If you've been trying your hand at baking sourdough during the recent lockdown, chances are you have a lot of sourdough discard you're wondering what to do with. This recipe for the ultimate chocolatey brownies is the perfect solution for you, perhaps so good that you won't want to share.
Prep time: 30 mins
Bake time: 35 mins
150g dark chocolate (you can use ideally 60-70% cocoa solids)
50g unsalted butter
60g vegetable oil
2 large eggs + 1 egg white
½ tsp salt
150g caster sugar
110g light brown sugar
2 tbsp water
1 tsp vanilla extract
50g unsweetened cocoa powder
120g sourdough starter at 100% hydration (equal parts of starter, flour, and water)
- Preheat oven to 180C fan / 200C and line a 23cm square baking tin with baking parchment
- Break up the chocolate and melt with the butter and vegetable oil. You can pop it in a heat-proof bowl and allow it to warm through whilst you’re warming the oven, being careful not to burn it.
- Mix the eggs, egg white, salt and both sugars using an electric whisk in a large bowl, until the mixture is light and fluffy.
- Add the water and vanilla extract and continue to whisk until the mixture is fluffy and the sugar has dissolved. This whole whisking process should take about 15 minutes.
- Mix the cocoa powder and sourdough starter into the melted chocolate mixture and combine.
- Pour into the bowl of whipped egg and sugar mix, and fold together until just combined.
- Pour the mix into the brownie tin and bake for 35 minutes, or until the top has hardened and if you stick a fork into the mix it should come out nearly clean.
- Let the brownies cool for half an hour and sprinkle with flaked salt.
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