In this post I will be sharing my favourite sourdough discard recipe to date: einkorn sourdough discard brownies, complete with gooey middles and perfectly crackly tops.
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From-Scratch, Quick Sourdough Brownies
At our Valentine’s Day Teatime I needed a quick and easy dessert recipe that felt extra special for the festivities. So, I thought I would try to adapt one of my favourite foods, brownies, to our new einkorn flour we have been trying; a flour that I find I tolerate OK even as someone who is sensitive to gluten.
This recipe is just perfect when you need something easy to whip up in a pinch and they are definitely a crowd pleaser.
You could pair these with:
- fresh whipped cream
- vanilla ice cream
- fresh berries
- raspberry compote
Healthy Treats from Scratch
Something I share regularly on my Instagram account is what I am cooking from scratch! If you have been following along over there, you will know that I take my mission as mother-of-boys very seriously and feed them up like a small army! Being creative in the kitchen is something I enjoy doing. However, it is also really important to me to make foods as nutritious as possible (yes, even treats!). That is why you’ll see some different ingredients here, such as einkorn flour and coconut sugar as well as organic chocolate.
Recipe Details:
- This recipe uses sourdough discard, which means it only works if you use and maintain a sourdough starter
- You must use a mature sourdough starter for this recipe. Do not use sourdough discard from a starter you are just establishing.
- The sourdough starter adds digestibility and a deeper level of flavour.
- These brownies have those perfect gooey middles and crackly tops.
- These brownies are free from refined sugar, so they are healthier for you!
What you will need:
- a medium or small pot or saucepan
- a large mixing bowl
- a stand mixer or hand mixer
- unbleached parchment paper
- a 9×9 baking dish
- a rubber spatula
Ingredients List
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 1 ½ cup coconut sugar
- ½ cup einkorn or regular sourdough starter discard
- 1 cup all-purpose einkorn flour
- 1 teaspoon salt, plus more for sprinkling on top
Step-by-Step Instructions:
- Preheat the oven to 350°F.
- On the stovetop, melt the butter in a medium pot or double boiler over low heat.
- Add the chocolate chips, cocoa powder, and vanilla extract. Stir until all ingredients have melted and the mixture is smooth. Remove the pot from the burner and allow it to cool.
- In a stand mixer or a large mixing bowl, beat together the eggs and coconut sugar on high for 5 minutes or until it appears shiny, almost like you are making meringue.
- Add the sourdough discard and the melted chocolate and combine. Next, add the flour and salt and mix on low until just combined.
- Pour the batter into the parchment-lined baking dish and smooth the top.
- Bake for 35 minutes, or until the edges are done and the center is not quite set.
- Remove the brownies from the oven. Allow the brownies to cool completely in the pan before cutting. Remove the brownies by lifting out the parchments paper and cut into squares.
Frequently Asked Questions:
How do I know when the sourdough discard brownies are done?
Overbaking is the worst thing you could do to these brownies. Be sure to remove these brownies from the oven when the edges are set but the centre still looks a little underdone. The brownies will continue to set as they cool. Also, cool completely before removing them from the pan.
Can I serve these brownies warm?
These brownies need to cool completely before removing them from the pan or they will be overly gooey and the sourdough flavour will be too strong.
What kind of einkorn flour should I use for these brownies?
All-purpose einkorn flour is preferable for baking brownies over whole grain einkorn. But, if you do not have access to all-purpose einkorn flour, you can sift whole-grain einkorn in a fine mesh sifter to remove some of the bran.
Do I have to use einkorn flour for this recipe?
Einkorn flour is perfect for this sourdough discard recipe because it is easier to digest than regular all-purpose flour. It also adds a nice mild, nutty flavour. However, you can substitute regular all-purpose flour if needed. I have not tested these yet with 1:1 gluten free baking mixes but I will update if I do!
Can I use regular sugar in this recipe?
Yes, you can. We tend to use coconut sugar for the purpose of avoiding refined sugar, but you can use cane sugar too. I am hoping to also test these with honey and other sweeteners.
Are these brownies cane sugar-free?
These brownies are not cane sugar-free because of the sugar in the chocolate chips. You can substitute regular chocolate chips for sugar-free but it will change the flavour.
Can I mix these brownies up ahead of time?
No, you cannot mix these ahead of time because the sourdough discard will quickly begin to eat up all the sugars and change the flavour of these brownies. Therefore, these sourdough discard brownies need to bake right after being mixed up.
Do I have to use parchment paper?
You don’t have to use parchment paper for this recipe, but it is recommended for easy removal from the pan.
How do I store these brownies?
Once cooled completely, you can store the brownies at room temperature in an airtight container or covered in plastic wrap for up to a week. But, if it is very warm they should be kept in the refrigerator.
Can I freeze these sourdough discard brownies?
Yes, you can. Once cooled and sliced, wrap individual baked brownies in plastic wrap or waxed paper and seal in a freezer-safe container or bag. Brownies may be kept in the freezer for up to 3 months.
Einkorn Sourdough Discard Brownies
These quick einkorn flour sourdough discard brownies have those perfect crackly tops combined with ooey-gooey centers and just the right amount of sourdough flavour.
Ingredients
- 1/2 cup butter
- 1 cup semi-sweet chocolate chips
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 1.5 cup coconut sugar
- ½ cup einkorn or regular sourdough starter discard
- 1 cup all-purpose einkorn flour
- 1 teaspoon salt, plus more for sprinkling on top
Instructions
- Preheat the oven to 350°F.
- On the stovetop, melt the butter in a medium pot or double boiler over low heat.
- Add the chocolate chips, cocoa powder, and vanilla extract. Stir until all ingredients have melted and the mixture is smooth. Remove the pot from the burner and allow it to cool.
- In a stand mixer or a large mixing bowl, beat together the eggs and coconut sugar on high for 5 minutes or until it appears shiny, almost like you are making meringue.
- Add the sourdough discard and the melted chocolate and combine. Add the flour and salt and mix on low until just combined.
- Pour the batter into the parchment-lined baking dish and smooth the top. Optionally, sprinkle sea salt on top.
- Bake for 35 minutes, or until the edges are done and the center is not quite set.
- Remove the brownies from the oven. Allow the brownies to cool completely in the pan before cutting. Optionally, sprinkle with sea salt.
- Remove the brownies by lifting out the parchments paper and cut into squares.
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Oh my gosh these are seriously the best brownies I’ve ever had in my life!! I really didn’t think my discard was “alive” enough for these to rise without baking powder or soda but they sure did. Packed full of flavor, light and fluffy. Incredible!!! Thanks so much!! :))