Prepare yourself to be blown away by the smooth, rich texture of these sourdough brownies. Reminiscent of childhood brownie squares from the corner store, these fudgy real-food brownies give you all the pleasure without any of the guilt!
The Versatility of Einkorn Flour in Sourdough Preparations
I’m learning a lot about the versatility of einkorn wheat. The whole wheat flour is hearty and nutty and ferments with exuberance. The all-purpose flour is smooth and buttery and absolutely perfect for sourdough baked goods.
Every sourdough recipe that I’ve adapted to use einkorn flour has improved in taste, texture, and nutrition!
This sourdough brownie recipe is no exception. The einkorn flour adds an unrivaled layer of depth and flavor.
For these fudgy brownies, feel free to use your traditional wheat sourdough starter (at 75% hydration) if that’s what you work with.
Or convert your starter easily to einkorn flour using:
11 grams active starter (at 100% hydration)
110 grams all-purpose einkorn flour
83 grams water
Einkorn flour sourdough starters need to be kept at a lower hydration because they ferment so quickly. Unlike my traditional wheat starter which is kept at 100% hydration, my all-purpose einkorn starter is kept at 75% hydration.
To read more about baking with einkorn check out my Guide to Successfully Sourdough Baking with Organic Einkorn Wheat
Making Einkorn Sourdough Brownies
A few extra small steps make these brownies the most incredible thing you’ve ever tasted!
First, browning the butter to bring out the rich nuttiness and caramelized flavors adds an extra layer of deliciousness and removes some of the moisture that will be replaced by the sourdough starter and ice water.
Second, beating the ingredients either by hand or in the stand mixer (preferred) makes a thick, glossy batter.
Lining the 8×8 baking pan with parchment paper allows for a quick release of the brownies and easy cleanup and cutting!
Allowing the brownies to cool completely before cutting allows the starch to re-gelatinize and become fudge-like.
- 12 tablespoons (170 grams) butter
- 1 1/4 cups (200 grams) coconut sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 teaspoon (5 grams) vanilla extract
- 1/2 teaspoon (3 grams) salt
- 3 egg yolks
- 1/2 cup (150 grams) active einkorn sourdough starter, 75% hydration, made with all-purpose einkorn flour
- 1 tablespoon (14 grams) ice water
- 1 cup (125 grams) walnut pieces, optional
- Preheat your oven to 325°F.
- Line an 8 by 8-inch baking pan with parchment paper.
- Measure the coconut sugar, cocoa powder, vanilla, and salt into the bowl for your stand mixer or a medium-sized mixing bowl.
- In a medium-sized saucepan, cook the butter over medium heat, stirring frequently until golden brown. Butter can burn easily, so as soon as you start to see it coloring, turn the burner off and let the residual heat finish the caramelization.
- Once browned remove the pan from the heat and pour the butter over the sugar mixture. Attach the paddle and beat the mixture until smooth. Let the mixture cool for 5 minutes.
- Separate three egg yolks and add them to the cooling butter mixture. Beat with the paddle until smooth and shiny.
- Add the sourdough starter to the mixture and continue beating until thick and fully combined. Don't worry if the mixture looks oily at this stage, it will come together with the ice water.
- With the mixer running, measure 1 tablespoon of ice water into the batter and beat only until glossy and emulsified.
- Stir in nuts if desired.
- Spread batter evenly into the parchment-lined pan and bake in the lower third of the oven for 25 minutes.
- Cool brownies completely before cutting.
Can I use regular wheat sourdough starter?
Yes, just make sure your sourdough starter is at 75% hydration.
Why does my batter look greasy?
Your batter might look greasy if the butter mixture was not cool enough. Adding the ice water at the last step should bring the batter together. If not, try refrigerating the batter for a few minutes and then beating it again.
What type of einkorn flour is recommended for the starter in this recipe?
For this recipe, choose the all-purpose einkorn flour.
Can I use cacao powder?
Yes, cacao is non-alkalized so it will have a slightly more bitter flavor, but it's really personal preference. I have linked to both cacao powder and cocoa powder below.
Can I use discard in this recipe?
You can use mature sourdough starter but I would avoid using over-ripe starter with a strong alcoholic smell.
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