Fudgy Sourdough Discard Brownies

These fudgy sourdough discard brownies are the perfect marriage of decadence and practicality. If you've been keeping a sourdough starter, you know the struggle of finding delicious ways to use that discard. These brownies transform what might otherwise be waste into rich, chocolatey squares with a subtle tang that enhances the deep cocoa flavor. The addition of flaky sea salt on top creates an irresistible sweet-salty contrast that will have everyone reaching for seconds.

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What makes these brownies truly special is the way the sourdough discard interacts with the chocolate. Rather than tasting overtly sour, it adds a nuanced depth that keeps the brownies from being one-dimensionally sweet. The combination of dark chocolate, butter, and oil creates an incredibly moist crumb that stays fudgy even days after baking. Whether you're a sourdough enthusiast or simply looking for an exceptional brownie recipe, this is one you'll return to again and again.

Ingredients

• Chocolate & Fats: 170 g (6 oz) dark chocolate (60–70% cocoa), chopped; 115 g (½ cup) unsalted butter, cubed; 60 ml (¼ cup) neutral oil (e.g., canola or vegetable)
• Sugars: 200 g (1 cup) granulated sugar; 100 g (½ cup) light brown sugar, packed
• Eggs & Sourdough: 2 large eggs, at room temperature; 1 large egg yolk; 120 g (½ cup) sourdough discard, unfed and at room temperature; 1 tsp pure vanilla extract
• Dry Ingredients: 60 g (½ cup) all-purpose flour; 35 g (⅓ cup) unsweetened Dutch-process cocoa powder; ½ tsp fine sea salt
• Topping: Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare the pan

Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment, leaving overhang on two sides.

Step 2: Melt chocolate and butter

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 oil.

Step 3: Add sugars

Whisk in both sugars until glossy and combined.

Step 4: Incorporate eggs

Add eggs and egg yolk one at a time, whisking well after each addition. Whisk vigorously for 1–2 minutes until mixture is thick and shiny.

Step 5: Add sourdough and vanilla

Stir in sourdough discard and vanilla extract until fully incorporated.

Step 6: Fold in dry ingredients

Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined; do not overmix.

Step 7: Transfer to pan

Pour batter into prepared pan and smooth the top. Sprinkle generously with flaky sea salt.

Step 8: Bake

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.

Step 9: Cool and slice

Cool completely in the pan on a wire rack before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

The key to ultra-fudgy brownies is not overbaking. The center should still look slightly underdone when you remove the pan from the oven—it will continue to set as it cools. Using room temperature eggs and sourdough discard ensures smooth incorporation and prevents the melted chocolate from seizing. When folding in the dry ingredients, stop as soon as you no longer see streaks of flour; overmixing will result in cakey rather than fudgy brownies. The vigorous whisking in step 4 is crucial—it incorporates air and creates that signature shiny, crackly top.

Varianten und Anpassungen

For extra decadence, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking. Swap brown sugar for coconut sugar for a deeper caramel note. You can also experiment with different toppings: try crushed nuts, dried cherries, or a swirl of tahini or peanut butter before baking. For a more intense chocolate experience, use 80% cocoa dark chocolate. If you prefer a less tangy flavor, reduce the sourdough discard to 80 g and add an extra tablespoon of oil to maintain moisture.

Serviervorschläge

These brownies pair beautifully with espresso or a glass of red wine. Serve them slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an elegant dessert. For a more rustic presentation, dust with additional cocoa powder or drizzle with melted dark chocolate. They're perfect for afternoon tea, potlucks, or as an indulgent midnight snack. Store brownies airtight at room temperature for up to 3 days, or freeze for longer storage.

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These fudgy sourdough discard brownies prove that waste-reducing baking doesn't mean compromising on flavor or texture. With their rich chocolate intensity, subtle tang, and perfect fudgy crumb, they're destined to become a staple in your baking repertoire. Whether you're an experienced sourdough baker or just getting started, this recipe offers a delicious way to make the most of every bit of your starter.

Recipe Questions & Answers

→ What role does sourdough discard play in these brownies?

Sourdough discard adds a subtle tang and moist texture, enhancing flavor complexity without overpowering the chocolate.

→ How does the flaky sea salt affect the flavor?

The sea salt flakes provide a delightful contrast, highlighting the brownies' sweetness with a hint of savory balance.

→ Can I use different types of chocolate?

Dark chocolate with 60–70% cocoa yields the best depth and richness, but adjustments can be made based on preference.

→ What is the ideal baking indication for these brownies?

Bake until edges are set but center remains slightly soft; a toothpick should come out with moist crumbs for fudgy texture.

→ Are there alternatives to brown sugar?

Substituting brown sugar with coconut sugar adds a deeper caramel note and complements the chocolate flavors well.