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–+ servings
fresh milled flour brownies in a pan.

Fresh Milled Flour Sourdough Brownies

Hailey
These 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).
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 169 kcal

Equipment

  • 1 Grain mill We use the Mock Mill 100
  • 1 mixing bowl
  • 1 Whisk
  • 1 8x8 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 8x8 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

Fudge - like brownies
  • 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.
Cake-like brownies
  • 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. 
Cocoa powder
  • 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

Serving: 1brownieCalories: 169kcalCarbohydrates: 22.1gProtein: 2.5gFat: 9.4gSaturated Fat: 5.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gCholesterol: 35mgSodium: 106mgPotassium: 145mgFiber: 2.3gSugar: 15.1gVitamin A: 203IUCalcium: 21mgIron: 1mg
Keyword brownies, chocolate, dessert, discard, fresh milled flour, sourdough
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