Ooooohhhh yeeeeaaaahhhh. These rich babies are sultry and almost overwhelmingly chocolatey! I am amazed at how much they taste like store bought cosmic brownies. They're smooth like a fountain of chocolate while maintaining an exciting tang from the sourdough starter. If you're looking to switch up your brownie recipe, this is for you! Not to mention it's actually easy to make!!!
The original recipe, which I modified, is from: https://iambaker.net/sourdough-brownies/comment-page-2/?unapproved=998106&moderation-hash=0881f14d66635871987f34f1f88ad517#comment-998106
The recipe is here, and pictures of the process are below:
Ingredients:
4 oz. dark chocolate chips (113 g) (3/4 cup)
1/2 cup unsalted butter (113 g)
2 Tbsp. cocoa powder (12 g)
1/2 cup white sugar (100 g)
1/2 cup light or dark brown sugar, lightly packed (100 g)
1 tsp. vanilla extract
2 large eggs, at room temperature (~100-110 g)
1 pinch salt
3/4 cup discard sourdough starter (198 g)
Notes: I fed my 100% hydration wheat starter 16 hours before making this recipe. It was somewhat liquid but still a little stretchy. You can substitute white sugar for the brown sugar.
Directions:
Preheat the oven to 350°F with the oven rack in the middle of the oven.
Line a 9x9" or 8x8" metal baking tray with parchment paper or lightly grease it. I used 9x9" in the pictures below.
In a microwave safe bowl/mixing bowl add the chocolate and butter and heat until mostly melted. Stir to combine and it will form a glossy chocolate sauce.
Add the melted chocolate mixture to a mixing bowl. Then add the cocoa powder, white sugar, and brown sugar. Mix them in well with a rubber spatula.
Then add the eggs, pinch of salt, and vanilla extract. Mix in well.
Then add the sourdough starter. Mix in well.
It's that easy! Just pour it into the prepared pan. Bake for 28-32 minutes, or until a toothpick comes out without any wet batter and very few, or no wet crumbs attached (see picture below).
Let cool in the pan for 20-30 minutes before cutting into if you want a warm gooey brownie, or cool for longer for a less-gooey texture (which is still delicious!). If using parchment paper you can remove and then cut the brownies for easy cleanup.
9-16 servings, depending on size. Store at room temperature up to 3 days after baking.
The ingredients you will need.
This is what my starter looked like. Liquid but still a little stretchy.
Line your baking tray or grease it with butter or cooking spray.
Before melting the butter and chocolate in a microwave safe bowl.
After microwaving the chocolate and butter. Now we mix it.
After mixing it. Silky smooth.
Add the chocolate butter mixture to a mixing bowl and add the sugars and cocoa powder.
After mixing in the sugars and cocoa powder.
Then add the eggs, salt, and vanilla.
And mix in. Now just one more step!
Add the sourdough starter.
And mix in. The batter is ready!
Add to the prepared pan.
Add chocolate chips on top, if desired. And then bake!
A picture to show what the toothpicks should look like. As you can see the toothpick should have no brown stains and very few (or no) crumbs if the brownies are done!
After baking. Amazing smell and color :) I let it cool like this for 25 minutes.
You can then move them to a wire rack to cool if you would like.
After slicing.
So lovely!!!
Amazing texture. They're gooey without feeling like unbaked batter and yet they are not cakey at all. My idea of perfection.