Sourdough discard brownies sea salt (Print Version)

Fudgy brownies with sourdough discard and a finishing touch of flaky sea salt.

# What You 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 with 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 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 sourdough discard and vanilla extract into the wet mixture 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 a spatula until just combined. Avoid overmixing.
06 - Fold chocolate chips or chopped chocolate into the batter.
07 - Pour batter into prepared pan and smooth the top. Sprinkle evenly with flaky sea salt.
08 - Bake for 28 to 32 minutes until a toothpick inserted in the center emerges with a few moist crumbs, not wet batter.
09 - Allow brownies to cool completely in the pan before lifting out and slicing into squares.

# Expert Advice:

01 -
  • Uses sourdough discard productively, reducing kitchen waste while adding depth of flavor
  • Ready in just 45 minutes from start to finish
  • Ultra-fudgy texture that's neither cakey nor underbaked
  • The sea salt topping creates an irresistible sweet-salty contrast
  • Simple ingredients you likely already have in your pantry
  • Perfect for beginner bakers with easy-to-follow steps
02 -
  • Use unfed, 100% hydration sourdough discard for the most consistent results
  • Line your pan with parchment paper extending over the edges for easy removal and clean slicing
  • Let the brownies cool completely before cutting—warm brownies are harder to slice cleanly
  • For perfectly even squares, use a sharp knife wiped clean between each cut
  • Don't overmix once you add the dry ingredients, as this can lead to tough, cakey brownies
  • The flaky sea salt topping is essential—it enhances the chocolate flavor and adds textural contrast
Go Back