If you’ve been mastering sourdough over the last wee while (which, according to Instagram, everyone has been!) it’s well worth incorporating some bakes into your repertoire to use up your discard to minimise food waste. I’ve made sourdough buns, sourdough crumpets and sourdough pancakes with great success, so I was very excited when I saw Izy Hossack post this recipe for sourdough brownies. The slight sourdough tang cuts through the richness of the brownie, and they have the perfect ratio of crispy topping and gooey middle. Perfect comfort food for Autumn! To make them, you will need:
150g dark chocolate (65-70% cocoa solids)
50g unsalted butter
60g vegetable oil
2 large eggs + 1 egg white
1/2 tsp salt
150g caster sugar or granulated sugar
110g light brown sugar
2 tbsp water
1 tsp vanilla extract
50g unsweetened cocoa powder
120g sourdough starter (made with 50:50 flour to water).
Preheat the oven to 180°C Fan/375°F. Line a 19 x 25 cm rectangular or 23cm square brownie pan with baking paper. Place the butter and vegetable oil in a pan over a low heat and stir often to prevent the mixture burning, until the chocolate is almost fully melted. Remove from the heat and set aside so the remaining chocolate can melt from the residual heat.
Place the eggs, egg white, salt and both kinds of sugar into a large bowl or the bowl of a stand mixer and whisk until pale and very fluffy. Add the water and vanilla then continue to whisk until the sugar has mostly dissolved – you can tell by rubbing the mixture between your fingertips, if it feels very grainy you need to keep whisking. It should take about 10-15 minutes.
Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.
Add this mixture to the bowl of whipped egg mixture and fold together until just combined. Pour into the prepared tin and bake for 30-35 minutes.
The top should be dry and a skewer inserted in the middle should come out with just a little bit of batter still stuck to it, as they will firm up when they cool.
Let the brownies cool for at least 20 minutes before slicing into squares. Sprinkle with sea salt and serve.
Recipe via Top with Cinnamon.