Fudgy Sourdough Discard Brownies (Print Version)

Ultra-fudgy brownies with sourdough tang and flaky sea salt for a sweet-salty flavor balance.

# Ingredient List:

→ 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 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

# Recipe Steps:

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 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 wet ingredients.
06 - Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined, being careful not to overmix the batter.
07 - Pour batter into prepared pan and smooth the surface evenly. 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 brownies completely in the pan on a wire rack before lifting out using the parchment overhang. Slice into 16 equal squares.

# Expert Suggestions:

01 -
  • Reduces food waste by transforming sourdough discard into a show-stopping dessert
  • Ultra-fudgy texture with perfectly set edges and a soft, gooey center
  • Subtle tangy depth from fermented starter adds complexity to rich chocolate
  • Simple one-bowl method requires minimal mixing and no fancy equipment
  • Sweet-salty balance from flaky sea salt elevates the chocolate experience
  • Ready in just 45 minutes from start to finish
02 -
  • Use high-quality dark chocolate (60–70% cocoa) for the best flavor—chocolate is the star here
  • Don't skip the vigorous whisking after adding eggs—this creates the shiny, crackly top
  • Underbake slightly for the fudgiest texture; the center should have moist crumbs, not be completely clean
  • Let brownies cool completely before slicing for clean edges and proper texture
  • The flaky sea salt is essential—it enhances the chocolate and adds a gourmet touch
  • Room temperature eggs and sourdough discard incorporate more smoothly into the batter
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