Fudgy Sourdough Discard Brownies (Printable Version)

Rich, fudgy sourdough brownies topped with flaky sea salt balance deep chocolate and subtle tang.

# 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

# 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 - Set a heatproof bowl over a saucepan of simmering water. Add chocolate and butter, stirring constantly until completely smooth. Remove from heat and whisk in oil until fully combined.
03 - Whisk both granulated sugar and brown sugar into the chocolate mixture until glossy and well combined.
04 - Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Continue whisking vigorously for 1–2 minutes until the mixture becomes thick and shiny.
05 - Stir in sourdough discard and vanilla extract until fully incorporated into the mixture.
06 - Sift flour, cocoa powder, and fine sea salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
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 until the edges are set but the center remains slightly soft. A toothpick inserted should come out with moist crumbs.
09 - Cool brownies completely in the pan on a wire rack before lifting out and slicing into 16 squares using a sharp knife.

# Expert Advice:

01 -
  • You finally have an answer for what to do with all that sourdough discard instead of tossing it.
  • The tang from the starter adds depth that store-bought brownies can't touch, making them taste more grown-up and sophisticated.
  • They come together in under an hour with ingredients you likely already have hanging around your kitchen.
  • The sea salt topping is non-negotiable—it's the small gesture that transforms these from good to craveable.
02 -
  • Don't pull them out early thinking they're underbaked—they firm up as they cool, and what looks liquid in the pan becomes fudgy at room temperature.
  • Stale or very active sourdough discard works differently; unfed discard with a thick layer on top is your target, so consistency matters more than timing.
  • The sea salt topping isn't optional flavor—it literally changes how your taste buds register sweetness, making the chocolate feel richer and more complex.
03 -
  • Fold in an extra 100 g (⅔ cup) of chopped dark chocolate or chocolate chips before baking if you want them almost fudge-like—it's extra but worth it for special occasions.
  • If your kitchen is warm, let the batter chill for 15 minutes before pouring into the pan; it helps the structure set more evenly without the bottom overcooking.
Go Back