Sourdough Brownies
“Oh my god! That’s the best brownie I’ve ever had!”
- Huw Richards, 10.02.23
And he’s right. These are the best damn brownies I’ve ever had too. Fudgy, sticky, soft, deeply chocolatey, with a delicate crisp skin that cracks with the lightest touch and chunks of solid dark chocolate. I’ve spent a lot of time thinking about brownies, testing recipes, and slowly growing to understand the simple magic of this humble and rich treat. This recipe takes 200g of sourdough starter discard, adding a boost of acidity that really compliments the sweetness. It also uses icing sugar (or any sugar, blended into a fine powder) as I’ve found this is the secret ingredient to making the perfect crust to a brownie.
If you’re an avid home baker you’ll feel the pain of having to throw away sourdough discard whenever your starter needs refreshing. We’re always on the hunt for new and tasty uses! However, if you aren’t into bread or sourdough you can still make this delicious treat. Simply mix 100g of plain flour and 100g of cold water together into a paste 24 hours before baking and use this in place of the starter.
p.s. my version of this brownie was made using wholemeal Hen Gymro flour in my sourdough starter. White flours and strong gluten flours will act differently but should still work.
Recipe - Makes 12 - Ready in 30 minutes
Ingredients:
200g icing sugar (powdered sugar)
85g olive oil
30g milk
200g sourdough discard
35g hazelnuts, ground (or almond flour)
20g malt extract
0.5tsp baking powder
45g cocoa powder
90g dark chocolate
A drop of vanilla extract
Step 1.
Preheat the oven to 190c (375f) and line a 20x20cm (8x8”) baking tray with parchment. Tip the oil and icing sugar into a large bowl and mix until it forms a stiff icing. Then add the milk, vanilla and malt extract and mix until combined.
Step 2.
Chop up the solid chocolate into small chunks and set aside for later.
Step 3.
In a separate bowl, measure out the cocoa powder, ground nuts and baking powder. Mix well so that there are no lumps, then add the sourdough discard and stir into a paste. Tip the chocolate paste into the icing sugar bowl and mix until a smooth batter is formed.
Step 4.
Add the chocolate chunks and pour the batter into the lined baking tray. Bake it on the middle shelf for 15-20 minutes, then let it cool and set in a fridge before portioning.