Fudgy Sourdough Discard Brownies (Printable Version)

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

# What You 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, 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

# How-To 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 pan of simmering water, melt chopped chocolate and butter together, stirring until smooth. Remove from heat and whisk in oil.
03 - Whisk in granulated sugar and brown sugar until the mixture is glossy and well combined.
04 - Add whole eggs and egg yolk one at a time, whisking thoroughly after each addition. Whisk 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 over the mixture. Fold gently with a spatula until just combined; avoid overmixing.
07 - Pour batter into prepared pan and smooth the top with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes, or until the edges are set but the center is still 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 and cutting into 16 squares.

# Expert Advice:

01 -
  • That sourdough discard finally has a purpose beyond the compost bin, and honestly, it makes your brownies taste like you've been baking professionally.
  • The fudgy center stays soft for days while the edges get just crispy enough to satisfy anyone who ever fought over corner pieces.
  • Sea salt on top transforms these from good to unforgettable—the kind of dessert people remember and ask for by name.
02 -
  • Sourdough discard temperature matters more than you'd think—cold discard can seize the warm chocolate slightly, so let it sit on the counter for an hour if it's been in the fridge.
  • The baking time window is real and crucial; underbake by even 2 minutes and the center won't set enough to slice, overbake by 3 minutes and they become cakey instead of fudgy.
03 -
  • If your sourdough starter has been sitting for weeks in the fridge, this is the perfect moment to use that discard—it actually improves the tang in these brownies.
  • Don't skip the cooling time in the pan; it might seem like forever, but this is when the structure sets properly and your slices stay together instead of crumbling into delicious chaos.
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