Description
These sourdough brownies are a delicious twist on classic brownies, incorporating a tangy sourdough starter to add depth of flavor and moist texture. Rich with cocoa and balanced sweetness, these brownies are perfect for dessert or a special treat.
Ingredients
Scale
Brownie Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 1 cup active sourdough starter
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the brownies don’t stick after baking.
- Melt Butter: Melt the unsalted butter in a saucepan over low heat, then let it cool slightly to avoid cooking the eggs later when combined.
- Combine Butter and Sugar: In a mixing bowl, add the melted butter and granulated sugar, stirring until thoroughly mixed to form a smooth base.
- Add Cocoa Powder: Mix in the Dutch-processed cocoa powder until the batter becomes smooth and uniform in color.
- Fold in Sourdough Starter: Gently fold the active sourdough starter into the cocoa mixture, incorporating it fully without overmixing to maintain the texture.
- Add Eggs and Vanilla: Add the eggs one by one, stirring continuously to blend them evenly, then mix in the vanilla extract for flavor enhancement.
- Bake the Brownies: Pour the batter into the prepared baking dish and bake for 25–30 minutes. Use a toothpick to check doneness; it should come out with moist crumbs for the perfect fudgy texture.
Notes
- Make sure your sourdough starter is active and bubbly for the best flavor and texture.
- You can substitute Dutch-processed cocoa powder with natural cocoa powder, but the flavor and color might vary slightly.
- Use room temperature eggs to help them integrate smoothly into the batter.
- For an extra touch, consider sprinkling chocolate chips or nuts on top before baking.
- Allow brownies to cool completely before cutting to ensure clean slices.
