Sourdough Discard Brownies Sea Salt (Printer-friendly)

Fudgy brownies enhanced with sourdough discard and a sprinkle of sea salt flakes for depth and balance.

# What You'll Need:

→ 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, leaving overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until glossy. Add eggs one at a time, whisking after each addition until mixture becomes thick and lighter in color.
03 - Stir in sourdough discard and vanilla extract until fully incorporated into the wet mixture.
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 spatula until just combined. Avoid overmixing.
06 - Fold in chocolate chips or chopped chocolate until evenly distributed throughout batter.
07 - Pour batter into prepared baking pan and smooth the top surface. Sprinkle evenly with flaky sea salt.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into 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 -
  • Your sourdough discard finally has a purpose beyond guilt, turning into decadent brownies with surprising depth.
  • That salty-sweet finish feels fancy and intentional, like you've unlocked a secret the fancy bakeries have been keeping.
  • They're done in under an hour from mixing bowl to cooling rack, perfect for when you need something rich but don't have all day.
02 -
  • Overmixing is the brownie killer here—once you see no more flour, stop folding or you'll end up with cake, which defeats the entire fudgy purpose.
  • The toothpick test matters more than time; ovens vary wildly, and you want those moist crumbs, not dry center, not wet batter—that middle ground is everything.
03 -
  • Use a kitchen scale if you have one; 120 grams of sourdough discard is more reliable than eyeballing 1/2 cup, which can vary wildly based on how bubbly your starter is.
  • Room temperature ingredients are worth the wait because cold eggs and butter resist emulsifying, leading to a grainier, less luxurious crumb.
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