Gluten Free Sourdough Discard Brownies

With crisp and chewy sides, and a dense and fudgy center, these brownies will surely satisfy everyone!

“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.”

Augusten Burroughs

The Naked Pear is a reader-supported publication. Your paid subscriptions enable me to continue creating and sharing delicious, gluten-free sourdough recipes. Each recipe is carefully tested and perfected, often over the course of years. By subscribing, you'll gain access to my complete collection of recipes and help support ongoing recipe development.

Brownies, a classic, yet so many different versions! Originally created to be a dessert one could carry in a lunch box, they haven’t strayed far from their original intent. Some are cakey, some are fudgy, and each kind seems to have a cult following. I am more of a chewy edge kind of brownie eater, while my husband likes the gooey center. Whichever you prefer, these brownies will hit the spot!

These brownies start with the classic melted butter and chocolate, but the recipe takes it to a higher level by whipping the eggs and sugar into almost a meringue. This helps to dissolve the sugar and give you the classically beautiful, crackly top. Also, it adds no extra time as you are preparing the rest of your ingredients as the eggs and sugar whip, however the results speak for themselves.