This sourdough brownie formula is pretty famous now. I fist introduced it as a sourdough brownie made with baking chocolate. However, most bakers had the semi -sweet chocolate chips more readily available to them and tried to bake the brownies using them. I modified the first formula and so came up with this formula, the “Revised Sourdough Brownies” But you can also call them Teresa’s Brownies, everyone else seems to. These brownies are quick and easy and you’ll be making more once you taste them!
The first formula is here (use this formula if you are making brownies with the 100% baking chocolate): Easy Chocolate Brownies.
Here is the revised formula using semi-sweet chocolate chips:
Revised Sourdough Brownies (Teresa’s Sourdough Brownies)
- 230 grams Semi sweet chocolate chips (I use Nestles or Ghirardelli)
- Melted salted butter- 113 grams (1 stick)
- White sugar – 100 grams
- Vanilla extract – 5 grams
- 2 large eggs – 116 grams (approximate)
- Baking soda 1/2 teaspoon
- Sourdough starter @ 100% hydration – 200 grams (allow it to ferment 10-12 hours for easier incorporation, also see comment below).
Melt the chocolate and butter in the microwave for about two minutes. Give it a good stirring so the chips fall apart and the butter and chocolate meld together. There will be a moment when the chocolate tries to stiffen but don’t let that deter you, stir vigorously until the mixture turns smooth.
Add the sugar (don’t cut down the amount) and stir in. Then add the vanilla extract, eggs and soda. Whip all ingredients together.
Add sourdough starter (hint: if you use a bit less sourdough, your brownies will be chewier, denser.If you use the 200 grams it will be a bit cakier). An average amount would be 175 grams of sourdough. So use anywhere between 160 grams to 200 grams, choose depending up what you like, denser or cakier.
Mix just until it comes together and no more. You could add other additions like walnuts, dried cranberries, more chocolate or white chips, chunks etc.
Pour the batter into an oiled pan about 9″ in diameter. Use a larger pan if you want to add nuts, dried cranberries, chocolate chunks, marshmallows, etc.
Bake at 350F/176C for 25 – 30 minutes (you will need to bake longer if you added extras like nuts, more chips etc). Do not open the oven door or move the pan until after the first 20 minutes goes by or your brownies might sink in the middle after cooling. Check often after 20 minutes, it’s critical NOT to overbake. The brownies are done when a knife or toothpick inserted in the center slides out clean.
When the brownies come out of the oven they will be puffed up but will shrink after they cool a bit.
I like to toss some more chocolate chips on top when the brownies are still hot from the oven and smear them around a bit once they’ve started to melt:
Slice when you can no longer stand it and enjoy! I couldn’t get the first one out of the pan without it falling apart since these brownies are so tender. They firm up more once they are cooled.
Happy Baking Everyone! Teresa
Edited to add:
For a large sheet pan of brownies (13×17″)
- 518 grams chocolate chips – semi sweet
- 2.5 sticks of butter or 282 grams
- 225 grams sugar
- 11 grams vanilla extract
- 4.5 eggs or use 2 large and 3 smaller eggs
- 1 teaspoon baking soda
- 405 grams starter (up to 450 grams)
Bake at 350F for about 20 minutes in a greased sheet pan.
Here’s the same formula baked into a two layered brownie cake: Teresa’s Luscious Brownie Cake