Triple Chocolate Sourdough Brownies (Printable)

Fudgy brownies featuring three chocolates and tangy sourdough for a unique chewy bite and rich taste.

# What you need:

→ Chocolate & Cocoa

01 - 4 oz bittersweet chocolate, chopped
02 - 2 oz milk chocolate, chopped
03 - 1/4 cup unsweetened Dutch-process cocoa powder

→ Fats

04 - 1/2 cup unsalted butter, cubed

→ Sugar

05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed

→ Sourdough & Liquids

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

→ Dry Ingredients

10 - 2/3 cup all-purpose flour
11 - 1/2 teaspoon fine sea salt

→ Chocolate Mix-ins

12 - 1/3 cup semi-sweet chocolate chips or chunks

# How to make it:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine bittersweet chocolate, milk chocolate, cocoa powder, and butter in a heatproof bowl. Melt over a saucepan of simmering water or in the microwave using 30-second bursts, stirring until smooth. Cool slightly.
03 - In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, approximately 2 to 3 minutes.
04 - Whisk sourdough discard into the chocolate mixture until fully incorporated.
05 - Add the chocolate mixture to the egg-sugar mixture and mix gently until combined.
06 - Sift flour and salt over the mixture. Fold in gently with a spatula until just combined; avoid overmixing.
07 - Gently fold in the semi-sweet chocolate chips or chunks.
08 - Pour batter into the prepared pan and smooth the top with a spatula.
09 - Bake for 28 to 32 minutes, or until edges are set and center is just slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool completely in the pan on a wire rack before lifting out and slicing into squares.

# Helpful Hints:

01 -
  • Triple chocolate layers deliver an intense, multi-dimensional chocolate experience
  • Sourdough discard adds tangy complexity and incredible chewiness
  • Fudgy center with perfectly set edges creates the ideal brownie texture
  • Great way to use up unfed sourdough starter instead of wasting it
  • Simple ingredients and straightforward method make these accessible for home bakers
02 -
  • Use unfed sourdough discard straight from the refrigerator for best results
  • Don't skip the step of whisking eggs and sugar until pale and thick—this creates the signature crackly top
  • Line your pan with parchment paper for easy removal and clean cuts
  • Store cooled brownies in an airtight container at room temperature for up to 5 days
  • These brownies freeze beautifully for up to 3 months when wrapped tightly
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