Sourdough brownies
- Preparation and cooking time
- Total time
- Easy
- Makes 16 squares
Ingredients
- 150g unsalted butter, cubed, plus extra for the tin
- 250g dark chocolate, chopped
- 200g soft light brown sugar
- 3 eggs
- 100g left-over sourdough starter
- sea salt flakes
- 50g cocoa powder
- 75g self-raising flour
- 30g salted pretzels, broken into pieces
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm brownie tin and line with baking paper. Tip 200g of the chocolate, plus all the butter and sugar into a pan and set over a low heat, stirring until the chocolate and butter have melted. Remove from the heat and leave to cool slightly, then crack in the eggs, one at a time, whisking well in between each addition. Tip in the sourdough starter and a pinch of sea salt flakes, then mix to combine. Sift in the cocoa and flour, then use a spoon to fold everything together. Tip into the prepared tin, then scatter over the remaining 50g of chocolate and the pretzel pieces, along with a little more of the sea salt flakes, if you like.
- STEP 2
Bake for 20-25 minutes or until the top is cracked but there’s still a little wobble in the centre. Remove from the oven and cool in the tin. Remove to a board, then cut into squares.
