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

Sourdough Chocolate Chip Brownies

Rich, moist, and fudgy – these Sourdough Chocolate Chip Brownies are an easy eggless brownie recipe that everyone will love!

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.

Sourdough Chocolate chip Brownies, eggless sourdough chocolate chip brownies, fudgy chocolate chip brownies

Why You'll Love This Recipe

You will love this easy eggless brownie recipe! Not only does this brownie recipe not require eggs, but it also uses up sourdough discard while giving you the best fudgy chocolate chip brownies!

These brownies 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. Sourdough can be a great egg substitute, if you didn’t know. Check out more of my Easy Egg Replacers for Baking and pick up a copy of Effortless Eggless Baking for more amazing eggless bakes!

Sourdough Chocolate chip Brownies, eggless sourdough chocolate chip brownies, fudgy chocolate chip brownies

How to Make Sourdough Chocolate Chip Brownies

Step 1

First step is adding your cane sugar, canola oil, cocoa powder, mini chocolate chips, and sourdough discard to a bowl. I use a bowl and whisk for this easy eggless brownie recipe, but you can also use a hand mixer or stand mixer as well.

Next, you’ll add the boiling water (try to pour this right on top of the chocolate chips). You want to mix this immediately, so the boiling water melts the mini chocolate chips.

Step 2

Next step is to add in the the dry ingredients: all purpose flour, cornstarch, baking powder, and sea salt. Mix until you have a smooth batter. Add in the vanilla extract last and mix to combine.

Step 3

Transfer the batter to a 9 x 9-inch baking pan that’s lined with parchment paper. Add lots of mini chocolate chips on top, the more the better!

Step 4

Bake off the brownies! Allow them to cool completely before cutting. I cut these into 16 bars so they are small, because they are very rich!

Step 5

Make sure to store your brownies in an airtight container so they retain their soft and chewy texture.

Sourdough Chocolate chip Brownies, eggless sourdough chocolate chip brownies, fudgy chocolate chip brownies

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 these Sourdough Chocolate Chip 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.

Sourdough Chocolate chip Brownies, eggless sourdough chocolate chip brownies, fudgy chocolate chip brownies

Ingredients for Sourdough Chocolate Chip Brownies

Costco Kirkland Organic Cane Sugar

La Tourangelle Organic Canola Oil

NuNaturals Organic Dutch Cocoa Powder

Nuts.com Organic Mini Chocolate Chips

Sourdough Discard

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Organic Cornstarch

Simply Organic Vanilla Extract

Sourdough Chocolate chip Brownies, eggless sourdough chocolate chip brownies, fudgy chocolate chip brownies

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Sourdough Chocolate Chip Brownies

Recipe by MimiDifficulty: Easy
Makes

16

brownies

Try my easy Sourdough Chocolate Chip Brownies! These eggless Sourdough Chocolate Chip Brownies are the best fudgy chocolate chip brownies!

Ingredients

  • Batter
  • 226 grams (1 cup) organic cane sugar

  • 113 grams (1/2 cup) organic canola oil

  • 57 grams (2/3 cup) organic Dutch cocoa powder

  • 85 grams (1/2 cup) organic mini chocolate chips

  • 57 grams (1/4 cup) organic sourdough discard

  • 1/2 cup boiling water

  • 212 grams (1 2/3 cups) organic all purpose flour

  • 2 teaspoons organic cornstarch

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 1/2 teaspoons organic vanilla extract

  • Topping
  • 170 grams (1 cup) organic mini chocolate chips

Directions

  • Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
  • To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the cane sugar, canola oil, 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, cornstarch, baking powder, and sea salt in that order. Mix to combine. Add in the vanilla extract and mix to combine completely.
  • Transfer the batter to the prepared pan and spread evenly. Add the additional mini chocolate chips for the topping on top.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan.
  • Cut into 16 bars and store in an airtight container for up to 5 days.

Recipe Video

Notes

  • High Altitude – Bake at 350°F for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.

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