# What You Need:
→ 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)
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
# How to Cook:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine bittersweet chocolate and butter in a heatproof bowl. Set bowl over a saucepan of gently simmering water (double boiler method), stirring frequently until completely smooth. Remove from heat and allow to cool slightly.
03 - Whisk both granulated and brown sugars into the cooled chocolate mixture until combined. Add eggs one at a time, whisking thoroughly after each addition to incorporate air and ensure proper emulsification.
04 - Stir in vanilla extract and espresso, mixing until fully incorporated and no streaks remain.
05 - Gently fold sourdough starter into the wet mixture using a spatula, ensuring even distribution throughout the batter.
06 - Sift together flour, cocoa powder, and salt in a separate bowl. Gently fold the dry mixture into the wet ingredients using a spatula, stirring only until just combined—avoid overmixing to maintain fudgy texture.
07 - Fold milk chocolate and white chocolate pieces into the batter until evenly distributed.
08 - Pour batter into prepared pan and smooth the surface with a spatula to ensure even thickness.
09 - Bake for 32–36 minutes, until the center is just set but still slightly soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
10 - Cool brownies completely in the pan at room temperature, then lift out using parchment overhang. Cut into 12 equal squares and serve.
