Fudgy Sourdough Discard Brownies (Print Version)

Rich sourdough brownies offer deep chocolate flavor with a hint of tang and sea salt finishing touch.

# 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:

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 (double boiler method). Add chopped chocolate and butter, stirring constantly until completely melted and smooth. Remove from heat and whisk in the neutral oil until fully incorporated.
03 - Whisk both granulated sugar and light brown sugar into the chocolate mixture until glossy and well combined.
04 - Add whole eggs and egg yolk one at a time, whisking vigorously after each addition. Continue whisking for 1–2 minutes until the mixture becomes thick, shiny, and noticeably lighter in color.
05 - Stir in the sourdough discard and vanilla extract, mixing until fully incorporated and no streaks remain.
06 - Sift together flour, cocoa powder, and fine sea salt directly over the batter. Using a spatula, fold gently until just combined. Do not overmix, as this keeps brownies fudgy.
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, or until edges are set but the center remains slightly soft. A toothpick inserted in the center should come out with moist crumbs, not dry.
09 - Allow brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang. Slice into 16 squares once completely cooled.

# Expert Tips:

01 -
  • The sourdough discard adds a whisper of tang that makes the chocolate taste more like chocolate, if that makes sense.
  • They're fudgy in that way where the middle stays soft and dreamy even after they cool, no crumbly disappointments here.
  • Sea salt on top is the difference between good brownies and ones that make people ask for the recipe immediately.
02 -
  • If your brownies come out cakey, your oven probably runs hot or you baked them a few minutes too long; next time, set your timer for 28 minutes and check early.
  • Room temperature eggs and sourdough discard actually matter here—cold ingredients won't emulsify smoothly, and you'll end up with a grainy texture instead of silky fudge.
03 -
  • Use a bench scraper or offset spatula to fold the dry ingredients—it's gentler than a regular spatula and gives you more control over not overmixing.
  • If your sourdough discard is particularly thick or bubbly, you can thin it with a tiny bit of water so it incorporates smoothly into the batter.
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