Sourdough Einkorn Black Cocoa Brownies

Directions

1. Preheat the oven to 350° F and line a baking dish with parchment paper. I recommend a 9x12 inch dish.

Chocolate Mixture

1. In a small saucepan, melt butter on a low heat. Works faster if butter is already at room temperature.

2. Add in vanilla bean paste, chocolate chips, and black cocoa powder. Stir until everything is well combined and the chocolate chips have fully melted.

3. Set aside the mixture and allow to cool while working on the next steps.

The Batter

1. In a large mixing bowl, beat eggs, molasses and coconut sugar for about 8 minutes (an electric/stand mixer is ideal for this, otherwise you’re in for a workout).

2. Add the sourdough discard to the cooled chocolate mixture and combine well.

3. Add the discard & chocolate mixture directly into the large bowl, mix on low until just starting to combine.

4. Combine salt into the flour and mix until evenly distributed.

5. Add 1-2 cups at a time of the flour/salt dry ingredient to the mixing bowl and stir with a spatula by hand until just starting to combine until all flour has been incorporated.

6. Pour or “spoon” over the thick batter into the baking dish and smooth out the top as needed.

7. Bake for 40 minutes. Remove and let the brownies cool completely while still in the pan.

8. Lift the brownies out using the parchment paper, cut into desired square sizes.

Storage & Reheating

1. Store brownies in an airtight container at room temperature for up to a week or in the fridge for up to 2 weeks. Though I doubt they’ll last that long in the house ;-)

2. If freezing is desired, they may be wrapped individually in parchment or saran wrap and then kept in a freezer-safe container for up to three months.

3. Pop them into the microwave for up to 15 seconds on high. If they were frozen, ensure they’ve fully thawed before reheating in the microwave.