Crust & Crumb Academy · Sourdough Discard
Fudgy Sourdough Discard Brownies
Your sourdough discard's sweetest second act.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Chocolate Base | |||
| 170g | ¾ cup (1½ sticks) | unsalted butter | |
| 170g | 1 cup | semisweet or bittersweet chocolate chips | |
| 30g | ⅓ cup | Dutch-process cocoa powder | |
| Wet Ingredients | |||
| 200g | 1 cup | granulated sugar | |
| 100g | ½ cup | light brown sugar, packed | |
| 3 large | 3 large | eggs, room temperature | |
| 110g | ½ cup | {{sourdough discard}}, unfed | |
| 10ml | 2 tsp | vanilla extract | |
| 5ml | 1 tsp | espresso powder dissolved in 1 tsp hot water (optional) | |
| Dry Ingredients | |||
| 60g | ½ cup | all-purpose flour | |
| 3g | ½ tsp | fine sea salt | |
| Topping | |||
| 60g | ⅓ cup | extra chocolate chips, for pressing on top | |
| to taste | to taste | flaky sea salt, for finishing (optional) | |
Process
1
Preheat Oven
Set to 350°F (176°C). Position a rack in the center.
2
Line the Pan
Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease any exposed surfaces.
3
Melt Butter
In a medium saucepan over low heat, melt the butter completely.
4
Add Chocolate
Remove from heat. Add the chocolate chips and cocoa powder. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
5
Cool Slightly
Let the mixture cool for 3-5 minutes. It should be warm but not hot. If it's too hot when the eggs go in, you'll scramble them.
6
Whisk Sugars and Eggs
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs vigorously for 2-3 minutes. You want the mixture to be lighter in color and slightly thick. This step creates the shiny, crackly top.
7
Add Discard and Vanilla
Add the sourdough discard, vanilla extract, and espresso mixture (if using). Whisk until smooth.
8
Add Chocolate Mixture
Pour in the melted chocolate-butter mixture. Whisk until fully combined and glossy.
9
Fold in Dry Ingredients
Add the flour and salt. Use a spatula to fold gently until just combined. No dry streaks, but don't overmix.
10
Transfer to Pan
Pour the batter into the prepared pan. Smooth the top with the spatula. Press the extra chocolate chips into the surface if using.
11
Bake
Place the pan in the center of the oven. Bake for 30-35 minutes.
12
Check for Doneness
The brownies are done when the edges are set and slightly pulling away from the sides, but the center still looks slightly jiggly. A toothpick should come out with moist, fudgy crumbs (not wet batter, not clean).
13
Don't Overbake
If the toothpick comes out clean, you've gone too far and the brownies will be cakey. Pull them when there are still moist crumbs attached.
14
Cool Completely
Let the brownies cool in the pan for at least 45 minutes, preferably 1 hour. They need this time to set.
15
Lift and Cut
Use the parchment overhang to lift the brownies out of the pan. Cut into squares with a sharp knife. Wipe the blade between cuts for clean edges.
16
Finish
Sprinkle with flaky sea salt if desired.
17
Preheat
Preheat oven to 350°F (176°C) with rack in center.
18
Bake
Pour batter into lined pan. Bake 30-35 minutes.
19
Check
Toothpick should come out with moist, fudgy crumbs.
20
Cool
Cool in pan at least 45 minutes before cutting.
21
Bake
Pour batter into lined pan. Bake 25-30 minutes (shorter due to thinner layer).
22
Cool
Cool in pan at least 45 minutes before cutting.
23
Double
Double all ingredients.
24
Bake
Bake 35-40 minutes.
Baker's Percentages
unsalted butter
283%
semisweet or bittersweet chocolate chips
283%
Dutch-process cocoa powder
50%
granulated sugar
333%
light brown sugar, packed
167%
eggs, room temperature
5%
📐 Learn How Baker's % Works →Henry's Tip
The 8-inch pan gives you thicker, taller brownies. The 9-inch pan gives you thinner, slightly crispier brownies. Both are excellent.
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