Sourdough Discard Brownies Salt

There's something wonderfully resourceful about transforming sourdough discard into a decadent dessert. These rich, fudgy brownies prove that your leftover starter doesn't have to go to waste—instead, it adds a subtle tang and incredible depth to every chocolatey bite. Topped with flaky sea salt that crystallizes beautifully as they bake, these brownies strike the perfect balance between sweet indulgence and sophisticated flavor. Whether you're a sourdough enthusiast looking for creative ways to use your discard or simply a brownie lover seeking your new favorite recipe, this easy-to-make treat delivers restaurant-quality results from your home kitchen.

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The secret to these brownies lies in the sourdough discard, which contributes moisture, tenderness, and a subtle complexity that elevates them beyond ordinary brownies. The slight tang from the starter plays beautifully against the sweetness of the chocolate, while the flaky sea salt on top creates pockets of savory contrast in every bite. This recipe is forgiving and beginner-friendly, making it perfect for both experienced bakers and those just starting their sourdough journey.

Ingredients

• Wet Ingredients: 1/2 cup (115 g) unsalted butter, melted; 1 cup (200 g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (120 g) sourdough discard (unfed, 100% hydration); 1 tsp pure vanilla extract
• Dry Ingredients: 3/4 cup (90 g) all-purpose flour; 1/2 cup (50 g) unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp fine sea salt
• Mix-ins & Topping: 1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate; 1/2 tsp flaky sea salt (for topping)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together melted butter and sugar until glossy and well combined. Add eggs, one at a time, whisking after each addition until the mixture is thick and lighter in color.

Step 3: Add Sourdough Discard

Stir in the sourdough discard and vanilla extract until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and fine sea salt.

Step 5: Fold Together

Add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.

Step 6: Add Chocolate

Fold in the chocolate chips or chopped chocolate.

Step 7: Prepare for Baking

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

Step 8: Bake

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Step 9: Cool and Slice

Let the brownies cool completely in the pan before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

For the fudgiest results, avoid overbaking—the toothpick should come out with moist crumbs, not completely clean. Using room temperature eggs helps create a smoother batter that incorporates more easily. If you want to take these brownies to the next level, try browning the butter before mixing it with the sugar; this adds a nutty, caramelized depth that pairs beautifully with the chocolate. Make sure your sourdough discard is at 100% hydration (equal parts flour and water by weight) for consistent results. Sifting the cocoa powder prevents lumps and ensures a silky texture throughout.

Varianten und Anpassungen

These brownies are endlessly customizable to suit your preferences. Add 1/2 cup of chopped walnuts or pecans for a satisfying crunch and nutty flavor. For a more intense chocolate experience, use dark chocolate chips instead of semi-sweet, or swirl in a tablespoon of peanut butter or almond butter before baking. If you're feeling adventurous, add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor without adding coffee taste. You can also experiment with different toppings—try crushed freeze-dried raspberries or a drizzle of caramel sauce after baking for a gourmet twist.

Serviervorschläge

These brownies are delicious on their own, but they become truly extraordinary when served warm with a scoop of vanilla ice cream melting over the top. For an elegant dessert presentation, dust with powdered sugar and serve alongside fresh berries and whipped cream. They also pair wonderfully with a cup of strong coffee or a glass of cold milk. Cut them into smaller squares for party platters, or serve larger portions as a plated dessert with a drizzle of chocolate sauce. Store leftovers in an airtight container at room temperature for up to 3 days, though they rarely last that long!

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These Sourdough Discard Brownies with Sea Salt Flakes prove that sustainable baking can be absolutely delicious. Every time you make a batch, you're not only treating yourself to an incredible dessert but also making the most of your sourdough starter maintenance. The combination of rich chocolate, subtle sourdough tang, and that perfect hit of sea salt creates a brownie that's far more interesting than the standard recipe. Whether you're bringing them to a potluck, serving them at a dinner party, or simply indulging on a quiet evening at home, these brownies are sure to impress. Happy baking!

Recipe FAQ

→ What role does sourdough discard play?

Sourdough discard adds a subtle tang and depth of flavor, enriching the brownies without altering texture significantly.

→ Can I substitute the butter?

Browned butter can be used instead of melted butter for a nutty, richer taste that complements the chocolate.

→ Why is flaky sea salt added on top?

The flaky sea salt provides a contrasting crunch and enhances the sweetness, creating a balanced sweet-salty bite.

→ How to know when brownies are baked?

Bake until a toothpick inserted comes out with moist crumbs but no wet batter, usually 28–32 minutes at 350°F.

→ Are these suitable for vegetarians?

Yes, all ingredients used are compatible with a vegetarian diet.

→ Can I add nuts for texture?

Adding chopped nuts, such as walnuts, can introduce crunch and complement the fudgy texture well.