Fudgy Sourdough Brownies Sea Salt (Printable View)

Decadent brownies with subtle tang from sourdough discard finished with flaky sea salt.

# Ingredient List:

→ Chocolate & Fats

01 - 6 oz dark chocolate (60–70% cocoa), chopped
02 - ½ cup unsalted butter, cubed
03 - ¼ cup neutral oil (canola or vegetable)

→ Sugars

04 - 1 cup granulated sugar
05 - ½ cup light brown sugar, packed

→ Eggs & Sourdough

06 - 2 large eggs, at room temperature
07 - 1 large egg yolk
08 - ½ cup sourdough discard, unfed and at room temperature
09 - 1 tsp pure vanilla extract

→ Dry Ingredients

10 - ½ cup all-purpose flour
11 - ⅓ cup unsweetened Dutch-process cocoa powder
12 - ½ tsp fine sea salt

→ Topping

13 - Flaky sea salt, for sprinkling

# How to Make:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and whisk in oil until combined.
03 - Whisk in granulated sugar and light brown sugar until the mixture appears glossy and well combined.
04 - Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Whisk vigorously for 1–2 minutes until the mixture is thick and shiny.
05 - Stir in sourdough discard and vanilla extract until fully incorporated into the wet mixture.
06 - Sift flour, cocoa powder, and fine sea salt into the mixture. Fold gently with a spatula until just combined, being careful not to overmix.
07 - Pour batter into the prepared pan and smooth the top with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes, or until the edges are set but the center remains slightly soft. A toothpick inserted in the center should come out with moist crumbs.
09 - Cool brownies completely in the pan on a wire rack before lifting out with the parchment overhang. Slice into 16 equal squares.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond guilt, turning into brownies so fudgy they practically melt on your tongue.
  • The sea salt finish isn't just pretty—it's the secret weapon that makes the chocolate sing and keeps you reaching for another square.
  • These come together in under an hour, making them perfect for when you need something decadent without the fuss.
02 -
  • Overbaking is the enemy of fudgy brownies—they'll continue cooking slightly as they cool, so pull them out when the center still looks a touch underbaked.
  • Room temperature eggs and sourdough discard mix in evenly without creating lumps or streaks that bake into dense pockets.
  • Sifting the dry ingredients might feel fussy, but it prevents cocoa powder clumps and ensures even distribution throughout the batter.
03 -
  • Weigh your ingredients, especially the sourdough discard and flour—volume measurements can vary wildly and throw off your brownie's texture.
  • If you don't have Dutch-process cocoa, regular unsweetened cocoa works, though the flavor will be slightly earthier and less smooth.
  • Keep a close eye on the oven during the last few minutes of baking—every oven runs differently, and the difference between fudgy and overdone is about 2 minutes.
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