Fudgy Sourdough Discard Brownies (Printable Version)

Decadent, tangy brownies featuring sourdough discard and flaky sea salt for an irresistible finish.

# 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 Make:

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 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 becomes glossy and fully combined.
04 - Add eggs and egg yolk one at a time, whisking well 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 into the mixture. Fold gently with a spatula until just combined; avoid overmixing.
07 - Pour batter into prepared pan and smooth the top. 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 should come out with moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and slicing into squares.

# Cooking Tips:

01 -
  • You finally have a use for that sourdough discard sitting in your fridge instead of feeling guilty about waste.
  • These brownies are fudgy in a way that feels almost indulgent, with a subtle tang that makes the chocolate flavor pop.
  • The sea salt on top isn't just decoration—it's the moment when someone takes a bite and their eyes go wide.
02 -
  • Sourdough discard must be unfed and at room temperature, or it won't incorporate smoothly and you'll end up with streaks of tang instead of even flavor.
  • The baking time is less about watching the clock and more about watching the brownies—every oven is different, but that slight jiggle in the center is your signal to pull them out.
03 -
  • Room temperature eggs and sourdough discard aren't fussy—they actually help everything emulsify properly and bake evenly without weird dense spots.
  • The secret to that perfect fudgy center is pulling them out when the middle still jiggles slightly; they'll continue cooking from residual heat as they cool, and you want to catch them before they firm up completely.
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