Chocolate Hazelnut Sourdough Brownies

Name: Chocolate Hazelnut Sourdough Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 brownies
Ingredients: 1 cup (200g) dark chocolate, chopped; 1/2 cup (115g) unsalted butter; 1 cup (200g) granulated sugar; 1/4 cup (50g) packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (240g) sourdough discard; 1/2 cup (40g) unsweetened cocoa powder; 1 cup (125g) all-purpose flour; 1/2 teaspoon salt; 1 cup (140g) hazelnuts, roughly chopped

Highlighted under: Cozy Dessert Classics

I recently experimented with a unique twist on classic brownies by incorporating sourdough into the mix. The result was a rich and decadent treat that balanced the deep chocolate flavor with the nuttiness of hazelnuts. Using my sourdough discard not only minimized waste but also added a depth of flavor that I never expected. These brownies are perfect for satisfying a sweet tooth while also indulging in a bit of culinary creativity, making them an irresistible choice for any occasion.

Created by

Ella

Last updated on 2026-01-27T13:22:28.047Z

When I first decided to combine chocolate and sourdough in a brownie recipe, I was unsure how it would turn out. To my delight, the resulting brownies were rich, fudgy, and bursting with flavor. The tangy notes of sourdough perfectly complemented the chocolate, and the added crunch of hazelnuts took them to another level of deliciousness.

To ensure the right texture, I experimented with using melted chocolate alongside cocoa powder, which created a velvety smooth batter. This technique not only enhanced the chocolate flavor but also helped create that perfect, chewy texture that I crave in brownies. Trust me, these are a game changer!

Why You'll Love These Brownies
Rich chocolate flavor paired with nutty hazelnuts
Unique tang from the sourdough that elevates the taste
Fudgy texture that satisfies your chocolate cravings

The Role of Sourdough in Brownies

Incorporating sourdough discard into brownie recipes enriches the flavor profile by adding a subtle tanginess that balances the sweetness of chocolate. This slight acidity works in harmony with the other ingredients, enhancing the overall chocolate flavor and creating a uniquely complex taste. When using sourdough, make sure it’s active and bubbly for the best results, as this will contribute to both flavor and texture.

Additionally, the lactic acid in sourdough helps to tenderize the brownies, resulting in a wonderfully moist and fudgy texture. You'll notice that this addition not only reduces waste but also gives your brownies a depth that ordinary chocolate brownies simply lack. The sourdough contributes to a more defined crumb structure, helping to keep your brownies chewy where it counts.

Perfectly Fudgy Texture

Achieving the perfect fudgy texture is often a balancing act between the right proportions of flour and fat. In this recipe, the rich dark chocolate combined with butter creates a moist base, while the addition of flour helps to structure the brownies. Be careful not to overmix when combining the dry and wet ingredients; this can lead to tougher brownies. Mix just until you see the dry ingredients incorporated for a melt-in-your-mouth finish.

Another tip for perfecting your fudgy brownies is to keep a close eye on the baking time. Each oven is different, so you may find that your brownies are done before the 30-minute mark. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs clinging to it. This ensures you’ll have a gooey, fudgy center that's oh-so-delicious.

Storage and Serving Tips

These Chocolate Hazelnut Sourdough Brownies can be stored at room temperature for up to 3 days in an airtight container. If you want to extend their shelf life, consider refrigerating them, where they can last for up to a week. The flavor often deepens after a day, making them even more delightful if you can resist eating them all at once!

For an upscale presentation, serve these brownies warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. If you prefer to reheat them, a quick blast in the microwave for about 10-15 seconds can revive their fudgy goodness. You can also customize your servings by adding a sprinkle of sea salt or mini chocolate chips on top before baking for a gourmet touch.

Ingredients

For the Brownies

1 cup (200g) dark chocolate, chopped
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
1/4 cup (50g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240g) sourdough discard
1/2 cup (40g) unsweetened cocoa powder
1 cup (125g) all-purpose flour
1/2 teaspoon salt
1 cup (140g) hazelnuts, roughly chopped

Instructions

Method

Melt the Chocolate and Butter

In a medium saucepan over low heat, melt the dark chocolate and unsalted butter together, stirring frequently until smooth. Remove from heat and let it cool slightly.

Mix Wet Ingredients

In a large mixing bowl, combine granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth. Next, add the sourdough discard and the melted chocolate mixture. Stir until combined.

Combine Dry Ingredients

In another bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Add Hazelnuts

Gently fold in the chopped hazelnuts until evenly distributed throughout the batter.

Bake

Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper. Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 30 minutes or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Let the brownies cool in the pan for at least 15 minutes before lifting them out and cutting them into squares. Enjoy your delicious Chocolate Hazelnut Sourdough Brownies!

Pro Tips

For an extra touch, sprinkle some flaky sea salt on top of the brownies right after they come out of the oven for a delightful contrast to the sweet chocolate.

Troubleshooting Common Issues

One common problem you may encounter is brownies that are too dry. This could happen due to overbaking or using too much flour. To rectify this on your next attempt, measure your flour accurately by spooning it into your measuring cup and leveling it off. Also, keep an eye on the baking time to ensure they remain fudgy.

Conversely, if your brownies come out too gooey, consider allowing them to bake a few minutes longer. However, every oven bakes differently, so trusting your toothpick test is essential. If your toothpick comes out completely clean, that may be a sign that you're closer to a cake-like texture, which is not the goal here.

Ingredient Substitutions

If you’re looking to adapt this recipe, you can substitute the dark chocolate with semi-sweet or even white chocolate for a different flavor profile—keeping in mind that this may reduce the rich chocolate taste. For a nut-free version, simply omit the hazelnuts or replace them with chocolate chips instead, providing a similar delightful texture without the nuts.

For those who are gluten-free, you can use a gluten-free all-purpose flour blend in place of regular flour. Many brands provide great substitutes that won't compromise the texture, ensuring everyone can enjoy these delectable brownies without any worries.

Questions About Recipes

→ Can I use another type of nut?

Absolutely! Almonds or walnuts would also work wonderfully in this recipe.

→ What can I substitute for sourdough discard?

You can use plain Greek yogurt or buttermilk for a similar acidity and moisture.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.

→ Can these brownies be frozen?

Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They will keep for up to 3 months.