Crinkle-Top Sourdough Brownies

This fudgy, crinkle-top sourdough brownie recipe is made 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! You’ll need a 9×13 or 9×9-inch pan. Serves 12.

I love a good box mix brownie. Shiny, crinkle-top, Ghirardelli fudge brownies are my favorite, with a shot of espresso and flaky sea salt on top.

But when sourdough brownies peaked my curiosity (as it seems my calling in life is to create a reliable collection of sourdough discard recipes for one and all to enjoy!), could I make a sourdough version comparable to my beloved box mix? 

Not Quite.

My first 7 tests were flops. They tasted like chocolate molten cakes, not brownies. No crinkle-top. It was weird. After even more tests and bingeing Youtube until my eyes turned to dust, it finally dawned on me…

I learned that too much moisture in the batter will change the look, taste and feel of the brownies and not necessarily in a good way. Think: cake-like vs. chewy brownies. Turns out, I was using way too much sourdough starter, which is essentially flour and water (moisture)! That was an easy fix.

But What About The Crinkle Tops?

For perfect, crinkle-top brownies you need to fully dissolve the sugar 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. Thank you Adam Ragusea and Displaced Housewife for paving the way with your excellent findings.

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

Step 1: Melt The Chocolate

In a double boiler, melt the semi-sweet chocolate chips and butter. Stir well and set aside.

Step 2: Dissolve The Sugar

In a stand mixer fitted with the whisk attachment: mix granulated sugar, brown sugar, eggs, vanilla and salt. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. As previously mentioned, this step is crucial for crinkle-top brownies.

Step 3: Add Melted Chocolate & Sourdough Starter

With the mixer running, pour in the warm, melted chocolate mixture and sourdough starter.

Step 4: Mix In The Dry Ingredients

Add the flour, cocoa powder and baking soda. Fold in semi-sweet chocolate chips. Pour the batter into the pan (this is where I usually sneak a taste of the batter- so good!).

Step 5: Bake The Brownies

Bake on the center rack for 35-40 minutes or until the top is set. I learned that 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.

Step 6: Cool Down

Cool completely in the pan (they become fudgier as they sit) before cutting. Don’t rush this step. Hot brownies taste completely different than cool brownies. Be patient. Cut into slices and enjoy!

{NEW} For espresso brownies: I recently tested this recipe with instant espresso granules which you can find in the grocery store (some brownies call for espresso powder which you need to order online instead). Add 2 heaping tsp. (3 g) instant espresso granules for mild flavor and up to 4 tsp (6 g) for a more pronounced coffee taste.