Sourdough Discard Brownies Sea Salt (Printable Version)

Rich, fudgy brownies with sourdough discard and a sprinkle of sea salt flakes for a sweet-salty balance.

# 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

# Steps:

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 thoroughly after each addition until the mixture becomes thick and lighter in color.
03 - Stir in the sourdough discard and vanilla extract until fully incorporated.
04 - In a separate bowl, sift together the 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 to maintain fudgy texture.
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 with a spatula. 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 with parchment overhang and slicing into 16 squares.

# Expert Pointers:

01 -
  • Reduces food waste by using sourdough discard that would otherwise be discarded
  • Incredibly fudgy texture with a crackly top that chocolate lovers dream about
  • The tangy sourdough adds complex flavor depth you won't find in regular brownies
  • Quick and easy preparation with simple pantry ingredients
  • Perfect balance of sweet chocolate and salty sea salt flakes
  • No fancy equipment needed, just basic mixing bowls and a baking pan
02 -
  • Use high-quality cocoa powder for the best chocolate flavor—Dutch-processed creates a deeper, darker taste
  • Line your pan with parchment paper extending over the edges for easy removal and clean cuts
  • Let brownies cool completely before cutting for cleaner slices; refrigerating for 30 minutes makes cutting even easier
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months
  • The flaky sea salt is crucial—don't skip it! Maldon or fleur de sel work beautifully
  • For perfectly even brownies, use a bench scraper or sharp knife wiped clean between cuts
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