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Let’s get one thing straight: I’m not trying to improve perfection. Emilie Raffa’s crinkle-top sourdough brownies are already iconic. Fudgy centers, glossy tops, a bit of tang from the starter—it’s a recipe that knows what it’s doing.

But I am trying to make them more portable, portionable, and slightly more caffeinated. These mini loaf versions are my adaptation of Emilie’s recipe (which is itself adapted from Displaced Housewife), and they’re ideal for gifting, storing, hoarding, or pretending you're only going to eat one. (You won’t.)

What I Changed

• Mini loaves instead of one big pan. Because who doesn’t love a brownie with built-in edge-to-center ratio?
• Added espresso powder (~6g) for richness and depth. Not overpowering, just enough to make the chocolate wake up.
• Topped with Maldon sea salt flakes for the contrast your tastebuds didn’t know they needed.
• Piped the batter from a ziplock to make portioning clean and simple.
• Baked at 350°F for ~15 min, or until internal temp hits 195°F. (Don’t overbake unless you're looking for chocolate cake cosplay.)
• Folded in chocolate chips at the end for surprise gooey pockets (the original recipe has this as optional. I find it essential).
• Stressed the importance of the sugar + egg mix, because that’s where the crinkle magic lives. Five to seven minutes. Do it until your arm dies and then keep mixing. Your tastebuds will thank you later and it'll be like you worked out so you can eat more. 

Ingredients

• 230g (1 1/3 cups) semi-sweet chocolate chips
• 170g (12 tbsp) unsalted butter
• 200g (1 cup) granulated sugar
• 165g (3/4 cup) brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp fine sea salt
• 6g espresso powder (I use Anthony's Organic Espresso Powder)
• 50g (~1/4 cup) active sourdough starter or discard (If you don't have a sourdough starter, see my blog post here to learn how to create your own)
• 25g (4 tbsp) unsweetened cocoa powder (another vote for Anthony's)
• 185g (1 1/2 cups) all-purpose flour
• 1/4 tsp baking soda
• 115g (3/4 cup) semi-sweet chocolate chips (folded in at the end)
• Maldon sea salt flakes (to finish)

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F. Line a mini loaf tray with paper liners (I use these ones). 

Step 2: Melt the Butter + Chocolate

In a sauce pan melt:

• 230g chocolate chips
• 170g butter (12 ounces)

Step 3: Whip the Sugar & Eggs Like You Mean It

With your whisk and all the strength you have in your arms (or your stand-mixer if you have one) combine:

• 200g granulated sugar
• 165g brown sugar
• 4 eggs
• 1 tbsp vanilla
• 1 tsp salt
• 6g espresso powder

Whisk for at least 5–7 minutes, until light, thick, and pale. This step is essential for the crinkle top. Skip it and suffer the smooth-topped consequences.

Step 4: Add the Melted Chocolate

Pour in your melted butter-chocolate mixture and mix until evenly combined.

• Ingredients: Mixture from Step 2

Step 5: Stir in the Sourdough Starter

Mix in:

• 50g sourdough starter or discard (if you don't have a sourdough starter, check out my How to Guide to make your own! Warning: It takes at least 14 days).

This balances the richness beautifully and you can delude yourself into thinking these brownies are "healthy."

Step 6: Dry Ingredients Go In

Add in:

• 25g unsweetened cocoa powder
• 185g all-purpose flour
• 1/4 tsp baking soda

Mix just until combined. No need to overwork it—this isn’t a baguette (check back later for a recipe on how to make baguettes! Hon Hon!).

Step 7: Add the Goo 

Fold in:

• 115g chocolate chips

Because surprise pockets of gooey chocolate are the best kind of chocolate. You can also add other mix-ins during this step. Some of my recommendations are pecans, walnuts, or coconut flakes!

Step 8: Portion the Batter

Scoop the batter into a large ziplock, snip the corner (smaller than you think you should - trust me), and pipe ~50g into each mini loaf liner. I put my bag inside a mug while I fill it so it stays open and I limit the amount of waste. Tap the tray to settle the batter and release air bubbles.

• Ingredients: The whole delicious mess you’ve just made

Step 9: Bake

Bake for ~15 minutes at 350°F. You’re aiming for an internal temp of 195°F—that’s your fudgy sweet spot. Goo on a tester = good. Clean tester = is that possible with sourdough brownies? 

Note that the brownies will firm up quite a bit after you take them out. You don't want them to be pure liquid, but if you wait for them to become firm, they will turn into cake after cooling. 

• Tools: Instant-read thermometer or practiced brownie intuition.

  My walnut brownies straight out of the oven!

Step 10: Finish with Flakes

Sprinkle with Maldon sea salt once cooled. Let cool completely in the tray for the texture to set. (You can eat them before they've cooled if you like brownie sludge. Personally, I do. But they do firm up as they cool.)

My walnut brownies, topped with Maldon salt!

Storage

Once cool, store in an airtight container at room temp for up to 4 days. Freeze if you must. I've been told they thaw surprisingly well—personally, they've never lasted long enough for me to test that.

Final Notes

These brownies are rich, intense, and almost too easy to eat. The espresso gives them depth, the sourdough keeps them interesting and helps you fool yourself into thinking they're healthy (just me?), and the mini loaf shape makes them portable and easy to take on the go (better for portion control too!).

Just don’t forget: the magic is in the sugar + egg whisking. Five to seven minutes. Set a timer. Fight the urge to under-whip.

This adaptation is the result of 4 different trial attempts, all in the name of Sourdough Science (TM). I hope my labors will serve you well! Let me know if you try them—and tag me if you post them.