Tips

• Use Newer Discard: For the best results, use sourdough discard that’s been recently fed (within the last week or two) rather than overly old discard, as it can impart a stronger, less pleasant tang.
• Check Consistency: Ensure your discard is at room temperature and stir it well before adding; a thick, gloopy discard might need a slight adjustment in flour or liquid to balance the batter.
• Don’t Overmix: Once you combine the wet and dry ingredients with the discard, mix just until everything is incorporated to avoid dense, tough brownies—sourdough can make the texture chewier if overworked.
• Monitor Sugar: Sourdough discard adds a subtle tang, so taste your batter and consider a slight increase in sugar if you prefer a sweeter brownie to balance the acidity.
• Test Doneness Early: Start checking for doneness a few minutes before the recipe’s suggested time—insert a toothpick into the center; it should come out with moist crumbs, not wet batter, since the discard can add extra moisture.
• Cool Before Cutting: Let the brownies cool completely in the pan to set properly, as the sourdough discard can make them softer initially, and cutting too soon might result in a crumbly mess.

Storage: 

• Room Temperature: Place cooled brownies in an airtight container and store at room temperature for up to 3 days to maintain their soft, fudgy texture.
• Refrigeration: For longer freshness, store the brownies in an airtight container in the refrigerator for up to 1 week; let them come to room temperature before serving for the best flavor and texture.
• Freezing: Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container; they can be frozen for up to 3 months—thaw at room temperature or warm briefly in the microwave before enjoying.