Sourdough Discard Brownies Sea Salt (Print Version)

Moist, fudgy chocolate squares with sourdough depth and a sprinkle of sea salt flakes.

# Components:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1/2 cup sourdough discard, unfed with 100% hydration
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon fine sea salt

→ Mix-ins and Topping

10 - 1/2 cup semi-sweet chocolate chips or chopped chocolate
11 - 1/2 teaspoon flaky sea salt for topping

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until glossy and well combined.
03 - Add eggs one at a time, whisking after each addition until the mixture becomes thick and lighter in color.
04 - Stir in sourdough discard and vanilla extract until fully incorporated.
05 - In a separate bowl, sift together flour, cocoa powder, baking powder, and fine sea salt.
06 - Add dry ingredients to wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
07 - Fold chocolate chips or chopped chocolate into the batter.
08 - Pour batter into prepared baking pan and smooth the top surface evenly. Sprinkle flaky sea salt across the surface.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs but not wet batter.
10 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose beyond guilt and waste, turning it into something genuinely delicious.
  • These brownies taste like you spent hours on them, but they're honestly easier and faster than most desserts.
  • The sea salt finish isn't just trendy—it actually makes the chocolate taste deeper and more interesting.
02 -
  • Underbaking is your friend—brownies keep cooking slightly as they cool, so pulling them out with a few moist crumbs gives you that fudgy texture, while waiting for a clean toothpick will give you something more cake-like.
  • The sourdough discard needs to be at full hydration (roughly equal parts flour and water by weight) to work properly; if yours is a stiff starter, it won't incorporate smoothly into the batter.
03 -
  • Room temperature eggs whisk in smoothly and create better emulsification, which means a silkier batter and fudgier brownies—don't skip this small step.
  • If your sourdough discard is on the thicker side, whisk it into the wet mixture a bit at a time to avoid lumps rather than dumping it all in at once.
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