Triple Chocolate Sourdough Brownies (Printer version)

Rich, fudgy brownies featuring three kinds of chocolate and tangy sourdough discard for depth.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a heatproof bowl, combine bittersweet chocolate, milk chocolate, cocoa powder, and butter. Melt over simmering water or in microwave using 30-second intervals, stirring until smooth. Cool slightly.
03 - In a large bowl, whisk together sugars, eggs, and vanilla extract until pale and thick, approximately 2-3 minutes.
04 - Whisk sourdough discard into the chocolate mixture until fully incorporated.
05 - Add chocolate mixture to egg-sugar mixture and gently mix until combined.
06 - Sift flour and salt into batter. Fold gently with spatula until just combined, avoiding overmixing.
07 - Gently fold chocolate chips or chunks into batter.
08 - Pour batter into prepared pan and smooth the top surface evenly.
09 - Bake for 28-32 minutes until edges are set and center is slightly wobbly. Do not overbake to maintain chewy texture.
10 - Cool completely in pan on wire rack before lifting out and cutting into squares.

# Expert Advice:

01 -
  • That sourdough discard transforms into the chewiest brownie center you've ever bitten into, no fancy technique required.
  • Three types of chocolate create depth that a single chocolate can never achieve, making every bite feel intentional.
  • You finally have a reason to stop feeling guilty about your neglected sourdough starter.
02 -
  • Don't overbake—that jiggling center is not a sign something's wrong, it's the whole point, and it sets as it cools into pure chewiness.
  • Sourdough discard must be unfed for the right tanginess and bacterial activity; fed discard will make these taste flat and sweet.
03 -
  • Room temperature eggs are non-negotiable—cold eggs will cause the chocolate to seize and you'll end up with grainy, broken batter that no amount of folding can fix.
  • Measure flour by weight whenever possible because scooping directly into the bag compacts it and throws off your ratios, which is how you get dense brownies instead of fudgy ones.
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