Triple Chocolate Sourdough Brownies (Print out)

Fudgy brownies featuring three chocolates and tangy sourdough for unique 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, 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 2-3 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 into batter. Fold in gently with spatula until just combined; avoid overmixing.
07 - Gently fold chocolate chips or chunks into batter.
08 - Pour batter into prepared pan and smooth the top surface.
09 - Bake for 28-32 minutes until edges are set and center is slightly wobbly. Do not overbake to maintain chewy texture.
10 - Cool brownies completely in pan on wire rack before lifting out and slicing into squares.

# Expert Advice:

01 -
  • Sourdough discard transforms into fudgy texture while cutting food waste, which feels genuinely good.
  • Three kinds of chocolate create layers of flavor that taste infinitely more complex than they have any right to.
  • These stay chewy for days, getting better as they sit, unlike most brownies that dry out by day two.
02 -
  • Do not overbake these—the instant they look set in the center is actually 2 minutes too late, so trust the slight wobble in the middle more than the timer.
  • Chilling them for at least an hour before slicing makes them hold their shape better and somehow intensifies the chewy texture in a way that shouldn't work but absolutely does.
03 -
  • Room temperature eggs mix more smoothly into the batter and create better texture, so pull them out of the fridge about 30 minutes before you start.
  • If you're melting chocolate in the microwave, use 30-second bursts and stir between each one—the residual heat keeps it from seizing up and turning grainy.
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