Triple Chocolate Sourdough Brownies (Printable)

Fudgy brownies featuring bittersweet, milk, and semi-sweet chocolates with tangy sourdough for chewy texture and rich taste.

# 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

# Method:

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 - In a large bowl, whisk together both 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 the chocolate mixture to the egg-sugar mixture and gently mix until combined.
06 - Sift flour and salt over the batter. Fold in gently with a spatula until just combined; avoid overmixing.
07 - Gently fold in the semi-sweet chocolate chips or chunks.
08 - Pour batter into the 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 the pan on a wire rack before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The sourdough discard adds a barely-there tang that deepens the chocolate without any sour aftertaste, making three kinds of chocolate sing instead of just sitting there.
  • You finally have a delicious home for that starter you've been keeping alive on your counter—no more throwing it away.
  • They stay chewy for days, getting even better as they age, which is rare for homemade brownies.
02 -
  • Overbaking these by even three minutes turns them from fudgy to cake-like—the slight wobble in the center is genuinely your friend, and it will firm up as they cool, I promise.
  • Room temperature eggs and sourdough discard are non-negotiable because they emulsify properly with the chocolate, creating that silky crumb that makes people think you went to pastry school.
03 -
  • Keep your oven thermometer nearby because even slight temperature variations change the baking time—some ovens run hot and will set these faster than expected.
  • If you don't have sourdough discard, don't attempt a substitution; just make a different brownie recipe because sour cream or Greek yogurt won't give you the same effect.
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