Triple Chocolate Sourdough Brownies (Print Version)

Fudgy brownies with three chocolates and sourdough discard, offering chewy texture and rich flavor.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving 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 in 30-second intervals, 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 2-3 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 over the batter. Fold in gently with a 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 28-32 minutes until edges are set and center is just slightly wobbly. Do not overbake to maintain chewy texture.
10 - Allow brownies to cool completely in the pan on a wire rack before lifting out and cutting into squares.

# Additional Tips::

01 -
  • Your sourdough discard finally gets a purpose beyond guilt-baking, transforming into something genuinely delicious.
  • Three kinds of chocolate create layers of flavor that taste far more sophisticated than the ingredient list suggests.
  • These brownies have a naturally chewy texture that stays tender for days, no special tricks required.
  • The batter comes together in under 20 minutes, making weeknight dessert actually feasible.
02 -
  • Overbaking by even three minutes turns chewy into dry, and there's no coming back; set a timer and trust it more than you trust your eyes.
  • Sourdough discard must be unfed and cold—warm, bubbly starter will change the batter consistency and throw off your results.
  • Don't skip cooling completely; cutting warm brownies just tears them apart, but cold brownies slice like butter.
03 -
  • Room temperature eggs and sourdough discard make an enormous difference in how smoothly everything incorporates—plan ahead five minutes if you need to warm them.
  • Use a light-colored baking pan if possible; dark pans bake faster and can catch the edges while the center is still underdone.
  • If your kitchen is warm, chill the batter for 15 minutes before baking to slow down the rise and keep the center fudgy.
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