Vegan Sourdough Discard Brownies (Easy One-Bowl Recipe)

There are a few pieces of vegan sourdough discard brownies piled over each other.

5 from 2 votes

Vegan Sourdough Discard Brownies (Easy One-Bowl Recipe)

These delicious one-bowl sourdough discard brownies are ultra fudgy and gooey, studded with dark chocolate chunks and very easy to make. The combination of the sour tang from the sourdough discard with the chocolate flavor is unique and addictive! Makes for a decadent dessert and such a great way to use up your extra sourdough discard! Plus, this recipe is completely vegan, dairy-free and egg-free!

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: healthy, plant-based, sourdough, sourdough discard, vegan, vegetarian

Servings:

Calories: 297kcal

Author: Jessica Laroche

Ingredients

2 flax eggs (2 tablespoons ground flax + 4 tablespoons of water)
½ cup sourdough discard
⅓ cup coconut oil, refined or not (melted)
¾ cup milk I used full-fat oat milk from Oatly
¾ cup maple syrup
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup raw cacao powder cocoa powder works too
½ teaspoon salt
¾ cup dark chocolate chips I used the vegan dark chocolate chunks from the brand Enjoy Life

Instructions

Preheat the oven to 350º and line a 8 x 8 inch dish with parchment paper.
In a small bowl, combine the ground flax with the water. Set aside until ready to use.
Transfer the coconut oil in another small bowl and melt using the microwave.
In a large bowl, add the milk, maple syrup, melted coconut oil, flax mixture, vanilla extract and sourdough discard. Use a large whisk to stir the ingredients until completely uniform.
Add the flour and cacao powder (I like using a colander to sift them to avoid clumps), then stir until the batter comes together and is uniform.
Add the chocolate chips and fold them in the batter.
Pour the batter into the prepared baking dish. Bake for 30 minutes or until the edges are set while the center still looks slightly underdone. Then, let the brownies completely cool down before slicing. Enjoy!

Video

Notes

Storage tips: keep the brownies covered at room temperature for about 24 hours. Then, transfer into the fridge for about 3-4 days. For longer storage, then you can freeze them for up to 3 months.
Make sure to use an 8x8 dish. If you want to use a 9x9 dish, then bake the brownies a little less longer so they don't end up overcooked.
You can use a 6-day-old discard straight from the fridge for this recipe. Keep in mind that the older the discard gets, the more sour the flavor will be.
You can also use an active and bubbly starter to make this recipe. In that case, the brownies will have a milder sour tang than if you used an older starter. Also, stir the starter well to remove the bubbles for a more accurate measurement.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition