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Image by Honey Yanibel Minaya Cruz



Prep Time: 30 mins | Cook Time : 30 min | Serves: 16

A soft, fudgy but not dense brownie made using sourdough discard (no extra flour required).    

These brownies are incredible – melt in the mouth with a crispy crust and a deep chocolate flavour.


150 g dark chocolate (70%)

- 50 g unsalted butter

- 60 g vegetable oil

- 2 eggs + 1 egg white

- 1/2 tsp salt

- 150 g caster sugar or granulated sugar

- 110 g light brown sugar

- 2 tbsp water

- 1 tsp vanilla extract

- 50 g unsweetened cocoa powder

- 120 g sourdough starter (100% hydration)


1. Preheat the oven to 180°C fan. Line a brownie tin with baking paper (rectangular 19 x 25 cm or square 23 x 23 cm).

2. Break the chocolate up into chunks. Place into a medium pot with the butter and vegetable oil. Set over a low heat on the stove and stir often, until the chocolate is almost fully melted. Remove from the heat and set aside so the remaining chocolate can melt from the residual heat.

3. Place the eggs, egg white, salt and both kinds of sugar into a large bowl and whisk using a blender until pale and very fluffy. Add the water and vanilla then continue to whisk until the sugar has mostly dissolved. This will take about 10-15 minutes.

4. Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.

5. Add this mixture to the bowl of whipped egg mixture and fold together until just combined.

6. Pour into the prepared brownie tin and bake for 30-35 minutes. The top should look dry and a toothpick inserted into the centre of the brownies should come out with a little bit of batter still stuck to it, but not loads.


7. Let the brownies cool for at least 20 minutes before slicing into sixteen slices. Sprinkle with some flaky salt if you want!


- My sourdough starter is 100% hydration and I feed it with 50% white flour and 50% dark rye flour. This recipe should work with a 50:50 wholewheat + white sourdough starter as well. The starter shouldn’t be super cold.

- These worked either using discard from that day’s feed OR using discard that I had collected in the fridge over a period of a week.


- Caster sugar is preferred, however granulated sugar will work just fine, you may need to whip the mixture for slightly longer.

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