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.
- 1 1/2 cups (6.4 ounces) 77 % chocolate bar - 6.4 ounces
- 1 cup Coconut Oil
- 3/4 cup coconut sugar - or sucanat
- 1 teaspoon Celtic Sea Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Peppermint Extract - optional, but crazy delicious
- 3 Egg - room temperature
- 1/4 cup Cocoa Powder - or cacao
- 1 cup Sourdough Starter - you can use this straight from the fridge
- 1/3 cup Walnuts - chopped
- 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.