Easy Sourdough Peppermint Brownies | With Discard
Nothing says Christmas time quite like peppermint and chocolate in my opinion! These sourdough peppermint brownies are so delicious and will be the center of attention at your next Holiday party!
The best brownies are fudgy and bursting with flavor! This recipe surely does not disappoint with the addition of sourdough and peppermint extract.
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Why I love this recipe for Sourdough Peppermint Brownie Recipe
My favorite candy bar is the peppermint patty. I will never turn one down, ha ha.
This peppermint brownie recipe made with sourdough discard pays homage to that candy bar but are much healthier since I’m using freshly milled flour and wholesome ingredients.
They truly are the perfect Christmas brownies!
I always try to make some special treats for the Christmas season. These fudgy brownies really hit the spot with the chocolate flavor and tang of the starter.
If you are brand new to sourdough, you will need to make your own sourdough starter
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.
Active sourdough starter is best suited for recipes that require a big rise like loaves of bread.
What is Sourdough Discard?
Sourdough starter discard is starter that is hungry. It hasn’t been fed recently and will have a liquid on top and an acetone odor.
Sourdough discard is best suited for recipes that don’t require a big rise.
And, as much as we enjoy sweets, we realize we need to make them as natural and wholesome as possible.
Freshly milled flour and raw sugar give these brownies a lot of nutrition without sacrificing the taste.
You can serve these brownies to your guests without worrying they will think they are “healthy”.
These are so delicious and make the perfect dessert for your holiday parties!
Using Fresh Milled Flour in Baking
I use a Grain Mill to mill my own flour from wheat berries. This ensures the highest nutritional value of my baked goods.
Whole grain flour has all of the nutrients intact and is very high in fiber.
Read my post about milling your own wheat at home for more details.
Of course if you want to use store bought all purpose flour, you definitely can. You can do a long ferment with the sourdough as well if you wish. I just did the quick version.
For this sourdough brownie recipe you will need:
- Flour – I use fresh milled flour from hard white wheat.
- Cocoa – I used regular cocoa powder. I think dark cocoa powder would be so delicious in this recipe!
- Sugar – I use organic raw sugar, but you can use white sugar or any sugar you have on hand.
- Eggs
- Baking soda
- Baking powder
- Salt
- Peppermint extract
- Vanilla extract
- Sourdough starter – You can use sourdough discard or active sourdough starter.
- Hot Water – For best results, use filtered water.
For full ingredient amounts, see recipe card below
One of my favorite Sourdough Discard Recipes is Sourdough Crepes made with Sourdough Discard Recipe which would make the perfect Christmas morning breakfast!
How to make Peppermint Sourdough Brownies
Preheat the oven to 350 degrees F.
In a large mixing bowl add the flour, cocoa, sugar, baking powder, baking soda, and salt. Mix well.
To this flour mixture, add the hot water and mix until combined.
In a separate large bowl, add eggs, vanilla, peppermint extract, and sourdough starter. Mix well.
Add to dry ingredients that was mixed with the hot water and mix well with a rubber spatula or wooden spoon.
If you want to do a long fermententation, add the flour, cocoa, and sourdough starter, and eggs to the mixing bowl and mix well.
Cover with plastic wrap and allow to sit out for an hour at room temperature, then move to the fridge overnight, up to 24 hours.
Add brownie batter to a prepared pan that has been sprayed with oil and dusted with flour. I use an 8.5×8.5 glass pan.
Alternatively, line the baking pan with parchment paper to prevent sticking.
Bake for 20-25 minutes.
Crush peppermint candies or use crushed candy canes to sprinkle on top of the brownies.
The crushed candy makes for the most delicious brownies!
For a decadent treat, top warm brownies with a scoop of vanilla ice cream and serve with a hot chocolate! YUMMY!
Storage
Store cooled brownies in an airtight container on the counter for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Sourdough Peppermint Brownies
Equipment
- 1 Large mixing bowl
- 1 8.5×8.5 baking dish
Ingredients
- 1 cup freshly milled flour can use store bought
- 1/2 cup cocoa powder
- 1 cup sugar I use raw sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup hot water
- 3 eggs
- 1/2 cup sourdough starter doesn't have to be active
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
Instructions
- Preheat oven to 350 degrees F.
- Add dry ingredients to the mixing bowl and mix well.
- Add the hot water and mix until combined.
- In a separate bowl add eggs, starter, vanilla, and peppermint. Mix well.
- Add wet to dry ingredients. Mix well.
- Prepare baking dish by spraying with oil and dusting with flour.
- Pour batter in.
- Bake for 20 minutes.
So, this was not my favorite brownie recipe. The brownies were pretty flat and quite dense. We had to toss them.
These brownies were so fun to bake at Christmas time. I am always looking for ways to use my sourdough starter to minimize discard.
I am making the brownies – the batter is really dry – I added about 3 T of water – was there supposed to be some oil in the recipe? Looking forward to trying these – finally a recipe with no butter! Thank you.
I didn’t add the oil since there was 3 eggs. I would just add enough water to make it the right consistency. Every flour is different as far as how it absorbs liquids.
Thank you – the mixture you poured into your bowl was super moist – they are really tasty! Thank you so much for your recipes & instructions!
I found these brownies dry and tasteless. I was hoping for a deeper chocolate taste but I could hardly taste chocolate at all. And honestly, I could smell the peppermint but couldn’t taste it. I’m wondering if using 2 eggs & oil would help. I’m not sure I’m brave enough to try.
I am so sorry! I didn’t run into them being dry and it was to our taste. I would recommend definitely upping the egg and oil and add double the peppermint. For a deeper chocolate taste try using dark cocoa powder.