Best Rich, Tangy, Chocolatey Sourdough BrowniesMethod:Preheat oven to 375°F. Linea 9x9” baking pan with parchment paper or grease the bottom.
Place the chocolate chips and butter in top of a double boiler. Stir often to blend until chocolate is nearly melted. Remove from heat and continue stirring until completely melted.
Using a mixer, whisk, or immersion blender, in a bowl, beat the eggs until light and airy. They should be a pale lemony color. This will take 5-7 mins. Add salt and both sugars and continue to whisk. Caster sugar will dissolve quickly. Larger crystals may take up to 10 mins to dissolve. If it’s grainy when rubbed between your fingers, keep whisking. Add water and vanilla.
Mix the cocoa, sourdough starter, and flour into the melted chocolate until thoroughly combined.
Pour into prepared pan and bake for 35 mins or until the center is 180°F
Serve topped with whipped cream or ice cream and fresh fruit!
Optional Additions: Chocolate or butterscotch chips (unmelted), nuts, cinnamon, cardamom, chopped ginger, sea salt sprinkled on top.
These are freezable.