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The Best Rich, Tangy, Chocolatey Sourdough Brownies Ever!

These brownies will fill the need of anyone who is craving chocolate. They are so fudgy you will be tempted to eat them with a spoon. The inside is gooey and rich while the outside is dry and crackly.
A few tips to make these come out perfect:
·       Test brownies for doneness by taking their temperature! 180°F in the center provides a moist, gooey, brownie.
·       This recipe works best with whole wheat flour, but that doesn’t mean you can’t use other flours! In fact, rye sourdough brownies are the bomb diggity! For optimum flavor, add rye flour the night before to the starter to be used in the recipe. I’m referring to the2 -3 tbs additional flour in the brownie recipe.
·       The batter will be thin but not watery.
·       Make these the night before as it allows for the flavors to meld and the brownies to set. If you can’t wait, they’re still deliciously decadent.
·       For a meringue-like top crust beat the eggs until light-colored and airy before adding other ingredients.
Prep Time 30 minutes
Cook Time 35 minutes
Servings 16 squares

Equipment

  • Medium sized bowl; hand mixer, whisk, or immersion blender; spatula, 9"x9" baking pan

Ingredients

  • 6 oz Fairtrade Dark chocolate chips
  • 1/2 cup Melted, organic, salted butter
  • 3 Eggs Med sized
  • 1/2 tsp Himalayan salt
  • 2/3 cup Caster sugar Make your own from granulated sugar by refining in a blender.
  • 1/2 cup Dark brown sugar Refine the crystals in a blender for easier incorporation.
  • 2 Tbs Water or coffee
  • 1 tsp Vanilla Use paste if available.
  • 1/2 cup Fairtrade Dutch cocoa
  • 1/2 cup Sourghdough starter I use 100% hydration starter
  • 2-3 Tbs Whole wheat flour Start with 2 Tbs - depending on the humidity content of the flour you may need 3.
US Customary - Metric

Instructions

  • Best Rich, Tangy, Chocolatey Sourdough Brownies
    Method:
    Preheat oven to 375°F. Line a 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.