Triple Chocolate Sourdough Brownies (Print)

Fudgy brownies combining bittersweet, milk chocolate, and sourdough for a unique chewy texture.

# Components:

→ 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 together 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 2-3 minutes.
04 - Whisk sourdough discard into the cooled chocolate mixture until fully incorporated.
05 - Add chocolate mixture to egg-sugar mixture and mix gently until combined.
06 - Sift flour and salt directly into batter. Fold in gently with a spatula until just combined, avoiding overmixing.
07 - Gently fold chocolate chips or chunks into batter until evenly distributed.
08 - Pour batter into prepared pan and smooth the top surface.
09 - Bake for 28-32 minutes, or until edges are set and center is just slightly wobbly. Do not overbake to maintain chewy texture.
10 - Cool completely in pan on wire rack before lifting out and slicing into squares.

# Expert Advice:

01 -
  • The sourdough discard creates a naturally chewy center that stays fudgy even after cooling, thanks to that subtle tangy moisture.
  • Three types of chocolate mean you get complexity instead of one-note sweetness, with bittersweet providing depth, milk chocolate smoothness, and semi-sweet chips for little bursts of flavor.
  • You're actually using something you'd normally discard, which feels resourceful and a little bit clever.
02 -
  • Overbaking is the enemy here—that wobble in the center looks underdone but bakes out as it cools, leaving you with fudgy brownies instead of cakey ones, so trust the timing even if your instinct says bake longer.
  • Using unfed sourdough discard matters; fed discard has too much liquid and will throw off your texture, so plan ahead and save some from your regular feeding schedule.
  • Room temperature eggs mix more evenly into the sugar and actually change texture as you whisk them—cold eggs stay thicker and don't incorporate the same way.
03 -
  • Save your sourdough discard before it gets too thick and old; younger discard has better moisture balance and less developed tang, which is what you want here.
  • The moment these brownies cool enough to handle, wrap them tightly in plastic wrap—this traps moisture and keeps them chewy rather than letting them dry out sitting on a cooling rack.
  • If your kitchen is cool, the batter might stiffen up as you work; keep the chocolate mixture warm enough to fold smoothly but cool enough not to cook the eggs.
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