Sourdough Chocolate Chip Brownies
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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 this an easy eggless brownie recipe that is sure to be 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.
Table of Contents
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! This easy eggless brownie recipe is a great way to use up sourdough discard.
Naturally Vegan: You will love this easy eggless brownie recipe! 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 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!
Ingredients
La Tourangelle Organic Canola Oil
NuNaturals Organic Dutch Cocoa Powder
Sourdough Discard
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Cornstarch
Lafaza Organic Ground Vanilla Bean
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 9-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 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, 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
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!
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.
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.
Craving More?
Sourdough Chocolate Chip Brownies
Ingredients
Batter
- 226 grams cane sugar
- ½ cup canola oil
- 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 ½ 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 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, 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
Nutrition
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