DifficultyBeginner

Yes, you read it correctly "crownies" I don't know if this particular dessert/treat exists without googling it ( I'm sure it does) but it was the first word that came to mind to describe these. They are fudgey like a brownie but they also have a certain amount of fluffiness that you would expect in a cake. They are super dark and chocolatey and easy to make and require only sourdough discard as the flour. As are many of my recipes these are kid tested and approved! Feel free to use whatever sourdough starter discard you have in your kitchen in these (gluten free or non gluten free). If you use eggs in these expect them to be even fluffier.

Yields12 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 4 oz about 95 grams unsweetened 100 % cacao bean chocolate
 ½ cup coconut oil
 2 vegan egg replacer( I use Namaste Foods Egg Replacer) or 2 eggs
 ½ tsp sea salt
 1 ¼ cups coconut sugar
 1 -2 tbsp unsweetened dairy free milk of your choice
 2 tsp vanilla extract
 ½ cup cocoa powder
 ½ cup plus 2 tbsp gluten free or whatever sourdough starter discard or whatever sourdough discard you have in your kitchen
1

Preheat oven to 350 F. Line a 8 x 8 square baking pan with parchment paper. Melt coconut oil in a medium pan over low heat. Break baking chocolate into pieces and add to the oil and stir occasionally until melted. Once melted remove from heat, stir in cacao powder. Whisk in the sourdough discard.

2

Using a stand mixer or hand mixer beat egg replacer/eggs, coconut sugar, vanilla and milk. Beat in the oil, chocolate and sourdough starter mix and beat for several minutes until smooth and glossy. The batter will be very thick. Spoon batter into prepared pan and sprinkle with chocolate chips.

3

Bake for 35-40 minutes or until knife or bamboo skewer comes out clean. Allow to cool before enjoying. They will keep for 3 days at room temp or about 5 days in the refrigerator.

Ingredients

 4 oz about 95 grams unsweetened 100 % cacao bean chocolate
 ½ cup coconut oil
 2 vegan egg replacer( I use Namaste Foods Egg Replacer) or 2 eggs
 ½ tsp sea salt
 1 ¼ cups coconut sugar
 1 -2 tbsp unsweetened dairy free milk of your choice
 2 tsp vanilla extract
 ½ cup cocoa powder
 ½ cup plus 2 tbsp gluten free or whatever sourdough starter discard or whatever sourdough discard you have in your kitchen

Directions

1

Preheat oven to 350 F. Line a 8 x 8 square baking pan with parchment paper. Melt coconut oil in a medium pan over low heat. Break baking chocolate into pieces and add to the oil and stir occasionally until melted. Once melted remove from heat, stir in cacao powder. Whisk in the sourdough discard.

2

Using a stand mixer or hand mixer beat egg replacer/eggs, coconut sugar, vanilla and milk. Beat in the oil, chocolate and sourdough starter mix and beat for several minutes until smooth and glossy. The batter will be very thick. Spoon batter into prepared pan and sprinkle with chocolate chips.

3

Bake for 35-40 minutes or until knife or bamboo skewer comes out clean. Allow to cool before enjoying. They will keep for 3 days at room temp or about 5 days in the refrigerator.

Double Chocolate Sourdough Crownies (GF Vegan)