This is a sourdough brownies (cocoa powder base) recipe made without melted chocolate chips. With a rich chocolate flavor, chewy texture and the classic cracked top, this sourdough discard brownies recipe checks every box.
This sourdough brownies cocoa powder recipe uses cocoa powder only (no additional chocolate chips) in the base.
Growing up brownies were one of my favorite desserts. When I went gluten free, nothing really scratched the itch. Almond flour brownies and black bean brownie recipes just do not do it for me.
I love a warm, chewy and fudgy brownie. I like crispy edges and brownies that taste great not only on the first day straight from the oven but a few days later.
These sourdough brownies with cocoa powder do the trick. They have an intense chocolate flavor thanks to Hersheys special dark cocoa powder (no melted chocolate needed).
This is a sourdough brownie recipe without chocolate chips (at least not melted into the base). Adding in mini chocolate chips gives a piece of chocolate in every bite (and really cures those chocolate cravings, making these the best brownies in our opinion!).
As an added bonus this recipe is a great recipe to use up a large quantity of excess sourdough starter. Plus it is a great stir and go recipe- meaning you are just minutes away from delicious brownies.
Enjoy these dark chocolate sourdough brownies plain, top with frosting or berries, or make yourself a brownie sundae. In our household brownie sundaes are only complete with vanilla ice cream, chocolate sauce, whipped cream and a maraschino cherry. Might as well go all in!
Kitchen Utensils
There are only two utensils we use for this recipe, outside of a kitchen whisk. A mixing bowl and a 8×8 glass pan.
Ingredients for Sourdough Brownies (Cocoa Powder base only)
This recipe uses the classic brownie ingredients- plus sourdough for extra gut healthy benefits.
- Flour (including options of spelt flour, all purpose flour, or gluten free flour)
- White sugar
- Brown sugar (light brown sugar or dark brown sugar will work)
- Hersheys special dark cocoa powder
- Vanilla extract
- Egg
- I have tried this recipe without an egg and the brownies were not as fudge like in texture.
- Butter
- Unsalted butter is best within this recipe. I would not recommend swapping out butter for any oil as the moisture level will not set the same due to the addition of sourdough discard. You could try vegan butter, though the results may differ.
- Salt
- Baking soda
- Chocolate chips
- Optional- we love mini chocolate chips, milk chocolate chips, semi-sweet chocolate chips, white chocolate chips and dark chocolate chips
Instructions to Make Sourdough Brownies with Cocoa Powder
This recipe comes together in 30-45 minutes or less. And most of that is cooking time!
First, set your oven to 350 degrees Fahrenheit. Grease or line a 8×8 baking pan with parchment paper or aluminum foil.
In a large bowl, combine the sourdough discard brownie ingredients together.
Using a handheld mixer, combine the eggs and brown sugar and white sugar together. As the sugar dissolves, the mixture will become lighter in color.
Continue to whip until fluffy (as this will give those classic shiny crackly tops we all enjoy). Next, add room temperature (or melted) butter, sourdough starter and vanilla extract. Combine until smooth.
Add the dry ingredients (cocoa powder, salt, baking soda and flour) together. Stir until just mixed.
Add (optional) chocolate chips to complete the chocolate mixture. If you would like, add more chocolate chips on the top (measure with your heart!).
Using a rubber spatula, pour the sourdough discard brownies to the prepared pan and cook in the oven for about 30-35 minutes. The brownies are done when the edges are cracked and caving towards the center. If inserting a toothpick in the middle of the baking pan it will come out clean.
These sourdough brownies will cook after being removed from the oven. Do not overcook them or the brownies will not have a fudge like consistency.
To store these brownies, allow them to cool completely. Cover them with plastic wrap, beeswax wrap or transfer them into an airtight container. Keep on the countertop for five days or place in the freezer for up to three months.
Frequently Asked Questions about Sourdough Brownies (with) Cocoa Powder
What are other good brownie add ins?
This sourdough discard brownie recipe is the perfect base for toppings and add ins.
Add different flavors of chocolate chips (like a good quality chocolate bar, peanut butter, butterscotch, heath bars, or M and M’s or even peppermint chips).
Swap out the vanilla extract for mint extract and add some Andes mints for a sourdough mint chocolate brownie.
Another option is to top the sourdough chocolate brownies. This could include a cream cheese frosting, chocolate ganache, caramel sauce, chocolate sauce, or ice cream. My daughter loves to make sourdough brownies with sprinkles on top too.
We also enjoy putting a cream cheese layer on top- (try these pumpkin cream cheese sourdough brownies for fall)! And of course we have made them for an easy kids Halloween dessert as sourdough mummy brownies (complete with googly eyes).
Can this be made into a gluten free sourdough brownie recipe?
Yes. This sourdough brownies recipe can be made gluten free. Swap all purpose flour for gluten free flour and use a gluten free sourdough starter if you have one.
Can I use regular cocoa powder on this recipe?
Yes. While the chocolate flavor is arguably less pronounced, it can be done. The final color will also be lighter. Simply adjust the ratio of cocoa powder amount to 1/4 cup. All other ingredients ratios will remain the same.
Hersheys special dark cocoa powder is alkalized cocoa. This “dutched” cocoa powder means it is treated with alkaline to make the cocoa powder less bitter.
We find this cocoa powder goes further than traditional cocoa powder (IE use 2 TBS instead of a half cup)- a win in our frugal kitchen. Plus Hershey’s special dark cocoa powder gives the classic chocolate flavor regular cocoa powder does not have.
Have you made your sourdough brownies without chocolate chips in the base before? We prefer sourdough brownies with cocoa powder because they are rich but not a flourless cake. Let us know your thoughts on how to make perfect brownies in the comments below!
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