Fudgy Sourdough Discard Brownies (Printable)

Decadent, moist brownies with sourdough discard and sea salt flakes for flavor contrast.

# 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, 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

# Directions:

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 a saucepan of simmering water, melt chopped chocolate and butter together, stirring until smooth. Remove from heat and whisk in neutral oil.
03 - Whisk in both 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 egg mixture.
06 - Sift together flour, cocoa powder, and fine sea salt. Fold gently with a spatula into the wet mixture until just combined, being careful not to overmix.
07 - Pour batter into the prepared pan and smooth the top. 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 and slicing into 16 squares.

# Expert Advice:

01 -
  • Uses sourdough discard productively, reducing kitchen waste while adding depth
  • Ultra-fudgy texture with a subtle tangy undertone that balances sweetness
  • Ready in just 45 minutes from start to finish
  • The sweet-salty contrast from flaky sea salt creates an irresistible gourmet finish
  • Simple enough for beginners, impressive enough for dessert lovers
02 -
  • Whisk the egg mixture vigorously for 1–2 minutes to create a shiny, glossy batter that bakes into a crackly top
  • Use Dutch-process cocoa powder for the deepest, darkest chocolate flavor
  • Don't skip the flaky sea salt—it's essential for balancing sweetness and adding gourmet appeal
  • Let brownies cool completely before slicing for clean, professional-looking squares
  • A sharp knife wiped clean between cuts ensures perfect presentation
Return