Sourdough Discard Brownies Sea Salt (Printable)

Fudgy brownies featuring sourdough discard and a sprinkle of flaky sea salt for balanced flavor.

# 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 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. 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 spatula until just combined. Do not overmix.
06 - Fold chocolate chips or chopped chocolate into batter.
07 - Pour batter into prepared baking pan and smooth top. 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.
09 - Let brownies cool completely in pan before lifting out and slicing into squares.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond guilt, turning into brownies that taste mysteriously sophisticated.
  • They're genuinely fudgy without being dense or cakey, with a tender crumb that melts on your tongue.
  • The sea salt flakes aren't just fancy—they're the difference between good brownies and ones people won't stop talking about.
02 -
  • That toothpick test is everything—I learned this the hard way by overbaking my first batch, and dry brownies with sourdough discard are a sad thing that tastes vaguely funky instead of complex.
  • Room-temperature eggs actually matter here; I once tried cold ones straight from the fridge and the batter wouldn't emulsify properly, creating a grainy texture no amount of baking could fix.
03 -
  • Use an oven thermometer if your oven runs hot or cold—even five degrees off changes the bake time and can tip you from fudgy to overdone.
  • If you don't have sourdough discard right now, you can make these with thinned Greek yogurt (mix 1/2 cup with a tablespoon of water), but you'll lose that distinctive tangy depth that makes them special.
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