Triple Chocolate Sourdough Brownies (Printable)

Fudgy brownies blending bittersweet, milk, and semi-sweet chocolates with tangy sourdough for a chewy bite.

# What You 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 - Combine bittersweet chocolate, milk chocolate, cocoa powder, and butter in a heatproof bowl. 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 gently mix until combined.
06 - Sift flour and salt together, then gently fold into batter using a spatula until just combined. Do not overmix.
07 - Gently fold chocolate chips or chunks into batter.
08 - Pour batter into prepared pan and smooth the top with a spatula.
09 - Bake for 28 to 32 minutes until edges are set and center is slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool completely in pan on a wire rack before lifting out and slicing into squares.

# Expert Advice:

01 -
  • Transforms sourdough discard into a decadent dessert instead of waste
  • Three types of chocolate create layers of complex flavor
  • Fudgy, chewy texture with a slight tang that balances the sweetness
  • Medium difficulty makes it accessible for confident home bakers
  • Perfect for using up unfed starter while impressing guests
02 -
  • Use room temperature eggs to ensure smooth incorporation into the batter
  • Don't skip the whisking step for the egg-sugar mixture—the volume created helps achieve that signature crackly top
  • Line your pan with parchment paper extending over the sides for foolproof removal
  • Use a sharp knife wiped clean between cuts for the neatest brownie squares
  • Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week
Go Back