Triple Chocolate Sourdough Brownies (Print version)

Fudgy sourdough brownies infused with espresso and three types of chocolate for rich flavor.

# 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 acceptable)
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, allowing overhang on sides for easy removal.
02 - Combine bittersweet chocolate and butter in a heatproof bowl. Place over simmering water in a double boiler setup, stirring constantly until smooth. Remove from heat and cool slightly.
03 - Whisk both granulated and brown sugars into the melted chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract and espresso until fully combined.
04 - Gently fold sourdough starter into the chocolate mixture until fully incorporated.
05 - Sift flour, cocoa powder, and salt together. Gently fold dry mixture into wet ingredients until just combined, being careful not to overmix.
06 - Fold milk chocolate and white chocolate pieces into the batter.
07 - Pour batter into prepared pan and smooth the surface with a spatula.
08 - Bake for 32–36 minutes until the center is just set and a toothpick inserted in the middle comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan. Lift out using parchment overhang and cut into 12 equal squares.

# Expert tips:

01 -
  • The sourdough adds a whisper of tang that makes the chocolate taste deeper and more sophisticated than regular brownies.
  • Three kinds of chocolate means every bite has different textures and flavor notes hitting at once.
  • The espresso amplifies the chocolate without making them taste like coffee—it's invisible magic.
  • You can use discard starter, so there's zero waste guilt involved.
02 -
  • Do not overbake or they'll taste dry and cakey—that toothpick with moist crumbs is the line between fudgy and ruined.
  • The sourdough starter needs to be mixed in thoroughly or you'll get pockets that taste too sour; make sure it's completely incorporated.
03 -
  • Invest in good quality chocolate—the difference between cheap and real cocoa butter shows immediately in the final texture and taste.
  • If your brownies come out cakey instead of fudgy, your oven likely runs hot; lower the temperature by 10 degrees next time.
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