Chocolatey Fudgy Brownies (Sourdough Discard)
I was looking for another recipe to get rid of a bunch of sourdough discard and this popped up. I did a double take at the recipe list as I didn't see flour, but then it all made sense since it uses sourdough discard (with a 100% hydration i.e. 1:1 flour:water). The husband dubs this as "one of the best brownies" and I can see why he loves it, it's so chocolatey and extremely fudgy (given the relatively low flour content). Perfect with a scoop of ice cream of a fistful from the fridge.
Chocolatey, fudgy, rich brownie made with sourdough discard. Adapted from topwithcinnamon.
Makes one 9" square pan.
- 50 g unsalted butter
- 60 g oil (neutral vegetable oil)
- 150 g dark chocolate
- 120 g sourdough discard
- 50 g cocoa powder (dutch-processed, unsweetened)
- 0.5 tsp salt
- 2 eggs
- 1 egg white
- 110 g brown sugar
- 150 g sugar
- 2 tbsp water
Preheat oven to 180°C, line 9" square pan with parchment paper.
In a microwavable bowl, add butter, oil and chocolate. Microwave to melt and mix to combine.
To melted chocolate mixture, add sourdough discard, cocoa powder and salt. Mix to combine.
With a stand mixer, whip eggs, egg white, sugar, brown sugar until light pale and fluffy. Add water and continue whipping until sugars have dissolved (when mixture no longer feels grainy)
Add chocolate mixture to the egg mixture, fold till just combined.
Pour into lined tin and bake for ~35 minutes. Top should look dry, inserted toothpick should come out slightly clean.
Let brownie cool for at least 30 minutes. Chill in refrigerator before cutting for a cleaner cut.