Triple Chocolate Sourdough Brownies

There's something magical about the marriage of sourdough and chocolate—a tangy depth that transforms ordinary brownies into something extraordinary. These Triple Chocolate Sourdough Brownies with Espresso are the ultimate indulgence for those who crave rich, fudgy texture with layers of complex flavor. The sourdough starter adds a subtle tang that beautifully balances the sweetness, while espresso deepens the chocolate intensity. With bittersweet, milk, and white chocolate folding through every bite, these brownies are decadent, sophisticated, and utterly irresistible.

Pin It

What sets these brownies apart is the harmonious blend of ingredients working together. The sourdough starter not only adds complexity but also contributes to the fudgy, moist texture. The espresso acts as a flavor enhancer, making the chocolate taste even more chocolatey without overpowering the other elements. Whether you're a sourdough baker looking for creative ways to use your discard or a chocolate lover seeking the ultimate brownie, this recipe delivers on every level.

Ingredients

• Chocolate & Cocoa: 100 g (3.5 oz) bittersweet chocolate (60–70% cacao), chopped; 50 g (1.75 oz) milk chocolate, chopped; 50 g (1.75 oz) white chocolate, chopped; 30 g (1/4 cup) unsweetened cocoa powder
• Sourdough & Wet Ingredients: 120 g (1/2 cup) sourdough starter (100% hydration, unfed/discard OK); 115 g (1/2 cup) unsalted butter, cubed; 2 large eggs; 1 tsp vanilla extract; 2 tbsp strong brewed espresso (or 1 tbsp instant espresso powder dissolved in 2 tbsp hot water)
• Dry Ingredients: 150 g (3/4 cup) granulated sugar; 50 g (1/4 cup) light brown sugar, packed; 100 g (3/4 cup) all-purpose flour; 1/2 tsp fine sea salt

Instructions

Step 1: Prepare the pan

Preheat the oven to 180°C (350°F). Line a 20x20 cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Melt chocolate and butter

In a heatproof bowl, combine bittersweet chocolate and butter. Melt over a saucepan of gently simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.

Step 3: Mix in sugars and eggs

Whisk in both sugars until combined. Add eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and espresso.

Step 4: Add sourdough starter

Fold in the sourdough starter until fully incorporated.

Step 5: Combine dry ingredients

Sift together flour, cocoa powder, and salt. Gently fold dry ingredients into the wet mixture until just combined—do not overmix.

Step 6: Add chocolate pieces

Fold in milk chocolate and white chocolate pieces.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 32–36 minutes, until the center is just set and a toothpick comes out with moist crumbs.

Step 8: Cool and slice

Cool completely in the pan before lifting out and slicing into 12 squares.

Zusatztipps für die Zubereitung

For the best texture, allow the melted chocolate and butter mixture to cool slightly before adding the eggs—this prevents them from cooking. When folding in the dry ingredients, use a gentle hand and stop as soon as no flour streaks remain; overmixing will result in cakey rather than fudgy brownies. The brownies will continue to set as they cool, so don't overbake. For extra chewiness, refrigerate the brownies for a few hours before slicing—the cold firms up the chocolate and makes cutting cleaner. Use a sharp knife wiped clean between cuts for the neatest squares.

Varianten und Anpassungen

This recipe is wonderfully adaptable. Swap the espresso for strong black coffee if you prefer, or omit it entirely for a purely chocolate experience. Add 75 g (3/4 cup) of chopped walnuts or pecans for crunch and a nutty depth. For an extra indulgent twist, swirl in 2 tablespoons of peanut butter or Nutella before baking. You can also experiment with different chocolate combinations—try all dark chocolate for a more intense, less sweet brownie, or add chocolate chips on top for a bakery-style finish. For those avoiding dairy, use dairy-free chocolate and butter substitutes.

Serviervorschläge

These brownies are delicious on their own, but they truly shine when paired with complementary flavors and textures. Serve warm with a scoop of vanilla ice cream for a classic combination, or try salted caramel or coffee ice cream for something more adventurous. A dollop of whipped cream and fresh raspberries adds elegance and cuts through the richness. For a gourmet touch, dust with powdered sugar or drizzle with melted chocolate. They're perfect alongside a cup of strong coffee or espresso, which echoes the flavors within. These brownies also make wonderful gifts when wrapped in parchment and tied with twine.

Pin It

These Triple Chocolate Sourdough Brownies with Espresso prove that great baking comes from the thoughtful combination of quality ingredients and technique. The sourdough starter transforms what could be a standard brownie into something with character and depth, while the trio of chocolates ensures every bite is a journey through different textures and flavors. Whether you're treating yourself, impressing guests, or finding a delicious use for your sourdough discard, this recipe delivers pure chocolate bliss. Bake a batch today and discover why sourdough brownies might just become your new favorite indulgence.

Recipe FAQs

→ What gives the brownies their tangy flavor?

The tangy note comes from the sourdough starter, adding a subtle depth that balances the sweetness.

→ Can espresso be substituted in this dish?

Yes, strong brewed coffee can be used as a substitute without losing the rich coffee essence.

→ How can I achieve a fudgy texture?

Melting bittersweet chocolate with butter and avoiding overmixing maintains a moist and fudgy consistency.

→ What baking pan size is recommended?

A 20x20 cm (8x8-inch) baking pan lined with parchment paper is ideal for even baking.

→ How to store and serve these brownies for best results?

Refrigerate for a few hours before slicing to improve chewiness. Serving with vanilla ice cream adds a creamy contrast.