Mimi's Organic Eats » Recipes » Brownies & Bars » Sourdough Chocolate Chip Brownies

Sourdough Chocolate Chip Brownies

Name: Sourdough Chocolate Chip Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup canola oil; 226 grams cane sugar; 57 grams Dutch cocoa powder; 85 grams mini dark chocolate chips; 57 grams sourdough discard; ½ cup boiling water; 212 grams all purpose flour; 2 teaspoons cornstarch; 1 teaspoons ground vanilla bean; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 170 grams mini dark chocolate chips

Eggless • Chocolate Desserts • Brownies & Bars • Sourdough • Vegan • High Altitude | Published February 23, 2023 by Mimi Council

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Sourdough Chocolate Chip Brownies are fudgy chocolate chip brownies that use up sourdough discard. These easy one bowl brownies are naturally vegan, making these easy eggless brownies that are sure to be a crowd pleaser!

If you are looking for more sourdough or sourdough discard recipes, check out my Eggless Sourdough Waffles, Eggless Sourdough Molasses Cookies, or my Lemon Rosemary Sourdough.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

Soft, chewy, fudgy, and slightly tangy thanks to the addition of sourdough discard. These organic brownies will use up waste and create a delicious vegan treat at the same time!

I love using sourdough discard in these organic brownies because sourdough discard can be a great egg replacer. Plus, I love using it in recipes instead of just throwing it away. Sourdough paired with chocolate also creates a unique flavor that gives these organic brownies just a little something extra!

Why You'll Love This Recipe

Uses Sourdough Discard: When I have an active starter, I'm constantly looking for ways to use up sourdough discard as I hate food waste. So I created these fudgy chocolate chip brownies that use sourdough discard in place of eggs! These easy eggless brownies are a great way to use up sourdough discard.

Naturally Vegan: You will love this eggless brownies! Not only does this brownie recipe not require eggs, but it's also naturally vegan because I use dark chocolate. Sourdough can be a great egg substitute, if you are eggless or vegan. Check out more of my Easy Egg Replacers for Baking and pick up a copy of Effortless Eggless Baking for more amazing eggless bakes!

Rich & Fudgy: These organicbrownies are rich, fudgy, and loaded with mini chocolate chips – which are the best kind of brownies, in my opinion. I also love that these Sourdough Chocolate Chip Brownies don’t require eggs!

Organic Brownies: I love making organic brownies at home because I can use my favorite ingredients. While store bought may seem easier, making your own is simple with this one bowl recipe. Plus, you can indulge knowing these are organic brownies made without artificial flavors or additives.

Ingredients

Cane Sugar: I use organic cane sugar.
Canola Oil: I use organic canola oil, as this is the most neutral oil. If you don't want seed oils, you can use extra virgin olive oil or melted coconut oil, both will work. These both just have more flavor, where the canola oil really lets the chocolate be the only flavor.
Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolatey flavor.
Sourdough Discard: You can use your sourdough discard straight from the fridge.
All Purpose Flour: My favorite is Cairnspring Mills.
Cornstarch: I use a little organic cornstarch to hold these together (as eggs would in traditional brownies).
Vanilla Bean: I use organic ground vanilla bean for more depth of flavor in these eggless brownies.
Chocolate Chips: I use organic mini dark chocolate chips in these organic brownies for the ultimate chocolate experience! I love using mini chocolate chips as you get loads of chocolate in every bite. But, you can also use regular size chocolate chips too.

Tools Needed

Scale: Always use a digital food scale for the best results.
Mixing Bowl: This recipe is so simple, I just use a mixing bowl to mix up the batter.
Whisk: I use a whisk to make these organic brownies as this recipe is just so simple, it's all you need!
Baking Pan: I use an 8×8-inch baking pan.
Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.

Step 2

To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the canola oil, cane sugar, cocoa powder, chocolate chips, and sourdough discard. Pour the boiling water over the top, specifically on top of the chocolate chips. Stir to combine completely until the chocolate chips have combined completely and are totally melted.

Add in the flour, vanilla bean, cornstarch, baking powder, and sea salt in that order. Mix to combine.

Step 3

Transfer the batter to the prepared pan and spread evenly. Add the additional mini chocolate chips for the topping on top.

Step 4

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ's

Can I make these brownies ahead of time?

Yes, absolutely. If you need to make them ahead of time, you can do so the night before. Just be sure to store them in an airtight container once cut so they retain their soft and chewy texture.

Can I use another kind of oil?

Yes, you can use avocado oil, olive oil, sunflower oil, or melted coconut oil. All of these options will work in this easy eggless brownie recipe! I prefer canola oil here as it has the most neutral flavor.

Can I use regular chocolate chips?

Yes, if you don’t have minis you can definitely use regular chocolate chips. Just be sure when you add the boiling water onto them that you stir really well so they are completely melted. That’s why I love using the minis, they melt so easily!

What if I don't have cornstarch?

I use cornstarch in eggless brownies to give them more chewiness. If you don’t have cornstarch you can use tapioca starch or Irish moss powder instead. If you don’t have either of those, you can leave it out and you can still make the recipe, but it’s better if you add it in as it makes the brownies chewier in texture!

What if I don't have sourdough discard?

No problem! If you don’t have sourdough discard, you can still make this easy eggless brownie recipe. In a separate bowl, mix together 28 grams (scant 1/4 cup) organic all purpose flour plus 2 tablespoons water. This will provide the same amount of sourdough discard; you just won’t have the sourdough flavor.

How should I store homemade brownies?

These brownies are soft and chewy, so be sure to store them in an airtight container so they don’t dry out. You can also freeze them if you would like as well.