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Jump to RecipeThese fresh milled flour sourdough brownies are decadent and an answer to every chocolate lovers dreams. The flavor profile on these brownies is unmatched with hints of nutty flavors, thanks to the whole wheat, chocolate in two forms and the sourdough discard (of course). They are rich in flavor and keep you coming back for another bite – time and time again.
I recently started making sourdough recipes with fresh milled flour. Though some recipes (like our Aldi sourdough bread copycat recipe) have a better result with half all purpose flour – these brownies are 100% fresh milled flour.
I love that baking with fresh milled flour uses all parts of the grain – exactly the way God intended it to be. Fresh milled flour takes all parts of a grain and mills it down, where commercial flour removes parts of the grain – like the bran and germ. Fresh milled flour becomes a delicious, nutty flour that is full of minerals and vitamins. It is truly a perfect match.
Unlike our sourdough brownies made without chocolate chips (cocoa powder only), this fresh milled flour includes chocolate chips. In our eyes the chocolate punch goes a long way! Though no chocolate is melted into the batter, they are added within the batter and on top for the best flavor.
These fresh milled flour brownies (with cocoa powder) are made from scratch so they taste great with no toppings. They are also great as the base for an ice cream sundae or topped with a frosting (like our sourdough brownies with a thick “cracking” chocolate frosting).
Why you will love these healthy fresh milled flour brownies
Kitchen Equipment
There is minimal kitchen equipment required for this recipe. To grind the grains, you will need a grain mill – we have the mockmill 100. In addition to the grain mill, you will need a medium sized bowl, a kitchen scale, a whisk, a spatula and an 8×8 glass pan. To achieve fudgy fresh milled flour sourdough brownies a food thermometer is important.
Ingredients for fresh milled flour brownies
There are a few key ingredients in this recipe. These include fresh milled flour, chocolate and sourdough discard. For a full list of ingredients, head to the recipe card located at the bottom of the page.
Fresh Milled Flour: The star of the show in these fresh milled flour brownies is soft white wheat. When baking items like cookies, cakes and brownies – we tend to lean towards soft white wheat grains. These have the best texture and act similar to all purpose flour in the way they absorb liquid.
Chocolate: These brownies are extra chocolate-y from two forms of chocolate. Cocoa powder and chocolate chips. We use a 100% cocoa powder – though you can also use dutch cocoa powder / alkalized cocoa powder for a rich, roasted flavor profile. Do not melt the chocolate into the batter – instead mix them into the batter and place one on top.
Sourdough Discard: This recipe uses active sourdough discard or sourdough discard interchangeably. If you have sourdough discard from the fridge (or an excess amount of starter you need to use up), you can use sourdough discard. This will provide a more ‘tangy’ brownie – though they will not be overly sour.
How to make fresh milled flour sourdough brownies
Step 1: Combine wet ingredients.
Step 2: Add dry ingredients (wait on flour).
Step 3: Mill grains straight into bowl.
Step 4: Mix in flour and fold in chocolate chips.
Step 5: Place in a buttered 8×8 glass pan.
Step 6: Bake and enjoy!
How to store
Store these brownies on the countertop. I can guarantee they will be gone in less than two days.
If you have more self control than we do (ha!), these brownies can last up to four days on the counter. The brownies also freeze well, therefore you can slice them and place them into the freezer in an airtight container or baggie for up to three months.
Frequently Asked Questions
Fresh Milled Flour Sourdough Brownies
Equipment
- 1 Grain mill We use the Mock Mill 100
- 1 mixing bowl
- 1 Whisk
- 1 8×8 Glass Pan
- 1 Kitchen Thermometer Optional – see notes
Ingredients
- 3/4 cup Soft white wheat berries When milled- this is 3.7 ounces or 97.5 grams. We like to use soft white wheat berries though you can use any grain.
- 1/2 cup butter unsalted butter
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 TBS vanilla
- 1/4 cup sourdough discard Active Sourdough or Sourdough Discard
- 1/2 cup Cocoa Powder See notes about cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Chocolate chips + more for sprinkling
Instructions
- Set your oven to 350 degrees Fahrenheit. Grease or line a 8×8 baking pan with parchment paper or aluminum foil.
- Weigh 3.7 ounces / 97.5 grams / 0.75 cup of grains in a bowl. Following your grain mills instructions, mill your grain of choice. We have a mock mill and put ours on the finest grind (level 1).By weighing your grains before processing them, you are less likely to have leftover fresh milled flour waste.
- Melt butter and stir in sourdough discard, vanilla extract and eggs. Whisk until smooth and add in white sugar and brown sugar.
- To the bowl add in baking soda, salt and cocoa powder. Stir until smooth.
- Fold in the fresh milled flour and chocolate chips.
- Pour the batter into the pan. Option to sprinkle additional chocolate chips to the top of the batter.
- Place in the oven and bake until 190-200 degrees (about 30-32 minutes).
Video
Notes
- To achieve fudge like brownies, it can be handy to use a temperature gauge. By temping between 190 – 200 degrees, you can outline whether the brownies are cooked or not.
- When using the toothpick method to check ‘done-ness’, the brownies will still seem ‘underdone’ as batter will stick to the toothpick.
- I tend to pull mine around 190 because of the carry over cook when baking with a glass pan.
- A glass pan is also important use to the way it transfers heat compared to an aluminum pan. These pans take longer to heat but retain their heat longer.
- To achieve cake- like brownies, the brownies will need to be cooked entirely through. If using a temperature gauge, this will be 210+ degrees.
- When using the toothpick method, the brownies will have a crumb or less when poked in the center.
- If you are using alkalized cocoa powder (or cocoa powder processed with Alkali), the brownies will be sweeter in taste. When cocoa powder is processed with alkali, the overall bitterness is reduced.
- Because of this, the chocolate flavor is more pronounced and you may need to use less cocoa powder than when using 100% cocoa. Consider using reducing the cocoa powder to 1/4 cup. No further adjustments in the ratio are required.
Nutrition
What is your favorite grain when making fresh milled flour brownies? Ours is soft white wheat berries. Let us know in the comments below!
