Fudgy Sourdough Discard Brownies (Printable Version)

Ultra-fudgy sourdough-infused brownies finished with flaky sea salt for a perfect balance of flavors.

# 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, allowing overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of simmering water. Combine chocolate and butter in the bowl, stirring until completely smooth and melted. Remove from heat and whisk in oil until incorporated.
03 - Whisk granulated sugar and brown sugar into the chocolate mixture until the batter becomes glossy and homogeneous.
04 - Add eggs and egg yolk individually, whisking thoroughly after each addition. Continue whisking vigorously for 1–2 minutes until the mixture becomes thick, ribbon-like, and shiny.
05 - Fold sourdough discard and vanilla extract into the egg mixture using a spatula until fully incorporated.
06 - Sift flour, cocoa powder, and fine sea salt directly into the batter. Fold gently with a spatula until just combined, taking care not to overmix.
07 - Pour batter into the prepared pan and smooth the surface with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes until the edges are set but the center remains slightly soft. A toothpick inserted into the center should come out with moist crumbs, not clean.
09 - Cool completely in the pan on a wire rack. Once cool, lift out using the parchment overhang and slice into 16 equal squares.

# Expert Tips:

01 -
  • The sourdough discard creates an impossibly fudgy texture while adding a subtle tang that deepens the chocolate flavor without tasting sour.
  • They come together in 45 minutes total with minimal fuss, making them perfect for a last-minute craving or unexpected guests.
  • That flaky sea salt on top is the unexpected twist that makes people stop mid-bite and ask what makes them taste so good.
02 -
  • Overbaking by even two minutes turns fudgy brownies into cakey ones—set a timer and pull them out when the center still jiggles slightly; carryover heat continues cooking them as they cool.
  • The sourdough discard must be unfed and at room temperature; fed starter or cold discard won't incorporate smoothly and can create odd pockets of flavor.
03 -
  • Whisk the eggs and sugar mixture for the full 1–2 minutes until it's thick and ribbony—this aeration is what gives you that fudgy, almost mousse-like texture rather than a dense brick.
  • If your sourdough discard separates with liquid on top (called hooch), stir it back in before measuring; it's flavorful and shouldn't be discarded.
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