Triple Chocolate Sourdough Brownies (Print version)

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

# 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:

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 microwave in 30-second intervals, stirring until smooth. Cool slightly.
03 - Whisk together granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, approximately 2 to 3 minutes.
04 - Whisk sourdough discard into the cooled chocolate mixture until fully incorporated.
05 - Add chocolate mixture to egg-sugar mixture and blend gently until combined.
06 - Sift flour and salt into the mixture. Fold gently with a spatula until just combined; avoid overmixing.
07 - Gently fold chocolate chips or chunks into the batter.
08 - Pour batter into prepared pan and smooth the top surface.
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 pan on a wire rack before lifting out and slicing into squares.

# Cooking tips:

01 -
  • Sourdough discard transforms into an umami-rich secret that deepens chocolate flavor without any noticeable tang.
  • The combination of three chocolates creates layers of taste, from bitter to creamy to sweet, in every single bite.
  • You get that coveted fudgy-chewy texture without any fussy techniques or special equipment.
02 -
  • Overbaking is the enemy; even five minutes too long and your chewy center becomes cakey, so trust your oven timer and the jiggle test over appearance.
  • Chilling the brownies for at least an hour before slicing makes them cut so much cleaner and intensifies the fudgy texture as the cocoa butter sets up.
03 -
  • Use a kitchen scale for the chocolate and sourdough discard; these ingredients vary too much in density to measure accurately by volume alone, and precision here transforms good brownies into exceptional ones.
  • Pull the brownies from the oven when the edges look fully set but the center still trembles slightly—this one moment defines whether you get fudge or cake, so trust that jiggle more than your timer.
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