Fudgy Sourdough Discard Brownies

There's something magical about transforming sourdough discard into decadent desserts, and these Fudgy Sourdough Discard Brownies with Sea Salt are proof that nothing should go to waste in the kitchen. Rich, intensely chocolatey, and impossibly fudgy, these brownies marry the deep complexity of dark chocolate with the subtle tang of unfed sourdough starter. Topped with flaky sea salt that sparkles like tiny jewels, each bite delivers that perfect sweet-salty contrast that keeps you reaching for just one more square. Whether you're a dedicated sourdough baker looking for creative ways to use your discard or simply a brownie lover seeking the ultimate chocolate fix, this recipe delivers pure indulgence in every moist, tender bite.

Merken

The beauty of these brownies lies in their simplicity and the way each ingredient plays its part. Dark chocolate with 60-70% cocoa content provides deep, complex flavor without overwhelming sweetness, while the combination of butter and neutral oil creates that signature fudgy texture. The sourdough discard doesn't just reduce waste—it adds a subtle complexity that elevates these brownies beyond the ordinary, creating a more nuanced chocolate experience. And that final sprinkle of flaky sea salt? It's not optional. It transforms each bite, highlighting the chocolate's richness and adding tiny bursts of savory brightness that make these brownies absolutely irresistible.

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

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Instructions

Step 1: Prepare Your 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 Base

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: Mix in Sourdough

Stir in sourdough discard and vanilla extract until fully incorporated.

Step 6: Add Dry Ingredients

Sift in flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined; do not overmix.

Step 7: Prepare for Baking

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 perfectly fudgy brownies is understanding when to stop baking. You want the edges set and pulling slightly away from the pan, but the center should still look soft and slightly underdone. A toothpick inserted in the center should emerge with moist crumbs clinging to it, not wet batter, but definitely not clean. This might feel counterintuitive, but trust the process—the brownies will continue to set as they cool, and this technique ensures maximum fudginess. Room temperature eggs and sourdough discard are essential for smooth incorporation into the chocolate mixture. When folding in the dry ingredients, use a gentle hand and stop as soon as you no longer see streaks of flour. Overmixing develops gluten and can turn your fudgy brownies cakey. For the cleanest cuts, refrigerate the cooled brownies for an hour before slicing, and wipe your knife clean between each cut.

Varianten und Anpassungen

These brownies are endlessly adaptable to your preferences and pantry. For extra decadence, fold in 100 g (⅔ cup) chopped dark chocolate or chocolate chips before baking—they'll create pockets of melted chocolate throughout. Swap the light brown sugar for coconut sugar to introduce a deeper caramel note with hints of toffee. If you prefer a more pronounced sourdough tang, increase the discard to 150 g and reduce the oil slightly. For a mocha twist, add 1 tablespoon of instant espresso powder to the dry ingredients. You can also stir in toasted walnuts, pecans, or hazelnuts for crunch, or swirl in a few tablespoons of peanut butter or dulce de leche before baking for ribbons of flavor. Make them vegan by using dairy-free dark chocolate, vegan butter, and replacing the eggs with flax eggs (though the texture will be slightly less fudgy).

Serviervorschläge

These brownies are spectacular on their own, but they also shine as the foundation for more elaborate desserts. Serve them warm with a scoop of vanilla ice cream or salted caramel gelato melting over the top. For an elegant dinner party presentation, dust with cocoa powder and serve with fresh raspberries and a dollop of whipped cream. They pair beautifully with espresso or a glass of full-bodied red wine—the tannins complement the chocolate while the acidity cuts through the richness. For a decadent brunch treat, crumble brownies over Greek yogurt with fresh berries. Store brownies airtight at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual squares wrapped in plastic wrap and aluminum foil for up to 3 months. Warm frozen brownies in the microwave for 15-20 seconds for that fresh-baked texture.

Merken

These Fudgy Sourdough Discard Brownies with Sea Salt prove that sustainable baking and indulgent treats aren't mutually exclusive. Every time you use your sourdough discard in these brownies instead of tossing it down the drain, you're participating in a beautiful tradition of resourceful baking while creating something truly special. The contrast between the deep, bittersweet chocolate and the bright pop of sea salt, all underscored by that subtle sourdough complexity, makes these brownies unforgettable. Whether you're baking them for a special occasion, a weeknight treat, or simply to use up that jar of discard sitting in your refrigerator, these brownies deliver satisfaction in every dense, fudgy, perfectly salted square. Once you experience the magic of this combination, you'll find yourself keeping sourdough starter fed just for the excuse to make another batch.

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

Check price on Amazon

Fragen rund um das Rezept

→ Was macht den Fudgy Effekt in diesen Brownies aus?

Die Kombination aus dunkler Schokolade, Butter und Öl sorgt für eine besonders saftige und dichte Konsistenz, die typisch für Fudgy Brownies ist.

→ Wie beeinflusst der Sauerteig den Geschmack?

Der Sauerteigansatz verleiht den Brownies eine dezente, leicht säuerliche Note, die die Süße ausbalanciert und für mehr Tiefe sorgt.

→ Warum wird Meersalz als Topping verwendet?

Das grobe Meersalz bringt einen salzigen Kontrast zur Süße der Brownies und unterstreicht die Aromen der Schokolade.

→ Kann man braunen Zucker durch andere Süßungsmittel ersetzen?

Ja, beispielsweise lässt sich brauner Zucker gut durch Kokoszucker ersetzen, was eine leicht karamellige Note hinzufügt.

→ Wie bewahrt man die Brownies am besten auf?

Die Brownies bleiben luftdicht verpackt bei Raumtemperatur bis zu drei Tage frisch oder können eingefroren werden, um sie länger zu lagern.