These sourdough brownies are absolutely amazing. The chocolate flavor is intense, more so than any brownie I've ever tried. The texture of the brownies is dense, smooth, and fudgy. The sourdough adds a touch of tang, but its most noticeable contributions are richness and intensity. The overall combination of flavor and texture makes these brownies divine. I would go on and on, but basically no words can really describe how amazing these brownies are, so you should just make them. If you don't have sourdough starter, make some, then make these brownies.
|Don't you want to dive in head first?|
I made a batch a few weeks ago, and have been dreaming about them pretty much nonstop ever since. My mouth waters just thinking about these incredible bars of chocolate perfection.
This recipe gives ingredient amounts by weight instead of volume. I have a nice little digital kitchen scale that I use, I just zero it out after adding each ingredient. I prefer volume recipes, but I'm willing to make adjustments for a recipe this delicious.
(source Chef in Disguise)
300 grams chocolate, chopped (I used chocolate chips for one batch, and a *substitute made with cocoa powder, sugar, and oil the second time, both worked great)
226 grams (2 sticks) unsalted butter
200 grams sugar
6 grams (1 tsp.) salt
8.4 grams (2 tsp.) vanilla
3 eggs, room temperature
40 grams cocoa powder
220 grams sourdough starter
Preheat oven to 325 F.
Line a metal 9×13 pan with parchment paper and grease it ( it makes it easier to lift the brownies out of the pan if you leave some extra parchment at the 13 inch sides).
In a double broiler, saucepan, or the microwave, melt the chocolate and butter. Stir it often so it does not burn.
Pour the melted chocolate/butter into a large bowl. Whisk in the sugar, salt and vanilla.
Add the eggs one at a time, whisking to combine each addition. Sift the cocoa powder over the chocolate and stir to combine. Add the starter and stir gently until it is completely incorporated.
Turn the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan 20 minutes then lift the parchment paper out and allow to cool the rest of the way on a wire rack. When cool completely, cut into squares and enjoy!
*To make chocolate substitute: For one ounce of semisweet/bittersweet chocolate, whisk together 1 tbsp. cocoa powder, 3 1/2 tsp. sugar, and 2 tsp. oil or softened butter or margarine.
300 grams of chocolate converts to about 10.5 ounces. So for this recipe I used 10 1/2 tbsp. cocoa powder, 12 tbsp. plus 1 tsp. sugar, and 7 tbsp. oil. I then added this mixture to the melted unsalted butter and continued with the recipe from there.
Complicated enough? I know, I know. But I WANTED these brownies and I was out of chocolate. I did what I had to do.
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