Chocolate brownies made with sourdough (and they’re gluten free).

These brownies are good. Real good. They’re soft and fudgey. Rich without being overwhelming. I could eat 10 squares if I wanted to. And they’re easy. You just need a healthy sourdough starter and off you go.



  • 220 g butter, melted
  • 1 cup cocoa powder
  • 1 cup brown rice sourdough starter
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder
  • 4 large eggs, slightly beaten
  • 2 cups dextrose powder
  • 1/2 cup coconut flour
  • 1 teaspoon salt


  1. Preheat oven to 190ºC and grease brownie tin.
  2. Melt butter in saucepan over stove, then add cocoa and whisk to combine.
  3. Whisk eggs in bowl, then add butter-cocoa mixture to bowl.
  4. Add sourdough starter, vanilla, coffee, dextrose, flour and salt, beating well after each addition.
  5. Pour batter into brownie tin and bake for about 30 minutes. Do not over bake! (I almost did, be careful!)
  6. Cool in pan, then cut into squares.

These taste really good warm, and almost as good cool. They’ll keep them in the fridge for a few days (but they usually won’t last that long!)


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