Sourdough - Brownies
5 / 5 Stars ⭐⭐⭐⭐⭐
Sourdough - Brownies
5 / 5 Stars ⭐⭐⭐⭐⭐
Fudgy centers, crisp edges, and a deep chocolate kick — without a sugar crash.
You don’t expect much from healthy brownies. Let’s be honest: most are either too heavy, strangely bitter, or pretending to be good for you while tasting like regret. But these brownies changed my mind. They’re fudgy yet light, bursting with rich cocoa flavor, and balanced with a subtle sourdough tang that makes them unforgettable.
They’re also lighter than your average brownie — no tons of butter, no piles of sugar, no post-snack guilt. You’d never know it, though. All you’ll taste is that home-baked magic: warm cocoa, melty richness, and a brownie that feels like both a treat and a smart choice.
🔥 When I Knew This Recipe Was a Keeper
I had a jar of active sourdough discard, a bit of melted butter, and one egg plus a couple of yolks. Not exactly a chocolate factory — but enough to play with something I’d been dreaming up: a fudgy brownie that didn’t wreck my macros.
The batter came together in one bowl. I let it rest (trust me, it’s worth it — the discard works its magic on the texture), then poured it into a small pan. The first batch came out glossy on top, fudgy in the middle. Chocolatey, balanced, perfectly sweet without being too much.
By brownie number two, I was sold. This was a recipe I’d make again. And again. And again.
💡 What Makes These Brownies Special
Sourdough discard: Instead of tossing it, we let it shine here. The discard adds a slight tang, extra moisture, and a lighter texture without overpowering.
Greek yogurt: Replaces part of the butter, keeping the fat low but the fudginess high and creamy.
Sucralose (or sweetener of choice): About 60 g of granular sucralose mimics 240 g of sugar, delivering sweetness without calories.
Dutch process cocoa: Gives that deep, rich chocolate flavor, balanced by a pinch of sea salt.
Optional extra liquid: A splash of milk, yogurt, or water adjusts the batter for the perfect fudgy consistency.
🍴 How I Serve These
With a hot cup of coffee for a cozy afternoon vibe
As a post-workout treat with a protein shake
In the freezer, sliced and ready for a quick oven warm-up
On a dessert board with berries and sugar-free whipped cream
Just… on their own. Because brownies.
🧊 Storage & Freezing
Store cooled brownies in an airtight container for up to 4 days
Freeze cut brownie squares on a tray, then store in a bag — bake straight from frozen at 175°C for 8–10 minutes
Reheat baked brownies in the microwave (10 seconds) for gooey centers again
(Makes ~12 small brownies)
🧂 Ingredients:
70 g unsalted butter, melted
60 g Greek yogurt (low-fat or full-fat, 40 g base + 20 g extra) — for fudginess without extra fat
60 g sucralose (granular type, 4x sweetness = ~240 g sugar equivalent)
80 g Dutch process cocoa powder (for deep chocolate flavor)
50 g egg (1 whole egg, ~40 g + 2 egg yolks, ~20 g total)
5 g vanilla extract (about 1 tsp)
3 g fine sea salt (about ½ tsp)
100 g active sourdough discard (recently fed, 100% hydration)
65 g flour (all-purpose, or part whole wheat/oat flour for a heartier vibe)
50 g extra milk, yogurt, or water (~50 ml; I use milk for balance)
👩🍳 Instructions
Melt the butter and mix sweetener In a medium mixing bowl, combine the melted butter with the sucralose until smooth and slightly creamy. This takes about 1–2 minutes by hand or with a spatula.
Add the yogurt and eggs Stir in the Greek yogurt, whole egg, egg yolks, and vanilla extract. The mixture might look a bit uneven at first — that’s okay. Mix until mostly smooth.
Incorporate the discard and cocoa Add the sourdough discard and cocoa powder, stirring well. This adds moisture and that rich, fudgy depth.
Mix the dry ingredients In a separate bowl, whisk together the flour, sea salt, and any optional flour blends. Then, add this to the wet mixture and fold gently until just combined.
Adjust with liquid Stir in the extra milk, yogurt, or water to get a smooth, spreadable batter. Don’t overmix — just enough to blend.
Let the batter rest (important!) Cover the bowl and let the batter rest at room temperature for 15–30 minutes. This lets the flour hydrate with the discard and yogurt, creating a fudgier, more even texture.
Preheat your oven While the batter rests, preheat the oven to 175°C (350°F). Line a small baking pan (about 20x20 cm) with parchment paper.
Spread and shape Pour the batter into the pan and spread it evenly with a spatula. Smooth the top for that glossy brownie look.
Bake Bake for 10–12 minutes, or until the edges are set and the center is still slightly soft. Don’t overbake — they’ll firm up as they cool.
Cool Let the brownies cool in the pan for 10 minutes, then transfer to a rack. Or slice one warm and dive in. No judgment.
🍰 Nutrition (per brownie, based on 12 pieces) = Approx. 100 kcal, 3g protein, 9g carbs, 5g fat
Fudgy centers, crisp edges, and a deep chocolate kick — without a sugar crash.
You don’t expect much from healthy brownies. Let’s be honest: most are either too heavy, strangely bitter, or pretending to be good for you while tasting like regret. But these brownies changed my mind. They’re fudgy yet light, bursting with rich cocoa flavor, and balanced with a subtle sourdough tang that makes them unforgettable.
They’re also lighter than your average brownie — no tons of butter, no piles of sugar, no post-snack guilt. You’d never know it, though. All you’ll taste is that home-baked magic: warm cocoa, melty richness, and a brownie that feels like both a treat and a smart choice.
🔥 When I Knew This Recipe Was a Keeper
I had a jar of active sourdough discard, a bit of melted butter, and one egg plus a couple of yolks. Not exactly a chocolate factory — but enough to play with something I’d been dreaming up: a fudgy brownie that didn’t wreck my macros.
The batter came together in one bowl. I let it rest (trust me, it’s worth it — the discard works its magic on the texture), then poured it into a small pan. The first batch came out glossy on top, fudgy in the middle. Chocolatey, balanced, perfectly sweet without being too much.
By brownie number two, I was sold. This was a recipe I’d make again. And again. And again.
💡 What Makes These Brownies Special
Sourdough discard: Instead of tossing it, we let it shine here. The discard adds a slight tang, extra moisture, and a lighter texture without overpowering.
Greek yogurt: Replaces part of the butter, keeping the fat low but the fudginess high and creamy.
Sucralose (or sweetener of choice): About 60 g of granular sucralose mimics 240 g of sugar, delivering sweetness without calories.
Dutch process cocoa: Gives that deep, rich chocolate flavor, balanced by a pinch of sea salt.
Optional extra liquid: A splash of milk, yogurt, or water adjusts the batter for the perfect fudgy consistency.
🍴 How I Serve These
With a hot cup of coffee for a cozy afternoon vibe
As a post-workout treat with a protein shake
In the freezer, sliced and ready for a quick oven warm-up
On a dessert board with berries and sugar-free whipped cream
Just… on their own. Because brownies.
🧊 Storage & Freezing
Store cooled brownies in an airtight container for up to 4 days
Freeze cut brownie squares on a tray, then store in a bag — bake straight from frozen at 175°C for 8–10 minutes
Reheat baked brownies in the microwave (10 seconds) for gooey centers again
(Makes ~12 small brownies)
🧂 Ingredients:
70 g unsalted butter, melted
60 g Greek yogurt (low-fat or full-fat, 40 g base + 20 g extra) — for fudginess without extra fat
60 g sucralose (granular type, 4x sweetness = ~240 g sugar equivalent)
80 g Dutch process cocoa powder (for deep chocolate flavor)
50 g egg (1 whole egg, ~40 g + 2 egg yolks, ~20 g total)
5 g vanilla extract (about 1 tsp)
3 g fine sea salt (about ½ tsp)
100 g active sourdough discard (recently fed, 100% hydration)
65 g flour (all-purpose, or part whole wheat/oat flour for a heartier vibe)
50 g extra milk, yogurt, or water (~50 ml; I use milk for balance)
👩🍳 Instructions
Melt the butter and mix sweetener In a medium mixing bowl, combine the melted butter with the sucralose until smooth and slightly creamy. This takes about 1–2 minutes by hand or with a spatula.
Add the yogurt and eggs Stir in the Greek yogurt, whole egg, egg yolks, and vanilla extract. The mixture might look a bit uneven at first — that’s okay. Mix until mostly smooth.
Incorporate the discard and cocoa Add the sourdough discard and cocoa powder, stirring well. This adds moisture and that rich, fudgy depth.
Mix the dry ingredients In a separate bowl, whisk together the flour, sea salt, and any optional flour blends. Then, add this to the wet mixture and fold gently until just combined.
Adjust with liquid Stir in the extra milk, yogurt, or water to get a smooth, spreadable batter. Don’t overmix — just enough to blend.
Let the batter rest (important!) Cover the bowl and let the batter rest at room temperature for 15–30 minutes. This lets the flour hydrate with the discard and yogurt, creating a fudgier, more even texture.
Preheat your oven While the batter rests, preheat the oven to 175°C (350°F). Line a small baking pan (about 20x20 cm) with parchment paper.
Spread and shape Pour the batter into the pan and spread it evenly with a spatula. Smooth the top for that glossy brownie look.
Bake Bake for 10–12 minutes, or until the edges are set and the center is still slightly soft. Don’t overbake — they’ll firm up as they cool.
Cool Let the brownies cool in the pan for 10 minutes, then transfer to a rack. Or slice one warm and dive in. No judgment.
🍰 Nutrition (per brownie, based on 12 pieces) = Approx. 100 kcal, 3g protein, 9g carbs, 5g fat
| Ingredient | Amount |
|---|
Soft Butter | 70 g |
Yogurt | 60 ml |
Sucralose (4:1) | 60 g |
Cacao Powder | 80 g |
Egg | 70 g |
Vanilla Extract | 5 g |
Salt | 3 g |
SourDough Starter | 100 g |
Flour | 65 g |
Dark Chocolate Chipsextra | 40 g |
Milk (Kefir)extra | 40 g |
Dry: 308 gWet: 205 ml
🍫Low(er) Cal Sourdough Brownies (Fudgy, Rich & Naturally Leavened)
There’s something about a warm brownie that instantly feels like indulgence. That moment when you cut into the fudgy center, still warm from the oven, the chocolate just beginning to melt, and that gentle sourdough tang hits the back of your tongue — it’s cozy, decadent, and somehow just right.
If you’re like me and try to avoid overly processed treats, store-bought brownies just don’t satisfy. They’re often too sweet, too heavy, or leave that weird sugary aftertaste. That’s exactly why I started baking these.
This recipe is my answer to the brownie craving — a naturally-leavened sourdough brownie that’s fudgy in the center, crisp at the edges, and full of real flavor. No yeast. No chilling. No fake stuff. Just a way to use that extra sourdough discard and turn it into something deeply satisfying.
This has become my “always on hand” brownie. I’ll bake a batch to pair with coffee, gift to a friend, or freeze for future snack emergencies. They taste like the kind of brownie you shouldn’t be able to make on a weeknight — but somehow, you can.
💡 Want to customize it?
Try folding in dark chocolate chips, chopped nuts, or sugar-free caramel bits. Sprinkle flaky salt on top just before baking for a bakery-style finish. You can even play with flavor by adding a pinch of espresso powder for depth, or mixing in a dash of orange zest for brightness.
📝 More About These Low(er) Cal Sourdough Brownies
These naturally-leavened brownies are a total game changer for anyone who wants fudgy, rich, chocolatey brownies — without the need for commercial yeast, processed sweeteners, or artificial flavoring. Instead, they lean into the quiet magic of sourdough discard: the stuff you usually toss, now transformed into something indulgent and unexpectedly complex.
The discard adds a subtle tang and depth of flavor you just don’t get from ordinary brownies. Greek yogurt brings moisture and fudginess, while a bit of melted butter gives the batter that perfect balance between dense and light. The result? A brownie that tastes homemade, nourishing, and just real.
Whether you’re pairing them with coffee, gifting them to a friend, or stashing a few in the freezer for late-night cravings — these brownies fit into every kind of day. And the best part? They’re easier on digestion, quick to throw together, and full of ingredients you probably already have.
⚠️ Common Mistakes to Avoid
Using inactive discard: Make sure your sourdough discard is no more than a few days old and hasn’t been sitting out too long. If it smells overly sour or off, don’t use it — your brownies will taste funky.
Overmixing the batter: Stir just until combined. Overworking it can make the brownies tough instead of fudgy.
Too much flour: These brownies work best with a slightly wet batter. If it’s too dry, they’ll end up cakey or crumbly.
Skipping resting time (optional, but worth it): Letting the batter rest for 20–30 minutes can help the flavors develop and improve the texture.
Overbaking: These brownies are meant to be fudgy in the middle. Take them out when the edges are set and the center still looks a bit soft — they’ll finish cooking as they cool.
💡 Extra Tips for Brownie Magic
Want them richer? Add a tablespoon of brewed coffee to enhance the chocolate flavor.
Need it dairy-free? Sub in coconut oil and plant-based yogurt — the texture stays fudgy.
Flavor boost? Stir in a pinch of espresso powder, orange zest, or chili powder for a kick.
Add crunch: Toss in chopped walnuts, pecans, or sugar-free chocolate chunks.
Make it a dessert sandwich: Spread a little sugar-free whipped cream or nut butter between two brownie squares.
🥡 Storage & Make-Ahead Tips
These brownies store well in an airtight container for 3–4 days at room temp, or up to a week in the fridge.
Want to freeze? Portion the raw batter into a lined pan, freeze, then store in a bag or container. Bake straight from frozen — just add 1–2 extra minutes to the bake time.
Or, freeze baked brownies and reheat them gently in a toaster oven or microwave for that just-baked feel.
Once you’ve made these brownies a few times, you won’t need a recipe anymore — just your starter, a bowl, and a craving.
