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Easy Scrumptious Sourdough Brownies

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These sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite icing or plain, they’re that good! The sourdough starter is best to use when the gluten has broken down a bit like after 10 -12 hours after feeding at room temperature.  

Before you decide to make this version see here: Revised Sourdough Chocolate Brownies

Easy Sourdough Brownies

  • Unsweetened Baking Chocolate chopped- 113 grams (I used one bar of Ghirardelli baking chocolate with NO sugar in it.)(if you substitute semi sweet chocolate chips then double the amount of chips to 226 grams and use only 100 grams of sugar. Semi sweet chocolate is about half sugar).
  • Sugar – 222 grams (see note above if you are using semi – sweet chocolate chips).
  •  100 grams oil or substitute melted butter.
  • Vanilla extract – 5 grams
  • 2 large eggs – 116 grams (approximate).
  • Pinch of sea salt about 1/4 tsp (only if you used oil, butter already has salt in it, so NO SALT if you use melted butter).
  • Baking soda 1/2 teaspoon
  • Sourdough starter @ 100% hydration – 170 grams (I used mine at peak but you could use discard if you wish).

Chop your chocolate into chunks.

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Melt the chocolate. I used the microwave and after one minute, I put in the butter with the chocolate chips. It took about two minutes. Give it a good stirring so the chips fall apart and the butter and chocolate meld together.

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Add the sugar (don’t cut down the amount), (oil -if you didn’t use butter) vanilla, eggs and soda. Whip all ingredients together. Add sourdough starter. Mix just until it comes together and no more.

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Pour the batter into an oiled pan about 9 – 9.5″ in diameter (mine was 9.5″).

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Bake at 350F/176C for 20 – 25 minutes ( a bit more if you used a smaller pan). Check often after 20 minutes, it’s critical NOT to overbake. The brownies are done when a knife or toothpick inserted in the center slides out clean.

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When the brownies come out of the oven they will be puffed up but will shrink after they cool a bit.

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Slice when you can no longer stand it and enjoy! I couldn’t get the first one out of the pan without it falling apart since these brownies are so tender. They firm up more once they are cooled.

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Happy Baking Everyone! Teresa

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11 Comments

  1. AMERICO MELLAGIAMERICO MELLAGI
    February 20, 2017    

    I have powder unsuited chocolate. Can I use it instead the chocolate in bar?

    • February 20, 2017    

      If you use a chocolate different than baker’s chocolate you will get a different result, but there’s no reason not to try it. Experimenting is where the fun is. Even a failed brownie is good with a scoop of icecream on it. 🙂

  2. BobBob
    February 16, 2017    

    Well I tried this today and it was a total disaster. The cake bubbled up over the pan edge and carbonized all over the oven floor. Even after 25-30 minutes, the cake was still very wet. Kind of sad
    to throw it out since it still tasted great but was unpresentable. Any idea’s what went wrong ?

    • February 16, 2017    

      Hi Bob, lots of bakers have tried this recipe and posted pictures in our facebook group called Perfect Sourdough, so far you’re the only one who has had this problem. Is it possible that you used a pan that was too small? Did you follow the formula exactly? Sorry you had a baking disaster 🙁

      • AMERICO MELLAGIAMERICO MELLAGI
        February 20, 2017    

        Perhaps his sourdough has a different level of hydration.

  3. Kristina NikolovaKristina Nikolova
    February 5, 2017    

    I have to say I’m not a fan of tweaking baking recipes, so when I had no unsweetened chocolate on hand, I felt a little antsy. Still, I went ahead and took out some of the sugar (about 40 grams), added the specified amount of bittersweet chocolate, and proceeded as noted in the recipe.

    This is an outstanding recipe. Brownies are a simple, no-fuss food, but they are notoriously easy to mess up. This recipe yields a very tasty brownie with texture which is moist on the inside and slightly crunchy on the outside. It’s really hard to eat just one of these. Highly recommended.

    • February 8, 2017    

      Thank you Kristina, we’ve enjoyed them in my home and a lot of others have posted photos of the brownies in the group, Perfect Sourdough on Facebook.

  4. LisaLisa
    January 28, 2017    

    Made these today and even though my starter has been 100% WW the last week the brownies turned out fluffy and light. I was very pleased with the flavor and texture! My 3 eggs were significantly more mass so I left out a bit of oil. It did take about 5 extra min. of baking in my oven but it was well worth the wait 🙂 Thanks Teresa!!!

  5. Avi grahamAvi graham
    January 21, 2017    

    Interesting recipe. I had to read it twice to make sure I hadn’t left out the flour. Seems quite runny but as it’s now in the oven we will see. I normally make one pot brownies which the kids like so we’ll see what they say about these.

  6. LeticiaLeticia
    January 18, 2017    

    Yummy!! What type of oil is use in the recipe?

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