Sourdough Brownies


Happy  National Brownie Day!

I have finally found justification for needing to bake brownies.  I need to use my sourdough starter!  This recipe works well for using the starter that I discard when feeding my whole wheat starter, which I confess is not as often as it should be.  The brownies, which I adapted from Wild Yeast’s blog, contain no flour other than what is in the starter and have less sugar than a lot of other brownie recipes.  The result is a silky, souffle-like brownie that is very rich and dark, better suited to adults than kids.   I will definitely be making these again.  Hopefully my starter will become more robust as a result of more frequent use!

4.0 from 1 reviews
Sourdough Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Sinfully rich and moist brownies made with sourdough starter
  • 1 C (6 oz) bittersweet chocolate chips
  • 1 stick (4oz) unsalted butter, cut into pieces
  • ½ C (3.5 oz) sugar
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 1 egg white
  • ¼ C (.75 oz) cocoa powder
  • ½ C (4 oz) mature 100% hydration sourdough starter (mine is whole wheat)
  1. Preheat the oven to 325F.
  2. Line a 8x8 baking dish with foil and spray or butter the foil.
  3. In the microwave, melt together the chocolate and the butter in a mixing bowl. Work in 30 second intervals, stirring each time, so as not to burn the chocolate.
  4. Whisk the sugar, salt and vanilla into the melted chocolate and butter.
  5. Add the egg and egg white and whisk to combine.
  6. Sift the cocoa powder over the chocolate mixture and stir to combine.
  7. Add the starter and stir gently until it is completely incorporated.
  8. Pour the batter into the prepared pan and bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 20 minutes, then gently lift the brownies out of the pan by the foil liner and move onto a rack to cool.
  10. When completely cool, cut into squares.


Related posts:


Sourdough Brownies — 3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: