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Peppermint Sourdough Brownies

When choosing a chocolate bar, a higher “percent cacao” means less added sugar. For example, a 77 percent cacao dark chocolate has roughly 10 percent less sugar than a 60 percent cacao dark chocolate. It will also have a richer chocolate taste which really gives a lot of flavor to this brownie recipe. You can use different percentages and see how you like them.
Course: Dessert

Ingredients

Instructions

  • Preheat oven to 325ºF. Grease a 9x13" baking dish.
  • In a medium size saucepan, over low heat, melt the coconut oil and chocolate together, stirring constantly. Don't let it get too hot - heat just until melted and it comes together.
  • Stir in the coconut sugar, salt, peppermint, and vanilla. Cook and stir over low to medium heat for about two minutes, until the sugar starts to dissolve.
  • Add room temperature eggs, one at a time, combining well after each addition.
  • Sift cacao powder over chocolate mixture, stirring in as you go.
  • Gently stir in the sourdough starter until completely combined. Add walnuts and pour batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Cool for about 20-30 minutes before removing from pan. It will firm up as it cools.