3/4 cup of coarsely chopped chocolate should be about 4.5 ounces. You could definitely add chocolate chips or dried cherries (or both, yum!), I would do about 1 cup of them. You can use dutch processed cocoa no problem in this recipe, but expect a slightly milder, darker chocolate flavor. If you double the recipe into a 9×13, I would set the timer to 30 minutes like normal and then keep an eye on it. I don’t normally make a double batch because they are so rich my family can’t eat that many, so I can’t give you an exact estimate on time, but it will probably be closer to 45 minutes. Report back and let me know!

Thanks Missy!! The yeast in the starter does tend to give all desserts a bit more of a “cakey” texture, its hard to achieve that same level of chewiness! How fun that you are trying all the different sourdough brownie recipes you find!

Excellent recipe. I doubled it and baked in a 9×13 pan for about 55 minutes. Came out very moist and delicious. I did use the lesser amount of sourdough discard but will try reducing the amount of eggs. It was a dense cake-like consistency and less chewy than what I was after. However this is a great and easy recipe. I have tried many sourdough brownie recipes and none are the same chewiness as traditional brownies. I will absolutely make these again.

Hi Cathy, Thanks so much for being so concerned about proper notation. You are right, the CORRECT way to label it should be “3/4 cup chopped bittersweet chocolate”, however this is the way that my recipe card prints it and I can’t change that. You can find bittersweet chocolate in both bar and chip form, so please feel free to use whatever form you can find and measure out 3/4 cup of it.

Or do you mean ¾ cup chopped bittersweet chocolate? I’ve always understood the format “measurement ingredient, chopped” to mean that you measure out the ingredient and then chop it, whereas “measurement chopped ingredient” means to measure the ingredient after chopping it.