Sourdough brownies are a variation of classic chocolate brownies made with the addition of a sourdough starter. What sets my sourdough brownie recipe apart is that the unfed sourdough starter serves as the only form of flour, resulting in a unique fermented twist.
Why you will love this recipe?
- The sourdough starter introduces a tangy and distinct flavor profile to the brownies, setting them apart from traditional brownie recipes.
- By using the unfed sourdough starter as the only form of flour, these sourdough brownies are a unique twist on the classic treat.
- These easy sourdough brownies strike a delightful balance between fudgy and gooey and a lighter crumb. The addition of sourdough starter contributes to the overall structure, resulting in a more tender and airy consistency.
Sourdough starter: Use unfed or discard sourdough starter. 100% hydration sourdough starter discard made using bread flour, atta flour, rye flour, etc. can be used.
Chocolate: I use dark chocolate to make these sourdough brownies.
See the recipe card for full information on ingredients and quantities.
Step 1: Boil water in a saucepan to make a double boiler. In another medium bowl, place chocolate and butter, and keep it over the saucepan. Keep stirring using a silicon or rubber spatula on medium-low heat. Let the chocolate and butter melt completely (images 1 and 2).
Step 2: Take the bowl away from heat and let it stand for 2 minutes. Add granulated sugar and vanilla extract. Mix well until the sugar melts (image 3).
Step 3: Add salt, eggs, and baking soda next (image 4).
Step 4: Mix well. Add the sourdough starter to the chocolate and egg mixture (images 5 and 6).
Step 5: Incorporate the starter into the chocolate mixture. Pour into the prepared pan (images 7 and 8).
Step 6: Bake in the preheated oven for 25-28 minutes (step 9). Do a toothpick test to check if the fudgy brownies are done. Let it cool in the pan for 10 minutes before transferring it to the wire rack.
Use an unfed starter and not an active starter for this recipe. An active sourdough starter can be difficult to incorporate and may not give the correct batter consistency. Fold in the starter gently. Do not overmix the batter after adding the starter.
Bring the eggs to room temperature before using them.
Mix the batter very well after adding the eggs. Once the starter is added, just mix it gently to incorporate the starter.
Do not open the oven during the first 20 minutes of baking, or else the brownie will sink.
If you want to avoid using a double boiler to melt the chocolate, a microwave is a good option. Here is how you can melt chocolate in a microwave.
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Fermented Sourdough Brownies (Sourdough Discard Brownie)
- Preheat oven to 350 F (180 C). Grease a square baking tin with butter or nonstick spray.
- In a large heatproof bowl, place chocolate and butter.
- In a separate saucepan, take some water and bring it to a boil. Lower the heat once the water begins to boil. This is to create a double boiler.
- Place the chocolate and butter bowl on top and let it melt.
- Keep stirring and let the chocolate and butter melt completely. This may take 3-4 minutes.
- Remove the bowl from heat. Add sugar and vanilla extract. Mix well making sure the sugar melts completely.
- Add eggs and baking soda. Mix well.
- Add sourdough starter and mix gently. Do not overmix at this stage - just mix enough to incorporate the starter in the melted chocolate mixture.
- Pour into the prepared baking tin.
- Bake in the preheated oven for 25-30 minutes. Do not open the oven for the first 20 minutes. Check frequently after that.
- To check if the brownie is done, insert a clean knife or skewer and see if it comes out clean.
- Let the sourdough brownie cool completely before slicing.