Sourdough Brownies

By Crustabakes

Not bringing anything much to the table today. Just another sourdough discard recipe.

*hangs head in shame*

I wasnt expecting anything extraordinary from this recipe. To me, it was just another recipe to help me save my daily sourdough discard.

But i must say, i am pleasantly surprised at how they turned out. Dense, fudgy, and very chocolatey.

Just like how good brownies should be!

Sourdough Brownies

Taken from the Wild Yeast

Yield: 24 brownies (9 x 13-inch pan)

Time:

  • Mix: 10 minutes
  • Bake: 40 minutes

Final Dough Ingredients:

  • 300 g 72% cocoa (bittersweet) chocolate, chopped
  • 226 g unsalted butter, cut into pieces
  • 200 g sugar
  • 6 g (1 teaspoon) salt
  • 8.4 g (2 teaspoons) vanilla extract
  • 160 g (3 whole) eggs, at room temperature
  • 40 g cocoa powder
  • 220 g mature 100%-hydration sourdough starter

Method:

  1. Preheat the oven to 325F.
  2. Butter a 9 x 13-inch metal baking pan. Line the bottom of the pan with parchment, and butter the parchment.
  3. In the microwave, melt together the chocolate and the butter. Check it frequently to make sure it doesn’t burn.
  4. Whisk in the sugar, salt, and vanilla.
  5. Add the eggs one at a time, whisking to combine after each addition.
  6. Sift the cocoa powder over the chocolate mixture and stir to combine.
  7. Add the starter and stir gently until it is completely incorporated.
  8. Turn the batter into the prepared pan and bake for about 40 minutes, until a bamboo skewer inserted in the center come out clean.
  9. Cool in the pan for 20 minutes, then loosen the edges with a knife, invert onto parchment paper, and re-invert onto a cooling rack.
  10. When completely cool, cut into squares.