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!
Taken from the Wild Yeast
Yield: 24 brownies (9 x 13-inch pan)
- 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
- Preheat the oven to 325F.
- Butter a 9 x 13-inch metal baking pan. Line the bottom of the pan with parchment, and butter the parchment.
- In the microwave, melt together the chocolate and the butter. Check it frequently to make sure it doesn’t burn.
- Whisk in the sugar, salt, and vanilla.
- Add the eggs one at a time, whisking to combine after each addition.
- Sift the cocoa powder over the chocolate mixture and stir to combine.
- Add the starter and stir gently until it is completely incorporated.
- Turn the batter into the prepared pan and bake for about 40 minutes, until a bamboo skewer inserted in the center come out clean.
- 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.
- When completely cool, cut into squares.