Fudgy Sourdough Valentine’s Brownies – Simple & Decadent
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These sourdough Valentine’s brownies are a delicious and decadent treat. They are simple to make and use just a few everyday ingredients, sourdough discard, and a festive sprinkle of candy on top.
Perfect for sharing a little love (and a lot of chocolate) with your favorite people!

Table of Contents
Just when you think you’ve recovered from the whirlwind of the holidays, Valentine’s Day sneaks up, bringing all the chocolatey treats with it!
After all of the Christmas menu planning and baking, I usually need a break from complex recipes.
But when February rolls around, I can’t resist making a special treat for my family to show them some love.
That’s why these sourdough Valentine’s brownies are a win. They are so simple to whip up, yet festive and full of flavor.
This is a classic, fudgy brownie topped with colorful Valentine’s candies.
And of course, it wouldn’t be one of my recipes without a little touch of sourdough goodness baked in.
They are definitely going on my list of favorite sourdough discard recipes.
These brownies are made with pantry staples, a little sourdough starter discard…and a whole lotta love.
Happy Valentine’s Day!

Why You’ll Love Sourdough Valentine’s Brownies
- Sourdough: The added sourdough discard adds a complex, lightly tangy flavor. If you don’t have a starter, download my free sourdough starter eBook to learn how!
- Festive: This is such a simple way to make a classic treat feel cute and festive for Valentine’s Day.
- Fudgy: These Valentine’s brownies are decadent and fudgy with a light and delicious crackled top.
- Fun for Kids: Making brownies is fun to do with kids. And little ones love to add the M&M’s (or sprinkles) on top.
- Simple: This recipe is made with simple ingredients. If you prefer them without the chocolate candies, you can skip them and still have a classic, scratch-made brownie.

Ingredients & Substitutions
- Butter: Unsalted butter is best. Salted butter will disrupt the other flavors.
- Chocolate Chips: Dark chocolate creates more depth of flavor that balances the sweetness. But any type of chocolate chip will do.
- Vanilla: Either store-bought or homemade vanilla will work.
- Flour: For a classic flavor and texture, use all-purpose flour. Fresh-milled soft wheat is also a great choice, but you may need to add an extra 1/4 cup or so.
- Sugar: I used regular granulated sugar, but you could substitute it with coconut sugar.
- Cocoa Powder: Dutch process cocoa powder is always my favorite to use. But any cocoa powder will work.
- Salt: I use coarse kosher salt for everything. Any salt will work.
- Whole Eggs: Make sure your eggs are room temperature.
- Egg Yolk: The added egg yolk creates a richer, fudgier brownie. Like the whole eggs, make sure it is room temperature.
- Sourdough Discard: Active or inactive discard will work.
- Chocolate Candies: I used Valentine’s Day M&M’s. But you can use any chocolate candies you prefer. You can also swap them out with sprinkles.
Tools You May Need
- Saucepan: Use a heavy-bottomed saucepan to make the chocolate butter.
- Bowls: You’ll need a small bowl for the egg mixture and a mixing bowl for making the batter.
- Baking Dish: I used a 9″x9″ baking dish lined with parchment paper. An 8″x8″ dish will work too.
- Measuring Cups & Spoons: Even though I usually prefer weighing ingredients, this recipe is really forgiving. So I use cup measurements. These gold measuring cups and spoons always make me feel fancy.
- Kitchen Scale: Use a waterproof kitchen scale if you prefer weighing the ingredients. I’ve included the ingredients’ weight in the printable recipe card below.
How To Make Sourdough Valentine’s Brownies

Step 1: Preheat the oven to 350° F. Line an 8″x8″ or 9″x9″ baking dish with parchment paper or grease it thoroughly with butter.

Step 2: In a small saucepan, melt the butter on low heat. Keep the temp as low as possible. You don’t want the butter to get hot and separate, or it will make your brownies greasy.

Step 3: Remove the melted butter from the heat and add the dark chocolate chips and vanilla.

Step 4: Stir until the chocolate is thoroughly melted and combined. If the chocolate isn’t melting, put it back on the burner over low heat, stirring constantly. Once combined, set aside.

Step 5: In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt. Set aside.

Step 6: In a small bowl, stir together the whole eggs, egg yolk, and sourdough discard. Mix until thoroughly combined.

Step 7: Pour the egg and chocolate-butter mixtures into the dry ingredients. Stir until combined with no lumps.

Step 8: Transfer the brownie mixture into the prepared baking dish. Use a spoon or spatula to spread the mixture evenly. Sprinkle the top of the brownie mixture with the M&M’s.

Step 9: Bake for 35-40 minutes or until a toothpick comes out clean.

Step 10: Remove from the oven and cool completely before slicing (this is the hardest part of the recipe).
Tips for Perfect Sourdough Brownies
- Cool the Brownies: Let the brownies cool to room temperature before cutting. This will help them develop flavor and hold their shape. If you can stand it, I recommend refrigerating them for a while (we usually eat a few before popping them in the fridge).
- Better the Next Day: Of course, these brownies are delicious any time. But we love them after they have been in the refrigerator overnight.
- The Candy Will Crack: The chocolate candies will inevitably crack while baking and cutting the brownies. I like adding a few fresh M&M’s on top before serving for a nice aesthetic.
- Long-Ferment: If you are making sourdough brownies for digestibility or want more sourdough tang, long-ferment the dough overnight.
- Avoid Overmixing: Make sure the ingredients are combined but don’t overmix, or you’ll end up with tough brownies.
- Use Active or Inactive Starter: The longer it has been since you fed your starter, the more sour it will taste. So, use a freshly-fed starter to reduce the sour flavor. Or use inactive discard for more tang.

How To Store Leftover Brownies
In the Fridge
My favorite way to store leftover brownies is in the fridge. They develop a delicious fudgy texture that way.
Just stick them in an airtight container and pop them in the fridge for up to 5 days.
On the Counter
You can also store them in an airtight container on the counter for up to 3 days.
In the Freezer
To freeze brownies, store them in an airtight, freezer-safe container for up to 3 months.
Sourdough Discard Dessert Video
Check out this video to see how I make sourdough brownies and some of my favorite discard desserts, like peach cobbler, lemon bars, and a chocolate chip skillet cookie.
Be sure to subscribe to my YouTube channel. I post new videos weekly!
FAQs
If your sourdough brownies are too tangy, use a starter that has been recently fed. Starter becomes more acidic as it metabolizes. So that starter that’s been in the fridge for three weeks is much more acidic than a freshly fed one.
I have not tried making these gluten-free, so I cannot say for sure. But generally, most all-purpose gluten-free flours can be used at a 1:1 ratio (weight, not volume).
To tell when brownies are done, look for a few signs: the edges pull away from the pan, the top is matte, the set is center, and a toothpick comes out clean.
Let’s Connect!
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- How Long Can Sourdough Starter Stay in the Fridge?
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Sourdough Valentine's Brownies
These sourdough Valentine's brownies are a delicious and decadent treat. They are simple to make and use just a few everyday ingredients, sourdough discard, and a festive sprinkle of candy on top.
Perfect for sharing a little love (and a lot of chocolate) with your favorite people!
Ingredients
- 8 tbsp butter (113 g)
- 1 cup dark chocolate chips (175 g)
- 2 tsp vanilla extract (8 g)
- 3/4 cup flour (95 g)
- 1 1/4 cup granulated sugar (250 g)
- 1/4 cup cocoa powder (30 g)
- 1/2 tsp salt (3 g)
- 2 whole eggs
- 1 egg yolk
- 1/2 cup sourdough discard (113 g)
- 1/2 cup M&M's (100 g)
Instructions
- Prepare: Preheat the oven to 350° F. Line an 8"x8" or 9"x9" baking dish with parchment paper or grease it thoroughly with butter.
- Melt the Butter: In a small saucepan, melt the butter on low heat. Keep the temp as low as possible. You don't want the butter to get hot and separate, or it will make your brownies greasy.
- Add Chocolate and Vanilla: Remove the melted butter from the heat and add the dark chocolate chips and vanilla.
- Melt the Chocolate: Stir until the chocolate is thoroughly melted and combined. If the chocolate isn't melting, put it back on the burner over low heat, stirring constantly. Once combined, set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt. Set aside.
- Combine Eggs and Discard: In a small bowl, stir together the whole eggs, egg yolk, and sourdough discard. Mix until thoroughly combined.
- Make the Brownie Batter: Pour the egg and chocolate-butter mixtures into the dry ingredients. Stir until combined with no lumps.
- Transfer Batter and Decorate: Transfer the brownie mixture into the prepared baking dish. Use a spoon or spatula to spread the mixture evenly. Sprinkle the top of the brownie mixture with the M&M's.
- Bake: Bake for 35-40 minutes or until a toothpick comes out clean.
- Enjoy: Remove from the oven and cool completely before slicing (this is the hardest part of the recipe).
Notes
- You can use sprinkles if you prefer or skip the topping altogether.
- Let the brownies cool to room temperature before cutting. This will help them develop flavor and hold their shape. If you can stand it, I recommend refrigerating them for a while (we usually eat a few before popping them in the fridge.
- The chocolate candies will inevitably crack while baking and cutting the brownies. I like adding a few fresh M&M's on top before serving for a nice aesthetic.
- Make sure the ingredients are combined but don't overmix, or you'll end up with tough brownies.
- The longer it has been since you fed your starter, the more sour it will taste. So, use a freshly-fed starter to reduce the sour flavor. Or use inactive discard for more tang
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 143mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g
Nutrition is auto-calculated and may not reflect your final product.
Our favorite way to eat this is after they have been refrigerated overnight. They are SO good that way.