Easy Sourdough Breakfast Brownies Recipe (Fudgy and Nutritious!)

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Breakfast…they say it’s the most important meal of the day.  But, gosh, we know how to make a mess of it, don’t we?  Donuts, cinnamon rolls, pop-tarts, colorful cereal…We are quick to serve our kids a processed bowl of vegetable oil and white sugar and call it breakfast.  Why?  Because mornings are hard, and we need breakfast to be easy.  

We don’t have time to put on our chef’s hats and whip up breakfast magic, nor have we had enough coffee to deal with a breakdown over serving something our kids don’t want to eat.  But what if breakfast could be easy, fast, and nutritious?  AND your kids were begging for it?  Brace yourself.  What I’m about to tell you is a game-changer… BREAKFAST BROWNIES.  

Yep, whip up a double batch of the fudgy brownies on Saturday morning, cut them into little squares, and you’ve just prepped breakfast for the WHOLE WEEK!  Now you’ve got a self-serve, grab-and-go breakfast that is a delicious way to nourish you kids while keeping everyone full and happy. What a wonderful way to set your family up for a smooth and healthy week.  That’s diligent!

 And because they are so nutritious, they can double as snacks or even a dessert. Bonus: if your child’s school is a nut-free facility, these brownies are still safe to send.  Whoop-whoop!  All of that considered, I think it’s safe to say that these are the world’s most perfect brownies.

These easy sourdough brownies are a secret weapon you want on-hand, Mama. Trust me.  So, keep reading to get the scoop on this great recipe. And, mama, I totally give you permission to cut the first brownies for yourself.  We have chocolate cravings too, right?  Just try not to eat the whole pan!

(You can print this recipe in my Freebies Library.)

• Sourdough Starter Discard– Sourdough is all the rage right now and for good reason.  When flour and water are combined and left at room temperature for a few days, fermentation occurs.  Fermentation brings with it all sorts of health benefits, especially for the gut.  An active sourdough starter is full of beneficial bacteria (like a probiotic) and may be easier to digest.

• Eggs-  I love that this recipe pack in 4 eggs.  Eggs are such a good source of protein and packed with a variety of vitamins and minerals that our bodies need. If you don’t have your own chickens, try to find a farmer who has free range chickens.  The nutritional value of farm-fresh eggs versus commercial, crowded chicken coop eggs is significant!  I spent some time in this article sharing the research on eggs.

• Grass-Fed Butter-  I’m still rejoicing over the fact that butter is actually GOOD for us!  Research has found that it actually helps prevent heart disease (I know, the exact opposite of what we’ve been told!), has anti-cancer properties, is good for the immune system, helps the thyroid, improves gastrointestinal health, and more!  If you haven’t already, it’s time to take another look at butter.  Toss out the chemical-filled, margarine concoctions they call “butter” and go back to the real thing!  It tastes better and is better for you! Read more about the research on butter here.  (Side note: We use A LOT of butter at my house, so I’m thankful that Costco sells a store-brand grass-fed butter (Kirkland).  It is fantastic, and it freezes well so you can stock up when you’re at Costco!)

Ingredients for Sourdough Brownie Batter

• 1 1/2 cup sourdough discard (recently fed, I feed mine with organic, all-purpose flour.)
• 4 large eggs (farm-fresh is best)
• 4 oz melted chocolate (I like Bake Believe stevia-based milk chocolate chips or Lily’s Brand.  You could also experiment with other types of chocolate including dark chocolate chips and semi-sweet chocolate chips. )
• 1/2 cup organic cane sugar
• 1/4 cup grass-fed unsalted butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp Himalayan pink salt
• 1/2 tsp baking soda

Instructions for Sourdough Breakfast Brownies

1. Combine butter and chocolate chips in a small saucepan on stovetop.  Heat on low until melted. 

2. Add all ingredients (including chocolate mixture) to your blender and blend until smooth.  (If you don’t have a good blender, you could also use a stand mixer with the whisk attachment.  Just be sure to use a high speed to mix the eggs well.)

3. Butter the sides of an 8 x 8 glass baking dish.

4. Pour batter into prepared pan. 

5. Bake at 375 degrees for 30 minutes. (Optional: Sprinkle a few more chocolate chunks or chocolate chips on the top about half way through baking)

• Use a toothpick inserted in the center to check for doneness.  Toothpick should come out clean.  A crackly top is normal!
• Store in an air-tight container at room temperature.  My glass baking dish comes with a top, but if yours doesn’t, plastic wrap would work too. 
• If I make a double batch, I store the second one in the fridge until we are ready for it.
• Use a plastic knife to cut the brownies for a smoother result.  Good tip for regular brownies too!
• These delicious brownies freeze well! After you’ve made a batch, let them cool, then store in a gallon-size freezer bag.  It’s the perfect way to prepare for busy weeks.

Don’t forget, I offer cute recipe cards for FREE in my Freebies Library.  Choose between binder size and index card size.  

Easy recipes that are also healthy are a treasure, so go ahead and print this one out so you’ll be ready to roll next time you want to make this fudgy sourdough brownie recipe.

Looking for more healthy, easy, kid-approved recipes?  You’re going to love my Nourish with Diligence page!