Fudgy sourdough brownies from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 112) by Aran Goyoaga

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegan butter or extra-virgin olive oil for unsalted butter.

  • jenburkholder on May 23, 2026

    To me, these had a texture closer to a flourless chocolate cake than that of a brownie. They are good, flavor is great, but it's not what I want when I am in the mood for a brownie.

  • mmdiablotine on April 07, 2026

    Like rmardel already wrote : best brownies i have made, both taste and fudgy texture are awesome!

  • rmardel on December 31, 2025

    These may be the best brownies I've ever made, and I've made quite a few varieties. Very dark, chocolate-y, and moist. They do become more fudge-like in the fridge. As long as I have sourdough discard these will be the house brownies. Simple and quick to pull together.

  • deeweis on November 28, 2025

    Sourdough discard recipe

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