Sourdough Discard Brownies Sea Salt

There's something deeply satisfying about transforming sourdough discard into a decadent dessert, and these brownies are the perfect example. Rich, fudgy, and intensely chocolatey, they prove that your leftover starter deserves a delicious second life. The subtle tang from the sourdough adds unexpected depth to the chocolate, while flaky sea salt scattered on top creates that irresistible sweet-salty contrast that keeps you reaching for just one more square.

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These brownies strike the perfect balance between cakey and fudgy, with a slightly crisp top that gives way to a moist, tender crumb. The sourdough discard not only reduces waste but also contributes moisture and a complex flavor profile that elevates these beyond ordinary brownies. Whether you're an avid sourdough baker looking for creative ways to use your discard or simply someone who loves exceptional brownies, this recipe delivers every time.

Ingredients

• Wet Ingredients: 1/2 cup (115 g) unsalted butter (melted), 1 cup (200 g) granulated sugar, 2 large eggs (room temperature), 1/2 cup (120 g) sourdough discard (unfed, 100% hydration), 1 tsp pure vanilla extract
• Dry Ingredients: 3/4 cup (90 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp fine sea salt
• Mix-ins & Topping: 1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate, 1/2 tsp flaky sea salt (for topping)

Instructions

Step 1: Prepare the pan

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Mix wet ingredients

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 the mixture is thick and lighter in color.

Step 3: Add sourdough

Stir in the sourdough discard and vanilla extract until fully incorporated.

Step 4: Prepare dry ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and fine sea salt.

Step 5: Combine

Add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.

Step 6: Add chocolate

Fold in the chocolate chips or chopped chocolate.

Step 7: Bake

Pour the batter into the prepared baking pan and smooth the top. Sprinkle evenly with flaky sea salt. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Step 8: Cool and serve

Let the brownies cool completely in the pan before lifting out and slicing into squares.

Zusatztipps für die Zubereitung

The key to perfectly fudgy brownies is not overbaking them. Watch for the toothpick test to yield moist crumbs rather than wet batter—this ensures a dense, fudgy texture. Make sure your eggs are at room temperature for better emulsification with the butter and sugar. When folding in the dry ingredients, use gentle strokes and stop as soon as you no longer see streaks of flour; overmixing will result in cakey rather than fudgy brownies. For an extra layer of flavor, consider browning the butter before adding it to the recipe—it adds a nutty richness that complements the chocolate beautifully.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences. For added texture, fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips. If you prefer a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet, or add an extra tablespoon of cocoa powder. For a fun twist, swirl in 2 tablespoons of peanut butter or Nutella before baking. You can also experiment with different toppings: try crushed pretzels for extra crunch, or a sprinkle of espresso powder to enhance the chocolate notes. The sourdough discard should be unfed and at 100% hydration, but slight variations in hydration won't drastically affect the outcome.

Serviervorschläge

These brownies are delicious on their own, but they're absolutely divine when served warm with a scoop of vanilla ice cream melting over the top. For an elegant dessert presentation, dust with powdered sugar and serve alongside fresh raspberries or strawberries—the fruit's tartness cuts through the richness perfectly. They also pair beautifully with a dollop of whipped cream or a drizzle of salted caramel sauce. For a casual gathering, cut them into small squares and arrange on a platter with other bite-sized desserts. They're equally at home at a potluck, packed in lunchboxes, or enjoyed as an afternoon treat with coffee or cold milk.

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These sourdough discard brownies prove that sustainable baking doesn't mean sacrificing indulgence. Every bite delivers rich chocolate flavor with just a hint of tanginess, finished with that perfect crunch of flaky sea salt. They're a testament to the magic that happens when you give your sourdough starter a new purpose, transforming what might have been waste into an unforgettable dessert that friends and family will request again and again.

Recipe FAQs

→ What role does sourdough discard play in these brownies?

Sourdough discard adds a subtle tang and depth of flavor, enhancing the overall richness and complexity of the brownies.

→ How does sea salt flakes affect the brownies’ taste?

Sea salt flakes provide a delicate contrast by highlighting the sweetness and intensifying the chocolate flavors with a mild salty crunch.

→ Can I substitute the butter in the recipe?

Yes, browned butter can be used to add a nutty aroma and deeper flavor without affecting texture.

→ How do I know when the brownies are perfectly baked?

Insert a toothpick; it should come out with moist crumbs but no wet batter to ensure ideal fudginess.

→ What are some suggested mix-ins besides chocolate chips?

Chopped nuts such as walnuts or pecans can be folded in for added crunch and flavor variety.