Crinkle-Top Sourdough Brownies

Learn how to make THE BEST fudgy, shiny, crinkle-top sourdough brownies with active sourdough starter or sourdough discard. The secret is to fully dissolve the sugar in the right amount of eggs, and you’ll get glossy, crinkle-top brownies every time!

I’ll admit it: I love box mix brownies. And unapologetically so. Shiny, crinkle-top, Ghirardelli fudge brownies are my favorite, with a shot of espresso and flaked sea salt on top. But when sourdough brownies peaked my curiosity, as my calling in life is to create a reliable collection of sourdough discard recipes for one and all to enjoy, could I create a sourdough version comparable to the box mix? 

My first 7 tests were flops. They tasted like chocolate molten cakes, not brownies. No crinkle-top. It was weird. After even more tests, it finally dawned on me… Just like my same-day sourdough pumpkin bread, too much moisture in the batter will change the look, taste and feel of the finished product and not necessarily in a good way. Think: cake-like vs. chewy brownies. 

This popular, science-packed video by Adam Ragusea confirmed my findings. In fact, everything you’ve ever wanted to know (and then some) about crinkle-top brownies is in this video! Armed with newfound information, I tested Displaced Housewife’s crinkle-top brownies and got PERFECT RESULTS every time! So, I modified her original recipe to include sourdough starter, with a few additional tweaks to make it all come together. Game over.

In this post, you’ll learn how to make incredible, fudgy, crinkle-top sourdough brownies with step-by-step instructions, helpful tips and storage options (spoiler alert: brownies get fudgier as they sit!). Just like my sourdough bread, crinkle-top brownies are more of a method, rather than a recipe, so for best results: read the instructions carefully- don’t jump too quickly ;)

So, What’s The Secret To Crinkle Tops?

To get perfect, crinkle-top brownies the sugar must be fully dissolved in the batter, in a specific sugar to moisture ratio. The best way to achieve this, is to combine the sugar, eggs, vanilla extract, and salt in a stand mixer (or hand held beater) and whisk vigorously for 5-7 minutes to dissolve.

Sourdough Brownie Ingredients: You Will Need

• Unsalted butter
• Semi-sweet chocolate chips
• Granulated sugar
• Brown sugar
• Large eggs
• Vanilla extract
• Fine sea salt
• Sourdough starter
• Unsweetened cocoa powder
• All purpose flour
• Baking soda

Helpful Tips

• Weigh your ingredients with a digital scale for best results. Remember, too much moisture and your brownies will be cake-like. Not enough, and the texture will be dry. Accuracy is key.
• Use a stand mixer or electric hand held beater to dissolve the sugar with power.
• Cool the brownies completely before cutting. You’ll get more crinkles, a fudgier texture and they will be easier to slice (nice and neat!). Don’t overlook this tip.
• Do not over bake. Slightly under bake when in doubt.
• I like using semi-sweet chocolate chips, instead of chopped dark chocolate, as per some recipes. I like the convenience. Most bakers already have chocolate chips on hand, and if using extra chips in the batter, you’ll have some leftover in the bag. No need to buy another ingredient.
• You can make sourdough brownies up to 1 day in advance, stored at room temperature.

How To Make Sourdough Brownies {Step-By-Step}

• Preheat your oven to 350 F.
• Line an 8×8 inch metal pan with parchment paper. I like to grease the pan first so the parchment paper lays flat (brownie batter is thick and has a tendency to “pull up” the paper when spreading the batter in the pan).
• Melt the semi-sweet chocolate chips and butter in a double boiler; set aside.
• Meanwhile, in a stand mixer fitted with the whisk attachment: combine the granulated sugar, brown sugar, eggs, vanilla and salt. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. This step dissolves the sugar which is crucial for crinkle-top brownies.

• With the mixer running: pour in the warm, melted chocolate mixture.
• Add the sourdough starter and mix to combine.
• Add the flour, cocoa powder and baking soda.
• Fold in semi-sweet chocolate chips (optional) and mix well to combine.

• Pour the batter into the lined pan.
• Bake on the center rack for 35-40 minutes, or until the top is set. A toothpick won’t come out perfectly clean when pressed into the center; this is OK. The finished brownies will be more baked around the outer edges and fudgy in the middle. The texture will continue to set as the brownies cool.
• Remove from the oven and allow the brownies to cool completely in the pan (they become fudgier as they sit). Don’t rush this step. Hot brownies taste completely different than cool brownies. Be patient.
• Cut into slices and enjoy!

How To Store Sourdough Brownies

Once completely cool, cover sourdough brownies in plastic wrap and store at room temperature, up to 4 days. Or cut into squares and transfer to an airtight container. Alternatively, freeze wrapped brownies up to 1 month. Defrost at room temperature.

More Sourdough Discard Recipes To Try!

• Best Sourdough Pancakes
• Ultimate Sourdough Banana Bread
• Easy, No-Roll Sourdough Scones
• Overnight Sourdough Apple Cake
• Homemade Sourdough Blueberry Muffins
• Secret Ingredient Sourdough Cornbread
• Best Sourdough Pasta {1 Hr. or Overnight}

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