Sourdough · All year
Sourdough Discard Brownies
A fudgy pan, with a little discard for tang. Pull them while a crumb still clings to the tester.
45 minutes · Serves 12 · One 8-inch pan
“How sweet your word is to my taste—sweeter than honey in my mouth.”
Ingredients
- 113 g butter
- 150 g sugar
- 2 eggs (100 g)
- 5 g vanilla extract
- 80 g sourdough discard
- 35 g cocoa powder
- 70 g all-purpose flour
- 3 g fine salt
Method
- 1
Heat the oven to 350°F. Butter an 8-inch square pan. Melt the butter. Stir in the sugar, then the eggs and vanilla, then the discard.
- 2
Sift in the cocoa, flour, and salt. Stir until the batter is smooth and no dry cocoa remains. Do not beat in extra air.
- 3
Spread it in the pan. Bake 24 to 30 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter.
- 4
Cool completely before you cut them. Hot brownies are pudding. They firm as they cool.
From the kitchen
- Sugar is what makes the top crackle. Honey will not do that job in this pan.
- If the toothpick comes out clean, they are already past fudgy. Take them out at the moist-crumb stage.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Sourdough
A Simple Sourdough Country Loaf
Flour, water, salt, and a living starter. The schedule is long. The hands-on time is short.
About 24 hours, mostly waiting
Sourdough
Feeding a Sourdough Starter
How to begin a jar, how to know it is ready, and how to keep it alive between baking days.
5 minutes a feeding
Sourdough
Olive Oil Sourdough Focaccia
A wet dough, a deep dimple, and enough oil that the crumb stays tender the day it is baked.
About 18 hours, mostly waiting