How to Make Sourdough Brownie Edges Chewy Not Crispy

You’ve baked sourdough brownies before and loved the tang, but the edges turned dry and crispy. You want fudgy, chewy edges instead of that crackly crunch. This guide shows exactly how to make sourdough brownie edges chewy not crispy, step by step.

You’ll learn ingredient swaps, timing tweaks, and easy techniques so your next batch yields moist, chewy edges every time. Read fast and pin this for later — you’ll be baking in under an hour.

What You'll Need (Ingredients + Tools)

• Ingredients (approx. for a 9×9-inch pan):
  • 200 g dark chocolate, chopped
  • 125 g unsalted butter
  • 150 g granulated sugar
  • 2 large eggs
  • 60 g all-purpose flour
  • 100 g active sourdough discard (room temp)
  • 1 tsp vanilla extract, pinch of salt
• Tools:
  • 9×9-inch baking pan, parchment
  • Heatproof bowl, whisk, rubber spatula
  • Instant-read thermometer (optional)

Tip: using 100 g discard keeps the batter tangy but still balanced. Too much discard can change texture.

Preparing Your Ingredients

Start by melting the 200 g chocolate and 125 g butter together. Use a double boiler or short bursts in the microwave. Stir until smooth and glossy.

Whisk in 150 g sugar while the chocolate cools slightly. Add 2 eggs one at a time, whisking until combined. Fold in 100 g sourdough discard and 1 tsp vanilla. Finally, gently fold 60 g flour and a pinch of salt — stop as soon as the flour disappears.

Quick tips:

• Let the chocolate cool to about 40–45°C (104–113°F) before adding eggs.
• Over-whisking air into batter leads to crispy edges; fold gently.

Baking Technique Step-by-Step

1. Preheat oven to 325°F (163°C) — lower than many brownie recipes.
2. Line a 9×9-inch pan with parchment, leaving 1–2 inches hanging for easy removal.
3. Pour batter into the pan and smooth the top with a spatula.
4. Bake at 325°F for 20–25 minutes. Start checking at 18 minutes.
   • The center should be set but slightly jiggly; a toothpick will come out with moist crumbs.
5. Turn off the oven, crack the door, and leave the brownies inside for 10 minutes. This gradual cooling keeps edges moist.
6. Transfer pan to a wire rack and cool another 20–30 minutes before removing.

Why this works:

• Lower temperature and shorter bake time reduce moisture loss at the edges.
• Leaving the brownies in the warm oven prevents a rapid temperature drop that causes crisping.

Pro tricks:

• Use an oven thermometer for accuracy.
• If your oven runs hot, reduce temperature by 10–15°F.

Troubleshooting Common Issues & Variations

Problem: Edges still crispy

• Try reducing bake time by 2–4 minutes.
• Tent a piece of foil over the pan for the last 5–7 minutes to slow edge browning.

Problem: Too fudgy in center

• Increase bake time by 3–5 minutes and allow full cooling on a rack.

Variations:

• Stir 1/4 cup chocolate chips into batter for pockets of melty chocolate.
• Swap 50 g of sugar for brown sugar for deeper chewiness.
• Add 1/2 tsp espresso powder to intensify chocolate flavor without bitterness.

Storage & make-ahead:

• Store cooled brownies at room temp, sealed, up to 3 days.
• For longer storage, refrigerate up to 7 days; bring to room temp before serving.
• Freeze cut squares between parchment layers up to 2 months.

This section helps you tweak and repeat until you get the exact chew you prefer.

Enjoy the tang of sourdough with that sought-after chewy edge every time.

You’ve got repeatable steps that show how to make sourdough brownie edges chewy not crispy. Try the lower temp, shorter bake, and warm-oven cooldown on your next batch.

Pin this guide for your next bake night! Save it for later, share with friends who bake, and tell me — which tip will you try first?