Fudgy Gluten-Free Sourdough Brownies
By Aran GoyoagaPublished on September 5, 2025
Time
1¼ hours
Yield
Serves 8
Ingredients
Before You Begin
This recipe requires a mature gluten-free sourdough starter. For the best chocolate flavor, we recommend using chocolate that is about 70% cacao. Superfine sugar will produce brownies with a shiny crust. You can substitute granulated sugar, coconut sugar, or an equal amount of granulated and dark brown sugar, but the crust will not be shiny. This recipe is excerpted from Aran Goyoaga's new book, The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.
Instructions
- Position rack in center of oven and preheat oven to 350 degrees. Line 9-inch square cake pan with parchment paper.
- In stand mixer fitted with whisk, beat the 3 room temperature large eggs, 200 grams granulated sugar, and 2 teaspoons vanilla on medium-high speed for 10 minutes until the mixture is thick and pale in color.
- Meanwhile, place 180 grams coarsely chopped chocolate (70% cacao) and 110 grams unsalted butter in heatproof bowl and melt over pan with simmering water. Remove bowl from heat and whisk in 50 grams unsweetened cocoa powder until smooth.
- Add chocolate mixture, 150 grams gluten-free sourdough starter discard, and 1 teaspoon kosher salt to egg mixture and whip on high speed until a smooth batter forms, about 30 seconds.
- Pour batter into prepared pan. Sprinkle with sea salt, if using. Bake until top cracks, 20 to 25 minutes.
- Let cool in pan for 15 minutes, then lift out of pan and cut into squares.
preheat the oven
whip the eggs
melt the chocolate
make the batter
bake the brownies
cool the brownies
Time
1¼ hoursYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Discard from a gluten-free sourdough starter provided the base for these moist, chocolaty brownies. For a crumb that was fudgy rather than cakey, we opted for whipped eggs instead of chemical leaveners for lift. Using room temperature eggs allowed them to achieve optimal volume; the eggs also added richness and helped bind the brownies together. A mix of dark chocolate (about 70% cacao) and unsweetened cocoa powder added structure and the perfect amount of chocolate, and a few teaspoons of vanilla extract rounded out the flavor.
Before You Begin
This recipe requires a mature gluten-free sourdough starter. For the best chocolate flavor, we recommend using chocolate that is about 70% cacao. Superfine sugar will produce brownies with a shiny crust. You can substitute granulated sugar, coconut sugar, or an equal amount of granulated and dark brown sugar, but the crust will not be shiny. This recipe is excerpted from Aran Goyoaga's new book, The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.
Instructions
- Position rack in center of oven and preheat oven to 350 degrees. Line 9-inch square cake pan with parchment paper.
- In stand mixer fitted with whisk, beat the 3 room temperature large eggs, 200 grams granulated sugar, and 2 teaspoons vanilla on medium-high speed for 10 minutes until the mixture is thick and pale in color.
- Meanwhile, place 180 grams coarsely chopped chocolate (70% cacao) and 110 grams unsalted butter in heatproof bowl and melt over pan with simmering water. Remove bowl from heat and whisk in 50 grams unsweetened cocoa powder until smooth.
- Add chocolate mixture, 150 grams gluten-free sourdough starter discard, and 1 teaspoon kosher salt to egg mixture and whip on high speed until a smooth batter forms, about 30 seconds.
- Pour batter into prepared pan. Sprinkle with sea salt, if using. Bake until top cracks, 20 to 25 minutes.
- Let cool in pan for 15 minutes, then lift out of pan and cut into squares.
preheat the oven
whip the eggs
melt the chocolate
make the batter
bake the brownies
cool the brownies
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