1 cup unfed sourdough starter (mine is gluten-free brown rice & buckwheat)
6 tablespoons tahini
1 tablespoon oil (I used MCT)
1 teaspoon vanilla
1 cup packed, pitted dates
1/2 cup cacao powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon decaf ground coffee (optional)
1 cup chocolate chips (I used Lily's)
Preheat oven to 375.
Place sourdough starter, eggs, tahini, oil and vanilla in a high speed blender and combine. Add dates a little at a time, along with filtered room temperature water as needed to keep the mixture moving. Add cacao powder, salt, baking powder, baking soda, and ground coffee (if using). Blend just until combined, adding more water if needed.
Pour into two bread pans and sprinkle with the chocolate chips. Bake for 15 minutes if you like your brownies slightly underdone, or more if you like them more well-cooked.