Sourdough brownies
Bigger Bolder Baking with Gemma Stafford · 8 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz sourdough discard
- 72% bittersweet chocolate
- butter
- Dutch process cocoa powder
Put the chopped chocolate, butter and Dutch process cocoa powder in a bowl and microwave around a minute to a minute and a half, stopping while some lumps remain; let residual heat finish melting. Cool.
- eggs
- brown sugar
- white sugar
In the mixer with the whisk, add room-temperature eggs, brown sugar and white sugar.
Eggs and the two sugars
Whip on high speed until thick, airy and bubbly (said as 'around six to eight minutes' and later 'around five to six minutes').
- extract
- salt
Add the cooled chocolate mixture and the sourdough discard, then a little extract and the salt; mix on lower speed.
Chocolate, discard, then flour
- flour
With the machine on low, add the flour and mix only until combined so as not to develop gluten.
- bittersweet chocolate
Spread the thick batter in a prepared eight by eight inch pan and scatter chopped bittersweet chocolate on top.
Into the pan with chopped chocolate on top
Bake at 350F, 180C for 35 to maybe 40 minutes, leaving a little jiggle in the middle; do not overbake.