Sourdough Brownies
Inspirations
This recipe was inspired by Farmhouse on Boone's Sourdough Brownies, converting the recipe to be gluten-free, and testing for more allergen-friendly alternatives to some of the ingredients.
Ingredients
- 8 Tablespoons (1 stick) Butter or Ghee
- 1 Cup Chocolate Chips (I used Hu brand)
- 1 Tablespoon Vanilla or Vanilla Powder
- 3/4 Cup Arrowroot Starch
- 1.25 Cups Sugar (I used Maple Sugar)
- 0.5 Cups Cacao or Carob Powder
- 0.5 Teaspoons Salt
- 2 Eggs
- 0.5 Cups Sorghum Sourdough Starter
Directions
- Preheat the oven to 350 degrees Fahrenheit and prepare a 9×9 pan by lining with parchment paper.
- In a medium saucepan over low/medium heat, melt 1 stick butter. Take off heat and add 1 cups chocolate chips and 1 tablespoon vanilla. Stir until all melted together.
- In a medium or large bowl, combine 3/4 cup arrowroot starch, 1.25 cups sugar, 0.5 cups cacao powder, and 0.5 teaspoons salt. Stir to combine.
- Pour the chocolate butter mixture into the dry ingredients, along with 2 eggs and 0.5 cups sorghum sourdough starter. Stir well to ensure there are no clumps.
- Add the brownie mixture to the prepared pan, then bake for 40 minutes. Allow to cool completely before slicing and serving. This will help it set up and also develop the flavors.
Tips & Alternatives
- For a stronger sourdough taste, let cold ferment in the fridge (in the brownie pan) for a few hours before baking.
- The recipe doesn't specify the type of egg used, so you can assume chicken. Since I tolerate duck eggs better, I have also tested with duck eggs. If you use duck eggs, you'll have to add a few spoonfulls more of arrowroot starch to account for the larger size of the eggs.
- See Ingredient List for 1 to 1 substitutes that I have tested.