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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!

Easy Sourdough Brownies

  • Unsweetened Baking Chocolate – 113 grams (I used one bar of Ghirardelli)
  • Sugar – 222 grams
  • Oil – 95 grams
  • Vanilla extract – 5 grams
  • 3 large eggs – 142 grams (approximate).
  • Pinch of sea salt about 1/4 tsp (don’t use salt if you substituted salted melted butter for the oil).
  • Baking soda 1/2 teaspoon
  • Sourdough starter @ 100% hydration – 150 grams (I used mine at peak but you could use discard if you wish). Feed your starter with an All Purpose flour or a lower protein flour before using in this formula (for tender brownies).

Chop your chocolate into chunks.

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Melt the chocolate. I used the microwave and it took two minutes with stopping the microwave and taking the chocolate out and stirring it twice. Give it a good stirring when it’s melted.

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Add the sugar (don’t cut down the amount), oil, vanilla, eggs, salt 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. Check often after the first 18 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 MELLAGI AMERICO 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. Bob Bob
    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 MELLAGI AMERICO MELLAGI
        February 20, 2017    

        Perhaps his sourdough has a different level of hydration.

  3. Kristina Nikolova Kristina 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. Lisa Lisa
    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 graham Avi 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. Leticia Leticia
    January 18, 2017    

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

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