Fudgy Sourdough Brownies Sea Salt (Printable version)

Rich, fudgy brownies infused with sourdough discard and topped with flaky sea salt for a gourmet touch.

# What you need:

→ Chocolate & Fats

01 - 6 oz dark chocolate (60–70% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 1/4 cup neutral oil (canola or vegetable)

→ Sugars

04 - 1 cup granulated sugar
05 - 1/2 cup light brown sugar, packed

→ Eggs & Sourdough

06 - 2 large eggs, at room temperature
07 - 1 large egg yolk
08 - 1/2 cup sourdough discard, unfed and at room temperature
09 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

10 - 1/2 cup all-purpose flour
11 - 1/3 cup unsweetened Dutch-process cocoa powder
12 - 1/2 teaspoon fine sea salt

→ Topping

13 - Flaky sea salt, for sprinkling

# Steps to follow:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Place chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir constantly until completely melted and smooth. Remove from heat and whisk in neutral oil until fully incorporated.
03 - Whisk granulated sugar and light brown sugar into the chocolate mixture until glossy and well combined.
04 - Add eggs and egg yolk one at a time, whisking thoroughly after each addition. Whisk vigorously for 1–2 minutes until the mixture becomes thick and shiny.
05 - Stir sourdough discard and vanilla extract into the egg mixture until fully incorporated and no streaks remain.
06 - Sift flour, cocoa powder, and fine sea salt into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
07 - Pour batter into the prepared baking pan and smooth the surface with a spatula. Sprinkle generously with flaky sea salt.
08 - Bake for 28–32 minutes, until the edges are set but the center remains slightly soft. A toothpick inserted in the center should come out with moist crumbs.
09 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 equal squares before serving.

# Expert tips:

01 -
  • That flaky sea salt on top hits you with sweet-salty magic that regular brownies can't touch.
  • Sourdough discard gives them a subtle tang that somehow makes chocolate taste more chocolatey.
  • They're fudgy in the center but not gooey—the texture stays perfect even after a few days.
02 -
  • Overbaking is the enemy—pull them out when the center still looks ever so slightly underdone, because they'll continue cooking as they cool.
  • Room temperature eggs and sourdough discard mix into the batter more easily and create a smoother, more luxurious texture.
03 -
  • A toothpick inserted into the center should come out with moist crumbs clinging to it—this is how you know you've nailed the fudgy center.
  • If your sourdough discard is particularly thick, thin it slightly with a teaspoon of water so it incorporates smoothly into the batter.
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