Sourdough Brownies

Full Version

Total Time: 45 minutes (includes rest time)
Bake Time: 20–25 minutes
Yield: 1 small pan (cut into 16 squares)
Calories & Macros per Square (approx.):
Calories: 100 Fat: 6g Carbs: 11g Protein: 1g

Ingredients:

• ½ cup (113g) unsalted butter

• ½ cup (85g) chopped dark chocolate (70–72%) (to melt)

• ½ cup (85g) chopped dark chocolate (70–72%) (to fold in)

• ½ cup (100g) coconut sugar

• 2 tablespoons (30ml) maple syrup

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup (120g) sourdough starter (discard or active)

• ½ cup (60g) white whole wheat flour or all-purpose flour

• ¼ cup (25g) unsweetened cocoa powder

• ¼ teaspoon salt

• Optional: ¼ teaspoon espresso powder (enhances chocolate flavor)

Instructions:

1. Melt the butter & chocolate:
   In a saucepan or microwave-safe bowl, melt the butter with ½ cup of the chopped chocolate. Stir until smooth, then let cool for 5 minutes.

2. Whisk in sugar & eggs:
   Add the coconut sugar and maple syrup to the chocolate mixture and stir until glossy.
   Whisk in eggs one at a time, then stir in vanilla.

3. Add sourdough starter:
   Fold in the sourdough starter until fully incorporated.

4. Sift & fold dry ingredients:
   Sift in the flour, cocoa powder, salt, and optional espresso powder. Fold gently until just combined—don’t overmix.

5. Fold in chocolate:
   Add the remaining chopped chocolate and gently fold it into the batter.

6. Rest the batter:
   Cover and refrigerate for at least 1 hour (up to 6 hours) to deepen the flavor and improve the texture.

7. Bake:
   Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper or grease and dust with cocoa powder.
   Pour in the batter and spread evenly. Bake for 20–25 minutes, until set and a toothpick comes out with moist crumbs.

8. Cool:
   Let cool in the pan for at least 15 minutes before slicing into 16 squares.

Tips:

• Want extra texture? Add ¼ cup chopped walnuts to the batter before baking.

• Drizzle with melted chocolate or nut butter.

• Sprinkle with flaky sea salt before or after baking.

• Serve warm for gooey centers or chill for dense, fudgy texture.

• Great with a scoop of ice cream.

5-Ingredient Version

Total Time: 40 minutes (includes rest time)
Bake Time: 20–25 minutes
Yield: 1 small pan (cut into 16 squares)
Calories & Macros per Square (approx.):
Calories: 95 Fat: 6g Carbs: 10g Protein: 1g

Ingredients:

• ½ cup (113g) unsalted butter

• 1 cup (170g) chopped dark chocolate (70–72%)

• ½ cup (100g) coconut sugar

• 2 large eggs

• ½ cup (120g) sourdough starter (discard or active)

Instructions:

1. Melt the butter & chocolate:
   In a saucepan or microwave-safe bowl, melt butter and chocolate until smooth. Let cool for 5 minutes.

2. Whisk in sugar & eggs:
   Stir in coconut sugar. Whisk in eggs one at a time until smooth and glossy.

3. Add sourdough starter:
   Fold in the sourdough starter and stir until fully combined.

4. Rest the batter:
   Refrigerate the batter for at least 1 hour to deepen flavor.

5. Bake:
   Preheat oven to 350°F (175°C). Line or grease an 8x8-inch pan.
   Pour batter in and spread evenly.
   Bake for 20–25 minutes, until the top is just set and a toothpick comes out with a few moist crumbs.

6. Cool:
   Let cool for 10–15 minutes before slicing into 16 squares.

Tips:

• Want a boost of flavor or texture? Add a pinch of salt or a handful of chopped walnuts.

• Serve chilled for a dense bite or warm for a softer center.