Sourdough Brownies

Think sourdough is just for bread?  Think again.  These amazing sourdough brownies are based on the “Impossible Brownie Pie” recipe in GNOWFGLINS Sourdough A to Z e-book.  The lovely miss Wardeh Harmon, also author of The Complete Idiot’s Guide to Fermenting Foods, has graciously allowed me to share this recipe with you.

Brownies are only one of the sourdough recipes you might not expect that are shared in Sourdough A to Z.  You will also find:

• Chocolate and Spice Cakes
• Pancakes and Waffles
• Crepes
• Cinnamon Rolls
• English Muffins
• Crackers
• Pizza
• Pocket Bread
• Donuts
• Scones
• Biscuits
• Pasta!  (Yes, sourdough pasta!)
• Cookies
• and much more

The book is 149 pages, and is the most used e-book I have purchased to date.  Everything I’ve tried, we’ve liked.  They also give instructions on capturing your own sourdough starter, tending your starter, and storing your starter – including drying for extended storage.

Sourdough Brownies

• 4 chicken eggs or two duck eggs
• 4 ounces melted chocolate of choice OR a combination of 1/4 cup cocoa + 2 1/2 tablespoons butter or coconut oil +1/4 cup sugar
• 1/2 cup sourdough starter (doesn’t need to be in active, domed state)
• 1/2 to 1 cup of natural sweetener such as sucanat, rapadura, honey or maple syrup
• 1/4 cup unsalted butter or coconut oil
• 1/2 teaspoon vanilla
• pinch or two of sea salt (eliminate if using salted butter)
• 1/2 teaspoon baking soda
• crispy nuts (optional)

This recipe is supposed to make one 9-inch round or square pan.  Personally, I use a 10 inch round deep dish pie plate.

Preheat your oven to 350 degrees Fahrenheit and grease your baking dish.  (I use lard for greasing my pans.)

In a blender, food processor, or medium sized bowl with wire whisk or beat in hand, combine all ingredients (except nuts) until very smooth.  I cheat and put the food processor on high and let ‘er rip. 

Pour the batter into your prepared pan.  Sprinkle with nuts, if desired.

Place in oven and bake for 25 to 30 minutes.  The edges should be set but the center should still look a little soft.  Don’t bake too long or the brownie will get tough and dry.  With a glass, 10 inch round pie plate, at 25 minutes it was still like pudding, but 30 minutes was perfectly soft and fudgy in the middle and chewy on the edges.  Let rest for 10 to 15 minutes before serving.  Enjoy with a glass of cold milk, or ice cream or whipped cream if you want to get fancy.

These brownies freeze well and keep in a covered container in the fridge for one week – if they last that long…   This is a great way to use up excess starter that is “just waking up”.

Visit GNOWFGLINS to order your copy of the Sourdough a to Z e-book, or if you prefer, they have a full online course about sourdough (as well as other online courses).  They are good people with good information, and I’m proud to be an affiliate.

 You may also enjoy Easy Chocolate Brownies.

BR>
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about using common sense to be more self-reliant, with an emphasis on home
food production.