Fudgy Sourdough Discard Brownies (Printable Version)

Decadent fudgy brownies featuring sourdough discard and sea salt flakes for a balanced flavor.

# What You'll Need:

→ 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, at room temperature
07 - 1 large egg yolk
08 - 1/2 cup sourdough discard, unfed and at 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

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - In a heatproof bowl set over simmering water, melt chopped 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 becomes glossy and fully combined.
04 - Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Continue whisking vigorously for 1-2 minutes until the mixture is thick and shiny.
05 - Stir in sourdough discard and vanilla extract until fully incorporated into the batter.
06 - Sift flour, cocoa powder, and fine sea salt together. Fold gently into the wet mixture using a spatula until just combined, avoiding overmixing.
07 - Pour batter into the prepared pan and smooth the top surface. 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 should come out with moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out using parchment overhang. Cut into 16 equal squares and serve.

# Expert Advice:

01 -
  • Puts your sourdough discard to delicious use instead of throwing it away
  • Ultra-fudgy texture with crisp edges and a soft, molten center
  • Ready in just 45 minutes from start to finish
  • The subtle tang from sourdough adds depth to the chocolate flavor
  • Flaky sea salt creates the perfect sweet-salty balance
  • Simple pantry ingredients and easy one-bowl method
02 -
  • Use a double boiler or low heat when melting chocolate to prevent scorching
  • Room temperature eggs incorporate more easily and create better texture
  • Don't skip the vigorous whisking after adding eggs—this creates the shiny top
  • Line your pan with parchment overhang for easy removal and clean slicing
  • Let brownies cool completely before cutting for the cleanest edges
  • Wipe your knife between cuts for professional-looking squares
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