Triple Chocolate Sourdough Brownies

There's something magical about transforming sourdough discard into a decadent dessert that rivals any traditional brownie. These Triple Chocolate Sourdough Brownies combine the deep, fudgy richness of three distinct chocolates with the subtle tang and incredible chewiness that only sourdough can deliver. The result is a brownie that's intensely chocolate-forward yet remarkably complex, with a texture that's dense and moist without being heavy. Whether you're a devoted sourdough baker looking for creative ways to use your discard or simply a chocolate lover seeking the ultimate brownie experience, this recipe delivers on every level.

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The beauty of these brownies lies in the unexpected partnership between chocolate and sourdough. The natural acidity in the discard enhances the chocolate's flavor while contributing to that coveted chewy texture. Unlike traditional brownies that can sometimes turn out cakey or dry, the sourdough keeps these incredibly moist and fudgy. The combination of bittersweet, milk, and semi-sweet chocolates ensures every bite offers layers of cocoa intensity, from deep and sophisticated to creamy and sweet. This is comfort baking at its finest—resourceful, delicious, and guaranteed to impress.

Ingredients

• 120 g (4 oz) bittersweet chocolate, chopped
• 60 g (2 oz) milk chocolate, chopped
• 30 g (1/4 cup) unsweetened Dutch-process cocoa powder
• 115 g (1/2 cup) unsalted butter, cubed
• 200 g (1 cup) granulated sugar
• 50 g (1/4 cup) light brown sugar, packed
• 120 g (1/2 cup) sourdough discard (unfed)
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 80 g (2/3 cup) all-purpose flour
• 1/2 tsp fine sea salt
• 60 g (1/3 cup) semi-sweet chocolate chips or chunks

Instructions

• Step 1: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
• Step 2: Melt bittersweet chocolate, milk chocolate, cocoa powder, and butter together until smooth. Let cool slightly.
• Step 3: Whisk sugars, eggs, and vanilla in a large bowl until pale and thick (about 2-3 minutes).
• Step 4: Whisk the sourdough discard into the chocolate mixture until fully incorporated.
• Step 5: Fold the chocolate-sourdough mixture into the egg mixture.
• Step 6: Gently fold in flour and salt until just combined.
• Step 7: Fold in the chocolate chips or chunks.
• Step 8: Pour into the pan and bake for 28–32 minutes until edges are set.
• Step 9: Cool completely in the pan before slicing for the best texture.

Zusatztipps für die Zubereitung

For the fudgiest texture, avoid overbaking—the center should still have a slight wobble when you remove the pan from the oven. The brownies will continue to set as they cool. Using room temperature eggs helps them incorporate more smoothly into the batter, creating a better emulsion with the chocolate and butter. When melting the chocolate, make sure to stir frequently and remove from heat as soon as everything is smooth to prevent scorching. The sourdough discard should be at room temperature for easiest mixing; cold discard can seize the chocolate. For cleaner slices, chill the brownies completely and use a sharp knife wiped clean between each cut.

Varianten und Anpassungen

These brownies are endlessly adaptable to your preferences. For added crunch and nuttiness, fold in 1/2 cup of toasted chopped walnuts or pecans along with the chocolate chips. If you prefer an all-dark chocolate experience, substitute dark chocolate for the milk chocolate. You can also add a swirl of peanut butter or tahini on top before baking for a marbled effect and complementary flavor. For a more intense chocolate hit, use espresso powder in place of some of the cocoa powder. Make them gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour. For individual servings, bake the batter in a muffin tin for 18–22 minutes.

Serviervorschläge

These rich brownies are delicious on their own, but they truly shine when paired thoughtfully. Serve them warm with a scoop of vanilla ice cream or whipped cream to balance the intense chocolate flavor. For an elegant presentation, dust with powdered sugar or cocoa powder just before serving. They pair beautifully with a strong cup of coffee or espresso, which enhances the chocolate notes. For a dessert platter, cut them into smaller squares and serve alongside fresh raspberries or strawberries—the fruit's acidity complements the rich chocolate perfectly. They also make wonderful gifts when wrapped in parchment and tied with twine.

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These Triple Chocolate Sourdough Brownies prove that baking with sourdough discard goes far beyond bread. They're proof that sustainability and indulgence can coexist beautifully in the kitchen. The next time you refresh your starter, save that discard and treat yourself to brownies that are leagues beyond ordinary. With their fudgy texture, deep chocolate flavor, and that subtle sourdough tang, they're destined to become a staple in your baking repertoire. Whether you're sharing them at a gathering or savoring them with a quiet cup of coffee, these brownies deliver pure chocolate bliss in every bite.

Common Recipe Questions

→ What role does sourdough discard play in these brownies?

Sourdough discard adds a subtle tanginess and moisture, contributing to a uniquely chewy and flavorful texture in the brownies.

→ Can I substitute dark chocolate for bittersweet chocolate?

Yes, dark chocolate can be used interchangeably with bittersweet chocolate, altering the taste slightly toward a deeper cocoa flavor.

→ How can I achieve a chewy texture in these brownies?

Chilling the brownies for at least one hour before slicing helps set the texture and enhances chewiness.

→ What baking pan size is recommended?

An 8-inch square baking pan lined with parchment paper is ideal to ensure even cooking and easy removal.

→ Are there any suggested mix-ins to add crunch?

Chopped toasted walnuts or pecans can be folded into the batter for added crunch and flavor contrast.