Fudgy Sourdough Discard Brownies (Print out)

Rich sourdough brownies with dark chocolate and sea salt flakes for a balanced sweet and savory finish.

# What You'll 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, room temperature
07 - 1 large egg yolk
08 - ½ cup sourdough discard, unfed and room temperature
09 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

10 - ½ cup all-purpose flour
11 - ⅓ cup unsweetened Dutch-process cocoa powder
12 - ½ 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, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a pan of simmering water, melt chocolate and butter together, stirring until completely smooth. Remove from heat and whisk in oil until fully incorporated.
03 - Whisk both granulated and brown sugar into the chocolate mixture until 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 mixture becomes thick and shiny.
05 - Stir sourdough discard and vanilla extract into the mixture until fully incorporated with no visible streaks.
06 - Sift flour, cocoa powder, and fine sea salt over the batter. Fold gently with a spatula until just combined, being careful not to overmix.
07 - Pour batter into prepared pan and smooth the top. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes, or until edges are set but 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. Slice into 16 equal squares.

# Expert Advice:

01 -
  • The sourdough discard adds a barely-there tanginess that makes the chocolate taste deeper and more interesting than regular brownies ever could.
  • They're genuinely fudgy without being undercooked or dangerous—that perfect texture where your fork actually needs to work a little.
  • Sea salt on top isn't just trendy; it actually changes how your brain processes the sweetness, making each bite feel intentional.
02 -
  • Don't overbake chasing a clean toothpick—that's how you end up with cake instead of fudge; moist crumbs are your actual target.
  • Room temperature eggs and sourdough genuinely matter here because cold ingredients won't incorporate smoothly into the chocolate base, leaving you with streaky batter.
03 -
  • Cut brownies while they're still slightly warm (about 30 minutes after removing from the oven) for the cleanest edges; a hot knife wiped between cuts helps prevent dragging and crumbling.
  • If your sourdough discard is very wet and soupy, it won't affect the recipe—that's actually the ideal state for these brownies since you want extra moisture anyway.
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