Triple Chocolate Sourdough Brownies (Print Version)

Rich, fudgy brownies with three chocolates and tangy sourdough discard for unique chewiness and flavor.

# 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, at 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

# Steps to Follow:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving 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 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 in flour and salt. Fold in gently with a spatula until just combined; do not overmix.
07 - Gently fold chocolate chips or chunks into the batter.
08 - Pour batter into prepared pan and smooth the top evenly.
09 - Bake for 28 to 32 minutes, or until edges are set and center is just slightly wobbly. Do not overbake to maintain chewy center.
10 - Cool completely in the pan on a wire rack before lifting out and slicing into squares.

# Additional Tips::

01 -
  • Incredible fudgy texture enhanced by the moisture and tang of sourdough discard
  • Three types of chocolate create extraordinary depth and complexity
  • Perfect way to use unfed sourdough starter instead of wasting it
  • Rich chocolate flavor with a subtle sourdough tang that sets these apart
  • Chewy, dense crumb that improves even more after chilling
  • Simple one-bowl method despite the impressive results
02 -
  • Chill the brownies for at least 1 hour before slicing for extra chewiness and cleaner cuts
  • Use high-quality chocolate for the best flavor—it makes a noticeable difference
  • Don't skip the room temperature eggs; they emulsify better with the chocolate
  • The slight wobble in the center at the end of baking is key to fudgy texture
  • Store in an airtight container at room temperature for up to 4 days
  • These brownies freeze beautifully for up to 3 months—wrap individual squares in plastic wrap
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