Sourdough Starter Brownies

Delightfully rich and tangy, the ultimate in discard baking indulgence.

Yields1 ServingCategory,
 150 g Chocolate
 50 g Butter
 60 g Oil
 3 Eggs
 ½ tsp Salt
 150 g Castor Sugar
 110 g Vollrohrzucker/Brown Sugar
 2 tbsp Water
 1 tsp Vanilla Extract
 50 g Cocoa
 120 g Sourdough Starter
1

Preheat the oven to 180°C/375°F fan/gas mark 4.
Prepare large spring form cake pan or brownie tray.

Place chocolate, butter and vegetable oil in a double boiler. Set over a low heat on the stove and stir often, until the chocolate is almost fully melted. Remove from heat and stir until the remaining chocolate melts.

Place the eggs, salt and both kinds of sugar into a large bowl and whisk (using a hand held mixer) until pale and very fluffy. Add the water and vanilla beat for 10 minutes until the sugar has mostly dissolved (check by rubbing some of the mixture between your fingertips, it is done when it no longer feels super grainy).

Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.

Add the chocolate mixture to the bowl of the whipped egg mixture and fold together until just combined.

Pour into prepared pan (option to sprinkle with some extra sea salt) and bake for 30-35 minutes. The top should have set and a skewer inserted into the centre should come out still a little dirty (to your brownie gooiness preference)

Allow to cool for at least 20 mins before cutting.

Ingredients

 150 g Chocolate
 50 g Butter
 60 g Oil
 3 Eggs
 ½ tsp Salt
 150 g Castor Sugar
 110 g Vollrohrzucker/Brown Sugar
 2 tbsp Water
 1 tsp Vanilla Extract
 50 g Cocoa
 120 g Sourdough Starter

Directions

1

Preheat the oven to 180°C/375°F fan/gas mark 4.
Prepare large spring form cake pan or brownie tray.

Place chocolate, butter and vegetable oil in a double boiler. Set over a low heat on the stove and stir often, until the chocolate is almost fully melted. Remove from heat and stir until the remaining chocolate melts.

Place the eggs, salt and both kinds of sugar into a large bowl and whisk (using a hand held mixer) until pale and very fluffy. Add the water and vanilla beat for 10 minutes until the sugar has mostly dissolved (check by rubbing some of the mixture between your fingertips, it is done when it no longer feels super grainy).

Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.

Add the chocolate mixture to the bowl of the whipped egg mixture and fold together until just combined.

Pour into prepared pan (option to sprinkle with some extra sea salt) and bake for 30-35 minutes. The top should have set and a skewer inserted into the centre should come out still a little dirty (to your brownie gooiness preference)

Allow to cool for at least 20 mins before cutting.

Sourdough Starter Brownies
IngredientsDirections

Delightfully rich and tangy, the ultimate in discard baking indulgence.

Adapted from here

Yields1 ServingCategory,
 150 g Chocolate
 50 g Butter
 60 g Oil
 3 Eggs
 ½ tsp Salt
 150 g Castor Sugar
 110 g Vollrohrzucker/Brown Sugar
 2 tbsp Water
 1 tsp Vanilla Extract
 50 g Cocoa
 120 g Sourdough Starter
1

Preheat the oven to 180°C/375°F fan/gas mark 4.
Prepare large spring form cake pan or brownie tray.

Place chocolate, butter and vegetable oil in a double boiler. Set over a low heat on the stove and stir often, until the chocolate is almost fully melted. Remove from heat and stir until the remaining chocolate melts.

Place the eggs, salt and both kinds of sugar into a large bowl and whisk (using a hand held mixer) until pale and very fluffy. Add the water and vanilla beat for 10 minutes until the sugar has mostly dissolved (check by rubbing some of the mixture between your fingertips, it is done when it no longer feels super grainy).

Mix the cocoa powder and sourdough starter into the melted chocolate mixture until completely combined.

Add the chocolate mixture to the bowl of the whipped egg mixture and fold together until just combined.

Pour into prepared pan (option to sprinkle with some extra sea salt) and bake for 30-35 minutes. The top should have set and a skewer inserted into the centre should come out still a little dirty (to your brownie gooiness preference)

Allow to cool for at least 20 mins before cutting.