Fudgy Crinkle-Top Sourdough Brown

Here’s a fudgy, shiny, crinkle-top sourdough brownie recipe using either active sourdough starter or sourdough discard. These brownies are rich, chocolatey, and have that classic crackly top — plus a subtle tang from the sourdough that enhances the flavor without overwhelming it.

🍫 Fudgy Crinkle-Top Sourdough Brownies

✅ Ingredients

Wet Ingredients

• 1/2 cup (113 g) unsalted butter

• 170 g (6 oz) bittersweet or semisweet chocolate, chopped (or chips)

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (100 g) brown sugar, packed

• 2 large eggs

• 1 egg yolk

• 1 tsp vanilla extract

• 1/2 cup (120 g) active sourdough starter or discard

Dry Ingredients

• 1/2 cup (60 g) all-purpose flour

• 1/4 cup (25 g) unsweetened cocoa powder

• 1/4 tsp fine sea salt

🔪 Instructions

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).

   • Line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Melt Butter & Chocolate:

   • In a heatproof bowl, melt butter and chocolate together (double boiler or microwave in 30-second bursts). Stir until smooth. Cool slightly.

3. Whip Eggs & Sugar:

   • In a large bowl, beat eggs, egg yolk, granulated sugar, and brown sugar with a whisk or hand mixer for about 3–5 minutes, until thick, pale, and ribbony. This step is key for the shiny, crinkle top.

4. Combine:

   • Stir in the melted chocolate mixture and vanilla extract.

   • Mix in the sourdough starter/discard until smooth.

5. Add Dry Ingredients:

   • Sift together flour, cocoa powder, and salt, then fold gently into the wet mixture until just combined. Do not overmix.

6. Bake:

   • Pour batter into prepared pan. Smooth the top.

   • Bake for 28–35 minutes, or until the top is crinkly and shiny, and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

7. Cool:

   • Let cool completely in the pan for the fudgiest texture.

   • Optional: chill for 1 hour for cleaner slicing and extra chew.

🍪 Tips for Success

• Crinkle Top: Whipping the eggs and sugar long enough is critical.

• Starter vs. Discard: Both work! Active starter gives a slightly more aerated texture; discard yields extra fudginess.

• Add-ins: Mix in 1/2 cup chocolate chunks, nuts, or swirl in a spoonful of nut butter before baking.