Sourdough Chocolate Brownies酸种巧克力布朗尼

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This brownie is using discarded starter for a delightfully fudgy, rich and chocolatey brownie that’s sweet and shiny on top.  I recommend making them the night before and allowing them to cool on the bench or in the fridge. The benefit to this is that the flavours will further develop overnight, resulting in even better brownies.😘




Sourdough Chocolate Brownies 酸种巧克力布朗尼

Ingredients:

150g      Dark chocolate coins*

50g        Unsalted butter

60g        Vegetable oil*

3             Large eggs 

1/2 tsp    Salt

120g       Caster sugar 

120g       Brown sugar

2 tbsp     Water*

1 tsp       Vanilla extract

50g         Unsweetened cocoa powder

120g       Sourdough starter discard


Instructions:

  1. Preheat the oven to 180°C/375°F fan. Line a 7-inch or 8-inch square  pan with baking paper.
  2. Place  dark chocolate coins into a medium pot with the butter and vegetable oil. Use double boiler method on low heat and slightly stir it, until the chocolate is almost fully melted. Remove from the heat and set aside so the remaining chocolate can melt from the residual heat.
  3. Whisk the eggs, salt and both kinds of sugar until pale and very fluffy. Add the water and vanilla then continue to whisk until the sugar has mostly dissolved.
  4. Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.
  5. Add this mixture to the whipped egg mixture and fold together until just combined.
  6. Pour into the prepared tin and bake for 30-35 minutes. The top should look dry and a toothpick inserted into the centre of the brownies should come out with a little bit of batter still stuck to it, but not LOADS.*
  7. Let the brownies cool for at least 20 minutes before slicing it. 


*Notes:

  • I recommend using a dark chocolate that is around 45%. 
  • The amount of oil can be reduced to 50g.
  • you can also use 1Tbsp of espresso and 1 Tbsp of water to further amplify the chocolate taste( to replace the water).
  • If it's a very runny starter, please omit the water here.
  • You can cook it a little longer if you prefer your brownie well done.
  • They keep well in an airtight container for a few days.
  • I highly recommend, where possible, making brownies ahead of time. Why? Because in their fresh state, they’re essentially molten cake batter. This is part of what makes them so delicious and rich, but it also means they’re very hard to handle fresh.
  • If you want a firmer texture, you may add in 60g of all purpose flour.


Happy Baking!

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