Sourdough Brownies
Deeply chocolaty, soft and chewy brownies made with some sourdough discard. While it’s one way to use up that discard in the fridge, it also provides a really unique and lovely soft texture.
Servings 16 small brownies
Ingredients
- 170g or ¾ cups butter, unsalted
- 300g or 1 ½ cups granulated sugar
- 80g or ¾ cups dutch process cocoa
- 2 egg yolks plus 1 whole egg from large eggs
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- 100g sourdough discard unfed starter
- 65g or ½ cup all purpose flour
- 120 g semi-sweet or dark chocolate very finely chopped, optional
Instructions
- Preheat the oven to 325 F. Line a 9 inch square pan with parchment paper.
- Set the butter in a heatproof bowl and warm it in the microwave for about a minute, until it’s partially melted. Add the sugar to the bowl, whisk it in, then set it back in the microwave for another minute. The butter should be hot and fully melted and the sugar will have begun to dissolve, whisk it very well then add the cocoa. Whisk until the batter starts to clump together around the whisk.
- Add the egg and egg yolks, vanilla and salt and then switch to a hand mixer and beat until smooth - about two minutes (you can keep using the whisk here if you don’t have a hand mixer, it will just take longer and some arm muscle to get it well mixed).
- Add the discard and flour and beat to just combine. Fold in the chocolate, if using.
- Pour the batter into the prepared pan. Bake until the top is matte and puffed in the center, then collapses - about 40 minutes.