Decadent Chocolate Sourdough Brownies

Decadent Chocolate Sourdough Brownies are rich, thick, and will curb any chocolate craving you may have. Furthermore, it packs a punch of irresistible chocolate flavor. One of my favorite blogs, Little Spoon Farm, inspired this recipe.

Allergen Friendly

Hello to my allergen-friendly folks! This recipe is one that satisfies any sweet tooth…even the allergen sweet tooth.

Although I did use eggs in this recipe, you can easily substitute the eggs for pumpkin puree or applesauce. Since the recipe calls for 2 whole eggs + 1 egg yolk, you’ll need 1/2-3/4 of a cup of pumpkin puree or applesauce if you choose to substitute this.

Allergen-Friendly Chocolate Chips

This recipe also calls for semi-sweet chocolate chips on top of the cocoa powder added to the brownie mix. For those of you who have a milk allergen, you can find delicious-tasting dairy-free chocolate chips to throw into your brownie batter. Some of my favorite allergen-friendly chocolate chips are Enjoy Life and Simple Truth. Both of these can be found in most grocery stores and/or on Amazon.

The Brownie Ingredients

• Unsalted Butter, melted
• Semi-Sweet Chocolate Chips/Chunks
• Cocoa Powder (splurge for the good stuff)
• Mexican Vanilla
• Eggs + Egg Yolk (you can also substitute this for Pumpkin Puree or Applesauce)
• Granulated Sugar (or Coconut Sugar)
• Dark Brown Sugar (or Coconut Sugar)
• Sourdough Starter Discard
• Organic, All Purpose Flour
• Pink Salt

Making the Brownie Batter

1. First, line a 9 X 9 brownie baking pan with parchment paper.
2. Next, in a Kitchen Aid Stand Mixer, mix the eggs, granulated sugar, and dark brown sugar together until combined.
3. Then, add the melted butter and vanilla. Mix until combined; scrape down the sides of the bowl.
4. Next, add the cocoa powder, and again mix until combined. Then, scrape down the sides of the bowl to ensure all of the batter is mixed.
5. Then, add the Sourdough Starter Discard.
6. Next, add the flour and mix until just combined. You do not want to over-mix the batter once the flour is incorporated as it will draw out more gluten.
7. Finally, add the chocolate chips/chunks and mix with a silicone spatula until combined into the batter.

Let the Batter Ferment

1. Pour the Decadent Chocolate Sourdough Brownie batter into the parchment-lined brownie baking pan. Cover it with a kitchen towel and let it rest for 1 hour (60 minutes).
   • If you do not have time to let your batter rest, you can bake it immediately. If you do have time, this will help the Sourdough Starter Discard incorporate into the batter and help reduce more of the gluten.

Bake the Brownies

1. Preheat your oven to 350 degrees.
2. When the oven has heated, place the brownie batter into the oven and bake for 35-40 minutes, or until you stick a toothpick in the center of the batter and it comes out clean.
3. Allow the brownies to cool in the pan to room temperature prior to slicing them (this helps the brownies hold their shape and give them that luscious texture).
4. Finally, serve with your favorite ice cream, chocolate sauce, and/or toppings, and enjoy!

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Decadent Chocolate Sourdough Brownies

Yield: 24 Brownie Squares

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

Decadent Chocolate Sourdough Brownies are rich, and thick, and pack a punch of irresistible chocolate flavor. One of my favorite blogs, Little Spoon Farm, inspired this recipe.

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Ingredients

• 8 tbsp. Unsalted Butter, melted
• 6-12 oz. Semi-Sweet Chocolate Chips/Chunks
• 1/2 c. Cocoa Powder (the good stuff)
• 2 tsp. Mexican Vanilla
• 2 large eggs + 1 egg yolk (you can also substitute this for 1/2-3/4 c. Pumpkin Puree or Applesauce)
• 1 c. Granulate Sugar (or Coconut Sugar)
• 1/2 c. Dark Brown Sugar (or Coconut Sugar)
• 1/2 c. Sourdough Starter Discard
• 1 c. Organic, All Purpose Flour
• 1 tsp. Pink Salt
• 1/2 tsp. Baking Soda
• 1/4 c. Avocado Oil

Instructions

1. First, line a 9 X 9 brownie baking pan with parchment paper.
2. Next, in a Kitchen Aid Stand Mixer, mix the eggs, granulated sugar, and dark brown sugar together until combined.
3. Then, add the melted butter and vanilla. Mix until combined; scrape down the sides of the bowl.
4. Next, add the cocoa powder, and again mix until combined. Then, scrape down the sides of the bowl to ensure all of the batter is mixed.
5. Then, add the Sourdough Starter Discard.
6. Next, add the flour and mix until just combined. You do not want to over-mix the batter once the flour is incorporated as it will draw out more gluten.
7. Finally, add the chocolate chips/chunks and mix with a silicone spatula until combined with the batter.
8. Pour the Decadent Chocolate Sourdough Brownie batter into the parchment-lined brownie baking pan. Cover it with a kitchen towel and let it rest for 1 hour (60 minutes).
9. If you do not have time to let your batter rest, you can bake it immediately. If you do have time, this will help the Sourdough Starter Discard incorporate into the batter and help reduce more of the gluten.
10. Preheat your oven to 350 degrees.
11. When the oven has heated, place the brownie batter into the oven and bake for 35-40 minutes, or until you stick a toothpick in the center of the batter and it comes out clean.
12. Allow the brownies to cool in the pan to room temperature prior to slicing them (this helps the brownies hold their shape and give them that luscious texture).
13. Finally, serve with your favorite ice cream, chocolate sauce, and/or toppings, and enjoy!