Fudgy Sourdough Double Chocolate Brownie Bread
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Use up your sourdough starter discard to make this unbelievably moist and fudgy Sourdough Brownie Bread. The browned butter adds a depth of flavor that melts the milk chocolate chips that is mixed into this batter.
Dutch-processed cocoa adds the dark color and additional semi-sweet chocolate chips are baked into the loaf. The result is a chocolate lover’s dream!
More Sourdough Desserts
- sourdough pumpkin coffee cake
- sourdough maple glazed donuts
- sourdough caramel apple oatmeal cream pies
Why You’ll Love This Sourdough Brownie Bread
- Incredibly fudgy and chocolatey: Rich cocoa, melted milk chocolate, and plenty of chocolate chips make every bite decadent and fudgy.
- Made with sourdough discard: A delicious way to use up extra sourdough discard while adding a subtle depth of flavor.
- Browned butter makes it extra special: Nutty browned butter adds incredible richness and complements the deep chocolate flavor perfectly.
Step-By-Step Instructions
Brown the butter. Melt the butter in a saucepan over medium heat, stirring frequently, until golden brown and fragrant. Pour the browned butter into a glass mixing bowl.
Add the 1/2 cup milk chocolate chips to the hot browned butter. Whisk until the chocolate is completely melted and smooth.
Mix the wet ingredients. Add the granulated sugar, eggs, and egg yolk. Whisk until smooth and well combined. Add the room-temperature milk, vanilla extract, and sourdough discard. Whisk until smooth and fully incorporated.
Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, salt, and espresso powder, if using.
Combine the batter. Add the dry ingredients to the wet ingredients and gently fold until just combined and no dry streaks remain. Do not overmix.
Add the chocolate chips. Fold in the semi-sweet chocolate chips, reserving a handful to sprinkle over the top of the loaf.
Bake. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved chocolate chips. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out without wet batter.
A few moist crumbs are fine—the loaf should remain fudgy. The brownie bread will continue to bake and set as it cools in the pan.
Allow the brownie bread to cool in the pan before removing it. For the cleanest slices, let it cool completely before cutting.
Place the heavy cream in a microwave-safe bowl and microwave for 45–60 seconds, or until hot but not boiling.
Add the milk chocolate chips to the hot cream.
Whisk until the chocolate is completely melted and the ganache is smooth and thick.
Pour the ganache over the cooled brownie bread, allowing it to drip slightly down the sides. Let the ganache set slightly before slicing and serving.
Helpful Tips for the Best Sourdough Discard Brownie Bread
- Use room-temperature ingredients: Room-temperature eggs, milk, and sourdough discard blend more easily into the batter, creating a smooth and evenly mixed loaf.
- Don’t skip browning the butter: Browned butter adds a delicious nutty flavor that takes the chocolate flavor to the next level. Keep a close eye on it so it doesn’t burn.
- Use Dutch-process cocoa: It gives the brownie bread a rich, deep chocolate flavor and dark color. If you don’t have any, unsweetened cocoa powder works great!
- Don’t overmix the batter: Fold the dry ingredients into the wet ingredients just until combined. Overmixing can make the loaf less tender and fudgy.
- Don’t overbake: The center should be set but still fudgy. A toothpick should come out without wet batter, but a few moist crumbs are perfectly fine.
- Let it cool completely: The loaf continues to set as it cools. Allowing it to cool before slicing gives you those clean, fudgy slices.
- Add plenty of chocolate chips: Reserve some chocolate chips for the top so they melt into the crust while baking and make the loaf extra chocolatey.
- Try the ganache: The milk chocolate ganache is optional, but it adds an extra layer of richness and makes the brownie bread especially decadent.
Storage
Store sourdough brownie bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
For the best texture, let refrigerated slices come to room temperature before serving, or warm them briefly in the microwave to bring back their soft, fudgy texture.
To freeze: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
More Chocolate Sourdough Desserts
- sourdough Matilda chocolate cake
- chocolate sourdough pretzels with chocolate ganache dipping sauce
- cherry chocolate sourdough bread
Sourdough Fudgy Brownie Bread
Ingredients
Sourdough Brownie Bread
- 3/4 cup browned butter 170 g
- 1/2 cup milk chocolate chips 85 g
- 1 3/4 cups granulated sugar 350 g
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1/2 cup whole milk room temperature (120 g)
- 2 teaspoons vanilla extract 10 g
- 1/2 cup sourdough discard room temperature (120 g)
- 1 1/4 cups all-purpose flour 150 g
- 2/3 cup Dutch-process cocoa powder or unsweetened cocoa powder 60 g
- 1/2 teaspoon baking powder 2 g
- 1/4 teaspoon salt 1.5 g
- 1/2 teaspoon espresso powder optional (1 g)
- 1 cup semi-sweet chocolate chips 170 g, plus extra for topping
Milk Chocolate Ganache, Optional But Totally Recommended!
- 1/2 cup heavy cream 120 g
- 1 cup milk chocolate chips 170 g
Instructions
- Prepare the pan. Grease a 9×5-inch metal loaf pan and line it with parchment paper, leaving some parchment hanging over the sides to make the loaf easier to remove. Set aside.
Prepare the Brownie Bread
- Brown the butter. Melt the butter in a saucepan over medium heat, stirring frequently, until it becomes golden brown and smells nutty and fragrant. Pour into a glass mixing bowl.
- Pour the 1/2 cup milk chocolate chips into the bowl of hot browned butter. Whisk until the chocolate has melted into the butter.
- Mix the wet ingredients. Add the granulated sugar, eggs and egg yolk and whisk until smooth and well combined.
- Add the room-temperature milk, vanilla extract, and sourdough discard. Whisk until the mixture is smooth and evenly combined.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, salt, and espresso powder, if using.
- Combine the batter. Add the dry ingredients to the wet ingredients and gently fold together just until no dry streaks remain. Be careful not to overmix.
- Add the chocolate chips. Fold in the 1 cup of semi-sweet chocolate chips, reserving a handful to sprinkle over the top.
- Bake. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with the reserved chocolate chips. Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are okay—the loaf should remain fudgy! It will bake more as it cools in the pan.
- Allow the brownie bread to cool in the pan before removing it. For the cleanest slices, let it cool completely before cutting.
Make the Ganache
- Place the heavy cream in a microwave-safe bowl and microwave for 45–60 seconds, or until hot but not boiling.
- Pour the milk chocolate chips into the bowl and whisk until thick and all the chocolate is melted into the heavy cream.
- Pour the ganache over the cooled brownie bread, allowing it to drip slightly down the sides. Let the ganache set slightly before slicing and serving.
Make this for the chocolate lover in your life! It is so ridiculously delicious and simple to make. Don’t skip the chocolate ganache. It adds even more chocolatey flavor.