Sourdough Diaries: Brownies
In the Golden Age of sourdough (aka right now), a plethora of sourdough waste is the gift that keeps on giving. If you have leftover sourdough starter, fear not, there are plenty of ways to use it up. In the first installment of the sourdough diaries, brownies are a wonderful vehicle for starter that would otherwise go down the drain. Imagine—gooey, chocolatey, decadent, brownies. See the recipe below for instructions, and watch the video for some guidance.
Sourdough Diaries: Brownies
Ingredients
150g milk/dark chocolate (I prefer milk chocolate with 60% chocolate, anything past 70% is too dark for this)
50g unsalted butter
60g vegetable oil
1/2 tsp salt
150g granulated sugar
110g dark brown sugar
2 eggs + 1 egg white
2 Tbsp of water
1 tsp vanilla extract
60g unsweetened cocoa powder
120g sourdough starter
rough chopped walnuts/chocolate chips (optional)
Method
Preheat the oven to 350F.
Whisk the salt, sugars, water, eggs and extract until the sugars have dissolved. I like to let the sugar and egg continue mixing until the end, when it is pale and fluffy.
Melt the chocolate, butter, and oil. Add the cocoa powder to the chocolate mixture.
Once the cocoa powder is incorporated, add the sourdough starter.
Once the sourdough has been mixed in the chocolate mixture, fold in the whipped egg and sugar mixture.
If you are adding walnuts, and chocolate chips, this is the time to add it in. Pour it into a Pam-sprayed and parchment-lined 8x8 pan.
Bake it for approximately 30 minutes, or until the edges are crisp and the middle is set. Let cool before portioning!
Recipe and Video by Johana Langi