I created a Sourdough Brownie recipe a few months ago and it really is such a great, healthier than your average brownie, dessert! I wanted to give the recipe a try in the cast iron skillet just out of curiosity. The process was just as easy as making homemade brownies in a regular baking pan!
Cast iron gives the brownies a crisp bottom and edge. Leave the center a little gooey with a shorter bake time, or bake all the way through. I hope you’ll give it a go. Oh, here’s a bit more info on getting started with cast iron in case you need it: How to Season Cast Iron, Maintaining Cast Iron Seasoning, The Dos & Don’ts of Cleaning Cast Iron, Cast Iron Mistakes to Avoid, and Cast Iron Cooking Tips.
Sourdough brownies are a healthier alternative to a classic dessert thanks to natural sweeteners like honey and the breakdown of flour by sourdough. Baking them in cast iron is unique, old fashioned, and healthier too. Quick, delicious, fun, easy, and healthy…what’s not to love? Find the recipe and step-by-step instructions below! Oh, and there’s more from scratch recipes at the end of this post if you’re interested. Enjoy!
Why We Use Cast Iron in Our Kitchen
- Many other ‘non-stick’ pans are covered in a coating full of a carcinogenic chemical called perfluorooctanoic acid that will leech into the food during use and fill the air with toxic fumes. That’s not what I want! This health concern is what drew me towards cast iron because it is chemical free.
- I also heard a lot of testimonies raving about how much better food cooks on cast iron than other pans. I won’t pretend to understand all the science behind this point, but, after months of use, I must say it is true! Something about this cooking surface makes potatoes crispier, eggs more tasteful, meat juicier, and so on.
How to Make Cast Iron Sourdough Brownies
What You’ll Need
- 12 inch cast iron skillet
- 3 mixing bowls: 1 large, 1 medium, 1 small
- Measuring cups and spoons
- Small saucepan
- 1/2 cup of all purpose flour
- 1/2 tsp of salt
- 1/3 cup of unsweetened cocoa powder
- 8 oz of semi-sweet chocolate chips
- 1 and 1/4 cup of melted butter
- 2 large eggs and 1 egg yolk
- 1/2 cup of white sugar
- 1/4 cup of maple syrup
- 1/2 cup of sourdough discard
- 1 TBS of vanilla
- The night before, mix together the sourdough, flour, maple syrup, and melted butter. Cover the bowl and allow to ferment for 8-24 hours.
- The next day, preheat the cast iron skillet in a 350 degree oven for 10 minutes.
- Add the salt and cocoa powder to the sourdough mixture that you let ferment overnight. Combine well.
- In a medium saucepan, melt the chocolate chips over medium heat until smooth. Be sure to stir often.
- Take the chocolate off the burner after melted and allow to cool.
- In a medium bowl, whisk together the eggs and sugar. Proceed to combine this mixture with the sourdough mixture.
- Pour in the cooled chocolate and mix well until everything is evenly combined.
- Pour the brownie batter into a seasoned 12 inch cast iron skillet.
- Bake for 25 minutes or until a toothpick comes out of the middle of the brownies with no residue on it.
- Allow the brownies to cool completely before slicing so they set nicely.
- Top with powdered sugar, serve with ice cream, or enjoy with a cold glass of milk.
- “Must I really longer ferment this recipe?” Nope! Just keep in mind that you will not receive the same health benefits of the fermentation process without long fermentation. The brownies will still taste great, but the flour in the recipe will not be broken down for easier digestion.
- Make sure to allow the brownies to cool before cutting. This will help them stay together better!
- Sometimes dry clumps will form in the batter and can be tricky to break apart when mixing. I’ve found that pressing them against the side of the bowl with a fork does the trick!
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Maintain the Seasoning on Cast Iron
Cast iron should go through one seasoning, but that doesn’t mean that more layers shouldn’t continue to be added throughout the years too. Here we’ll discuss the best methods I’ve learned for maintaining the seasoning on cast iron skillets and pans. These tips will aid in your pans remaining non-stick.
How to Store Them
Store in an air-tight container for up to 3 or 4 days. They last longer than that, but they become dry and crumbly.
Store in an air-tight container in the fridge for 5 to 7 days.
Wrap in wax paper, place in a storage bag, and freeze for up to 2 months.
Must I Use Cast Iron?
Nope. The original Peanut Butter Swirl Brownie that I created uses a basic 9×13 baking dish.
Do I Have To Mix It Up The Day Before?
Nope! You can mix the dough up the same day you plan to bake the brownies. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
Can I Use Regular Sugar Instead of Honey?
Yes, you can. I do suggest natural sweeteners like honey over processed sugars, but it can also be used in this recipe! Just use 4 TBS of white sugar instead of honey.
More From Scratch Recipes
- Cast Iron Pizza
- How to Make a Basic Frittata
- Blondie in a Mug | Naturally Sweetened
- Honey Sweetened Mug Brownie
- Naturally Sweetened Monster Cookies
- From Scratch Peanut Butter