🍫 Sourdough Discard Brownies (Rich & Fudgy)

Deeply chocolatey, gooey-centered brownies baked right in your cast iron skillet — the perfect way to use up your sourdough discard.

There’s just something magical about baking in a cast iron skillet. The weight of it, the sizzle when butter touches the pan, and the way it holds heat like an old friend’s embrace… it all takes me back to simpler days in the kitchen.

Growing up, cast iron pans made everything better — peach cobbler with bubbling edges, cornbread with that perfect golden crust, and more than a few late-night brownie experiments shared with cousins around the dinner table. So when I started keeping a sourdough starter of my own, it only felt natural to marry two of my favorite things: the rustic charm of cast iron and the tangy richness of sourdough discard.

These Sourdough Discard Brownies bring all of that nostalgia back in one warm, chocolate-filled bite. They’re decadent and fudgy in the center, lightly crisp around the edges, and topped with that iconic shiny, crackly crust we all love.

If you enjoy old-fashioned chocolate treats with that gooey brownie center, you’ll also fall in love with my Lunchroom Ladies Brownies — another recipe that nails that nostalgic chocolate vibe.

Let’s bake these together, skillet-style.

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⭐ 2. Why You’ll Love This Recipe

• Uses up sourdough discard in the best way possible

• Fudgy, rich, gooey center with crackly brownie tops

• Bakes beautifully in cast iron for perfect edges

• One bowl + one skillet = easy cleanup

• Deep chocolate flavor from cocoa + melted chocolate

• Perfect for feeding a crowd

• Easy, cozy recipe everyone will love

If you crave deep, chocolate-forward desserts, you’ll also enjoy my Chocolate Layer Cake — it’s equally rich and indulgent.

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⭐ 3. Ingredients Breakdown

Eggs (5 large)

Beaten with sugar for 10 full minutes — that’s what gives you the shiny top.

Granulated + Brown Sugar

White sugar = shine
Brown sugar = moisture + chewiness

Maple Syrup

A secret weapon for glossy tops and deeper flavor.

Butter + Semisweet Chocolate

Melted together for richness and fudginess.

Cocoa Powder

Dutch processed gives the deepest chocolate flavor.

Vanilla

Balances all the dark chocolate notes.

Flour

Just enough to hold everything together without making the brownies cakey.

Salt

Trust me — you need the full amount. It makes the chocolate sing.

Sourdough Discard

Use cold or room temperature discard up to 1 week old.

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⭐ 4. Step-by-Step Instructions

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📸 Step Photo 1

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Step 1 — Preheat

Heat oven to 350°F, and place your 12-inch cast iron skillet inside to warm.

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Step 2 — Beat Eggs + Sugars

In a stand mixer with a whisk attachment, beat:

• eggs

• white sugar

• brown sugar

• maple syrup

Beat for 10 minutes until pale and thick.

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Step 3 — Melt Butter + Chocolate

In a saucepan on low heat, melt:

• butter

• chocolate chips

Stir in:

• cocoa powder

• vanilla extract

Let cool slightly.

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Step 4 — Combine Mixtures

Pour your warm chocolate mixture into the whipped eggs and mix on low until combined.

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Step 5 — Add Sourdough Discard

Mix in sourdough discard until smooth.

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Step 6 — Add Dry Ingredients

Whisk in flour + salt gently.
Do NOT overmix!

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Step 7 — Prep Hot Skillet & Bake

Remove the hot skillet from the oven, grease lightly, and pour batter in.

Bake 30–40 minutes until:

• edges are set

• center is slightly jiggly

• top is crackly

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Step 8 — Cool

Let cool at least 30 minutes before slicing.
Cast iron retains heat longer — brownies keep cooking slightly.

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⭐ 5. Expert Tips & Troubleshooting

• For the shiniest top: Beat eggs + sugars the full 10 minutes.

• Overbaking = cakey: Pull brownies when the center still jiggles.

• Too sour? Use fresher discard.

• Edges burning? Lower temp to 325°F for the next batch.

• Cakey texture? Flour was overmixed.

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⭐ 6. Variations & Add-Ins

• Peanut butter swirl

• Espresso powder

• Salted caramel drizzle

• Chocolate chunks

• Marshmallow swirl

Love extra chocolate? Try my Rocky Road Fudge next — it’s rich and absolutely decadent.

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⭐ 7. Serving Suggestions

• Warm with vanilla ice cream

• Drizzle with ganache

• Cut into wedges like a brownie pie

• Serve with cold milk or hot coffee

These brownies are AMAZING beside my cozy Hot Cocoa Cups — the ultimate winter pairing.

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⭐ 8. Storage, Freezer & Make-Ahead

Room Temp

Keeps 3–4 days covered.

Refrigerator

Up to 1 week (firmer texture).

Freezer

Freeze slices up to 3 months.

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⭐ 9. FAQs

Does it taste sour?
No — the discard deepens the chocolate but doesn’t taste sour.

Can I use active starter?
Yes, but discard is ideal.

Can I bake this in a 9×13 dish?
Yes — reduce baking time slightly.

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⭐ 12. Conclusion 

These Sourdough Discard Brownies are everything a skillet dessert should be — rich, fudgy, chocolatey, and unbelievably satisfying. They’re the kind of dessert that disappears slice by slice before anyone even reaches for a plate.

If you enjoyed this recipe, you’ll love my Christmas Crack — another cozy, crowd-pleasing treat perfect for sharing.

Did you try this recipe?
Leave a comment, give it a star rating, and don’t forget to save it on Pinterest so you always have it handy!