Irresistible Sourdough Brownies with Almond Flour

Here is my favorite sourdough brownie recipe, with almond flour, coconut sugar, and a rich chocolate flavor that uses up your sourdough discard in the most delicious way possible.

These brownies have become my go-to treat when I need to use up extra starter and want something sweet. They’re fudgy, chocolatey, and honestly, no one can tell they’re made with sourdough discard. Plus, they disappear from the counter faster than I can make them!

What Kind of Sourdough Discard Should I Use?

Any sourdough discard will work great for these brownies, whether it’s fed or unfed, fresh or straight from the fridge. The beauty of using discard in baked goods like brownies is that you don’t need an active, bubbly starter – even discard that’s been sitting in your fridge for a week or two will do the job. If your discard is really thick, you might want to stir it well before measuring to make sure it mixes in smoothly with the other wet ingredients. The sourdough adds a subtle tangy depth to the chocolate flavor without making your brownies taste sour, so don’t worry if you’re new to baking with it.

Options for Substitutions

These brownies are pretty adaptable, so here are some swaps you can make based on what you have:

• Coconut sugar: Regular granulated sugar or brown sugar work just fine here. Brown sugar will give you a slightly chewier texture, while white sugar makes them a bit more crackly on top.
• Almond flour: You can use oat flour or more gluten-free flour blend instead. Just keep in mind that almond flour adds moisture and richness, so your brownies might be slightly less fudgy with other flours.
• Gluten-free flour: If you’re not avoiding gluten, regular all-purpose flour works perfectly. Use the same amount and you’re good to go.
• Coffee: The coffee deepens the chocolate flavor, but if you don’t have any, just use 2 tablespoons of water or milk instead. You won’t lose much.
• Coconut oil: Melted butter is an easy swap here and adds a nice flavor. You can also use vegetable oil if that’s what you have on hand.
• Sourdough discard: This is the star ingredient that makes these brownies special, so I wouldn’t skip it. If you don’t have discard, you could try using 45g of plain yogurt mixed with a tiny pinch of flour, though the tangy sourdough flavor won’t be quite the same.

Watch Out for These Mistakes While Baking

The biggest mistake with these brownies is overbaking them, which turns fudgy brownies into dry cake – pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean, since they’ll continue cooking as they cool.

Make sure your sourdough discard is at room temperature before mixing it in, as cold discard can seize up the melted chocolate and create lumps in your batter.

When melting the chocolate chips and coconut oil together, use low heat or short microwave bursts to avoid scorching the chocolate, which can make your brownies taste bitter and grainy.

For the best texture, don’t skip the 4-5 minute egg beating step – this creates air bubbles that give your brownies that signature crackly top and light interior despite being fudgy.

What to Serve With Sourdough Brownies?

These brownies are pretty rich and fudgy on their own, so a scoop of vanilla ice cream on top is always a winner – the cold creaminess balances out the chocolate perfectly. I also love serving them with a dollop of whipped cream and some fresh raspberries or strawberries, since the tartness of the berries cuts through the sweetness. If you’re going for a cozy vibe, pair them with a hot cup of coffee or a cold glass of milk for dunking. You can also dust them with a little powdered sugar or drizzle some salted caramel on top if you’re feeling fancy.

Storage Instructions

Store: Keep your sourdough brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because they get this amazing fudgy texture that’s even better than when they’re fresh!

Freeze: These brownies freeze really well, which is great because the recipe makes a nice batch. Cut them into squares and wrap individually in plastic wrap, then store in a freezer bag for up to 3 months. Perfect for when you need a chocolate fix but don’t want to bake a whole batch.

Enjoy: To thaw frozen brownies, just leave them at room temperature for about 30 minutes, or if you’re impatient like me, pop them in the microwave for 15-20 seconds. They taste amazing slightly warm with the chocolate chips getting all melty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 27-32 g
• Fat: 95-105 g
• Carbohydrates: 210-230 g

Ingredients

• 3 eggs (room temperature, about 70°F)
• 1 cup coconut sugar
• 1/2 cup almond flour (I always use Bob’s Red Mill super-fine)
• 3 tbsp gluten free flour (I prefer King Arthur Measure for Measure)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp cacao powder
• 1/4 tsp salt
• 2 tbsp coffee
• 1 tsp vanilla
• 1/4 teaspoon espresso powder
• 1 1/4 cups chocolate chips
• 1/4 cup coconut oil (melted and cooled to room temperature)
• 1.6 oz sourdough discard
• 1 pinch salt

Step 1: Prepare Your Mise en Place and Preheat

• 1/2 cup almond flour
• 3 tbsp gluten free flour
• 3 tbsp cacao powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil
• 8×8 inch baking dish
• parchment paper

Preheat your oven to 325°F and line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal later.

Measure out all your dry ingredients (almond flour, gluten free flour, cacao powder, baking powder, baking soda, and salt) into a small bowl and whisk them together to distribute the leavening agents evenly—this prevents lumps and ensures consistent rise.

Melt the coconut oil and let it cool to room temperature while you gather your remaining ingredients.

Step 2: Create the Egg and Sugar Base

• 3 eggs
• 1 cup coconut sugar

In a large mixing bowl, beat the room-temperature eggs with coconut sugar for 4-5 minutes until the mixture is pale, fluffy, and has roughly tripled in volume.

This aeration is crucial—it creates structure and helps the brownies rise properly while developing a fudgy texture.

The room-temperature eggs will incorporate air more efficiently than cold eggs.

Step 3: Build the Chocolate Base with Melted Chips

• dry ingredient mixture from Step 1
• 1 cup chocolate chips
• 2 tbsp coffee
• 1 tsp vanilla

Gently fold the dry ingredient mixture from Step 1 into your beaten egg mixture until just combined, being careful not to overmix.

In a small saucepan or microwave, melt 1 cup of chocolate chips and then add the cooled coconut oil from Step 1 to the melted chocolate, stirring until smooth.

Pour this chocolate mixture into the batter along with the coffee and vanilla, folding gently until fully incorporated.

I like to add the coffee—it deepens the chocolate flavor without making the brownies taste like coffee.

Step 4: Incorporate Sourdough Discard and Espresso

• 1.6 oz sourdough discard
• 1/4 teaspoon espresso powder

Fold the sourdough discard and espresso powder into the batter from Step 3 until evenly distributed.

The sourdough adds subtle tang and complexity while the espresso powder intensifies the chocolate without adding moisture.

Stir gently to maintain the light, airy texture you’ve built.

Step 5: Final Assembly and Bake

• 1/4 cup chocolate chips
• 1 pinch salt

Fold the remaining 1/4 cup chocolate chips into the batter from Step 4, then pour the entire mixture into your prepared baking dish.

Sprinkle a pinch of sea salt evenly over the top—this enhances the chocolate flavor and adds a sophisticated contrast.

Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (don’t overbake or they’ll lose their fudgy quality).

Step 6: Cool and Serve

Remove the brownies from the oven and let them cool completely in the dish for at least 30 minutes before cutting.

This cooling time allows the structure to set properly—if you cut them warm, they’ll fall apart.

Use the parchment overhang to lift the entire brownie block out of the dish, then cut into squares with a sharp knife.

Irresistible Sourdough Brownies with Almond Flour

Delicious Irresistible Sourdough Brownies with Almond Flour recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 16 squares

Calories 1825 kcal

Ingredients

  

• 3 eggs (room temperature, about 70°F)
• 1 cup coconut sugar
• 1/2 cup almond flour (I always use Bob's Red Mill super-fine)
• 3 tbsp gluten free flour (I prefer King Arthur Measure for Measure)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp cacao powder
• 1/4 tsp salt
• 2 tbsp coffee
• 1 tsp vanilla
• 1/4 teaspoon espresso powder
• 1 1/4 cups chocolate chips
• 1/4 cup coconut oil (melted and cooled to room temperature)
• 1.6 oz sourdough discard
• 1 pinch salt

Instructions

 

• Preheat your oven to 325°F and line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal later. Measure out all your dry ingredients (almond flour, gluten free flour, cacao powder, baking powder, baking soda, and salt) into a small bowl and whisk them together to distribute the leavening agents evenly—this prevents lumps and ensures consistent rise. Melt the coconut oil and let it cool to room temperature while you gather your remaining ingredients.
• In a large mixing bowl, beat the room-temperature eggs with coconut sugar for 4-5 minutes until the mixture is pale, fluffy, and has roughly tripled in volume. This aeration is crucial—it creates structure and helps the brownies rise properly while developing a fudgy texture. The room-temperature eggs will incorporate air more efficiently than cold eggs.
• Gently fold the dry ingredient mixture from Step 1 into your beaten egg mixture until just combined, being careful not to overmix. In a small saucepan or microwave, melt 1 cup of chocolate chips and then add the cooled coconut oil from Step 1 to the melted chocolate, stirring until smooth. Pour this chocolate mixture into the batter along with the coffee and vanilla, folding gently until fully incorporated. I like to add the coffee—it deepens the chocolate flavor without making the brownies taste like coffee.
• Fold the sourdough discard and espresso powder into the batter from Step 3 until evenly distributed. The sourdough adds subtle tang and complexity while the espresso powder intensifies the chocolate without adding moisture. Stir gently to maintain the light, airy texture you've built.
• Fold the remaining 1/4 cup chocolate chips into the batter from Step 4, then pour the entire mixture into your prepared baking dish. Sprinkle a pinch of sea salt evenly over the top—this enhances the chocolate flavor and adds a sophisticated contrast. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (don't overbake or they'll lose their fudgy quality).
• Remove the brownies from the oven and let them cool completely in the dish for at least 30 minutes before cutting. This cooling time allows the structure to set properly—if you cut them warm, they'll fall apart. Use the parchment overhang to lift the entire brownie block out of the dish, then cut into squares with a sharp knife.