Fudgy Sourdough Discard Brownies

There's something magical about transforming sourdough discard into decadent brownies that are impossibly fudgy, richly chocolatey, and kissed with flaky sea salt. These Fudgy Sourdough Discard Brownies bring together the deep complexity of dark chocolate with a subtle tang from the sourdough, creating a dessert that's both familiar and intriguingly sophisticated. The crackly top gives way to a molten center that practically melts on your tongue, while crystals of sea salt provide the perfect counterpoint to all that chocolate intensity.

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What makes these brownies truly special is how the sourdough discard contributes moisture and a gentle acidity that enhances the chocolate without overwhelming it. Unlike traditional brownies, these have a complexity that keeps you coming back for another bite, trying to identify that secret something that makes them so irresistible. The combination of melted dark chocolate, butter, and oil creates an incredibly tender crumb, while the double dose of sugar ensures that shiny, crackled top we all crave.

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: Transfer to pan

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 serve

Cool completely in the pan on a wire rack before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

The key to perfectly fudgy brownies is not overbaking. Watch carefully during the final minutes and remove them when the edges are set but the center still has a slight jiggle. They'll continue to firm up as they cool. Use room temperature eggs and sourdough discard for better incorporation and a smoother batter. When folding in the dry ingredients, use gentle strokes and stop as soon as you no longer see streaks of flour—overmixing develops gluten and can lead to cakey rather than fudgy brownies. For the cleanest cuts, refrigerate the cooled brownies for 30 minutes before slicing with a sharp knife wiped clean between cuts.

Varianten und Anpassungen

For extra decadence, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking for pockets of melted chocolate throughout. Swap brown sugar for coconut sugar for a deeper caramel note that pairs beautifully with the chocolate. You can also experiment with different toppings: try crushed freeze-dried raspberries mixed with the sea salt, or sprinkle with espresso powder for an intensified mocha flavor. For a nut variation, fold in toasted walnuts or pecans, though note this changes the allergen profile. If you prefer less tang, reduce the sourdough discard to 80 g and increase the flour by 20 g.

Serviervorschläge

These brownies are spectacular on their own, but they also shine when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. They pair beautifully with espresso or a glass of red wine for an elegant dessert moment. For a more casual presentation, cut them into bite-sized pieces and serve as part of a dessert platter. Store brownies airtight at room temperature for up to 3 days, or freeze individual squares wrapped in plastic wrap and stored in a freezer bag for up to 3 months—perfect for impromptu sweet cravings.

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Whether you're a dedicated sourdough baker looking for creative ways to use discard or simply a brownie enthusiast seeking the ultimate fudgy square, this recipe delivers on every level. The marriage of rich chocolate and tangy sourdough creates a depth of flavor that elevates these beyond ordinary brownies, while the technique ensures that perfect balance of crispy edges and gooey center. Make a batch this weekend and discover why these have become a staple for anyone who keeps a sourdough starter bubbling on the counter.

Recipe FAQs

→ What does sourdough discard add to the brownies?

Sourdough discard contributes a subtle tang and moist texture, enhancing depth without overpowering the sweet chocolate flavors.

→ How can I ensure fudgy brownies every time?

Use melted dark chocolate combined with butter and oil, avoid overmixing after adding dry ingredients, and bake until edges are set but the center is slightly soft.

→ Can I customize the sugar in these brownies?

Yes, swapping light brown sugar for coconut sugar adds a deeper caramel note, while keeping granulated sugar balances sweetness and texture.

→ What is the purpose of flaky sea salt on top?

Flaky sea salt adds a delicate crunch and enhances the sweet and chocolate flavors by providing a contrasting savory element.

→ How should I store these brownies to keep freshness?

Store airtight at room temperature for up to three days or freeze for longer preservation without losing texture or flavor.

→ Are these brownies suitable for vegetarians?

Yes, the ingredients used align with a vegetarian diet, featuring no meat or animal byproducts aside from eggs and dairy.