Everyone needs a simple brownie recipe that can curb a chocolate craving and use up some sourdough starter all in one bowl! As the title of this recipe suggests, easy one bowl sourdough brownies can be mixed by hand in a single bowl. Additional chocolate chips or chopped nuts can be added before baking.
This sourdough version of my easy one bowl brownie recipe is a really wonderful way to use that sourdough starter sitting on your counter. This recipe is perfect for using up some starter without making something obviously tangy. The chocolate definitely masks most of the sourdough flavor, but the slight tang of starter compliments chocolate well. I love making these brownies when I need a quick chocolate fix or a simple recipe to make alongside my children in the kitchen.
WHY SOURDOUGH STARTER IN A BROWNIE RECIPE?
- 1. Flavor! Sourdough starter can be used in many recipes besides bread! Though it is often used as a leavening agent in recipes, starter can also simply provide more complex flavor.
- 2. Texture! In this recipe, feel free to use sourdough starter in any state: ripe, past ripe or even discard. I do recommend that the starter be at room temperature before adding it to the brownie mixture so it incorporates well. I also recommend the starter be fed a 1:1:1 ratio for best recipe results.
- 3. Fermentation! Adding sourdough starter to recipes can add a bit of extra nutrition since it is a fermented product. It’s probably still a stretch to call sourdough brownies a health food, but it certainly is soul food for me!
HOW TO MAKE SOURDOUGH BROWNIES
- 1. First, the wet ingredients: Eggs, sugar, sourdough starter, oil and vanilla extract are whisked together in a bowl. All ingredients should be at room temperature for best results!
- 2. Next, the dry ingredients: Dry ingredients including flour, cocoa powder, powdered sugar and salt are added to the mix. These ingredients can be sifted first if they are lumpy.
- 3. Mix the batter: The wet and dry ingredients are mixed until just combined. Chocolate chips or chopped nuts can be added to the mix before baking.
- 4. Bake: Bake the brownies at 325 degrees F in an 8 x 8 metal baking pan for about 35 minutes.
- 5. Cool and enjoy! Cool the brownies for about 45 minutes before cutting and serving.
INGREDIENTS & SUBSTITUTIONS
- – Sourdough starter. As mentioned above, feel free to use sourdough starter in any state: ripe, past ripe or even discard. I do recommend that the starter be at room temperature before adding it to the brownie mixture so it incorporates well. I also recommend the starter be fed a 1:1:1 ratio for best recipe results. Don’t want to use sourdough starter? Try my classic Easy One Bowl Brownies instead!
- – Canola oil. Any neutral oil can be used including vegetable or grapeseed oil. Avocado, olive or coconut oils will affect the final flavor of the brownies so just bear that in mind.
- – Why powdered sugar? This recipe calls for both granulated sugar and powdered sugar. Using a little powdered sugar in the dry mix lends to a more tender brownie with a shiner crust.
- – Additions. Chocolate chips or chopped toasted nuts are delicious additions to this brownie mix. Peanut butter chips, white chocolate chips, walnuts and pecans are all classic choices.
Easy One Bowl Sourdough Brownies
A simple recipe for sourdough brownies that can be made in one bowl!
Equipment
- 1 kitchen scale
- 1-2 mixing bowls
- 1 set of measuring spoons
- 1 whisk or fork
- 1 spatula
- 1 8 x 8 square metal baking pan
- parchment paper
Ingredients
- 2 extra large eggs room temperature
- 1 cup (200 grams) granulated sugar
- 1/3 cup (80 grams) sourdough starter at peak, past peak, or discard (fed a 1:1:1 ratio) at room temperature
- 2/3 cup (75 grams) canola oil or other neutral oil
- 1 tsp vanilla extract
- 1/2 cup less 1 tbsp (54 grams) all purpose flour
- 2/3 cup (56 grams) cocoa powder
- 1/2 cup (57 grams) powdered sugar
- 1/2 tsp salt
- 1/2 cup (85 grams) chocolate chips or chopped nuts optional
Instructions
- Preheat a conventional oven to 325 degrees F. Line an 8 x 8 metal baking pan with parchment paper and grease it well. Set aside.
- Combine the eggs, granulated sugar, sourdough starter, canola oil and vanilla extract in a large mixing bowl. Whisk well to combine.
- In a separate bowl or directly into the bowl of wet ingredients, add the flour, cocoa powder, powdered sugar, salt and chocolate chips or nuts if using. Stir with a spatula until just mixed. No pockets of dry ingredients should be visible. Please Note: If any of your dry ingredients are particularly clumpy, I recommend sifting them before adding to the wet ingredients.
- Scrape the brownie mixture into the greased pan and bake on the center rack of the oven for about 35-40 minutes. Do not over-bake! Check at the 35 minute mark. A cake tester inserted into the center should come out mostly clean. Remove and let cool for about 45 minutes before enjoying. Keep brownies in an airtight container at room temperature for up to 5 days.
