Triple Chocolate Sourdough Brownies (Printable Version)

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

# Needed Ingredients:

→ 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

# Steps:

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 microwave in 30-second intervals, stirring until smooth. Cool slightly.
03 - Whisk together granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl 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 the egg-sugar mixture and fold gently until combined.
06 - Sift flour and salt into the mixture. Fold gently with a spatula until just combined, avoiding overmixing.
07 - Gently fold semi-sweet chocolate chips or chunks into the 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 slightly wobbly. Avoid overbaking to maintain chewy texture.
10 - Cool completely in pan on a wire rack before removing and slicing into squares.

# Expert Advice:

01 -
  • The sourdough discard creates a naturally chewy texture you can't fake with any other ingredient, plus it uses up starter guilt in the most delicious way.
  • Three kinds of chocolate means no flat, one-note flavor—just layers of richness that feel fancy without pretending.
  • They're fudgy but not greasy, with an almost-tart undertone that makes you want another piece even when you're full.
02 -
  • Overbaking is the enemy—pull them when the center still jiggles slightly, because they continue cooking as they cool and will firm up overnight into perfect chew.
  • If your sourdough discard is dead or flatlined, these won't have the same texture magic, so make sure yours is actively bubbly and fed recently.
03 -
  • Chill the batter for 15 minutes before baking if you're worried about spreading—it gives you more control over the final shape.
  • Keep your sourdough discard at room temperature and fed within 24 hours before using it; old, neglected discard won't perform the same way.
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