These brown butter sourdough brownies are hands down my favorite recipe I’ve created in 2024! And trust me, that’s saying a lot. I love the added gut benefits from the sourdough making these brownies even better! They’re brownies are dense, have the best fudge-like consistency, and are so full of chocolate goodness. If you don’t have sourdough, try this recipe! It’s my favorite non-sourdough brownie recipe.
Some benefits of sourdough:
- It’s easier to digest. The long fermentation breaks down a lot of the starches, which means it’s already starting the digestion process for you. Also, it’s usually easier to digest even for those that are sensitive to gluten.
- It’s filled with probiotics & amazing nutrients. It has probiotics and lactic acid from the fermentation process. The probiotics are good for your gut and the lactic acid also helps you to break it down and digest it.
- It’s lower glycemic since it’s a fermented food. That means it doesn’t cause as much of a blood sugar spike when you eat it.
What you need to make brown butter sourdough brownies + substitutions:
- Brown butter- I usually use unsalted, but you can use salted as well. If you use salted, you can still keep the salt ratio in the brownies the same! Browning the butter is totally optional, but 100% suggested. It adds so much depth and flavor to these brown butter sourdough brownies.
- Semi-sweet chocolate chips- I used semi-sweet chocolate chips for this recipe and it was perfect in my opinion. Dark chocolate would be delicious too!
- Granulated sugar- The granulated sugar gives it the perfect sweetness.
- Brown sugar- It adds the perfect depth of flavor that gives it a caramel-like taste.
- Eggs- Eggs help bind a recipe and really help give it taste and texture. Best if used at room temperature, but will work fine if they aren’t. I don’t think flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Cocoa powder- Any cocoa powder should work just fine! This one is my personal favorite and you can use the code LEX for 20% off on their website.
- Sourdough discard– I used both discard and fed starter, and both worked great!
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor in the brownies!
Tips for making them:
- To get a clean line when cutting these brown butter sourdough brownies, either use a plastic knife or wet your knife a little bit! Both work like a charm!
- When mixing the sugar and eggs, make sure you do it on high for 3-5 minutes. You want the mixture to get light in color and fluff up. I promise this makes a huge difference in the brownies.
- These 8×8 bakings pans are my favorite! I use USA pans for all my baking needs!
If you love these, you may also love:
- Easy Chocolate Chip Brookies (Brownies + Cookies)
- The Best Salted Chocolate Chip Cookies
- The Best Homemade Fudgy Brownies
Alright, let’s get to making the recipe! Enjoy!
Brown Butter Sourdough Brownies
These brown butter sourdough brownies are hands down my favorite recipe I've created in 2024! And trust me, that's saying a lot. I love the added gut benefits from the sourdough making these brownies even better! They're brownies are dense, have the best fudge-like consistency, and are so full of chocolate goodness. If you don't have sourdough, try this recipe! It's my favorite non-sourdough brownie recipe.
Servings 9 brownies
Equipment
- 8×8 baking pan
Ingredients
- ½ cup unsalted butter browned
- 1⅓ cup semi-sweet chocolate chips
- ⅔ cup granulated sugar
- ½ cup brown sugar light or dark
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sourdough discard fed works fine too
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ½ tsp sea salt
- flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Start by browning the butter. In a small pan or skillet, add the butter and turn the heat to medium. The butter will melt and start to bubble. Once it meltes and begins to foam, stir with a spatula or whisk to keep it moving. After a few minutes, you’ll see golden-brown bits form at the bottom of the pan, and you’ll start to smell a nutty smell. Remove from the heat immediately!
- Once the butter is browned, add remove it from the heat. Than add in 1 cup of chocolate chips. Mix until they're melted. Set aside and let cool.
- In a medium bowl, add in the eggs and both sugars. Using a hand mixer, mix on medium high for 3-5 minutes. You want it to get light and fluffy. This really helps the texture of the brownies.
- Then, add in the sourdough discard and vanilla extract. Mix again until incorporated. Add in the butter and chocolate mixture and mix well.
- Sift in the cocoa powder, flour, and sea salt. Then gently fold everything in together using a rubber spatula. Be careful not to overmix.
- Pour in ⅓ cup chocolate chips if you're using them and fold in one more time.
- Pour the mixture into the greased pan and bake for 40-45 minutes. Top with flaky sea salt, cut, and enjoy!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days.
To Long Ferment: You can make this batter and leave it on the counter for 5-6 hours to let it long ferment for more sourdough benefits, then bake! Enjoy!