Sourdough Brownie Recipe
Make this long-ferment sourdough brownie recipe that is fudgy and rich, without being too sweet. Made with cocoa powder and melted chocolate, these whip up in one bowl for a homemade brownie that's more like fudge!
Equipment
- 1 9" Pie Plate
- Parchment paper
Ingredients
- 1/2 Cup Butter Or coconut oil
- 1 1/4 Cup Chocolate Chips
- 1 tsp. Vanilla Paste Or regular vanilla
- 1 1/2 Cups Coconut Sugar For more sweet, use raw sugar.
- 1/2 Cup + 2 Tbsp. of Cocoa Powder
- 1 tsp. Sea Salt
- 3/4 Cup Organic White Flour
- 1 tsp. Cinnamon Optional
- 1/2 Cup Sourdough Discard
- 2 Eggs
Instructions
- Melt the 1/2 cup of butter and stir in the 1 1/4 cups chocolate chips until they melt. Stir in one tsp. vanilla paste.
- In a medium sized bowl, add 1 1/2 cups coconut sugar, 1/2 cup + 2 Tbsp. cocoa powder, and 1 tsp. salt. Add the butter mixture.
- Add the 3/4 cups of flour and 1/2 cup of sourdough discard and mix all the contents until incorporated.
- Add the eggs one at a time and mix.
- Line a 9" glass pie plate with parchment and scoop the brownie mix into it and smooth it out.
- Cover tightly and place in the fridge to ferment at least 8 hours, but overnight is better.
- When it's time, remove the pie plate and uncover. Place into a cold oven and heat to 350F/177C to bake for 45 minutes or until an inserted knife comes out clean. If the brownies are getting too dark, cover them with foil the last 15 minutes.
- Cool completely before cutting.
Notes
Once you melt the butter and chocolate, just toss everything into a bowl and mix until just incorporated. Continued mixing will result in a tougher, more bread-like finished product.
You can ferment this brownie mixture on your counter and bake after 6 hours if you're using pasteurized eggs to prevent possible salmonella contamination.
These brownies are super fudge-y and dense, and they taste fantastic with homemade whipped cream.
You can also use active sourdough starter for this recipe.
Tried this recipe?Let us know how it was!