Gluten Free Sourdough Discard Brownies are incredibly fudgy and chewy with the perfect crackly, shiny crust.

When a recipe starts with combining melted butter and chocolate, you know it's going to be decadently good. The gluten free sourdough discard adds just a slight tang - you can refrigerate the batter overnight to develop the flavors even more.

This is one of my favorite gluten free sourdough discard recipes by far!

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gluten free sourdough discard brownies by wonders of cooking food blog

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You will need gluten-free sourdough discard to make Gluten Free Brownies, and preferably from a superfine brown rice flour or sorghum flour starter. If you don't have a gluten-free sourdough starter, you will first need to make one and can find out how with my guide on How to Make a Gluten Free Sourdough Starter.

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Looking for More Gluten Free Sourdough Discard Recipes?

These are some of my favorite gluten free sourdough recipes:

Tips for Making the Best Gluten Free Sourdough Brownies:

Sourdough discard brownies are super easy to make (in fact, I had these in the oven within 10 minutes of starting). There are a couple of things you can do to guarantee the best brownies every time:

Melt the butter in a small pot over the stove (or in the microwave). While this step sounds inconvenient, it took my stove less than 2 minutes to melt the butter over high heat. Stir the chocolate chips into the melted butter. This melds the chocolate and the butter together into a beautiful sauce that is the base for these gluten free brownies.
No baking soda or baking powder is necessary in this recipe for fudgy, chewy brownies.
You can get really creative with the chocolate chips and cocoa powder you use. I stuck to using unsweetened cocoa powder and semi-sweet chocolate chips. You could try using Dutch process cocoa, dark chocolate chips, or milk chocolate chips. Note: These sourdough brownies are rich, but not overly sweet. If you use dark chocolate or Dutch process cocoa, you may need to add more sugar.
For clean cuts: Allow the brownies to *cool completely* before cutting. They will taste amazing warm, but since there is melted chocolate they will completely crumble. I found it takes about 3 to 4 hours to get the cleanest cuts. Alternatively, you can place the brownies in the refrigerator for 30-40 minutes to try and get that chocolate to harden up some before cutting.

Ingredients for Gluten Free Sourdough Discard Brownies:

Unsalted butter
Semi-sweet chocolate chips. I used Enjoy Life.
High quality all purpose gluten free flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
Gluten-free sourdough discard. I used discard from a brown rice starter.
Unsweetened cocoa powder
Granulated sugar
Light brown sugar
Eggs
Pure vanilla extract
Salt
Optional: Add-ins or toppings such as chopped nuts, additional chocolate chips, flaky sea salt, etc.

How to Make Gluten Free Brownies | Sourdough Discard Brownies:

Preheat the oven to 350 F. Grease a 8x8 baking pan with butter or nonstick cooking spray, or by lining with parchment paper. Set aside.
In a small saucepan or Dutch oven, melt the butter over medium-high heat.
Once melted, remove from heat and stir in the chocolate chips and vanilla extract until smooth.
In a large mixing bowl, add the gluten free flour, cocoa powder, granulated sugar, light brown sugar, and salt. Whisk until completely combined.
Pour the chocolate sauce over top of the dry ingredients.
Add in the eggs and gluten free sourdough discard.
Stir until well-combined. There should be no dry clumps.
Optional: Fold in any add-ins such as chopped nuts.

Pour the batter into the prepared baking dish, and allow it to rest for 10 minutes. Alternatively, refrigerate overnight to further develop the sourdough flavor.
Optional: Sprinkle with flaky sea salt, if using.

Bake the sourdough brownies for 38-45 minutes, or until the middle is cooked through and a toothpick inserted into the center comes out mostly clean.
For clean cuts: Allow the brownies to *cool completely* before cutting. They will taste amazing warm, but since there is melted chocolate they will completely crumble. See Recipe Notes for how to speed this up.
Enjoy!

Equipment

You only need basic kitchen tools to make Gluten Free Sourdough Discard Brownies. I recommend:

A 8x8 baking pan or a brownie pan for chewy crust lovers
Silicone spatulas
Parchment paper
My favorite allergen-free chocolate chips are Enjoy Life Semi-Sweet Chocolate Chips.
Don't want to make a gluten-free starter from scratch? This Sourdough Starter Culture packet gives you a head start with a dehydrated gluten-free sourdough starter culture and directions to follow to maintain it for years to come. I love this website because there's also cheesemaking, yogurt, kombucha, and fermented vegetable kits. (Use the code WONDERS15X on Cultures For Health's website to get 15% off!) The GF starter is also available for purchase on Amazon here.

How to Store Gluten Free Sourdough Discard Brownies:

You can store gluten free brownies in an airtight container at room temperature for up to 3 to 4 days.

You can also freeze gluten free sourdough brownies. To reheat: Set out your desired amount of brownies for 30 minutes at room temperature, or overnight in the refrigerator. Warm for 5-10 seconds in the microwave for that fresh-baked taste.

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