Sourdough Discard Brownies Sea Salt (Printable)

Fudgy brownies featuring sourdough discard and topped with flaky sea salt for a rich, balanced treat.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, leaving 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 after each addition until mixture is thick and lighter in color.
03 - Stir in sourdough discard and vanilla extract 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 spatula until just combined. Do not overmix.
06 - Fold in chocolate chips or chopped chocolate.
07 - Pour batter into prepared baking pan and smooth the top. Sprinkle evenly with flaky sea salt.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into center comes out with a few moist crumbs, not wet batter.
09 - Let brownies cool completely in pan before lifting out and slicing into squares.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond the compost bin, and these brownies taste significantly better because of it.
  • They're fudgy, rich, and come together in under an hour—no special equipment or baker's intuition required.
  • The sea salt topping isn't just trendy; it genuinely elevates the chocolate and keeps these from feeling one-note sweet.
02 -
  • Don't open the oven door before 25 minutes have passed, no matter how good they smell—the sudden temperature drop collapses the structure, and you'll end up with sunken brownies.
  • The toothpick test is everything; if you pull them out when the toothpick comes out completely clean, you've baked them too long and they'll be dry by tomorrow.
  • Sourdough discard varies in hydration and fermentation level, so if your batter looks unusually thin or thick, trust what you see rather than the recipe—add a tablespoon of flour or reduce it slightly as needed.
03 -
  • Brown your butter before measuring it into the recipe; the nuttiness adds an almost malt-like undertone that makes even store-bought chocolate taste more sophisticated.
  • If you don't have flaky sea salt on hand, don't skip the topping—even table salt ground between your fingers and sprinkled sparingly creates that sweet-salty contrast that makes brownies memorable instead of forgettable.
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