“Best brownie recipe ever” - One very happy Instagrammer
A light crispy top that melts in your mouth and a fudgy sticky centre.
These sourdough discard brownies are best reserved for an indulgent dessert. Delicious served with either ice cream or thick double cream and fresh berries #health #balance.
275g Golden Caster Sugar
185g Dark Chocolate
170g Sourdough Discard
100g Vegetable Oil
80g Unsalted Butter (cubed)
80g White Chocolate
80g Milk Chocolate
35g Cocoa Powder
3 Large Eggs
Sea Salt to sprinkle (optional but recommended)
Special equipment needed
8 inch / 20cm baking tin (adjust recipe and cooking time for different sized tins)
Preheat your oven to 195°C / 175°C Fan.
Line your baking tin with non-stick baking parchment
Into a small saucepan, pour your oil and then add your butter (cubed) and dark chocolate (broken into small pieces).
Over a low heat melt gently, stirring constantly. When the chocolate has all but melted remove from the heat and leave to cool.
Either into the bowl of your stand mixer or a large bowl, add your eggs and your sugar.
Set your mixer to the maximum and whisk together until they look thick and creamy. This can take between 5-10 minutes. When done the mixture will look pale in colour and should have doubled in volume.
Once the chocolate mixture has cooled mix in the cocoa powder and then add your sourdough discard and stir until fully incorporated, the mixture will thicken slightly.
Add this mixture to the whipped eggs and sugar. Fold together gently until fully incorporated.
Roughly chop your white and milk chocolate and add this to the mix, again stirring gently.
Pour the mixture into your prepared baking tin and sprinkle with sea salt.
Transfer to the preheated oven. Bake for 30-40 minutes.
After the 30 minute mark check the brownies. The top should have a crispy layer and a cocktail stick or skewer inserted into the centre should come out with a little mixture stuck to it but not too much. If it is still wet, bake for another 5 minutes and repeat.
Remove from the oven and let cool completely to firm up before removing from the tin and cutting into 12 portions