Triple Chocolate Sourdough Brownies (Print View)

Fudgy brownies with bittersweet, milk, and semi-sweet chocolate blended with tangy sourdough discard.

# 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

# 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 in microwave using 30-second bursts, stirring until smooth. Cool slightly.
03 - In a large 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 chocolate mixture until fully incorporated.
05 - Add chocolate mixture to egg-sugar mixture and fold gently until combined.
06 - Sift flour and salt together, then fold gently 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 surface evenly.
09 - Bake for 28 to 32 minutes until edges are set and center is just slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool completely in pan on wire rack, then lift out and cut into 16 squares.

# Expert Advice:

01 -
  • Uses sourdough discard to reduce waste while adding tangy complexity
  • Triple chocolate layers create incredible depth of flavor
  • Fudgy, chewy texture that's never cakey
  • Medium difficulty—approachable for home bakers
  • Ready in just 50 minutes from start to finish
  • Makes 16 perfect squares for sharing or freezing
02 -
  • Use an 8-inch square pan for the perfect thickness; a larger pan will make thinner brownies
  • Don't skip the parchment overhang—it makes removal effortless
  • The center should still jiggle slightly when you remove the pan from the oven
  • Let brownies cool completely before cutting for clean edges
  • Store in an airtight container at room temperature for up to 4 days
  • Room temperature eggs whisk to a better volume and texture
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