Sourdough Discard Brownies Sea Salt (Printer-friendly)

Fudgy brownies enriched with sourdough discard and topped with flaky sea salt for a bold sweet-salty 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

# How To Make It:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, allowing 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 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. Avoid overmixing.
06 - Fold in the chocolate chips or chopped chocolate.
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 squares.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose beyond guilt.
  • The tang from the starter adds complexity that makes people ask what your secret ingredient is.
  • They're ridiculously fudgy without being heavy, and sea salt on top makes each bite feel intentional.
  • Forty-five minutes from start to finish, no special skills required.
02 -
  • Room temperature eggs and butter mix faster and smoother than cold ones; cold ingredients resist combining and create lumpy texture.
  • The toothpick test is everything—underbaked brownies taste fudgy and delicious, overbaked ones turn cakey and dry.
  • Flaky sea salt must go on before baking, not after, so it becomes part of the brownie rather than just sitting on top.
03 -
  • Brown your butter in a small saucepan first if you want an extra layer of richness; let it cool slightly before whisking with sugar.
  • Don't rely on visual cues alone for doneness—the toothpick test never lies, and that slight underbake is the difference between fudgy and cake-like.
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