Triple Chocolate Sourdough Brownies (Printable)

Fudgy brownies with bittersweet, milk, and semi-sweet chocolate blended with sourdough for unique texture.

# 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, 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

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a heatproof bowl, combine bittersweet chocolate, milk chocolate, cocoa powder, and butter. Melt over a double boiler or in microwave using 30-second bursts, stirring until smooth. Cool slightly.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, approximately 2 to 3 minutes.
04 - Whisk sourdough discard into the cooled chocolate mixture until fully incorporated.
05 - Add the chocolate mixture to the egg-sugar mixture and mix gently until combined.
06 - Sift flour and salt over the mixture. Fold in gently with a spatula until just combined, avoiding overmixing.
07 - Gently fold in semi-sweet chocolate chips or chunks until evenly distributed.
08 - Pour batter into prepared pan and smooth the top surface with a spatula.
09 - Bake for 28 to 32 minutes until edges are set and center is slightly wobbly. Do not overbake to maintain chewy texture.
10 - Cool completely in the pan on a wire rack before lifting out using parchment overhang. Slice into 16 squares.

# Expert Advice:

01 -
  • Triple chocolate intensity from bittersweet, milk chocolate, and cocoa powder creates unparalleled depth
  • Sourdough discard adds a unique tangy dimension and wonderfully chewy texture
  • Perfect balance between fudgy center and crackly top for the ultimate brownie experience
  • A creative way to use unfed sourdough starter instead of discarding it
  • Rich, indulgent dessert that's surprisingly approachable for home bakers
02 -
  • Use a kitchen scale for the most accurate measurements, especially for the sourdough discard and chocolates
  • Let the melted chocolate mixture cool for 5 minutes before combining with other ingredients to prevent scrambling the eggs
  • Line your pan with parchment in both directions for the easiest removal and cleanest edges
  • Check for doneness by inserting a toothpick into the center—it should come out with moist crumbs, not wet batter
  • For the best flavor, use high-quality chocolate with at least 60% cacao content
  • Don't skip the resting time after baking; cooling completely allows the texture to set perfectly
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