Triple Chocolate Sourdough Brownies (Printable Version)

Fudgy brownies featuring three types of chocolate and a tangy sourdough twist for a chewy texture.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a heatproof bowl, combine bittersweet chocolate, milk chocolate, cocoa powder, and butter. Melt together 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 over batter. Fold in gently with spatula until just combined, avoiding overmixing.
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, or until edges are set and center is slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool brownies completely in pan on wire rack before lifting out and slicing into squares.

# Expert Advice:

01 -
  • Uses sourdough discard productively, reducing waste while adding unique tangy depth
  • Three types of chocolate create complex, layered flavor that goes beyond ordinary brownies
  • Chewy, fudgy texture with slightly crisp edges—the perfect brownie consistency
  • Medium difficulty means it's achievable for home bakers without being too simple
  • Ready in just 50 minutes from start to finish
  • Makes 16 generous servings, perfect for gatherings or meal prep
02 -
  • Chill the brownies for at least 1 hour before slicing for cleaner cuts and extra chewiness
  • Use a sharp knife wiped clean between cuts to achieve perfect, bakery-style squares
  • Line your pan with parchment in both directions for foolproof removal
  • Don't overbake—the center should still jiggle slightly when you remove them from the oven
  • Use good-quality chocolate for the best flavor; this is where the recipe truly shines
  • Unfed sourdough discard works best as it won't contribute unwanted rise or sourness
Go Back