Fudgy Sourdough Discard Brownies (Printable Version)

Rich, fudgy sourdough brownies finished with flaky sea salt for an ideal sweet and salty flavor.

# What You Need:

→ Chocolate & Fats

01 - 6 oz dark chocolate (60–70% cocoa), chopped
02 - ½ cup unsalted butter, cubed
03 - ¼ cup neutral oil (canola or vegetable)

→ Sugars

04 - 1 cup granulated sugar
05 - ½ cup light brown sugar, packed

→ Eggs & Sourdough

06 - 2 large eggs, at room temperature
07 - 1 large egg yolk
08 - ½ cup sourdough discard, unfed and at room temperature
09 - 1 tsp pure vanilla extract

→ Dry Ingredients

10 - ½ cup all-purpose flour
11 - ⅓ cup unsweetened Dutch-process cocoa powder
12 - ½ tsp fine sea salt

→ Topping

13 - Flaky sea salt, for sprinkling

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a pan of simmering water, melt dark chocolate and butter together, stirring until smooth. Remove from heat and whisk in neutral oil.
03 - Whisk in granulated sugar and light brown sugar until the mixture is glossy and well combined.
04 - Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Whisk vigorously for 1–2 minutes until the mixture becomes thick and shiny.
05 - Stir in sourdough discard and vanilla extract until fully incorporated throughout the batter.
06 - Sift in all-purpose flour, Dutch-process cocoa powder, and fine sea salt. Fold gently with a spatula until just combined, taking care not to overmix.
07 - Pour batter into the prepared pan and smooth the top with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes, or until the edges are set but the center remains slightly soft. A toothpick inserted in the center should come out with moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out using the parchment overhang. Slice into 16 squares.

# Expert Tips:

01 -
  • You get to use up sourdough discard guilt-free while making brownies that taste twice as decadent as regular ones.
  • The fudgy center stays impossibly soft even after cooling completely, no underbaking anxiety required.
  • That flaky sea salt on top creates a moment of surprise with every bite—sweet, salty, chocolatey all at once.
02 -
  • Room temperature eggs whisk into the chocolate mixture far more smoothly than cold ones—cold eggs seize the chocolate and create little flecks that won't integrate.
  • The cooling step is non-negotiable; brownies continue to firm up significantly as they cool, so what seems slightly underbaked at 35 minutes becomes perfect fudgy texture by the time they've sat for two hours.
03 -
  • If you find yourself without sourdough discard, you can substitute plain Greek yogurt or even sour cream at the same weight, though you'll lose the subtle fermented note that makes these special.
  • Adding 100 grams of chopped dark chocolate or chips folded in at the very end creates pockets of extra richness that make people wonder if you added some secret ingredient.
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