Sourdough Discard Brookies Recipe – Easy Homemade Brownie Cookie Bars

Let me just say, the aroma of dark cocoa swirling with brown butter and melty chocolate chips—plus that unmistakably tangy whiff of sourdough discard—makes my kitchen smell like a cross between a Parisian bakery and a grandma’s cookie jar. The first time I pulled a pan of these Sourdough Discard Brookies from the oven, I was instantly transported back to rainy Saturdays spent baking with my mom, when I was knee-high to a grasshopper and every treat felt like magic. You know that kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special? That’s exactly how I felt biting into these brownie cookie bars.

Honestly, I only started saving my sourdough discard because I couldn’t bear to toss it (the guilt is real!). One afternoon, after a failed banana bread and a couple of “meh” pancakes, I decided to try my hand at brookies—those delightful mash-ups of fudgy brownies and chewy chocolate chip cookies. My family couldn’t stop sneaking chunks off the cooling rack (and I can’t really blame them). Even my brother, who claims he “doesn’t like sourdough,” polished off half the pan before dinner. These brookies have become a staple for family get-togethers, gifting, and—let’s face it—late-night cravings.

They’re dangerously easy to make, offer pure, nostalgic comfort, and are perfect for potlucks, bake sales, or just brightening up your Pinterest cookie board. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and every batch feels like a warm hug. If you’re looking for a way to use up sourdough discard that’ll win over both cookie and brownie lovers, you’re going to want to bookmark this one.

Why You’ll Love This Sourdough Discard Brookies Recipe

If you’re anything like me, you want your baked goods to deliver on flavor, texture, and ease—without a mile-long ingredient list. These Sourdough Discard Brookies tick all those boxes and then some. Years of baking have taught me that a recipe isn’t worth much if it can’t survive weeknight chaos or picky eaters. Here’s why these brookies are a keeper:

• Quick & Easy: Comes together in under 45 minutes, so you’re not camped out in the kitchen all day.
• Simple Ingredients: No fancy grocery trips—just pantry staples and your trusty sourdough discard.
• Perfect for Any Occasion: Ideal for brunch spreads, potlucks, cozy dinners, or holiday mornings (they travel well too!).
• Crowd-Pleaser: Kids, teens, adults—everyone grabs seconds. I’ve had neighbors ask for the recipe after one bite.
• Unbelievably Delicious: The tang of sourdough adds a subtle complexity, while the gooey brownie and chewy cookie layers are comfort food at its best.

What sets these brookies apart? Blending the sourdough discard into the cookie dough makes the texture ultra-soft and slightly tangy, balancing the rich cocoa. Swapping in browned butter for the cookie layer (trust me, it’s worth the extra two minutes) brings a nutty depth you won’t find in most recipes. Plus, I use a mix of chocolate chips and chunks for pockets of melty chocolate in every bite—so you get that “eyes-closed, happy sigh” experience after the first taste.

It’s not just another brookie recipe—it’s the one you’ll return to whenever you want to impress guests, treat yourself, or turn an ordinary day into something a little more memorable. Comfort food reimagined, but still full of soul-soothing satisfaction. Who knew sourdough discard could be this much fun?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of what you need is likely already hanging out in your pantry or fridge, and there’s plenty of room for substitutions if you’re missing something. Here’s what goes into these Sourdough Discard Brookies:

• For the Brownie Layer:
  • 1/2 cup (115g) unsalted butter, melted (adds richness and fudginess)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80g) sourdough discard (use fresh or up to 1 week old discard)
  • 1/2 cup (60g) unsweetened cocoa powder (Dutch-process for deeper flavor, but regular works fine)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips or chunks (I like Guittard or Ghirardelli for best melt)
• For the Cookie Layer:
  • 1/2 cup (115g) unsalted butter, browned and cooled (brings nutty flavor)
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (80g) sourdough discard
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips or chunks

Ingredient Notes & Substitutions:

• If you’re gluten-free, substitute a 1:1 gluten-free flour blend (I’ve had good luck with King Arthur).
• Dairy-free? Use plant-based butter and dairy-free chocolate chips.
• If you’re out of brown sugar, white sugar plus a teaspoon of molasses does the trick for the cookie layer.
Optional Add-Ins: 1/2 cup chopped walnuts or pecans (for crunch), or a handful of mini marshmallows for s’mores vibes.

Pro Tip: For the sourdough discard, make sure it’s unfed and not too acidic. If it smells super sour, use less or combine with fresh discard. In summer, you can swap in fresh berries (blueberries are fun!) for part of the chocolate chips.

Equipment Needed

You don’t need a fancy kitchen setup for these Sourdough Discard Brookies—just some basic gear and a little elbow grease.

• 8×8-inch (20x20cm) Square Baking Pan: Metal pans give a crisp edge; glass pans work but may bake slower.
• Mixing Bowls: Two medium-sized bowls (one for each layer).
• Whisk & Spatula: A sturdy whisk for blending batters, and a spatula for folding in chocolate chips and smoothing layers.
• Measuring Cups & Spoons: Accurate measurements are key for both US and metric users.
• Parchment Paper: For easy removal and less mess—trust me, cleaning up sticky brookie bits is no fun.
• Small Saucepan: For browning butter (if you’re feeling fancy).

Alternatives & Tips:

• If you don’t have an 8×8 pan, a 9×9 works—just adjust baking time down by a couple minutes.
• No parchment? Grease your pan well and dust with flour.
• Brown butter is optional but worth it. If you’re short on time, just use softened butter.
• Budget-friendly silicone spatulas are great for scraping every last bit of batter.

I’ve tried these brookies in both glass and metal pans; metal gives a slightly chewier edge (my favorite), but glass is fine if that’s what you have. For maintenance, keep your whisk and spatula clean and dry between layers—prevents the dreaded “clumpy chocolate” syndrome!

Preparation Method

1. Preheat Your Oven: Set oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper, leaving a slight overhang for easier lifting later.
2. Brown the Butter (Optional, but highly recommended): Melt 1/2 cup (115g) butter for the cookie layer in a small saucepan over medium heat, swirling occasionally. When it foams and smells nutty (3–4 minutes), remove from heat and let cool.
3. Brownie Layer:
   1. In a medium bowl, whisk together 1/2 cup (115g) melted butter and 1 cup (200g) sugar until smooth.
   2. Add 2 eggs and 1/3 cup (80g) sourdough discard. Whisk until glossy—don’t overmix!
   3. Stir in 1/2 cup (60g) cocoa powder, 1/2 cup (65g) flour, 1/4 tsp salt, and 1/2 tsp vanilla. Fold just until combined.
   4. Mix in 1/2 cup (85g) chocolate chips/chunks. Batter will be thick and fudge-like.
   5. Spread evenly in your lined pan. Use a spatula to reach the corners.
4. Cookie Layer:
   1. In a separate bowl, combine 1/2 cup (115g) browned butter (cooled), 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar. Mix until fluffy.
   2. Add 1 egg and 1/3 cup (80g) sourdough discard. Whisk until mixture looks creamy.
   3. Stir in 1 1/4 cups (155g) flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp vanilla. Mix just until no flour streaks remain.
   4. Fold in 3/4 cup (130g) chocolate chips/chunks. Dough will be sticky—don’t worry!
   5. Dollop spoonfuls over the brownie batter, then gently spread with a spatula. It’s fine if it’s uneven; rustic is good.
5. Bake: Bake for 28–32 minutes, until the cookie layer is golden and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).
6. Cool: Let brookies cool in the pan for at least 20 minutes. (If you skip this step, they might fall apart—learned that the hard way!)
7. Slice & Serve: Lift out using parchment overhang. Cut into 16 bars. For sharp edges, clean your knife between cuts.

Troubleshooting: If your brookies seem underbaked in the center, cover loosely with foil and bake 3–5 more minutes. If edges brown too quickly, lower oven temp by 10°F next time. Batter too thick? Add a tablespoon of milk to the cookie dough.

Personal Tip: To speed things up, prep the brownie batter while the butter browns. And don’t worry if the layers swirl together a bit—the marbled look is gorgeous and totally Pinterest-worthy!

Cooking Tips & Techniques

Years of baking brookies have taught me a thing or two—the hard way, sometimes! Here are my top tips to make your Sourdough Discard Brookies turn out perfectly every time:

• Brown Butter for Depth: Browning the butter for the cookie layer adds a nutty, caramel undertone. Just don’t walk away; it goes from golden to burnt in seconds.
• Don’t Overmix: Stir each layer just until combined. Overmixing can make the bars tough instead of tender.
• Layering Isn’t Perfection: Spoon and swirl the cookie dough over brownie batter. If it’s messy, it’s ok—the marbled effect is part of the charm.
• Chocolate Chips Variety: Use a mix of chips and chunks for gooey pockets. I sometimes toss in a handful of chopped dark chocolate for extra richness.
• Timing Is Everything: Bake until the edges are set but the center is still a bit soft. Overbake and you lose the fudgy brownie magic!
• Multitasking: Prep the cookie dough while the brownie batter is spread in the pan.

Common Mistakes (And Fixes):

• Brookies too dry? Check oven temp and don’t bake longer than needed.
• Batter too runny? Check your discard—if it’s super liquid, use a tablespoon less.
• Bars falling apart? Cool completely before slicing. (I’ve rushed and ended up with delicious crumbs—still good, but not pretty!)

Consistency Tricks: Always use room temperature eggs and discard—they blend more smoothly. For ultra-thick bars, chill the dough for 20 minutes before baking. And if you want extra gooeyness, underbake by 1–2 minutes (just don’t eat raw batter, you know?).

Variations & Adaptations

The beauty of these Sourdough Discard Brookies is how easily you can switch things up—whether you’re baking for dietary needs, seasonal cravings, or just want to play around with flavors.

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose. I’ve tried it with King Arthur and Bob’s Red Mill—both work well, though the bars are a touch more crumbly.
• Dairy-Free: Swap out butter for a plant-based alternative, and use dairy-free chocolate chips. The taste is slightly different but still delicious.
• Seasonal Twist: In summer, fold in fresh raspberries or blueberries into the cookie layer. Around the holidays, add 1/2 teaspoon cinnamon and a pinch of nutmeg for warmth.
• Nutty Brookies: Mix in 1/2 cup chopped walnuts or pecans to either layer for crunch.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter into the brownie layer and swirl before topping with cookie dough. This version is my personal guilty pleasure!
• Cooking Method Adaptations: You can bake these in muffin tins for brookie “cups”—just reduce bake time to 18–20 minutes.
• Allergen Substitutions: For egg-free, use a flax egg (1 tbsp ground flax + 2.5 tbsp water, set for 5 minutes). Texture changes slightly but it still works.

I’ve made a s’mores version with mini marshmallows and graham cracker bits—honestly, it’s wild how the sourdough tang pairs with sweet marshmallow and chocolate. The possibilities here are endless, so don’t be afraid to experiment and make these brookies your own!

Serving & Storage Suggestions

Brookies are best enjoyed slightly warm, when the chocolate is gooey and the cookie layer is just a bit chewy. Slice them into bars and serve on a pretty plate—perfect for after-dinner treats, lunchbox surprises, or even breakfast (I won’t judge!).

• Serving Temperature: Room temperature is great, but a quick 10-second zap in the microwave brings back the fresh-from-the-oven magic.
• Presentation: Sprinkle with a pinch of flaky sea salt just before serving for a bakery-style finish.
• Pairings: Cold milk, hot coffee, or even a scoop of vanilla ice cream takes these brookies over the top.

Storage:

• Store in an airtight container at room temp for up to 4 days. They stay soft and chewy!
• Freeze for up to 2 months—wrap bars individually in plastic wrap and store in a zip-top bag.
• To reheat, pop a bar in the microwave for 10–15 seconds or warm in a low oven for 5 minutes.
• Flavors develop overnight—the tangy sourdough gets a bit more pronounced, and the texture becomes even fudgier.

Honestly, I’ve found hiding a few in the freezer is the best way to avoid them disappearing in a single day!

Nutritional Information & Benefits

Each sourdough discard brookie bar (1/16th of the pan) delivers approximately:

• Calories: ~180
• Protein: 3g
• Fat: 8g
• Carbohydrates: 25g
• Sugar: 15g

Health Benefits: Sourdough discard adds natural fermentation, which may aid digestion and reduce the glycemic impact compared to regular flour. Using dark chocolate brings a touch of antioxidants, and you can tweak the recipe for lower sugar by using a sugar substitute or reducing chocolate chips.

Dietary Notes: This recipe can be adapted for gluten-free and dairy-free diets. Contains wheat, eggs, and dairy in the standard version—so be mindful if you have allergies. Personally, I love that these bars offer a way to use up discard without waste, and the tangy flavor means you need less sugar for satisfaction.

Conclusion

These Sourdough Discard Brookies are a mash-up of everything good—fudgy brownies, chewy cookies, and a hint of sourdough magic. They’re easy enough for a weeknight, impressive enough for a party, and they always leave people asking for the recipe. I love how flexible they are, letting you adapt for seasons, diets, or whatever chocolate you’ve got on hand.

If you’ve got sourdough discard sitting around, don’t let it go to waste—give these brookies a try and make them your own! Whether you swap in berries, nuts, or your favorite chocolate, there’s no wrong way to enjoy them. I hope you love this recipe as much as my family does—honestly, it’s the one I come back to again and again.

If you bake these, let me know in the comments! Share your photos, tag me on Pinterest, or tell me your favorite adaptation. Grab a glass of milk, slice up a square, and savor the comfort—you deserve it!

FAQs About Sourdough Discard Brookies

Can I use sourdough discard straight from the fridge?

Yes! Just let it come to room temperature before mixing—it blends more smoothly and helps with texture.

Do I need to feed the discard before using?

Nope, unfed discard works best. If it’s very old and smells super sour, use a bit less or combine with fresh discard.

Can I double the recipe for a larger pan?

Absolutely—use a 9×13-inch pan and double all ingredients. Bake 8–10 minutes longer and check for doneness in the center.

How do I know when the brookies are done?

The edges should be golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Can these be made gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for all-purpose flour. The bars will be slightly more delicate but still delicious.

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