Sourdough Discard Brownies Salt (Print)

Fudgy brownies with sourdough discard and sea salt flakes for a sweet-salty flavor balance.

# 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 at 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, leaving overhang for easy removal.
02 - 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 mixture is thick and lighter in color.
03 - Stir in sourdough discard and vanilla extract until fully incorporated.
04 - In a separate bowl, sift together flour, cocoa powder, baking powder, and fine sea salt.
05 - Add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
06 - Fold in chocolate chips or chopped chocolate until evenly distributed.
07 - Pour batter into prepared baking pan and smooth the top. Sprinkle evenly with flaky sea salt.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
09 - Allow brownies to cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • Puts sourdough discard to delicious use instead of wasting it
  • Rich, fudgy texture with deep chocolate flavor
  • Ready in just 45 minutes from start to finish
  • The sea salt topping adds an irresistible sweet-salty contrast
  • Simple ingredients you likely already have on hand
  • No special equipment or complicated techniques required
02 -
  • Use unfed sourdough discard for best results—it has the right consistency and tang
  • Line your pan with parchment paper extending over the edges for easy removal and clean slicing
  • Don't skip the flaky sea salt topping—it's what makes these brownies special
  • Let brownies cool completely before cutting for the cleanest edges
  • Wipe your knife between cuts for picture-perfect brownie squares
  • These brownies actually taste even better the next day as the flavors meld together
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