You’ve pulled a batch of sourdough brownies from the oven and now you’re squinting, wondering if they’re done or dangerously close to overbaked. You want chewy, fudgy centers and crisp edges — not dry slabs. This guide shows you exactly how to tell when sourdough brownies are done without overbaking, using simple tests you can do in the oven and a quick thermometer check.
You’ll learn practical timing, internal temperature targets, and three foolproof checks (toothpick, jiggle, and edge pull). Follow these steps and you’ll stop cutting into brownies right after they come out.
What You'll Need
- Ingredients (for a standard 8×8 pan): 1/2 cup (115g) butter, 1 cup (200g) sugar, 2 large eggs, 1/3 cup (35g) unsweetened cocoa, 1/2 cup (65g) flour, 1/3 cup active sourdough starter.
- Tools: 8×8 metal or glass pan, oven thermometer, instant-read thermometer, toothpick or cake tester, cooling rack.
- Prep time: 10–15 minutes. Bake time window: 20–35 minutes depending on oven and pan type.
Getting Started: Prep, Oven Temp, and Timing
Start by preheating your oven to 325–350°F (160–175°C). If you want fudgier brownies, choose the lower end; for slightly more cake-like, go higher. Use an oven thermometer to confirm real oven temperature.
- Line the pan with parchment for easy removal.
- Pour batter into the pan and smooth the top.
- Bake for 20 minutes, then start checking every 3–5 minutes.
Tip: metal pans bake faster than glass — reduce time by 3–6 minutes for thin metal pans. Rotate the pan halfway if your oven heats unevenly.
How to Check Doneness (Step-by-Step)
Use three quick checks to know when your sourdough brownies are done without overbaking.
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Toothpick test
- Insert a toothpick in the center. If it comes out with moist crumbs (not wet batter), it’s done.
- If it’s cake-like dry, you’ve likely passed the sweet spot.
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Jiggle test
- Gently shake the pan. The center should have a slight, slow jiggle — not liquid movement.
- A firm edge with a bit of movement in the middle means fudgy perfection.
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Temperature test (most reliable)
- Use an instant-read thermometer in the center. Target 195–205°F (90–96°C) for fudgy brownies; 205–210°F for more cakey texture.
- Remove the brownies when they hit 200°F if you want reliably fudgy, slightly underbaked results that set while cooling.
Warning: pulling brownies too late dries them out. Aim to stop baking when conservative signs appear; residual heat will finish them.
Troubleshooting and Storage Tips
If the top cracks heavily and the center is dry, you likely overbaked. Next time, shave 3–5 minutes off and target the lower 200°F reading. If the center is gooey and raw after 35 minutes, check that your oven isn’t running cold or that your pan size is correct.
Storage tips:
- Cool in the pan for 10–15 minutes, then transfer to a cooling rack.
- Store airtight at room temperature for 2–3 days, refrigerated for up to 1 week, or freeze squares wrapped tight for up to 3 months.
- Rewarm slices for 10–15 seconds in the microwave for that fresh-baked feel.
Pro tip: for consistent results, keep a small digital thermometer and a set baking time log for your oven and favorite pan.
You’ve got the tools and simple tests to stop second-guessing brownies. Pin this guide for easy reference next time you bake sourdough brownies and trust your toothpick, jiggle, and thermometer combo. Which test will you try first? Save this and share with friends who bake!