Sourdough discard brownies sea salt

There's something magical about transforming sourdough discard into decadent desserts, and these brownies are proof that nothing should go to waste in the kitchen. Rich, fudgy, and intensely chocolatey, these sourdough discard brownies combine the deep cocoa flavor you crave with a subtle tangy complexity from the sourdough starter. Topped with flaky sea salt, each bite delivers the perfect balance of sweet and salty that will have you reaching for just one more piece.

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These brownies prove that sourdough discard is far more versatile than most people realize. The unfed starter adds moisture and a slight tang that enhances the chocolate without overpowering it, creating a more complex and sophisticated brownie than your standard recipe. Whether you're an avid sourdough baker looking for creative ways to use your discard or simply someone who loves exceptional brownies, this recipe delivers on every level.

Ingredients

• Wet Ingredients: 1/2 cup (115 g) unsalted butter, melted; 1 cup (200 g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (120 g) sourdough discard (unfed, 100% hydration); 1 tsp pure vanilla extract
• Dry Ingredients: 3/4 cup (90 g) all-purpose flour; 1/2 cup (50 g) unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp fine sea salt
• Mix-ins & Topping: 1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate; 1/2 tsp flaky sea salt (for topping)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Mix Wet Ingredients

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.

Step 3: Add Sourdough Discard

Stir in the sourdough discard and vanilla extract until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and fine sea salt.

Step 5: Fold Together

Add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.

Step 6: Add Chocolate

Fold in the chocolate chips or chopped chocolate.

Step 7: Prepare for Baking

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

Step 8: Bake

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Step 9: Cool and Slice

Let the brownies cool completely in the pan before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

The key to perfect fudgy brownies is not overbaking them. When testing for doneness, you want to see a few moist crumbs on the toothpick, not wet batter but definitely not dry crumbs either. The brownies will continue to set as they cool, so pulling them out when they seem slightly underdone ensures that perfect fudgy texture. Using room temperature eggs helps them incorporate more smoothly into the batter, creating a better emulsion with the butter and sugar. Don't skip the sifting step for the dry ingredients—this removes lumps from the cocoa powder and ensures even distribution throughout the batter.

Varianten und Anpassungen

For an even richer flavor profile, try browning the butter before mixing it with the sugar—the nutty, caramelized notes complement the chocolate beautifully. If you prefer a bit of crunch, fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips. You can also experiment with different types of chocolate: dark chocolate chips create a more intense, less sweet brownie, while milk chocolate makes them sweeter and creamier. For a mocha variation, add 1 tablespoon of instant espresso powder to the dry ingredients. If you want to make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and use gluten-free sourdough discard.

Serviervorschläge

These brownies are delicious on their own, but they become absolutely sublime when served warm with a scoop of vanilla ice cream melting over the top. For an elegant dessert presentation, cut them into smaller squares and serve with fresh raspberries and a drizzle of chocolate sauce. They also pair wonderfully with whipped cream and a dusting of cocoa powder. For a truly indulgent treat, make brownie sundaes by layering warm brownie pieces with ice cream, hot fudge, and whipped cream. Store leftover brownies in an airtight container at room temperature for up to 3 days, or freeze individual portions wrapped tightly in plastic wrap for up to 3 months.

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These sourdough discard brownies are proof that sustainable baking doesn't mean sacrificing flavor or indulgence. By incorporating your sourdough discard into this recipe, you're not only reducing waste but creating a more complex, flavorful dessert that stands out from ordinary brownies. The subtle tang from the sourdough balances the sweetness perfectly, while the sea salt flakes add that gourmet touch that makes these brownies truly special. Whether you're baking for a crowd or just treating yourself, this recipe is sure to become a staple in your kitchen.

Recipe Q&A

→ What does sourdough discard add to these brownies?

Sourdough discard contributes moisture and a subtle tangy depth, enriching the overall flavor and texture without overpowering the chocolate.

→ Can I use regular butter instead of melted butter?

Using melted butter ensures a smooth batter and fudgy texture; solid butter won't blend as evenly, affecting consistency.

→ How does the sea salt flakes affect taste?

Sprinkling flaky sea salt atop enhances the sweet chocolate notes by introducing a pleasant, contrasting salty crunch.

→ What oven temperature is best for baking these brownies?

Preheat to 350°F (175°C) to bake evenly, allowing the center to set while maintaining a moist crumb.

→ Is it possible to add nuts or other mix-ins?

Absolutely; chopped nuts can add crunch and complement the rich chocolate, folded gently into the batter before baking.