Fudgy Sourdough Discard Brownies (Printable)

Decadent brownies featuring sourdough discard and dark chocolate, finished with flaky sea salt.

# 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

# Method:

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 chocolate and 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 eggs and egg yolk one at a time, whisking vigorously after each addition. Continue whisking 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 flour, cocoa powder, and fine sea salt. Gently fold into the wet mixture using a spatula until just combined; avoid overmixing.
07 - Pour batter into the 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 remains 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 parchment overhang. Slice into 16 squares and serve at room temperature.

# Expert Advice:

01 -
  • That subtle tang from sourdough discard creates a depth of chocolate flavor you can't get from regular brownies, and it somehow makes them taste more sophisticated without any extra effort.
  • Flaky sea salt on top transforms these from sweet to impossibly addictive—the kind of brownies people reach for a second time without thinking.
  • If you keep a sourdough starter, this is finally a use for all that discard you've been throwing away, turning something you'd toss into pure indulgence.
02 -
  • Don't overbake these—the line between fudgy and cakey is razor thin, so set a timer for 28 minutes and watch closely; the center should jiggle slightly when you shake the pan.
  • Your sourdough discard must be at room temperature and unfed (the neglected kind from the back of your fridge), because this adds moisture and tang in exactly the right proportions.
03 -
  • If you don't have Dutch-process cocoa powder, regular unsweetened cocoa works, but the brownies will taste slightly sharper and less rich—Dutch-process is worth seeking out for these specifically.
  • Store your cooled brownies in an airtight container at room temperature for up to 3 days, or wrap them individually and freeze for up to a month; they'll taste almost better slightly cold because the fudginess becomes more pronounced.
Return