Fudgy Sourdough Brownies Sea Salt

There's something almost magical about transforming sourdough discard—that tangy byproduct of starter maintenance—into the most decadent, fudgy brownies you've ever tasted. These aren't just any brownies: they're rich, deeply chocolatey squares with a subtle complexity from the fermented starter, finished with a sprinkle of flaky sea salt that elevates every bite into a symphony of sweet and salty perfection. If you've been looking for a way to use up your discard that doesn't feel like a compromise, this is it.

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The beauty of these brownies lies in their simplicity and the way each ingredient plays its part. Dark chocolate and butter melt into a glossy base, while the sourdough discard adds moisture and a whisper of tang that keeps you coming back for another piece. The combination of granulated and brown sugar creates both sweetness and depth, and that final sprinkle of sea salt? It's the secret that makes these brownies unforgettable.

Ingredients

• Chocolate & Fats: 170 g (6 oz) dark chocolate (60–70% cocoa), chopped; 115 g (½ cup) unsalted butter, cubed; 60 ml (¼ cup) neutral oil (e.g., canola or vegetable)
• Sugars: 200 g (1 cup) granulated sugar; 100 g (½ cup) light brown sugar, packed
• Eggs & Sourdough: 2 large eggs, at room temperature; 1 large egg yolk; 120 g (½ cup) sourdough discard, unfed and at room temperature; 1 tsp pure vanilla extract
• Dry Ingredients: 60 g (½ cup) all-purpose flour; 35 g (⅓ cup) unsweetened Dutch-process cocoa powder; ½ tsp fine sea salt
• Topping: Flaky sea salt, for sprinkling

Instructions

Step 1: Prepare Your Pan

Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment, leaving overhang on two sides.

Step 2: Melt Chocolate and Butter

In a heatproof bowl set over a pan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and whisk in oil.

Step 3: Add Sugars

Whisk in both sugars until glossy and combined.

Step 4: Incorporate Eggs

Add eggs and egg yolk one at a time, whisking well after each addition. Whisk vigorously for 1–2 minutes until mixture is thick and shiny.

Step 5: Add Sourdough and Vanilla

Stir in sourdough discard and vanilla extract until fully incorporated.

Step 6: Fold in Dry Ingredients

Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined; do not overmix.

Step 7: Pour and Season

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

Step 8: Bake

Bake for 28–32 minutes, or until the edges are set but the center is still slightly soft—a toothpick inserted should come out with moist crumbs.

Step 9: Cool and Slice

Cool completely in the pan on a wire rack before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

The key to perfectly fudgy brownies is not overbaking—watch for set edges and a slightly soft center. Whisking the eggs vigorously in step 4 creates that signature shiny, crackly top. Make sure your sourdough discard is at room temperature so it incorporates smoothly without seizing the melted chocolate. Don't skip the parchment overhang; it makes lifting and slicing the brownies so much easier. For the cleanest cuts, wipe your knife between slices.

Varianten und Anpassungen

For extra decadence, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking. Swap brown sugar for coconut sugar for a deeper caramel note. You can also experiment with different types of chocolate—using 80% cocoa will create a more intensely dark brownie, while milk chocolate will make them sweeter and milder. Add a handful of chopped walnuts or pecans for crunch, or swirl in a tablespoon of peanut butter for a nutty twist.

Serviervorschläge

These brownies are stunning on their own, but they shine even brighter when paired thoughtfully. Serve them warm with a scoop of vanilla ice cream and watch the contrast of hot and cold work its magic. They pair beautifully with espresso or a glass of red wine for an elegant after-dinner treat. For a special occasion, dust them lightly with powdered sugar or drizzle with melted dark chocolate. Store brownies airtight at room temperature for up to 3 days, or freeze for longer storage—they thaw beautifully and taste just as fudgy.

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These Fudgy Sourdough Discard Brownies prove that the best recipes often come from making the most of what you have. That jar of discard in your fridge isn't just a baker's obligation—it's an opportunity to create something truly special. With their deep chocolate flavor, subtle tang, and that perfect hit of sea salt, these brownies will quickly become your go-to way to use up starter. One bite and you'll understand why sourdough bakers guard this recipe jealously.

Recipe FAQ Section

→ What does sourdough discard do in these brownies?

It adds a subtle tang and moist texture, enhancing the overall depth of flavor without overpowering the chocolate richness.

→ How can I make the brownies more chocolatey?

Fold in chopped dark chocolate or chocolate chips before baking for an extra burst of chocolate in every bite.

→ Why add flaky sea salt on top?

The sea salt flakes provide a contrast that enhances the sweetness and deep chocolate flavors, adding a pleasant savory note.

→ Can I substitute the sugars used here?

Yes, swapping brown sugar for coconut sugar adds a deeper caramel note while maintaining sweetness and texture.

→ How should these brownies be stored?

Store airtight at room temperature for up to 3 days or freeze for longer preservation while maintaining freshness.