Triple Chocolate Sourdough Brownies (Print)

Fudgy brownies enriched with sourdough, espresso, and a trio of chocolates for deep, rich flavor.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for convenient removal.
02 - Combine bittersweet chocolate and butter in a heatproof bowl. Melt over a double boiler with gently simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk both sugars into the chocolate mixture until combined. Add eggs individually, whisking thoroughly after each addition. Stir in vanilla extract and espresso.
04 - Fold sourdough starter into the mixture until fully incorporated.
05 - Sift flour, cocoa powder, and salt together. Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
06 - Fold milk chocolate and white chocolate pieces into the batter.
07 - Pour batter into prepared pan and smooth the top surface evenly.
08 - Bake for 32–36 minutes until center is just set and a toothpick inserted emerges with moist crumbs.
09 - Cool completely in the pan before lifting out and slicing into 12 equal squares.

# Pro Tips:

01 -
  • The sourdough creates a tender crumb and complex flavor that regular brownies can't touch.
  • Espresso intensifies the chocolate without tasting like coffee, just pure cocoa depth.
  • Three chocolates give you bittersweet punch, creamy milk chocolate pockets, and subtle white chocolate sweetness all in one bite.
  • Medium difficulty means you're not fussing with temperamental techniques, just good ingredients and patience.
02 -
  • Don't overmix the dry ingredients into the wet mixture—fold gently and stop the moment you don't see white streaks; overmixing develops gluten and makes brownies tough and cakey instead of tender and fudgy.
  • The center will feel softer than you think it should be when you pull them out of the oven, and that's perfect; they'll set as they cool and you'll get that moist, almost gooey texture that makes brownies worth eating.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling it off rather than dipping the cup directly into the bag; this prevents compacting and keeps your brownies from turning dense and cakey.
  • If your kitchen is warm, chill the batter for 15 minutes before baking—cold batter rises more gently and creates a fudgier texture.
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