Fudgy Sourdough Discard Brownies (Printable)

Ultra-fudgy brownies using sourdough discard and sea salt for a rich, balanced flavor.

# 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 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 - In a heatproof bowl set over a pan of simmering water, melt chopped 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 glossy and fully combined.
04 - Add whole 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.
05 - Stir in sourdough discard and vanilla extract until fully incorporated.
06 - Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined; do not overmix.
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 16 squares.

# Expert Suggestions:

01 -
  • Zero-waste baking that puts your sourdough discard to delicious use
  • Ultra-fudgy texture with a subtle tangy complexity
  • Simple one-bowl method that comes together in under 15 minutes
  • Perfect balance of sweet chocolate and savory sea salt
  • No mixer required—just a whisk and spatula
02 -
  • Use a light-colored metal pan for even baking; dark pans can cause over-browning on the edges
  • Let the brownies cool completely before slicing for clean, neat squares
  • For perfect cuts, wipe your knife between slices with a damp cloth
  • Don't skip the flaky sea salt—it balances the sweetness and enhances the chocolate
  • Dutch-process cocoa gives a smoother, less acidic chocolate flavor than natural cocoa
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