Fudgy like a brownie and spongy like a cake. And that crinkle crust too! This decadent sourdough brownie cake is made using your discard (we love using discard!) which will yield an incredible texture and flavour for this dessert recipe. My kids enjoy this warm with a scoop or two of ice cream on top. I like it plain, heated up with a cup of black coffee on the side. Say hello to your new go to cake!

It wasn’t until I started dating my now husband that I had really good baked cakes, crumbles and brownies. It seemed that everyday I went to visit his family there would be a dessert to eat following their dinner. As someone who has a sweet tooth, this was incredible to me. And I also realized I needed to figure out how to make these things too!

Fast forward 12+ years, and I am now constantly making baked goods and sweets in my home for ourselves and visitors. Plus, nothing beats a good dinner with a dessert following soon after.

This recipe comes together quickly, easily and has never failed me yet.

Why Sourdough Discard?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread and baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.

Here are some sourdough discard facts for you:

• Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
• Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
• Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
• The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
• Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!

Sourdough Brownie Cake Ingredients

• Semi Sweet Chocolate Chips: For that chocolate flavour and soft texture.
• Butter: This ingredient will help to soften the bread and give it a good chew and flavour.
• White Sugar: I use an organic cane sugar.
• Brown Sugar: I make my own from home using cane sugar and molasses.
• Eggs: Our go to eggs are from our local farm down the road.
• Vanilla: For that extra flavour and aroma.
• Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
• Unsweetened Cocoa Powder: You need pure cocoa powder, no added sugars!
• Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
• Baking Soda: To help fluff our brownie cake’s texture.

Here is a link to the cast iron pan I use for this recipe, just tap the text:

• 10″ Cast Iron Pan
• Wooden Spindles

*Some links are affiliate*

How To Make Sourdough Brownie Cake From Scratch

This recipe takes only 15 minutes of prep! Which feels like a steal for the product it produces!

The batter can be mixed by use of a stand mixer if you have one, but I personally like a good arm work out and some wooden spindles to mix and get the job done.

STEP 1: MELT

In a small sauce pan, heat your butter on medium/low heat until melted. Add in your 1 1/4 cup of chocolate chips and whisk until smooth. Remove from heat and continue whisking for a minute to prevent any burning.

STEP 2: MAKE BATTER

In a large bowl, whisk your 4 eggs and then add in your sugars, whisking again. Add in the vanilla and sourdough discard. Whisk again.

Slowly pour in your melted butter chocolate mixture while still whisking. Place a sieve over the bowl and put in your flour, baking soda and cocoa powder. Sift it well into the bowl to remove any clumps.

Use a spatula and start folding the dry into the wet until, again, very smooth.

STEP 3: BAKE

Prepare your pan (I use a 10” cast iron pan) by greasing it well or lining it with parchment paper. Pour your batter in and smooth it down using the spatula. Sprinkle some chocolate chips on top.

Bake for 30 minutes or until the top is crisp and it passes the knife test.

Stay In The Loop!

Sign up and get my posts sent right to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

How To Store

Keep in an airtight container in the fridge. Reheat or eat cool to enjoy again!

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Brownie Cake

The perfect mix between a fudgy brownie and a spongy cake. Plus, that crinkly crust is so good! And we are using some sourdough discard friends!

4.92 from 12 votes

Print Rate Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 1 10″ Cake Round

Ingredients

• 1¼ Cups Semi-Sweet Chocolate Chips Plus Extra for Topping
• ⅔ Cup Salted Butter
• 1¼ Cup White Sugar
• ½ Cup Brown Sugar
• 4 Eggs
• 2 Teaspoons Vanilla
• 110 Grams Sourdough Discard
• ¼ Cup Unsweetened Cocoa Powder
• 250 Grams Flour
• ½ Teaspoon Baking Soda

US Customary – Metric

Instructions

1. In a small sauce pan, heat your butter on medium/low heat until melted. Add in your 1 1/4 cup of chocolate chips and whisk until smooth. Remove from heat and continue whisking for a minute to prevent any burning.
2. Preheat oven to 350 degrees.
3. In a large bowl, whisk your 4 eggs and then add in your sugars, whisking again. Add in the vanilla and sourdough discard. Whisk again, this should be very smooth!
4. Slowly pour in your melted butter chocolate mixture while still whisking. Ensure the chocolate mixture has cooled quite a bit so it doesn’t cook your eggs on contact. Once this is very smooth, it’s time to grab those dry ingredients.
5. Place a sieve over the bowl and put in your flour, baking soda and cocoa powder. Sift it well into the bowl to remove any clumps.
6. Use a spatula and start folding the dry into the wet until, again, very smooth.
7. Prepare your pan (I use a 10” cast iron pan) by greasing it well or lining it with parchment paper. Pour your batter in and smooth it down using the spatula. Sprinkle some chocolate chips on top.
8. Bake for 30 minutes or until the top is crisp and it passes the knife test.
9. Let cool for about 30 minutes before serving. We love topping this with ice cream, whipped cream, sprinkles or on its own!
10. Keep 7-10 days in the fridge in an airtight container.