Triple Chocolate Sourdough Brownies (Print Version)

Rich, fudgy brownies enhanced with sourdough, espresso, and three distinct chocolates.

# What You'll 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

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - Combine bittersweet chocolate and butter in a heatproof bowl. Place bowl over a saucepan of gently simmering water (double boiler method), stirring frequently until completely melted and smooth. Remove from heat and cool slightly.
03 - Whisk both granulated and brown sugars into the melted chocolate mixture until combined. Add eggs one at a time, whisking thoroughly after each addition to fully incorporate.
04 - Stir in vanilla extract and espresso until evenly distributed throughout the batter.
05 - Fold sourdough starter into the chocolate mixture using a spatula or whisk until completely incorporated and no streaks remain.
06 - Sift flour, cocoa powder, and salt together into a separate bowl. Gently fold dry mixture into wet ingredients using a spatula until just combined. Do not overmix to maintain fudgy texture.
07 - Fold milk chocolate and white chocolate pieces into the batter with a few gentle strokes until evenly distributed.
08 - Pour batter into prepared pan and use a spatula to smooth the surface into an even layer.
09 - Bake for 32 to 36 minutes until the center is just set. A toothpick inserted in the center should come out with moist crumbs, not dry.
10 - Allow brownies to cool completely in the pan. Use parchment overhang to lift brownies from pan and cut into 12 equal squares on a cutting board.

# Expert Tips:

01 -
  • Sourdough starter gives you an excuse to bake with your discard instead of throwing it away.
  • Three kinds of chocolate create a flavor complexity that feels fancy without the fuss.
  • Espresso deepens every bite without making it taste like coffee—just richer, more you.
  • The whole process takes under an hour and uses techniques you probably already know.
02 -
  • Overbaking is the enemy—set a timer for 32 minutes and check then rather than waiting the full 36, because carryover heat keeps cooking even after you remove the pan.
  • Refrigerating brownies for a few hours (or overnight) transforms the texture from fudgy to impossibly chewy, and the flavors deepen as everything melds.
03 -
  • A warm, damp knife makes slicing brownies clean and beautiful instead of crumbly and rough.
  • These taste noticeably better after sitting overnight, when the crumb tightens and flavors marry together into something greater than the sum of parts.
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