Sourdough Brownies

Sourdough Brownies @ Common Sense Homesteading

Think sourdough is just for bread?  Think again.  These amazing sourdough brownies are based on the “Impossible Brownie Pie” recipe in GNOWFGLINS Sourdough A to Z e-book.  The lovely miss Wardeh Harmon, also author of The Complete Idiot’s Guide to Fermenting Foods, has graciously allowed me to share this recipe with you.

Brownies are only one of the sourdough recipes you might not expect that are shared in Sourdough A to Z.  You will also find:

  • Chocolate and Spice Cakes
  • Pancakes and Waffles
  • Crepes
  • Cinnamon Rolls
  • English Muffins
  • Crackers
  • Pizza
  • Pocket Bread
  • Donuts
  • Scones
  • Biscuits
  • Pasta!  (Yes, sourdough pasta!)
  • Cookies
  • and much more

The book is 149 pages, and is the most used e-book I have purchased to date.  Everything I’ve tried, we’ve liked.  They also give instructions on capturing your own sourdough starter, tending your starter, and storing your starter – including drying for extended storage.

Sourdough Brownies

  • 4 chicken eggs or two duck eggs
  • 4 ounces melted chocolate of choice OR a combination of 1/4 cup cocoa + 2 1/2 tablespoons butter or coconut oil +1/4 cup sugar
  • 1/2 cup sourdough starter (doesn’t need to be in active, domed state)
  • 1/2 to 1 cup of natural sweetener such as sucanat, rapadura, honey or maple syrup
  • 1/4 cup unsalted butter or coconut oil
  • 1/2 teaspoon vanilla
  • pinch or two of sea salt (eliminate if using salted butter)
  • 1/2 teaspoon baking soda
  • crispy nuts (optional)

This recipe is supposed to make one 9-inch round or square pan.  Personally, I use a 10 inch round deep dish pie plate.

Preheat your oven to 350 degrees Fahrenheit and grease your baking dish.  (I use lard for greasing my pans.)

In a blender, food processor, or medium sized bowl with wire whisk or beat in hand, combine all ingredients (except nuts) until very smooth.  I cheat and put the food processor on high and let ‘er rip.  😉

sourdough brownie batter

Pour the batter into your prepared pan.  Sprinkle with nuts, if desired.

sourdough brownie batter

Batter ready to go in oven. Note how it only fills the pie plate halfway.

Place in oven and bake for 25 to 30 minutes.  The edges should be set but the center should still look a little soft.  Don’t bake too long or the brownie will get tough and dry.  With a glass, 10 inch round pie plate, at 25 minutes it was still like pudding, but 30 minutes was perfectly soft and fudgy in the middle and chewy on the edges.  Let rest for 10 to 15 minutes before serving.  Enjoy with a glass of cold milk, or ice cream or whipped cream if you want to get fancy.

sourdough brownies

Note how the baked brownies now reach all the way to the top of the pie plate.

These brownies freeze well and keep in a covered container in the fridge for one week – if they last that long… :-)  This is a great way to use up excess starter that is “just waking up”.

Visit GNOWFGLINS to order your copy of the Sourdough a to Z e-book, or if you prefer, they have a full online course about sourdough (as well as other online courses).  They are good people with good information, and I’m proud to be an affiliate.  Your purchase helps support this site.

 Buy the Sourdough A to Z recipe book

 You may also enjoy Easy Chocolate Brownies.

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  1. Rebecca Miller says

    I just found out I can make a gluten free starter with rice flour. I didn’t see any additional flour in this recipe. Could I use the gluten free starter for these. They look amazing and I would love to try this. I don’t know anything about sour dough because I didn’t know it could be GF until just recently.

    • says

      Yes, it should work with gluten free sourdough starter, although I haven’t tried it yet. There is no added flour beyond the starter. The leavening comes from the sourness of the starter combined with the baking soda.

  2. LesLee Lay says

    Hi! I made this today. Must have done something wrong. My sourdough starter is made with instant potato. It didn’t look anything like yours. Mine was very dark and didn’t rise. It tasted like chocolate eggs. Are you sure the recipe doesn’t need flour?

    • says

      Hmmm…nope, I know it doesn’t need additional flour. One of the reasons I like the recipe is because it used plain starter – no extra souring time required. The baking soda should react with the acidity of the sourdough to provide a leavening effect. I’ve made this in the food processor with more active starter and mixed by hand with a less active starter, and it worked both ways. Let me check with Wardeh and see if she has any ideas.

      • says

        Here’s what Wardeh had to say:

        “I don’t know much about potato flake starters, except that you can’t use it interchangeably with our kind of sourdough starter.

        I do think it is likely it is less acidic — that would have been my guess. She could try adding some vinegar to her batter to make it more acidic and therefore will react with the baking soda. And/or more leavening. It is hard to know for sure as this recipe wasn’t written with a potato based starter.”

        You might also try adding some baking powder, which does not require additional acid to provide leavening.

  3. Tasha says

    I just made these brownies, but it turned out more like a sponge cake. Is that the texture you had with your brownies?

    • says

      I’ve now made the recipe several times, and found that there is a significant variation in texture depending on the starter used. My most “brownielike” texture resulted from using started fed with freshly ground soft white spring white that was not very active.

  4. Petra says

    I just finished making these… I was super excited, but kinda wondered about the ingredients. It seemed like it needed something when I had the batter all together. BUT, I thought I would follow the recipe, and bake anyway… It came out of the oven separated -the egg on bottom and the chocolate on top- and definitely NOT brownies. It tasted like a “chocolate egg”I would not recommend this recipe… I was disappointed in it. Do you think that something has been left out of the recipe by chance. Something that you do that seams of minor importance, but really is….? I have sometimes done something to a recipe that seamed minor and not done it the next time, only to find out that what I did, tremendously helped.

    • says

      I just double checked the recipe and all the ingredients are there, the instructions are complete. I have made it several times and it has turned out just fine. I did keep it spinning in the food processor until it was well emulsified. This is the only reason I can think of for your eggs separating out. As you can clearly see from the photo of the cut piece of brownie, the texture is uniform throughout the pan, and the batter is very smooth when poured into the pan. I’m sorry it didn’t work out well for you.

  5. Lisa says

    Awesome! I just made these (I needed to feed my starter so this was a great use for the extra!). They were a bit eggy but I loved them. I also loved eating flan for breakfast in Paris. But thank you, these were really quite good and will be a great addition to my son’s lunch this year! And I can feel good about what is in it!

    • says

      I’m glad they worked out for you. As I mentioned in some of the comments, I’ve had a variation in texture, but they’ve always worked well for me, but others have had some trouble. Flan is lovely. :-)

      • Lisa says

        The variation comes from everyone having a different sourdough starter. That is the beauty and the curse of sourdough!

  6. says

    I made these tonight and they turned out great! A little more cakey than I like, but the taste and texture were still fabulous! I’m going to make these again and try 3 eggs instead of 4. My sourdough is 80% hydration level so that may be the reason it was more cake-like (?), I’m thinking that decreasing the eggs and increasing the butter to 1/3 cup will make them more fudgy. Either way, these were great and my husband liked them too. Definitely saving the recipe. Thanks for sharing!

  7. Ginny Johnson says

    This recipe has great ingredients but turns out more like a cake than a brownie. The flavor was great but if you are looking for a chewy brownie this is not the recipe for you.

    • says

      I’ve found that the texture varies quite a bit depending on how active my starter is and what it was fed with, but yes, overall, more often than not they lean towards cakey. A less active starter with whole wheat flour tends to lean more towards brownie texture.

    • says

      The texture varies a fair amount depending on the flour used and the age of the starter. Home ground soft whole wheat flour and not too active starter has given me the most spongy texture so far.

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