If you have been creating a sourdough starter or baking sourdough regularly, this recipe is a great way to use up the parts you through away. It’s often called sourdough discard. I usually make pancakes from it as I have only a few tablespoons now that my sourdough baking routine is more established but recently I was testing out some recipes and had a bit more so I decided to experiment with brownies.
Now firstly let me tell you that I already have a go to brownie recipe. So if you’re looking for something quick and easy use that. But if you have some starter that needs using then this recipe is perfect for a not too sweet hit.
You will need
- 12 inch baking tin – I used a square one
- 115g butter
- 350g dark chocolate
- 3 tbsp cocoa powder (optional)
- Double shot espresso (optional)
- 2 large eggs
- 2 tsp vanilla essence
- 200g granulated sugar
- 100g soft brown sugar
- 1tsp salt
- 125g sourdough starter discard (mine is 50:50 hydration)
- 100g plain flour
To make them
- Preheat the oven to 175C
- Line the baking tin with greaseproof paper and set aside
- Bring a small pan of water to the boil and then place over it a heatproof bowl with the butter and chocolate. Let the butter and chocolate melt. Then stir in the cocoa powder and espresso shot. Leave to cool
- Meanwhile whisk the eggs and sugars together for 10 minutes until they are soft and foamy. This takes a bit longer than with caster sugar so bear with it.
- Add the salt and sourdough starter discard and whisk gently again.
- Stir in the melted chocolate and butter mixture until well combined.
- Fold in the flour gently and then pour the whole thing into the baking tin.
- Bake for 30 minutes and leave to cool in the tin.
I think these are best eaten the day you make them. They were super dense and enormously fudge like.
More ideas for using up sourdough discard