With the school year approaching, are you looking for a lunch treat or after-school snack?
Ding! Brownies are the answer! Mix up a batter and bake… super simple!
And if you homeschool like us, no need to wait until lunchtime or after school — you can have the brownies whenever you want. 😉
Meet Phil
Say hello to “Phil”, our rye sourdough starter! Since my family celebrates the Feast of Unleavened Bread, I have to throw out my sourdough starter every year. Thankfully, Wardee’s discard-and-feed method means a new active starter within a few days.
While “Phil” was busy maturing into a healthy, active starter, I poked around the internet, which is how I discovered that chocolate pairs perfectly with the strong flavor of rye flour. And that is how these sourdough brownies came to be!
Recipe Notes
These sourdough brownies are naturally sweetened with coconut sugar and Medjool dates. I love using dates to sweeten desserts. Their stickiness helps keep no-bake pie crusts together, and they have a lovely, deep flavor. If using a food processor, simply toss the dates in the bowl with the butter and coconut sugar, and process until you achieve a nearly dough-like consistency. Then add the remaining ingredients.
If you don’t have a food processor, soak the dates for a few minutes to soften them. Then drain and puree in a blender or with a stick blender before adding to the batter.
Dairy-free? Use coconut oil instead of butter!
For a twist, add soaked and dehydrated nuts such as pecans to your brownies.
Rye Sourdough Brownies (with dairy-free option!)
Looking for the best after-school snack or any-time-of-the-day treat? These easy homemade sourdough brownies are the answer! Healthy, chewy, fudgey, with a dairy-free option -- what's not to LOVE? Mix up a batter from scratch and bake, then enjoy these quick, make-ahead goodies all week long. I think it's time to get out your sourdough starter, don't you?
Ingredients
- 1/2 cup grass-fed butter or coconut oil
- 1 cup coconut sugar
- 6 Medjool dates pitted
- 1 cup sourdough starter mature
- 3 organic or pastured eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup cacao powder
- 1/4 teaspoon sea salt
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Grease a 9x13" baking dish.
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Add fat of choice, coconut sugar, and pitted dates to the bowl of a food processor and pulse several times to form coarse crumbs.
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Process on high until mixture almost forms a dough-like consistency.
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Add remaining ingredients and process on high until smooth.
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Pour batter into prepared baking dish.
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Bake in preheated oven for 30 to 35 minutes, checking after 25 minutes.
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Let cool completely before cutting.
Recipe Notes
- These sourdough brownies are naturally sweetened with coconut sugar and Medjool dates.
- Dairy-free? Use coconut oil instead of butter!
Will you try these sourdough brownies? With a glass of fresh, cold milk and an exciting story from your child’s day, what could be a better after-school snack?
...without giving up the foods you love or spending all day in the kitchen!
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This may be a dumb question, but can nit flours, ie., almond flour, be used in sourdough recipes?
Hi
Will a white sourdough starter work in these Brownies too?
Susan
These look amazing but I think there are some issues with the recipe.
There’s no rye flour listed in the ingredient list. How much is added to the other items?
How is the cook time 1 day 6 hours? Is it counting a soak or the sourdough starter prep?
Hi J! Rye flour isn’t added to the recipe by itself — it’s in the 1 cup sourdough starter which allows this recipe to be made without a soaking time. 🙂 As for the time, that is an error! I will correct it now. 🙂
Hi Dawn,
I have a cuisinart and it has a full-width of the bowl, sharp, metal cutting blade and a 1/2 width of the bowl, plastic dough blade.
Which would you use for this recipe?
I’m reinvigorating my rye-starter and looking forward to trying this recipe ?, TY!
I tried these but they were not good. Cake-like, not much flavor. Was looking forward to a healthier option.
We loved these! I added walnuts to half the batch and those were the ones my kids liked best. So glad to have an easy, ‘instant’ brownie recipe made of real ingredients that tastes like a real brownie!
What a wonderful recipe! We love them, and I’ve made them several times now, using my gluten-free sourdough starter. They are very brownie-like, super easy, and oh, so delicious! I’ve actually never used medjool dates in this recipe, but have substituted other dates, as well as maple syrup with fantastic results. Thanks for sharing such a great recipe!