Fudgy Sourdough Discard Brownies

There's something magical about transforming sourdough discard into decadent dessert. These fudgy sourdough discard brownies marry the subtle tang of fermented dough with deep, rich chocolate and a sophisticated sprinkle of flaky sea salt. The result is an ultra-indulgent treat that elevates humble pantry staples into a gourmet experience. Whether you're a sourdough baker looking to reduce waste or simply craving intensely chocolatey brownies with a twist, this recipe delivers on every level.

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The secret to these brownies lies in the combination of melted dark chocolate, butter, and oil, creating an impossibly moist crumb that stays fudgy for days. The sourdough discard adds a subtle complexity without overpowering the chocolate, while the flaky sea salt on top provides bursts of savory contrast that make each bite unforgettable. This is comfort baking at its finest—approachable, forgiving, and absolutely delicious.

Ingredients

• Chocolate & Fats: 170 g (6 oz) dark chocolate (60–70% cocoa), chopped; 115 g (½ cup) unsalted butter, cubed; 60 ml (¼ cup) neutral oil (e.g., canola or vegetable)
• Sugars: 200 g (1 cup) granulated sugar; 100 g (½ cup) light brown sugar, packed
• Eggs & Sourdough: 2 large eggs, at room temperature; 1 large egg yolk; 120 g (½ cup) sourdough discard, unfed and at room temperature; 1 tsp pure vanilla extract
• Dry Ingredients: 60 g (½ cup) all-purpose flour; 35 g (⅓ cup) unsweetened Dutch-process cocoa powder; ½ tsp fine sea salt
• Topping: Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the Pan

Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment, leaving overhang on two sides.

Step 2: Melt Chocolate and Butter

In a heatproof bowl set over a pan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and whisk in oil.

Step 3: Add Sugars

Whisk in both sugars until glossy and combined.

Step 4: Incorporate Eggs

Add eggs and egg yolk one at a time, whisking well after each addition. Whisk vigorously for 1–2 minutes until mixture is thick and shiny.

Step 5: Add Sourdough and Vanilla

Stir in sourdough discard and vanilla extract until fully incorporated.

Step 6: Fold in Dry Ingredients

Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined; do not overmix.

Step 7: Transfer to Pan

Pour batter into prepared pan and smooth the top. Sprinkle generously with flaky sea salt.

Step 8: Bake

Bake for 28–32 minutes, or until the edges are set but the center is still slightly soft—a toothpick inserted should come out with moist crumbs.

Step 9: Cool and Slice

Cool completely in the pan on a wire rack before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

For the fudgiest texture, avoid overbaking—the center should still jiggle slightly when you remove the pan from the oven. It will firm up as it cools. Use room temperature eggs and sourdough discard to ensure smooth incorporation and even baking. When folding in the dry ingredients, stop as soon as no flour streaks remain; overmixing develops gluten and creates a cakey texture instead of fudgy. Store brownies airtight at room temperature for up to 3 days, or freeze for longer storage.

Varianten und Anpassungen

For extra decadence, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking. Swap brown sugar for coconut sugar for a deeper caramel note. You can also experiment with toppings: try crushed pretzels, toasted nuts, or a drizzle of tahini for added complexity. If you prefer a less intense chocolate flavor, use semisweet chocolate instead of dark, though the bittersweet balance is what makes these brownies truly special.

Serviervorschläge

These brownies are incredible on their own, but they also pair beautifully with espresso or a glass of red wine for an elegant dessert experience. Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel, or dust with powdered sugar for a simple presentation. They're perfect for potlucks, bake sales, or as an indulgent afternoon treat with tea. The sweet-salty contrast makes them equally at home at casual gatherings and sophisticated dinner parties.

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These fudgy sourdough discard brownies prove that the best desserts often come from resourcefulness and creativity. By giving new life to sourdough starter that would otherwise be discarded, you're creating something far more delicious than the sum of its parts. The subtle tang, the intense chocolate, and that perfect sprinkle of sea salt come together in a brownie that's destined to become a household favorite. Bake a batch today and discover why sourdough discard desserts deserve a place in every baker's repertoire.

Recipe FAQ

→ What does sourdough discard add to the brownies?

Sourdough discard imparts a subtle tang that brightens the deep chocolate flavor and adds complexity to the texture.

→ Can I substitute the neutral oil with another fat?

Yes, neutral oils like canola or vegetable oil keep the brownies moist without altering the flavor; avoid strong-flavored oils.

→ How does the flaky sea salt affect the brownies?

The finishing flakes of sea salt provide a crisp, salty contrast that enhances the sweetness and intensifies the chocolate notes.

→ What’s the best way to melt the chocolate and butter?

Use a heatproof bowl over simmering water to gently melt chocolate and butter together, ensuring a smooth, lump-free mixture.

→ How can I tell when the brownies are done baking?

Bake until edges are set but the center remains slightly soft; a toothpick will come out with moist crumbs, not dry.