Go Back

Irresistible Sourdough Brownies with Almond Flour

Rich, fudgy brownies with a wholesome twist—made with almond flour and sourdough discard for a moist, nutty, and addictive treat that's gluten-free and dairy-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs room temperature, about 70°F
  • 1 cup coconut sugar natural sweetener
  • 1/2 cup almond flour super-fine
  • 3 tbsp gluten-free flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp cacao powder for deep chocolate flavor
  • 1/4 tsp salt enhances flavor
  • 2 tbsp coffee adds depth without coffee taste
  • 1 tsp vanilla extract adds warmth and rounds flavor
  • 1/4 tsp espresso powder extra punch for chocolate lovers
  • 1 1/4 cups chocolate chips divided; melted and for texture
  • 1/4 cup coconut oil melted and cooled
  • 1.6 oz sourdough discard adds subtle tang and moisture
  • pinch salt for topping

Equipment

  • 8x8 inch baking dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Microwave or double boiler
  • Parchment Paper

Method
 

  1. Step 1: Preheat oven to 325°F (163°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a small bowl, whisk together almond flour, gluten-free flour, cacao powder, baking powder, baking soda, and salt until well combined.
  3. Step 3: Melt and cool the coconut oil to room temperature to avoid scrambling the eggs later.
  4. Step 4: In a large bowl, whisk eggs and coconut sugar for 4-5 minutes until pale, fluffy, and tripled in volume.
  5. Step 5: Gently fold the dry ingredients into the egg mixture, being careful to keep as much air as possible.
  6. Step 6: Melt 1 cup of chocolate chips (microwave or double boiler) and stir in the cooled coconut oil until smooth.
  7. Step 7: Fold the chocolate mixture, coffee, and vanilla extract gently into the batter until silky and smooth.
  8. Step 8: Fold in the sourdough discard and espresso powder for moisture and depth of flavor.
  9. Step 9: Fold in the remaining 1/4 cup chocolate chips to add texture and melty bursts.
  10. Step 10: Pour batter into the prepared baking dish, spread evenly, and sprinkle a pinch of salt on top.
  11. Step 11: Bake for 30-35 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs. Avoid overbaking.
  12. Step 12: Let brownies cool completely in the pan for at least 30 minutes. Use parchment overhang to lift and cut into squares.

Notes

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week. Freeze tightly wrapped for up to 3 months. Pair with vanilla ice cream or caramel sauce for a decadent treat.