Bake a batch of these gooey sourdough brownies, then check out our classic chocolate brownies, Baileys brownies, vegan brownies and more brownie recipes.
Also discover how to make your own sourdough and sourdough starter, plus use up any more leftover starter in our sourdough pancakes.
Ingredients
- unsalted butter 150g, cubed, plus extra for the tin
- dark chocolate 250g, chopped
- soft light brown sugar 200g
- eggs 3
- left-over sourdough starter 100g
- sea salt flakes
- cocoa powder 50g
- self-raising flour 75g
- salted pretzels 30g, 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.
Nutritional Information
- Kcals 266
- Fat 15.4g
- Saturates 9g
- Carbs 26.7g
- Sugars 17.9g
- Fibre 2g
- Protein 4g
- Salt 0.2g