Fudgy Sourdough Discard Brownies (Printable)

Decadent brownies with sourdough discard and sea salt offering a fudgy, tangy-sweet flavor in every bite.

# 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, 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

# Directions:

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 cubed butter together, stirring until smooth. Remove from heat and whisk in neutral oil.
03 - Whisk in granulated sugar and light brown sugar until the mixture is glossy and fully 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 together all-purpose flour, Dutch-process cocoa powder, and fine sea salt. Fold gently into the wet mixture with a spatula until just combined; avoid overmixing.
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 edges are set but the center is still slightly soft. A toothpick inserted in the center should come out with moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out using the parchment overhang. Slice into 16 squares.

# Expert Tips:

01 -
  • The sourdough discard adds moisture and a whisper of tang that deepens the chocolate without making the brownies sour.
  • They're genuinely fudgy in the center—the kind of texture that makes you close your eyes on the first bite.
  • Sea salt on top hits like a flavor plot twist, waking up your palate and making you reach for another square.
  • If you bake sourdough, this is finally a use for that discard jar that doesn't feel like you're being virtuous about it.
02 -
  • Don't skip the vigorous whisking of eggs; those two minutes of elbow grease create the fudgy texture that makes these brownies special.
  • The center will look barely set when you pull them from the oven—this is not a mistake, and they'll firm up as they cool; overbaking results in dry, cakey brownies that miss the entire point.
  • Sourdough discard straight from the fridge is fine, but room temperature discard incorporates more smoothly and creates better texture.
03 -
  • Invest in a good Dutch-process cocoa powder; it transforms the flavor from flat to sophisticated in a way that regular cocoa simply can't match.
  • If you're worried about overbaking, pull the brownies out a minute or two earlier than you think—they'll continue cooking slightly on the residual heat, and underbaked is always better than overdone when fudgy brownies are the goal.
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