk in the sourdough discard and vanilla.
- Fold in Dry Ingredients:
Sift the flour, cocoa powder, and salt directly into the bowl.
Fold gently with a spatula until just a few



