Brownie Chocolate Chip Sourdough Recipe | Satisfy Your Sweet Tooth (2024)

Brownie Chocolate Chip Sourdough Recipe | Satisfy Your Sweet Tooth (Makes 2 Loaves)

Get the best of both worlds with my Brownie Chocolate Chip Sourdough Recipe, featuring a swirl of rich brownie sourdough and a swirl of sweet vanilla chocolate chips. A heavenly treat that's easy to make and impossible to resist!

Levain (start the night before and make two)

• 30 grams of Lievito Madre (or other sourdough starter)
• 35 grams of filtered water (100°F)
• 75 grams of Bread Flour

The Brownie Dough (the next day)

• All of the Levain
• 600 grams of Bread Flour
• 50 grams of Cocoa Powder mixed with 130 grams of Strong Coffee
• 350 grams of Filtered Water (100°F)
• 50 grams of Light Brown Sugar
• 10 grams of Salt

Vanilla Chocolate Chip Dough (the next day)

• All of the Levain
• 600 grams of Bread Flour
• 375 grams of Filtered Water (100°F)
• 45 grams of Light Brown Sugar
• 20 grams of Vanilla Bean Paste
• 10 grams of Salt
• 125 grams of Mini Chocolate Chips

Levain (make two)

1. The evening before you make your bread is when you will prep your levains. This thicker, more play dough-like levain creates an incredible bread.
2. Add 30 grams of your Lievito Madre or other sourdough starter, like a 100% hydration starter. The difference in hydration will not make any significant difference to the recipe.
3. Mix 35 grams of warmed filtered water to the sourdough starter until dissolved.
4. Add 70 grams of bread flour and mix initially with a fork before kneading by hand. If sticky, dust it with more flour and knead until a smooth ball forms. You can watch my Instagram video here to see the consistency. It is the same consistency as my sourdough starter.
5. Place it into a cleaned mason jar with a tight lid and let it rise somewhere cozy overnight. The lid needs to be tight with this type of levain! Repeat the steps for the second jar.

The Brownie Dough (the next day)

1. Mix your levain with all the remaining ingredients for this brownie dough in the bowl of your stand mixer. I always use a stand mixer instead of initially mixing by hand, but both methods will work!
2. Once mixed, place your dough into a straight-sided container. I like to use the Rubbermaid 9.5 cup food container with a lid and let your dough rest for 30 minutes, ideally in a warm spot or a dough-proofing box set to 85°F.
3. Do your first stretch and fold, then let your dough rest for 30 minutes. Repeat the folds three more times with a 30-minute rest between each one.
4. Leave the dough in the same container to bulk ferment until doubled. The timing will vary greatly depending on your home environment. Visual cues are the best way to judge the rise, so take a before photo!

The Vanilla Chocolate Chip Dough (the next day)

1. Mix your levain with all the remaining ingredients for this dough, sans the chocolate chips, in the bowl of your stand mixer. I always use a stand mixer instead of initially mixing by hand, but both methods will work! You can watch me mixing these two doughs here.
2. Once mixed, place your dough into a straight-sided container. I like to use the Rubbermaid 9.5 cup food container with a lid and let your dough rest for 30 minutes, ideally in a warm spot or a dough proofing box set to 85°F.
3. Do your first stretch and fold, then let your dough rest for 30 minutes. Repeat the folds two more times with a 30-minute rest between each one.
4. After your 2nd stretch and fold, laminate the dough to about 1/4 inch thick into a rectangle without tearing it and sprinkle the mini chocolate chips on top.
5. Fold the dough like a letter over itself and then roll it up from one end into a nice ball.
6. Place the dough back into the container and let it sit for 30 minutes.
7. Perform one or two more coil folds until the mini chocolate chips are evenly spread out, and the dough is no longer tearing from the inclusions. It should look smooth without too many chocolate chips pocking through.
8. Leave the dough in the same container to bulk ferment until doubled. The timing will vary greatly depending on your home environment. Visual cues are the best way to judge the rise, so take a before photo! Both the brownie dough and this one should be thoroughly proofed simultaneously!

Assembly

1. Once both batches of dough have doubled, lightly flour the dough before dumping it onto a countertop.
2. Split the brownie and vanilla chocolate chip dough in half so you have two of each. Preshape the doughs in your preferred way and let them rest under a towel for 30 minutes.
3. After 30 minutes, stretch one of your brownie doughs slightly into a 1/2-inch thick circle. Then, take one of your vanilla chocolate chip dough and do the same.
4. Place the vanilla chocolate chip dough on top of the brownie dough and roll it into a tight log.
5. Lift the dough by the open edges, fold the dough in half over itself, and close the seams.
6. Place the dough in the banneton and let it rest for 15 minutes before doing a few tiny stitches to tighten up the surface of the dough. You can watch my video here.
7. Repeat the same steps for the other remaining two pieces of dough.
8. Let the dough rest in their bannetons for around 30 minutes before baking. I prefer to bake the same day, but if you desire a tangier dough, you can place it into the fridge overnight to bake up the next day.
9. Preheat your oven to 480°F with a sheet pan on the lower rack, and as the oven comes to temperature, flip your shaped dough out onto a room-temperature sheet pan lined with parchment paper. You can fit two onto a large sheet tray or bake them off individually.
10. Score your dough and place it into the oven on the middle rack.
11. Immediately throw a few handfuls of ice onto the lower sheet pan and close the oven door.
12. Bake the bread for 20 minutes before lowering the temperature to 395°F and bake for 30 minutes longer.
13. Let cool overnight (if you can wait!) before slicing and enjoying.

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