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Sourdough Brownie Rolls

Delightful rolls combining the rich, fudgy texture of brownies with the airy softness of bread, featuring a unique sourdough twist.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter (fed within the last 12 hours)
  • 1/2 cup warm water
  • 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar (or substitute with coconut sugar)
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chunks (dark chocolate for richer flavor)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix the sourdough starter and warm water until well combined.
  3. Stir in the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Combine until smooth.
  4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the chocolate chunks, ensuring they are evenly distributed.
  6. Scoop the batter into the prepared muffin tins, filling each cavity about halfway.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the rolls cool for a few minutes in the tin before transferring them to a wire rack.

Notes

For thicker batter, add a dash of milk for desired consistency. Store in an airtight container or freezer bag for up to three months.