Triple Chocolate Sourdough Brownies (Printable Version)

Fudgy brownies combining sourdough, espresso, and three types of chocolate for deep flavor and texture.

# 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 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - Combine bittersweet chocolate and butter in a heatproof bowl. Set bowl over a saucepan of gently simmering water, stirring frequently until completely smooth. Remove from heat and allow to cool slightly.
03 - Whisk both granulated and brown sugars into the cooled chocolate mixture until combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract and espresso until fully blended.
04 - Fold sourdough starter into the chocolate mixture until completely incorporated, ensuring no dry pockets remain.
05 - Sift flour, cocoa powder, and salt together. Gently fold dry mixture into wet ingredients using a spatula until just combined. Avoid overmixing to maintain fudgy texture.
06 - Fold milk chocolate and white chocolate pieces into the batter until evenly distributed.
07 - Pour batter into prepared pan and smooth the surface with a spatula.
08 - Bake for 32 to 36 minutes, until the center is just set with a slight jiggle. A toothpick inserted in the center should come out with moist crumbs, not dry.
09 - Cool brownies completely in the pan before lifting out using parchment overhang. Slice into 12 equal squares. Refrigerate for a few hours before serving for enhanced chewiness if desired.

# Additional Tips::

01 -
  • The sourdough starter adds a subtle tang that makes the chocolate taste deeper and more complex, like someone turned up the volume on richness.
  • Espresso is your secret weapon here—it doesn't taste like coffee, it just makes everything taste more like itself, and people will ask what your secret ingredient is.
  • You get three chocolates playing together, which means fudgy center, silky crumb, and just enough brightness to keep it from feeling heavy.
02 -
  • If you bake past the just-set stage, you get a cake—stay vigilant around minute 32 and check with a toothpick, because every oven is different and five minutes makes the difference between fudgy and firm.
  • Sourdough starter at different hydrations behaves differently, so if yours is thinner or thicker than 100%, measure by weight not volume to keep the balance right.
  • Refrigerating these brownies for a few hours or even overnight transforms the texture into something even more fudgy and sliceable—it's worth the patience if you have it.
03 -
  • Bloom your cocoa powder by mixing it with a tiny bit of hot water before folding it in—this activates the flavor and prevents dry pockets in the finished brownie.
  • If your espresso is instant powder, always dissolve it in hot water first so it distributes evenly instead of creating bitter specks throughout.
  • Room temperature eggs truly do fold in more smoothly and create a more cohesive crumb—set them out while you prep everything else.
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