When I first set out to make these easy sourdough brownies, I had three goals in mind:
- Dirty no more than one dish. Because as a busy mama of 4, unnecessary dishes are the enemy.
- Create a delicious desert that is fully fermented yet can be whipped up quickly. No extra fermentation process here (except for the fermenting your starter already does on the counter)!
- Fudgy texture. Because cake-like brownies aren’t brownies. You don’t have to agree but it doesn’t make it any less true.
Let me tell you, I have made these brownies a whole lot here the last few months. I don’t think my family minded too much.
And although they have tasted amazing + possessed that fudgy texture every time, they kept wanting to fall apart every time I cut them. ANNOYING. After playing around and making some changes, such as using an extra egg, a little more cocoa powder, and adding baking soda, an incredible thing happened. Not only did they hold together after cooling, they also developed that beautiful, signature crinkly top.
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These brownies are INCREDIBLE when you serve them atop a scoop of ice cream, if that idea tickles your fancy. As a matter of fact, if you really don’t want to wait for these to cool, this is the way I recommend serving them. If the brownies are cut while too warm they may easily fall apart. But when you’re using them as a mix in or crumbling them on top of some homemade vanilla ice cream, who cares?
Variations for Sourdough Skillet Brownies
I am calling these skillet brownies because this is how I make them. And honestly, if you own a cast iron skillet, I don’t see why you wouldn’t. There is no reason to even dirty a bowl.
However, if you don’t own a cast iron skillet, or just prefer baking in a glass dish, you certainly can do that. You can melt your butter and chocolate in a large saucepan and mix the remaining ingredients straight in. After mixing all the ingredients, transfer the batter into your glass baking dish. If you choose to go this route, I recommend baking in a 9×13 pan as the recipe makes a fairly large amount (I have a big family). Or, you can just half the recipe and use an 8×8.
If you like an extra dose of chocolate, these look and taste lovely with the addition of extra chocolate chips sprinkled over the batter before baking. You could also sprinkle powdered sugar after baking for an added effect!
Ingredient Notes for Sourdough Brownies
- I use salted butter when I make these brownies because that’s what I always have on hand. If you would like to use unsalted butter, you may want to increase the salt to 1/2 tsp.
- Any kind of chocolate chips work great for this recipe, but I prefer to use organic bittersweet chips like these as a cleaner option.
- You can swap out the coconut sugar and/or organic cane sugar if you only have one or the other. I like to use both for the flavor balance. You could also use sucanat or rapudura if that’s what you have on hand. As long as the sweetener is granulated and subs for sugar in a 1:1 ratio, the texture of the brownie will turn out just as it should.
- Your starter can be active or not. I’ve found that I prefer the starter to be active because I think it improves the final texture slightly. But discard will also work very well.
- I use raw cacao powder from Azure Standard because it is high quality (although Azure is the perfect place to get your bulk healthy ingredients for cheap) and more nutrient dense.
- Make sure that the baking soda is the last ingredient you add.
Tips for Making Sourdough Skillet Brownies
- Melt the butter & chocolate on medium low heat, then remove the skillet from the heat. Make sure your melted chocolate isn’t too hot before you add the eggs, or they will cook! Slightly warm is fine though.
- Add your ingredients in the order listed below and mix with each addition for best results.
- Don’t forget to turn the oven on before you start mixing up the batter (like me).
- Let the brownies cool completely before cutting. I know it’s hard.
- Put these in the refrigerator once they’re cut and you won’t regret it. There’s nothing like pulling these out of the fridge for an afternoon or late night snack. Eating them chilled really brings out the fudgy texture.
How do you make sourdough starter?
To make this sourdough skillet brownie recipe, you need to have a sourdough starter. I have a post all about sourdough starter, what it is, and how to make your own. If you’re new to sourdough, be sure to check that out!
If you tried this recipe and enjoyed it, be sure to leave a comment below or let me know over on Instagram!
Sourdough Skillet Brownies
- 14 in. cast iron skillet or 9×13 glass baking dish
- 1 cup butter
- 1 cup chocolate chips
- 3 eggs room temperature
- 1/2 cup coconut sugar
- 1/2 cup organic cane sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sourdough starter
- 1/2 cup cocoa or cacao powder
- 1/2 tsp baking soda
- Preheat oven to 375 degrees Fahrenheit.
- Melt butter in cast iron skillet or large saucepan over medium low heat.
- Add chocolate chips and stir until melted.
- Remove skillet from heat. Whisk in eggs, sugar, vanilla, and salt until fully combined.
- Add sourdough starter and mix.
- Add cocoa powder and whisk until fully combined.
- Sprinkle baking soda over batter and whisk again until thoroughly mixed.
- Transfer to glass baking dish if not using cast iron and bake in preheated oven for 20 minutes.
- Cool completely before cutting and serving. (unless you don't mind crumbly brownies!)
- Store leftovers in the refrigerator for up to 5 days.