Triple Chocolate Sourdough Brownies (Printable)

Fudgy brownies blending three chocolates with sourdough for a chewy, flavorful dessert experience.

# Ingredient List:

→ 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, leaving 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 microwave using 30-second bursts, stirring until smooth. Cool slightly.
03 - In a large bowl, whisk together sugars, 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 chocolate mixture to egg-sugar mixture and mix gently until combined.
06 - Sift flour and salt into mixture. Fold in gently with a 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 evenly.
09 - Bake for 28 to 32 minutes, until edges are set and center is slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool brownies completely in pan on wire rack before removing and slicing into squares.

# Expert Advice:

01 -
  • The sourdough discard creates a texture that's fudgy and chewy without feeling dense or cake-like.
  • Three kinds of chocolate layered together give you complex flavor that tastes far more sophisticated than the effort involved.
  • It's the perfect excuse to use up that jar of starter you've been guilt-tripping over.
02 -
  • Do not overbake these, even though every instinct says the center looks underdone; that wobble becomes the chewy texture you're after, and five extra minutes turns them into cake.
  • If your sourdough discard has been fed recently, it won't have enough tang to contribute flavor, so use the lazy jar that's been sitting between feedings.
03 -
  • Chill the baked brownies for at least one hour before slicing; you'll get cleaner edges and a better texture.
  • If you don't have sourdough discard, you can substitute with plain yogurt or sour cream at the same weight, though you'll lose some of that fermented depth.
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