Fudgy Sourdough Discard Brownies (Printer View)

Decadent fudgy brownies with sourdough tang and sea salt accents for a sweet and salty treat.

# Components:

→ Chocolate & Fats

01 - 6 oz dark chocolate (60–70% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 1/4 cup neutral oil (canola or vegetable)

→ Sugars

04 - 1 cup granulated sugar
05 - 1/2 cup light brown sugar, packed

→ Eggs & Sourdough

06 - 2 large eggs, room temperature
07 - 1 large egg yolk
08 - 1/2 cup sourdough discard, unfed and room temperature
09 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

10 - 1/2 cup all-purpose flour
11 - 1/3 cup unsweetened Dutch-process cocoa powder
12 - 1/2 teaspoon fine sea salt

→ Topping

13 - Flaky sea salt for sprinkling

# Method:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of simmering water. Add chopped chocolate and butter, stirring constantly until completely melted and smooth. Remove from heat and whisk in neutral oil until incorporated.
03 - Whisk granulated sugar and light brown sugar into the melted chocolate mixture until glossy and fully combined.
04 - Add whole eggs and egg yolk one at a time, whisking thoroughly after each addition. Continue whisking vigorously for 1–2 minutes until the mixture becomes thick and shiny.
05 - Stir in sourdough discard and vanilla extract until fully incorporated and no streaks remain.
06 - Sift flour, cocoa powder, and fine sea salt directly over the batter. Fold gently with a spatula until just combined, taking care not to overmix.
07 - Pour batter into the prepared baking pan and smooth the top with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes until edges are set but center remains slightly soft. A toothpick inserted in the center should come out with moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack. Once cooled, lift out using parchment overhang and cut into 16 squares.

# Expert Advice:

01 -
  • The sourdough discard adds a barely-there tang that deepens the chocolate without anyone being able to name what they're tasting.
  • That flaky sea salt finish transforms an already good brownie into something you'll find yourself making on purpose, not just when you need to use up starter.
02 -
  • Don't skip the vigorous whisking after adding eggs—that's what creates the shimmer and ensures your brownies stay fudgy rather than becoming cakey or gummy.
  • Overmixing the dry ingredients is the enemy; fold gently and stop as soon as you don't see flour streaks anymore, even if there are small lumps of cocoa powder visible.
03 -
  • Make sure your sourdough discard is at room temperature and unfed (straight from the fridge, if you keep it there)—cold starter won't mix evenly, and fed starter with bubbles will introduce unwanted air.
  • Don't overbake these; the slight wobble in the center when they come out of the oven is exactly right, and they'll firm up as they cool.
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