Triple Chocolate Sourdough Brownies (Printable view)

Fudgy brownie squares combining sourdough tang, deep espresso, and layers of bittersweet, milk, and white chocolate.

# What You Need:

→ Chocolate & Cocoa

01 - 3.5 oz bittersweet chocolate (60–70% cacao), chopped
02 - 1.75 oz milk chocolate, chopped
03 - 1.75 oz white chocolate, chopped
04 - 1/4 cup unsweetened cocoa powder

→ Sourdough & Wet Ingredients

05 - 1/2 cup sourdough starter (100% hydration, unfed or discard)
06 - 1/2 cup unsalted butter, cubed
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons strong brewed espresso or 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water

→ Dry Ingredients

10 - 3/4 cup granulated sugar
11 - 1/4 cup light brown sugar, packed
12 - 3/4 cup all-purpose flour
13 - 1/2 teaspoon fine sea salt

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - Combine chopped bittersweet chocolate and butter in a heatproof bowl. Place over a saucepan of gently simmering water using a double boiler method. Stir until completely smooth. Remove from heat and allow to cool slightly.
03 - Whisk both granulated and brown sugar into the melted chocolate mixture until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract and espresso.
04 - Fold sourdough starter into the wet mixture until fully incorporated.
05 - Sift together flour, cocoa powder, and salt. Gently fold dry mixture into wet ingredients until just combined. Do not overmix.
06 - Fold in chopped milk chocolate and white chocolate pieces.
07 - Pour batter into prepared pan and smooth the top surface evenly.
08 - Bake for 32 to 36 minutes, until the center is just set and a toothpick inserted in the middle comes out with moist crumbs.
09 - Cool brownies completely in pan before lifting out using parchment overhang. Cut into 12 equal squares.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes people ask what's different about your brownies, and you'll smile knowing it's your secret weapon.
  • Three kinds of chocolate means every bite delivers a complexity that grocery store box mixes could never touch.
  • Espresso deepens the chocolate flavor without tasting like coffee, creating a richness that feels almost indulgent.
02 -
  • Don't overbake these brownies chasing a completely set center; the sourdough starter keeps them moist naturally, and a 35-minute bake is almost always better than 38 minutes.
  • Chilling the finished brownies in the refrigerator for a few hours (or overnight) transforms the texture into something almost creamy, and slicing becomes effortless instead of crumbly.
03 -
  • Let your sourdough starter sit at room temperature for a few hours before using it so it's bubbly and active, which means better rise and a more pronounced tang.
  • Room temperature eggs incorporate more easily and create a silkier batter than cold eggs straight from the fridge.
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