Go Back
–+ servings
There is a wooden cutting board that has a square of vegan sourdough brownies and parchment sitting on top. The brownies have been cut into 16 squares. There are also a few white flowers scattered around the brownies.

Best Vegan Sourdough Brownies

These vegan brownies are fudge, rich and slightly tangy from the sourdough discard.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 172 kcal

Equipment

  • 1 large bowl
  • 1 Whisk
  • 1 Small mixing bowl
  • 1 baking sheet
  • measuring cups
  • measuring spoons
  • Parchment Paper

Ingredients
 
 

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 6 tablespoons vegan butter, melted
  • ½ cup semi-sweet chocolate chips + ⅓ cup for mixing into batter, set aside till end
  • 1¼ cup granulated sugar
  • ⅓ cup aquafaba liquid drained from a can of unsalted garbanzo beans
  • ½ teaspoon pure vanilla extract
  • ½ cup sourdough starter

Instructions
 

  • Preheat the oven to 325℉
  • Prep a 9x9 inch baking pan. Spray with cooking spray, then line with parchment paper. Leave two ends a little longer so they go up to the edge of the pan.
  • In a small mixing bowl, whisk together the dry ingredients (all purpose flour, salt, and cocoa powder). Set aside.
  • In a medium microwave-safe mixing bowl, melt the vegan butter and chocolate chips in the microwave for 30 seconds. Continue to microwave at 15 second intervals until the mixture is just melted and smooth. Stir between each interval.
  • Remove from the microwave. Add the sugar and vanilla and whisk until combined.
  • Add the aquafaba and continue to whisk until the mixture becomes slightly lighter and fluffier (about 2-3 minutes of continuous whisking).
  • Whisk in the sourdough starter until smooth.
  • Slowly add in the dry ingredients and mix with a rubber spatula until there are no large clumps of flour (small lumps are okay). Do not over-mix.
  • Add the reserved chocolate chips and stir in until just combined.
  • Pour the mixture into the prepared baking sheet and smooth the top with a rubber spatula.
  • Bake for 30-35 minutes. A toothpick inserted should come out with only a few crumbs of moist batter. If the toothpick is coated in raw batter, return to the oven and bake at 5 minute intervals until done.
  • Allow to cool at least 15 minutes in pan before serving.

Nutrition

Calories: 172kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 0.3mgSodium: 109mgPotassium: 83mgFiber: 2gSugar: 18gVitamin A: 3IUCalcium: 8mgIron: 1mg
Keyword Bars, Chocolate, Dairy-free, Egg-free, Sourdough, Sourdough Discard, Sweet Treats, Vegan
Tried this recipe?Let us know how it was!