Sourdough Raspberry Brownies
My small-batch sourdough raspberry brownies have the perfect fudgy texture with chocolate chips and raspberry chunks sprinkled throughout! They’re so craveable and easy to make from scratch. No box mix needed! Whether I make them to celebrate Saint Valentine’s Feast Day or on a random Saturday night, we can’t get enough of them. I hope you love this recipe as much as we do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Raspberry Brownie Recipe
Last fall I tossed some blackberries into my regular sourdough brownie batter, and my husband loved it! He enjoyed them so much he asked if we could do a raspberry version, and of course I said yes!
So when I was thinking of recipes to develop for celebrating Saint Valentine’s Feast Day, I couldn’t think of anything better than raspberry brownies. They’re just so dang good!
I hope this recipe finds a special place on your table on February 14th. But also any day of the year. It’s the perfect way to share your love with friends and family, just like Saint Valentine!
Why We Love These Brownies and Think You Will Too!
- Delicious Raspberry and Chocolate Dessert: The raspberry and chocolate pair perfectly, creating the best flavor profile!
- Wholesome Ingredients: Each ingredient is wholesome, especially when using organic!
- Made From Scratch: No box mix needed for this recipe; it’s completely from scratch!
- Simple Steps: Each step is beginner-friendly and fuss-free!
- Small-Batch: This is the perfect amount of brownies for 2 people!
- Perfect for Saint Valentine’s Feast Day: The red raspberries sprinkled throughout represent love in this world. By sharing these with friends and family, you’re spreading love like Saint Valentine!
Why Make Brownies with Sourdough Discard
When you make brownies with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This cold fermentation is optional but adds even more fermentation benefits!
My Tips for Baking Raspberry Chocolate Brownies with Sourdough
- Read the full recipe before getting started so you know what to expect.
- Use organic, fresh raspberries if possible for the best flavor! But regular or frozen work great too.
- Let the melted chocolate and butter cool slightly before adding the egg so it doesn’t scramble.
- Whisk ingredients just until combined; avoid over-mixing.
- Long-ferment the batter in the fridge to prep this recipe ahead of time and add fermentation benefits.
- Use parchment paper in the pan for easy brownie removal.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- butter: I like to use salted but you can use unsalted, just not margarine
- semi-sweet chocolate chips: organic or regular work great, substitute for milk or dark
- pure cane sugar: this is a more wholesome swap than refined granulated sugar
- egg: a large egg works great
- pure vanilla extract: I don’t recommend imitation vanilla
- sourdough discard: aka unfed starter or you can use fed, either work
- cocoa powder: unsweetened baking cocoa is the best for this recipe
- all-purpose flour: I like to use unbleached organic but you can use any
- sea salt: this adds the best flavor
- raspberries: I like to use fresh organic but you can use regular or frozen
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
Variations Ideas
- Use milk chocolate chips for a sweeter brownie.
- Use dark chocolate chips for a less sweet and richer brownie.
- Add white chocolate chips to the brownie batter when you mix in the raspberries.
- Use a heart-shaped cookie cutter to cut out brownies to celebrate Saint Valentine’s feast day to represent sharing love like he did!
How to Make Raspberry Brownies with Sourdough
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Fill a pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
In a heat-safe mixing bowl, add butter (cut into chunks) and chocolate chips.
Then once water is boiling, reduce heat to low-medium. Place bowl on top of the pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
While chocolate mixture cools slightly, preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round metal cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
Roughly chop raspberries until they’re in small chunks. Set aside.
In the bowl of melted chocolate and butter, add egg and whisk immedietly until combined.
Add cane sugar, vanilla, sourdough discard, cocoa powder, flour, and salt. Whisk just until combined. Set aside.
OPTIONAL: If you’d like to long ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continueing.
Add 3/4 of chopped raspberries along with extra 1/4 cup chocolate chips (if desired) to the bowl. Save the rest of chopped raspberries for the top.
Stir batter until chocolate chips and raspberry chunks are evenly distributed.
Pour batter into the prepared pan, spread batter so it’s even, and top with the rest of the raspberries.
Bake at 350 degrees Fahrenheit for 35-40 minutes or until baked as desired. 35 minutes will be more fudgy, 40 will be less fudgy and a toothpick will come out clean when tested for doneness.
Cool for 10-30 minutes before slicing into squares. If baked less, let them cool longer to setup.
When ready, slice into squares and enjoy!
Our Favorite Ways to Enjoy Raspberry and Chocolate Brownies
My favorite way to enjoy these brownies is with a cup of hot spearmint tea! It’s the perfect combo and feels so cozy. My husband loves them with a glass of milk or chocolate milk.
Storage Instructions
After the brownies have completely cooled, store them in an airtight, preferably glass, container. They’ll last at room temperature for 3-4 days but are best if enjoyed within 2.
Freezing and Thawing Instructions
To freeze, make sure the brownies are completely cooled. Then wrap each one parchment paper to prevent sticking. Store in a freezer-safe baggie or container for up to 3 months.
To thaw, place in the fridge overnight or on the counter at room temperature for a few hours.
My Favorite Way to Warm Up Brownies
I love warming up brownies in the oven at 350 degrees Fahrenheit for 3-5 minutes or until warmed as desired. You can also do this in a toaster oven.
Frequently Asked Questions
Yes! When you go to add your raspberries on top, use a toothpick to swirl them.
You’ll add them in after the brownie batter is made, along with extra chocolate chips, if desired.
Yes! Frozen raspberries work just as well.
You can, but you’ll want to bake them for less time since they’ll be thinner than mine.
Dip your knife in hot water, then dry it with a towel before making each cut into your brownies. This will create clean squares!
More Sourdough Discard Desserts To Try
If you’re looking for more sourdough discard dessert recipes, try a few of these:
- Brown Butter Sourdough Chocolate Chip Cookies
- Light and Fluffy Sourdough Peanut Butter Cookies
- Sourdough Pumpkin Roll Bites
- Small-Batch Sourdough Chocolate Chip Blondies
- Sourdough Blueberry Cheesecake Muffins
- Sourdough Derby Pie Scones (chocolate chip walnut scones)
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Recipe
Sourdough Raspberry Brownies
Ingredients
- 4 Tbsp butter (salted or unsalted)
- 1/2 cup semi-sweet chocolate chips
- 1 egg
- 1/4 cup pure cane sugar
- 1 tsp pure vanilla extract
- 1/4 cup sourdough discard
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- extra 1/4 cup semisweet chocolate chips (to stir in batter)
- 1 cup raspberries (fresh or frozen, rinsed with water & patted dry) (1 small carton)
Instructions
- Fill a pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
- In a heat-safe mixing bowl, add butter (cut into chunks) and chocolate chips.
- Then once water is boiling, reduce heat to low-medium. Place bowl on top of the pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
- Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
- While chocolate mixture cools slightly, preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round metal cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
- Roughly chop raspberries until they’re in small chunks. Set aside.
- In the bowl of melted chocolate and butter, add egg and whisk immedietly until combined.
- Add cane sugar, vanilla, sourdough discard, cocoa powder, flour, and salt. Whisk just until combined. Set aside.
- OPTIONAL: If you’d like to long ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continueing.
- Add 3/4 of chopped raspberries along with extra 1/4 cup chocolate chips (if desired) to the bowl. Save the rest of chopped raspberries for the top.
- Stir batter until chocolate chips and raspberry chunks are evenly distributed.
- Pour batter into the prepared pan, spread batter so it’s even, and top with the rest of the raspberries.
- Bake at 350 degrees Fahrenheit for 35-40 minutes or until baked as desired. 35 minutes will be more fudgy, 40 will be less fudgy and a toothpick will come out clean when tested for doneness.
- Cool for 10-30 minutes before slicing into squares. If baked less, let them cool longer to setup.
- When ready, slice into squares and enjoy!