When you have a sourdough starter that is bubbly and alive, there is a world of options on ways to use it. This is my first month participating in Sourdough surprises. A group dedicated to helping you enjoy your sourdough adventure. Every month there is a theme and you get to use your sourdough starter to make a recipe with that theme.

This month it was sourdough brownies. I have made brownies before, regular ones, double chocolate ones and secret ingredient ones but these sourdough brownies are the best ones I have ever made hands down. They are rich,melt in your mouth, intensely chocolatey and not too sweet.You don’t get the classic sourdough tang here but instead, the sourdough cuts down the sweetness and adds a certain richness to the brownies that is unique and irresistable.These chocolate sourdough brownies were a huge hit with the kids and great to pack in the lunch box or have as an after school treat with a cup of milk

Chocolate Sourdough Brownies

(recipe source Wild Yeast)

300 g chocolate, chopped (you can use bittersweet or milk chocolate)
226 grams unsalted  butter, cut into pieces
200 grams sugar
6 grams (1 tsp) salt
8.4 grams (2 tsp) vanilla extract
3 whole eggs, room temperature
40 grams cocoa powder
220 grams mature 100% hydration 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!

Notes and FAQ:

I usually use the butter wrappers to grease the parchment and the baking pan, it works great.

I will be making these again and trying out new additions, peppermint extract, spices: cinnamon and cardamom, nuts.

 Do you use the discard or do you feed it and use a portion of the freshly fed starter?

I usually feed my starter, wait for it to double and just when it starts to collapse. That is when I use it to bake with. If I plan on baking in the morning I feed the starter right before I do to bed. It is perfect the next morning

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