Sourdough Discard Brownies
Fudgy and mouth watering, these sourdough brownies have just a slightest tang, making them the perfect treat.
Ingredients
- 1/2 Cup (120g) Butter
- ! Cup (175g) Good quality dark chocolate Salted, optional
- 1 tbsp Vanilla extract
- 2/3 Cup (90g) All purpose flour
- 3/4 Cup (170g) Sugar
- 1/2 Cup (60g) Cocoa powder
- 1/2 tsp Salt (exclude if using salted chocolate)
- 2 Eggs
- 1/2 Cup (60g) Sourdough starter unfed
Instructions
- Preheat the oven to 175c/350f and line an 8 x 12" pan with parchment paper.
- In a medium pan, melt butter on a medium to low heat. Take off the heat and add in chocolate, stirring to melt.
- Whisk in the cocoa powder until there are no lumps, and set aside to cool. (we don't want the eggs to scramble!)
- Once cooled, add in the eggs, sugar and sourdough discard and mix well.
- Add in the flour and salt (if using) and gently mix until just combined. Don't overmix at this stage, go slow.
- Pour batter into the prepared baking pan.
- Bake for 35 mins, or until the edges look cooked and pull away slightly from the pan, and the middle is still slightly jiggly!
- Allow pan to cool completely before slicing and serving
Notes
Make sure you use room temperature eggs, and allow mixture to cool before adding the eggs. Allowing the brownies to completely cool is hard but means the flavour develops and the structure holds up when slicing. it's worth it, trust me. Enjoy even more after a night in the refrigerator, when fudginess is at it's peak. Store in an airtight container at room temp for 2-3 days, in the refrigerator for 3-5 days or freeze for up to 3 months. Reheating: Thaw completely if frozen, place on a microwavable plate and reheat for 10-15 secs
