Bake a batch of these gooey sourdough brownies, then check out our classic chocolate brownies, Baileys brownies, vegan brownies, gluten-free brownies and more brownie recipes.

Also discover how to make your own sourdough and sourdough starter, plus use up any more leftover starter in our sourdough pancakes, sourdough breakfast buns and sourdough cookies. We also have our best sourdough recipes for a healthy gut.


  • 150g unsalted butter, cubed, plus extra for the tin
  • 250g dark chocolate, chopped
  • 200g soft light brown sugar
  • 3 eggs
  • 100g left-over sourdough starter
  • sea salt flakes
  • 50g cocoa powder
  • 75g self-raising flour
  • 30g salted pretzels, broken into pieces


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm brownie tin and line with baking paper. Tip 200g of the chocolate, plus all the butter and sugar into a pan and set over a low heat, stirring until the chocolate and butter have melted. Remove from the heat and leave to cool slightly, then crack in the eggs, one at a time, whisking well in between each addition. Tip in the sourdough starter and a pinch of sea salt flakes, then mix to combine. Sift in the cocoa and flour, then use a spoon to fold everything together. Tip into the prepared tin, then scatter over the remaining 50g of chocolate and the pretzel pieces, along with a little more of the sea salt flakes, if you like.

  • STEP 2

    Bake for 20-25 minutes or until the top is cracked but there’s still a little wobble in the centre. Remove from the oven and cool in the tin. Remove to a board, then cut into squares.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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