Sourdough Discard Brownies | Best Gluten Free Sourdough Discard Recipes

Sourdough Discard Brownies | Best Gluten Free Sourdough Discard Recipes

5 from 3 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: brownies

Gluten Free Sourdough Discard Brownies are incredibly fudgy and chewy with the perfect crackly, shiny crust.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

1 stick unsalted butter melted
1 cup semi-sweet chocolate chips melted
1 tablespoon pure vanilla extract
¾ cup high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
¾ cup granulated sugar
½ cup light brown sugar
½ cup cocoa powder
½ teaspoon salt
½ cup gluten free sourdough discard I used discard from a brown rice sourdough starter
2 large eggs
(Optional: ½ cup add-ins such as chopped nuts, or toppings such as a sprinkle of flaky sea salt or additional chocolate chips)

Instructions

Preheat the oven to 350 F. Grease a 8x8 baking pan with butter or nonstick cooking spray, or by lining with parchment paper. Set aside.
In a small saucepan or Dutch oven, melt the butter over medium-high heat. Once melted, remove from heat and stir in the chocolate chips and vanilla extract until smooth.
1 stick unsalted butter, 1 cup semi-sweet chocolate chips, 1 tablespoon pure vanilla extract
In a large mixing bowl, add the dry ingredients. Whisk until completely combined.
¾ cup high quality gluten free all purpose flour containing xanthan gum, ¾ cup granulated sugar, ½ cup light brown sugar, ½ cup cocoa powder, ½ teaspoon salt
Pour the chocolate sauce over top of the dry ingredients. Add in the eggs and gluten free sourdough discard. Stir until well-combined. There should be no dry clumps.
½ cup gluten free sourdough discard, 2 large eggs
Optional: Fold in any add-ins, such as chopped nuts.
(Optional: ½ cup add-ins such as chopped nuts, or toppings such as a sprinkle of flaky sea salt or additional chocolate chips)
Pour the batter into the prepared baking dish, and allow it to rest for 10 minutes. Alternatively, refrigerate overnight to further develop the sourdough flavor.
Optional: Sprinkle with flaky sea salt, if using.
Bake the sourdough brownies for 38-45 minutes, or until the middle is cooked through and a toothpick inserted into the center comes out mostly clean.
For clean cuts: Allow the brownies to *cool completely* before cutting. They will taste amazing warm, but since there is melted chocolate they will completely crumble. See Recipe Notes for how to speed this up.
Enjoy!

Notes

You can get really creative with the chocolate chips and cocoa powder you use. I stuck to using unsweetened cocoa powder and semi-sweet chocolate chips. You could try using Dutch process cocoa, dark chocolate chips, or milk chocolate chips. Note: These sourdough brownies are rich, but not overly sweet. If you use dark chocolate or Dutch process cocoa, you may need to add more sugar.

For clean cuts: Allow the brownies to *cool completely* before cutting. They will taste amazing warm, but since there is melted chocolate they will completely crumble. I found it takes about 3 to 4 hours to get the cleanest cuts. Alternatively, you can place the brownies in the refrigerator for 30-40 minutes to try and get that chocolate to harden up some before cutting.

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