Fudgy Sourdough Discard Brownies

There's something magical about transforming sourdough discard into decadent, fudgy brownies that melt on your tongue. These aren't just any brownies—they're ultra-rich squares of dark chocolate bliss with a subtle tangy depth that only sourdough can bring. Topped with flaky sea salt crystals, each bite delivers that irresistible sweet-salty contrast that keeps you reaching for just one more piece. Whether you're a sourdough baker looking to use up discard or simply craving the most indulgent brownie experience, this recipe delivers crisp edges, a glossy top, and a center so fudgy it's almost molten.

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The secret to these brownies lies in the careful balance of melted dark chocolate, butter, and oil, which creates an impossibly moist crumb that stays fudgy for days. The sourdough discard adds moisture and a gentle complexity that elevates these beyond standard brownies, while the combination of granulated and brown sugar ensures a chewy texture and caramel undertones. Unlike cakey brownies, these are meant to be dense, rich, and utterly decadent—the kind that pairs perfectly with a strong espresso or a glass of bold red wine.

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 the 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: Fill Pan and Add Salt

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 ultra-fudgy brownies is not overbaking—pull them from the oven when the edges are set but the center still jiggles slightly. They'll continue to firm up as they cool. Whisking the eggs vigorously after adding them creates that signature crackly top. Make sure your sourdough discard is at room temperature to blend smoothly into the batter. Use quality dark chocolate with 60–70% cocoa for the best flavor—this is where the recipe shines. Sifting the cocoa powder prevents lumps and ensures even distribution throughout the batter.

Varianten und Anpassungen

For an extra decadent twist, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking for pockets of melted chocolate throughout. Swap the light brown sugar for coconut sugar to add a deeper caramel note and slight molasses flavor. If you prefer a hint of espresso, add 1 teaspoon of instant espresso powder to the melted chocolate mixture. For a nutty variation, fold in toasted walnuts or pecans. You can also swirl in a tablespoon of tahini or almond butter before baking for extra richness and complexity.

Serviervorschläge

These brownies are perfect on their own, but they reach new heights when served slightly warm with a scoop of vanilla ice cream melting over the top. Pair them with a strong espresso or cappuccino for an afternoon treat, or serve alongside a glass of bold red wine like Cabernet Sauvignon for an elegant dessert course. For special occasions, dust with powdered sugar or drizzle with dark chocolate ganache. They also make wonderful gifts—wrap individual squares in parchment and tie with twine for a homemade touch. Store brownies airtight at room temperature for up to 3 days, or freeze for longer storage.

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These fudgy sourdough discard brownies prove that waste-free baking doesn't mean compromising on flavor or texture. The tangy complexity from the sourdough discard, combined with rich dark chocolate and the perfect hit of flaky sea salt, creates a brownie that's both familiar and excitingly different. Whether you're a seasoned sourdough baker or just starting your journey, this recipe is an easy, delicious way to use every bit of your starter. So preheat that oven, grab your discard, and get ready to bake the most indulgent brownies you've ever tasted.

Recipe FAQs

→ Can I use regular sourdough starter instead of discard?

Regular starter is more active and sour; discard is unfed and milder. Using discard prevents overly tangy flavor and keeps texture fudgy.

→ What does the sourdough discard add to the brownies?

It imparts a subtle tang that balances the chocolate's richness and adds moistness and depth to the texture.

→ Why is flaky sea salt sprinkled on top?

Flaky sea salt enhances flavor by contrasting sweet and rich chocolate notes, adding a delicate crunch and a savory touch.

→ How can I ensure the best fudgy texture?

Avoid overmixing once dry ingredients are added. Remove from oven when edges are set but center remains slightly soft for ideal fudginess.

→ Can I substitute any ingredients for dietary needs?

Butter can be replaced with plant-based options for dairy-free versions, but it may alter texture. Using coconut sugar deepens caramel notes.