Sourdough Chocolate Chip Brownies
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 Eggless Sourdough Waffles, Eggless Sourdough Molasses Cookies, Sourdough Hot Dog Pretzel Buns, Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard, or Lemon Rosemary Sourdough Bread.
A Quick Look At The Recipe
- Recipe Name: Sourdough Chocolate Chip Brownies
- Ready In: 35 minutes
- Makes: 16 brownies
- Main Ingredients: canola oil, cane sugar, Dutch cocoa powder, all purpose flour
- Flavor Profile: fudgy, rich chocolate with a slight tang from the discard
- Dietary Info: vegan, eggless
- Difficulty: Easy!
- Why You’ll Love It: decadent, fudgy brownies with sourdough discard
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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 these eggless brownies as they are naturally vegan. Sourdough discard 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 organic brownies are rich, fudgy, and loaded with mini chocolate chips – which are the best kind of brownies, in my opinion.
- 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 so simple with this one bowl recipe. Plus, you can indulge knowing these are organic brownies made without artificial flavors or additives. Try my Organic Brownies with Bone Broth for another amazing brownie recipe!
Ingredients
- 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 star.
- 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.
- 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. But, you can use vanilla extract if you prefer.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- This recipe is super flexible, you can use a whisk/spatula to mix it up or a hand mixer or even your stand mixer.
- I use an 8-inch square pan, but an 8-inch round pan also works too!
- If you don't have sourdough discard, you can mix together 28 grams all purpose flour and 28 grams of water. This will provide the same amount of sourdough discard; you just won’t have the sourdough flavor.
- Be sure to store brownies in an airtight container so they stay fresh.
- You can also freeze these by wrapping in plastic wrap and storing in a zip bag in the freezer. Just thaw and enjoy!
- High Altitude — Bake at 350°F for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
How to Make Sourdough Chocolate Chip Brownies
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper. 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.
- 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Cut into 16 squares.
Sourdough Chocolate Chip Brownies FAQ's
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.
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.
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!
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 as there are no eggs!
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 all purpose flour and 28 grams water. This will provide the same amount of sourdough discard; you just won’t have the sourdough flavor.
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.
More Ways to Use Sourdough Discard
If you have a sourdough starter, then you are probably looking for ways to use up sourdough discard to reduce waste. Try some of my other favorite recipes that use up sourdough discard!
- Try Sourdough Blueberry Crumb Bars are another dessert bar that uses up sourdough discard.
- I love Baked Chai Donuts with Sourdough Discard for a fun weekend bake!
- If you're looking for more chocolate recipes that use sourdough discard, try Small Batch Chocolate Cake With Sourdough Discard or Sourdough Chocolate Shortbread Cookies.
- Try Vegan Sourdough Chocolate Chip Cookies or Sourdough Jam Thumbprint Cookies for another twist on a classic.
- Indulge in a reader favorite, Sourdough Chocolate Shortbread Cookies, for another chocolate and sourdough discard combination!
More Organic Brownie Recipes
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Sourdough Chocolate Chip Brownies
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- 8×8-inch Baking Pan
Ingredients
Batter
- 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
Topping
- 170 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.
- 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.
- 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.
Video
Notes
- Always use a digital food scale for the best results.
- This recipe is super flexible, you can use a whisk/spatula to mix it up or a hand mixer or even your stand mixer.
- I use an 8-inch square pan, but an 8-inch round pan also works too!
- If you don't have sourdough discard, you can mix together 28 grams all purpose flour and 28 grams of water. This will provide the same amount of sourdough discard; you just won’t have the sourdough flavor.
- Be sure to store brownies in an airtight container so they stay fresh.
- You can also freeze these by wrapping in plastic wrap and storing in a zip bag in the freezer. Just thaw and enjoy!
- High Altitude — Bake at 350°F for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
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One of my favorite quick and easy brownie recipes!