fig sourdough brownies

decadent chocolatey brownies swirled with fig jam, naturally sweetened with coconut sugar, and made with sourdough discard

Even though the name of my baking blog is naturally sweet and sourdough, I haven't lived up to the "sourdough" part in a bit. This is mainly because instead of using my sourdough discard in baking recipes, I have been using it to make sourdough crackers that my husband can't get enough of. And honestly, I can't blame him - sourdough crackers are just the best version of crackers that there is. But for today, I wanted to go back to incorporating sourdough into my baked goods so I decided to make a brownie recipe that solely used sourdough discard without any additional flour added. I also wanted to use a fig jam that I recently purchased that I thought would go wonderfully with a brownie. And the end result is today's absolutely decadent and fudgy fig sourdough brownies that are naturally sweetened with coconut sugar.

If you need a chocolate fix, these brownies are definitely it and these are the kind of treat that only gets better after they have been in the fridge for a day. As an added bonus, this recipe is super simple and comes together in just a few steps. It's also adaptable so feel free to swap out the fig jam for any other jam you have on hand and if you don't have sourdough discard, you can use 70 grams of flour and 70 grams of water instead.

As noted, these brownies are naturally sweetened with coconut sugar, which is the dehydrated and boiled sap of the coconut palm flower that goes through minimal processing and thus retains many of its inherent nutritional properties. To learn more about coconut sugar and other natural sweeteners, check out my natural sweetener 101 post.

I hope you enjoy these scrumptious fig sourdough brownies and if you are looking for other chocolatey treats, check out my halva brownies with sucanat or my zucchini brownies with coconut sugar. Enjoy!

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this time last year …

peach muffins with coconut sugar

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fig sourdough brownies

makes 16 brownies

ingredients

• 113 grams (1 stick) unsalted butter, cubed

• 260 grams dark chocolate

• 30 grams cocoa powder

• 4 eggs

• 150 grams coconut sugar

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 140 grams sourdough starter discard

• 150 grams fig jam

directions

1. Preheat your oven to 350 F. Grease a 9x9 baking pan.

2. Place the 113 grams cubed butter, 260 grams dark chocolate, and 30 grams cocoa powder into a double boiler or heatproof bowl over a pot of simmering water. Stir until the butter and chocolate are fully melted and then remove from the heat and allow to cool.

3. Place the 4 eggs and 150 grams coconut sugar in a large bowl and whisk until well combined and slightly aerated, about 3-5 minutes. Add the cooled chocolate mixture and gently fold through. Stir in the 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 140 grams sourdough starter discard until combined.

4. Pour the batter into the pan. Dollop the 150 grams fig jam over the top and then swirl it in the batter using a toothpick or knife. Bake for about 30-35 minutes, until set.