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A single fudgy sourdough discard brownie served on a small plate, surrounded with kisses and a sprinkle of flaky sea salt on top.

Fudgy Sourdough Discard Brownies

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These sourdough discard brownies are rich, chocolatey, and super fudgy. The discard makes them extra moist and tasty without any sour flavor—it's a great way to use leftovers and enjoy a sweet treat.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12 servings
Calories 231

Ingredients 

  • 113 grams unsalted butter
  • 63 grams cocoa powder Dutch-process cocoa is even better, as it's less sour
  • 1 teaspoon vanilla extract
  • 250 grams granulated sugar
  • ¼ teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 90 grams sourdough discard unfed, 100% hydration
  • 40 grams all-purpose flour
  • 85 grams chocolate chopped, bittersweet or chocolate chips
  • ½ teaspoon cornstarch optional, improves texture
  • sea salt optional for topping, flaky

Instructions

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving a little overhang so it's easier to lift the brownies out later.In a small saucepan, melt the butter over medium heat. Let it foam and sizzle, stirring often, until it turns golden brown and smells nutty (this takes about 3–5 minutes). Remove from heat and immediately whisk in the cocoa powder and vanilla extract.
  • While the butter is still warm, whisk in the granulated sugar and salt. Stir well for about a minute until the mixture looks glossy. This helps dissolve the sugar—very important for the right texture!Let the mixture cool slightly. Then, whisk in the eggs and egg yolk one at a time, mixing well after each. The batter should become thick and smooth.
  • Stir in the sourdough discard until it's fully mixed in. This gives the brownies moisture and a richer flavor, without making them taste sour. Add the flour and cornstarch (if using). Mix just until you no longer see dry flour. Be careful not to overmix—this can make the brownies too dense.
    Fold in half of the chopped chocolate or chocolate chips. Save the rest to sprinkle on top before baking.
  • Pour the batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate on top. Bake for 28–32 minutes, or until a toothpick poked into the center comes out with a few moist crumbs.
  • Let the brownies cool for at least 30 minutes before cutting. For extra fudgy brownies, place them in the fridge for 15–30 minutes before slicing. If you like, sprinkle flaky sea salt on top before serving.

Notes

  • Dissolving the sugar properly helps create a shiny crust.
  • Whisking the warm butter with sugar and eggs gives that crackly meringue top.
  • Dutch-process cocoa makes the chocolate flavor richer, if available.
  • Slightly underbaking the brownies keeps them fudgy. Overbaking will make them cakey.
Serving tip: Chilling the brownies in the fridge for 30 minutes before slicing makes them even fudgier.
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Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 63mg | Potassium: 119mg | Fiber: 2g | Sugar: 25g | Vitamin A: 297IU | Calcium: 17mg | Iron: 1mg
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