Gluten-Free Sourdough Brownies
Discover our irresistible gluten-free sourdough brownies—fudgy, moist, with subtle tang. Brown butter & sourdough discard. Perfect for any occasion!
Have you ever wondered why some brownies taste better the next day? That’s when the magic really happens, and it’s exactly what inspired these gluten-free sourdough brownies. I started experimenting with sourdough discard (that stuff you usually toss out) and realized it adds this beautiful subtle tang that makes the chocolate flavor absolutely sing.
What I love most about these tangy sourdough brownies is how fudgy and moist they stay without any weird texture issues. The brown butter gives them a nutty depth, and the gluten-free chocolate brownies turn out rich and decadent—honestly, you’d never guess they were made without conventional flour. The sourdough discard isn’t just a substitute; it’s actually an ingredient that transforms these brownies into something special.
Whether you’ve been making sourdough for years or you’re a brownie purist who’s never thought about sourdough before, these moist gluten-free brownies will surprise you. Trust me, once you make them, they’ll become your new favorite.
Table of Contents
Ingredients
| For the Brownies | Amount |
|---|---|
| Butter (for browning) | 100 g |
| Light brown sugar | 70 g (½ cup) |
| Caster sugar | 110 g (½ cup) |
| Dark chocolate (45% cocoa recommended) | 200 g |
| Extra large eggs | 2 eggs |
| Cocoa powder | 2 tablespoons (16 g) |
| Boiling water | 2 tablespoons |
| Thick sourdough discard | 130 g (½ cup) |
| Vanilla bean paste | 1 teaspoon |
| Fine salt | ¼ + ⅛ teaspoon |
Instructions
Step 1: Prepare Your Pan and Preheat
Preheat your oven to 180°C (356°F) and line a 24cm square baking tin with baking paper, making sure to leave long edges so you have handles to pull the brownies out cleanly. Having your gluten-free sourdough brownies pan ready before you start mixing makes the process feel smooth and organized.
Step 2: Brown the Butter
In a small saucepan, melt your butter over medium heat, then let it continue cooking until the milk solids turn a deep, nutty brown color—it should smell fragrant and delicious, never burnt or acrid. This browning process is what gives these moist gluten-free brownies their incredible depth and warmth. Pour the browned butter into your mixer bowl while keeping the saucepan nearby—you’ll use it again soon.
Step 3: Create the Creaming Base
Add both sugars to the bowl with the browned butter and whisk together using your mixer’s whisk attachment until the mixture looks like light brown wet sand and everything is just combined. Once mixed, turn off the mixer and let the butter cool slightly—this prevents the eggs from scrambling when you add them.
Step 4: Melt the Chocolate
Fill your small saucepan halfway with water and place a metal bowl on top (it shouldn’t touch the water, or the heat will be too intense). Set it over low to medium heat and add your dark chocolate, stirring gently until it’s completely smooth and glossy. This gentle double-boiler method prevents the chocolate from seizing up, ensuring your tangy sourdough brownies have that silky texture.
Step 5: Whisk Eggs to Fluffy Perfection
Turn your mixer to medium-high speed (about speed 5 on a stand mixer) and add your eggs one at a time, pausing to scrape down the sides and bottom of the bowl between each egg. Keep whisking until the mixture becomes visibly lighter in color and takes on a meringue-like appearance with a glossy sheen—this should take about 3 minutes. Don’t worry if the mixture splits slightly; the brownies will still turn out beautifully.
Step 6: Incorporate the Chocolate
While the mixer is running, add the cocoa powder and boiling water to your melted chocolate, then use a spatula to just barely combine them—the boiling water blooms the cocoa and creates a deeper, more pronounced chocolate flavor in these gluten-free chocolate brownies. Lower the mixer speed and slowly add this chocolate mixture, whisking until it’s totally combined.
Step 7: Add the Sourdough Discard
Turn off the mixer before adding the sourdough discard, salt, and vanilla bean paste (the paste sticks to a moving whisk, so it’s better to add it when the mixer is still). Whisk the mixture again until everything is combined, then remove the bowl from the stand.
Step 8: Pour and Remove Bubbles
Pour your brownie batter into the prepared tin and tap it gently on your work surface a few times to release excess air bubbles. The batter might feel almost like cake batter at this stage, but that’s exactly what creates the incredibly fudgy texture these sourdough brownies are known for.
Step 9: Bake to Fudgy Perfection
Bake for exactly 20 minutes for ultra-fudgy results, or extend to 22–24 minutes if you prefer your brownies slightly more set but still with that moist, fudgy crumb. Your gluten-free sourdough brownies should have a barely set center that jingles slightly when you gently shake the pan—that’s the sweet spot.
Step 10: Cool Completely Before Serving
Allow your brownies to cool completely in the tin on your bench or in the refrigerator before cutting. These moist gluten-free brownies actually taste even better the next day once the flavors have developed and the fudgy texture sets up slightly.
Substitutions for Gluten-Free Chocolate Brownies
Chocolate Percentage Options
If you can’t find 45% dark chocolate, you can use 50% dark or even 70% dark chocolate—just know that higher percentages will taste more intensely cocoa-forward and slightly less sweet. Lower cocoa percentages (30–35%) create sweeter, more milk-chocolate-forward tangy sourdough brownies, so adjust based on your preference.
Sourdough Discard Swap
If you’re not maintaining a sourdough starter, you can replace the sourdough discard with an equal amount of plain yogurt or sour cream mixed with ⅛ teaspoon baking soda (this creates the slight tang these gluten-free chocolate brownies are famous for). You could also use applesauce, though you’ll lose the subtle tartness that makes these special.
Sugar Adjustments
You can swap the sugars for coconut sugar or muscovado sugar (use the same weight), which adds interesting depth to these moist gluten-free brownies. Light brown sugar can be replaced with regular brown sugar if that’s what you have on hand, though the molasses notes will be slightly stronger.
Vanilla Alternatives
If you don’t have vanilla bean paste, use 1 teaspoon of vanilla extract instead—the flavor will be slightly less intense, but your gluten-free sourdough brownies will still be delicious. You could also omit vanilla entirely and let the chocolate and sourdough tang shine through.
Cocoa Powder Options
Dutch-processed cocoa powder creates a slightly more mellow chocolate flavor compared to natural cocoa powder’s brighter notes. Either works beautifully in these tangy sourdough brownies; it’s just a matter of preference.
Ready to expand beyond brownies? Check out our complete gluten-free bread baking guide for foolproof loaves that rise beautifully, or explore our easy dairy-free dessert collection perfect for any dietary preference.
Troubleshooting Tips for Perfect Brownies
My Brownies Are Too Cakey
This usually means you’ve overbaked them—check for doneness at 18 minutes, as these brownies continue cooking slightly as they cool. Remember, you’re looking for that barely-set center that jiggles just a touch, not a fully firm crumb.
The Mixture Split When I Added Eggs
This can happen if the butter was too warm or the temperature difference was too great, but don’t worry—your gluten-free chocolate brownies will still turn out fudgy and delicious. Just proceed as normal; it’s purely a cosmetic issue.
My Brownies Are Too Fudgy Even for Me
If you prefer a less fudgy brownie, extend the baking time to 24 minutes instead of 20, and let them cool in the refrigerator rather than at room temperature. You can also make these brownies a day ahead, as they firm up slightly overnight.
I Don’t Have a Double Boiler for Melting Chocolate
You can use a glass bowl over a saucepan of simmering water, or even microwave the chocolate in 30-second bursts, stirring between each burst, until it’s melted and smooth. Just be careful not to overheat it.
The Sourdough Flavor Is Too Strong
If your sourdough discard is particularly tangy, you can reduce it to ¼ cup and add 2 tablespoons of thick yogurt or applesauce to maintain the moisture level. Future batches might be milder depending on your starter’s strength.
Storage & Meal Prep for Your Brownies
Room Temperature Storage
Keep your brownies in an airtight container at room temperature for up to 3 days, though honestly, they taste even better the next day once the flavors have melded together. The fudgy texture stays perfectly moist without any drying out.
Refrigerator Storage
For longer storage, keep your brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15 minutes before serving if you’d like them slightly warmer, or enjoy them cold straight from the fridge—both are delicious.
Freezing for Later
Wrap individual brownies in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature for about an hour, or microwave for 30 seconds if you’d like them warm and extra fudgy.
Serving Suggestions & Pairings
Elegant Dessert Presentation
These tangy sourdough brownies pair beautifully with strong espresso, cold milk, or even a simple vanilla ice cream that contrasts with the intense chocolate flavor. Dust them with a tiny pinch of sea salt and serve on a beautiful plate for an impressive homemade dessert that feels bakery-quality.
Casual Snacking
Well… you don’t always need an excuse to enjoy a brownie with your afternoon coffee or as a cozy evening treat. The subtle sourdough tang and fudgy texture make these gluten-free chocolate brownies feel slightly more sophisticated than standard brownies, perfect for elevating your everyday moments.
Holiday & Celebration Ready
These moist gluten-free brownies make excellent dessert for potlucks, bake sales, or holiday gift boxes—just let people know about the sourdough discard so they understand this isn’t a traditional brownie. The unique flavor story makes them memorable and conversation-starting.
Variations & Dietary Tweaks
Add Extra Richness
You know… if you want to make these brownies even more decadent, fold ½ cup of chocolate chips or white chocolate chips into the batter just before pouring it into the tin. You could also swirl in 2 tablespoons of peanut butter or tahini for a completely different flavor profile.
Sourdough Brownie Blondies
Substitute the dark chocolate with white chocolate (or skip chocolate entirely and use an extra tablespoon of vanilla bean paste and a teaspoon of almond extract) to create a completely different but equally delicious version of these tangy sourdough brownies.
Mini Brownie Bites
Divide the batter among a lined muffin pan and bake for 12–14 minutes to create bite-sized gluten-free sourdough brownies perfect for portion control and sharing. They’re adorable for parties and portion management.
Brown Butter Addition
Let some of the cooled browned butter sit at the bottom of each serving—it creates an extra luxurious, almost molten quality to these moist gluten-free brownies that feels absolutely indulgent.
FAQs About Gluten-Free Sourdough Brownies
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter—just use the same volume (½ cup) and the brownies will turn out beautifully. Active starter might create a slightly more pronounced tang, so taste-test the batter if you’d like.
Why do you specifically recommend making these the night before?
The sourdough tang becomes more pronounced as the brownies rest, and the fudgy texture firms up slightly while staying moist. They taste noticeably better after 24 hours, with the flavors having time to meld together beautifully.
What if my sourdough discard is very runny?
If your discard is thinner than you’d like, let it sit for a few hours or overnight to thicken up, or use slightly less sourdough and compensate with a bit of applesauce. The consistency matters because it affects the brownie’s moisture level.
Are these truly gluten-free?
Yes, this recipe contains no gluten-containing ingredients, making these brownies suitable for anyone avoiding gluten. Just ensure your cocoa powder, vanilla bean paste, and sourdough discard are all certified gluten-free if necessary.
How do I know when the brownies are done?
At 20 minutes, the edges should be set but the center should jiggle slightly when you gently shake the pan. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
Can I double this recipe?
Absolutely—double all the ingredients and bake in a larger pan (approximately 33cm x 23cm) for 24–26 minutes instead of 20. The baking time will be slightly longer due to the increased volume.
Why These Brownies Deserve a Spot in Your Kitchen
Making gluten-free sourdough brownies at home costs a fraction of what you’d pay at a specialty bakery, and they taste infinitely fresher and more interesting than boxed mixes. You control every ingredient, so you know exactly what’s going into your dessert—no mystery additives or preservatives hiding anywhere.
According to trusted research on sourdough fermentation benefits, fermented ingredients like sourdough can enhance digestibility and nutrient availability in baked goods. These moist gluten-free brownies honor those principles while delivering pure chocolate bliss.
When you serve these tangy sourdough brownies to family and friends—especially those managing celiac disease or choosing gluten-free diets—you’re showing them they’re celebrated and included at your table. You’re also proving that sourdough isn’t just for bread anymore. That’s the real magic of these gluten-free chocolate brownies.
Gluten-Free Sourdough Brownies
Equipment
- 24cm square baking tin
- Baking paper
- Small saucepan
- Metal bowl
- Stand mixer with whisk attachment
- Spatula
- Measuring cups and spoons
- Whisk
Ingredients
For the Brownies
- 100 g Butter for browning until deep nutty color
- 70 g Light brown sugar ½ cup
- 110 g Caster sugar ½ cup
- 200 g Dark chocolate 45% cocoa recommended, chopped
- 2 extra large eggs Eggs
- 2 tablespoons Cocoa powder 16 g, Dutch-processed or natural
- 2 tablespoons Boiling water to bloom the cocoa
- 130 g Thick sourdough discard ½ cup, at room temperature
- 1 teaspoon Vanilla bean paste
- ¼ + ⅛ teaspoon Fine salt
Instructions
- Preheat your oven to 180°C (356°F) and line a 24cm square baking tin with baking paper, making sure to leave long edges so you have handles to pull the brownies out cleanly. Having your pan ready before you start mixing makes the process feel smooth and organized.
- In a small saucepan, melt your butter over medium heat, then let it continue cooking until the milk solids turn a deep, nutty brown color—it should smell fragrant and delicious, never burnt or acrid. This browning process gives these moist gluten-free brownies their incredible depth and warmth.
- Pour the browned butter into your mixer bowl and add both sugars, whisking together using your mixer’s whisk attachment until the mixture looks like light brown wet sand and everything is just combined. Once mixed, turn off the mixer and let the butter cool slightly to prevent the eggs from scrambling.
- Fill your small saucepan halfway with water and place a metal bowl on top (it shouldn’t touch the water). Set it over low to medium heat and add your dark chocolate, stirring gently until completely smooth and glossy. This double-boiler method prevents the chocolate from seizing up.
- Turn your mixer to medium-high speed and add your eggs one at a time, pausing to scrape down the sides and bottom of the bowl between each egg. Keep whisking for about 3 minutes until the mixture becomes visibly lighter and takes on a meringue-like appearance with a glossy sheen.
- While the mixer is running, add the cocoa powder and boiling water to your melted chocolate, then use a spatula to just barely combine them—boiling water blooms the cocoa and creates deeper chocolate flavor. Lower the mixer speed and slowly add this chocolate mixture, whisking until totally combined.
- Turn off the mixer before adding the sourdough discard, salt, and vanilla bean paste (the paste sticks to a moving whisk). Whisk the mixture again until everything is combined, then remove the bowl from the stand.
- Pour your brownie batter into the prepared tin and tap it gently on your work surface a few times to release excess air bubbles. The batter might feel almost like cake batter at this stage, but that’s what creates the incredibly fudgy texture these brownies are known for.
- Bake for exactly 20 minutes for ultra-fudgy results, or extend to 22–24 minutes if you prefer slightly more set brownies. Your gluten-free sourdough brownies should have a barely set center that jiggles slightly when you gently shake the pan.
- Allow your brownies to cool completely in the tin on your bench or in the refrigerator before cutting. These moist gluten-free brownies actually taste even better the next day once the flavors have developed and the fudgy texture sets up slightly.
