Triple Chocolate Sourdough Brownies (Printer View)

Fudgy brownies combining three chocolates and sourdough discard for a chewy, flavorful dessert.

# 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

# Method:

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 microwave in 30-second intervals, 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 chocolate mixture to egg-sugar mixture and mix gently until combined.
06 - Sift flour and salt together. Fold gently into batter using a spatula until just combined; avoid overmixing.
07 - Gently fold chocolate chips or chunks into batter.
08 - Pour batter into prepared pan and smooth the surface evenly.
09 - Bake for 28 to 32 minutes, or until edges are set and center is slightly wobbly. Do not overbake to maintain chewy texture.
10 - Cool brownies completely in pan on a wire rack before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The sourdough discard creates a naturally fudgy center that stays moist for days without any weird texture.
  • Three types of chocolate give you depth that single-chocolate brownies can't touch, plus that tangy note keeps it from feeling one-dimensional.
  • You're finally using up all those starter discards instead of feeling guilty about dumping them down the sink.
02 -
  • The sourdough discard must be unfed and straight from the cold fridge; if your starter is active and bubbly, it'll make the batter rise too much and become cakey instead of dense.
  • That wobble in the center isn't a mistake—pulling these out when they look barely underbaked is exactly what gives you that fudgy, chewy texture that makes them addictive.
03 -
  • Don't skip the parchment overhang—it's the difference between lifting these out whole or watching them crumble into the pan.
  • If your sourdough discard smells off or looks weird, trust your gut and don't use it; fresh discard is never worth the risk.
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