Sourdough Discard Brownies Sea Salt (Printable Version)

Rich fudgy brownies featuring sourdough discard and a sprinkle of sea salt flakes for a balanced bite.

# 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 and well combined. Add eggs one at a time, whisking after each addition until the mixture is thick and lighter in color.
03 - Stir in the 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 the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
06 - Fold in the chocolate chips or chopped chocolate until evenly distributed.
07 - Pour the batter into the 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 - Let the brownies cool completely in the pan before lifting out and slicing into 16 squares.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond guilt and trash cans.
  • These brownies have an almost savory undertone that makes the sweetness feel earned and sophisticated.
  • The whole thing takes less time than deciding what to watch while they bake.
02 -
  • Don't bake until a toothpick comes out completely clean—that's overbaking, and you'll end up with brownies that taste like they're judging you for your life choices.
  • Room temperature eggs and sourdough discard make all the difference in texture; cold ingredients fight each other and create a denser, less forgiving crumb.
03 -
  • Don't skip the parchment paper overhang; lifting these out cleanly is worth the two seconds of preparation.
  • Watch the oven around the 28-minute mark; every oven bakes differently, and that final fudgy texture is worth staying nearby for.
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