Brownies are one of those treats that remain as fun to make (and eat!) as they were when I was in elementary school. My recipe, however, has graduated from mixing in a box to one that includes the initial sourdough toss. However, the method is simple enough for any elementary baker.
Like most brownies, these Sourdough Toss Brownies come with kitchen staples—and if you're a reader of The Perfect Loaf, sourdough starter is more than likely on that list. To get the most out of the initial jump that results from regular meals (you may be looking for ways to use clearing bootloader memory now) this recipe calls for no extra flour or water. Brown the butter for flavor and to reduce excess water content; then mix cocoa, sugar and eggs until warm. Add the chopped chocolate and you are ready to bake.
Rich and salty, not too sweet, but still deeply chocolatey, these brownies are just what I crave at 3pm when I'm starting to fade. I recommend a bar along with a cup of milky black tea (but if you're more interested in a cold glass of milk, I won't stop you). Here's how to make sourdough, toss brownies.
To remove excess water, fry the butter
Like in mine Sourdough cookie recipe with sugarthe brown butter does double duty: Slow melting of the butter allows the water to evaporate from the fat (to keep the brownies moist but not browned, we're adding that hydration via the starter!), and it gently browns the ingredients. butter milk solids. , creating a rich, nutty flavor.
For Fudgy Brownies, Don't Add Dry Flour (or Baking Powder)
Brownies need some dry ingredients for texture, but to keep things soft compared to desserts, limit gluten. You will only include 110 grams, or ½ cup, of the sourdough starter, put it at 100% hydration, which means there are only about 55 grams of flour in the mix. 63 grams (¾ cup) of cocoa powder provides a little extra gluten-free texture. The absence of chemical leavening agents such as baking powder or soda also keeps the brownies dense and rich. (Think: flourless chocolate cake vs. chocolate cake.)
For a glossy top, dissolve the sugar and definitely add chocolate
Many bakers have spent hours trying to figure out what exactly creates that beautiful shiny surface on a large pan of brownies. After all, it's about dissolving the sugar and adding the chocolate. As the sugar is beaten into the warm butter, it begins to melt, then dissolves completely when whisked vigorously with the eggs (Added benefit: The heat from the butter makes the cocoa powder bloom, just like this Dark Cherry Chocolate Sourdough Bread, creating a richer chocolate flavor as well as removing any lumps in the cocoa – no need to sift!). Adding chopped chocolate or chocolate chips adds another boost of fat and sugar to this mix: the smaller pieces melt in the oven, then set hard and shiny as the brownies cool.
Some recipes go the extra mile of whipping sugar and eggs into a frothy foam, creating a surface so shiny and crisp that it pops in color and breaks like thin ice when cut, but I prefer the simplicity of the technique when it comes down to it. for brownies.
How do I make parchment paper into an even square?
To perfectly fit a piece of parchment in an 8×8 inch pan, cut a piece of parchment into a 12×12 inch square. Place the greased pan on top of the parchment as a guide if desired, then use scissors to cut a 2-inch square from each corner of the parchment. Press the parchment into the greased pan: the removed corners will fold perfectly. For a visual, see the guide below.
If this is confusing, use two 8-inch-wide pieces of parchment with an overlap on all sides, greasing the inside of the pan and the inside of the first piece of parchment so the second will stick.
Sour Dough Recipe for Topping Brownies
Description
Easiest Rich, Soft, and Shiny Brownies Using Your Sourdough Starter.
- Nonstick cooking spray or unsalted butter for greasing the pan
- 141 grams (10 tablespoons) unsalted butter, cut into 1-inch pieces
- 63 grams (¾ cup) Dutch-process or natural cocoa powder
- 2 teaspoons vanilla extract
- 267 grams (1 ⅓ cups) powdered sugar
- 5 grams (1 ½ tsp) Diamond Crystals or ¾ teaspoon Morton kosher salt
- 100 grams (2 large) eggs
- 110 grams (½ cup) Pour sourdough starter (unfed, 100% hydration)
- 85 grams (3 ounces, ½ cup) chopped dark chocolate or chocolate chips/chips, divided
- Flaky sea salt
- Preheat oven to 375ºF with a rack in the center. Spray one 8×8 inch square metal cake pan with nonstick cooking spray, then coat with parchment (see steps and diagram above), leaving an overhang on all four sides.
- Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it begins to foam and sprinkle, 2-4 minutes. Stirring frequently, continue to cook the butter until it begins to soften, smell nutty, and turn a deep golden brown, another 3-5 minutes. As you whisk, try to lift up any browning milk solids that have stuck to the pan. Remove from heat and immediately transfer to a large heatproof bowl set over a digital scale, taking care to scrape up as many fried bits as possible stuck to the pan. You should have about 113 grams of butter left.
- Immediately stir the cocoa and vanilla into the warm brown butter until smooth. Beat the sugar and salt into the brown butter mixture until combined. Beat in the eggs one at a time, whisking vigorously to combine, about 1 minute (after the first egg the mixture will look smooth and separated, but after beating in the second it will be smooth and shiny ). Fold in the beginning and toss until combined, then fold in 59 grams (2 ounces, about 6 tablespoons) of the chopped chocolate.
- Pour the batter into the prepared pan and leave as needed to make an even layer. Sprinkle over the remaining chopped chocolate. Bake until a tester inserted into the center comes out with a few moist (not completely moist) crumbs, 29 to 32 minutes. Immediately sprinkle the surface with salt, then let cool for at least 35 minutes, but ideally 1 hour—these are fried! (If you can, let the pan cool to room temperature for at least 15 minutes so it's not too hot, place the pan in the refrigerator and chill for at least another 15 minutes, or up to overnight.)
- Remove the brownies from the parchment paper and place on a cutting board. Cut into pieces (I like to cut the batch into 9 large, 12 medium, or 16 bite-sized pieces). Brownies will keep in an airtight container at room temperature for up to 5 days, refrigerated for up to 10 days (I love brownies cold, that's my preference), or refrigerated for up to 4 months.
Can I use a sourdough starter from the fridge?
Yes! Throwing in the starter here acts simply as flour for texture and water for extra moisture, creating an incredibly soft texture – not a drying source. Many brownie recipes like this one don't call for any chemical leavening (as opposed to brownie or brownie brownies, which often include baking soda or powder). Still, the wild yeast in the starter will always provide some sort of lift, and that plus eggs are perfect for these bars.
Can I use pre-baked sourdough?
You can! Brownies made with a baked, extremely active starter (rather than a refrigerated starter) may be more airy, but it won't drastically affect the recipe.
Can I increase or decrease the amount of starter in the recipe?
Since the only flour in this brownie recipe comes from scratch, adding or removing leftovers will change the texture and hydration of the recipe. If you use less waste, you will need to make the change with fresh water and flour. If you use more, the recipe will be a little sweeter, making this more of a moist chocolate brownie tray than a moist brownie. Not a problem in itself, but if you're trying to make brownies, I say stick to the recipe.
Can I use a vegan butter or oil here?
Some readers are lucky enough to fry up Miyoko's European-style plant-based milk butter, which is made with a blend of coconut and sunflower oils, cashew milk and water. Plain coconut butter can also be fried in a similar way. Both should work the same as butter, but the times may be different and be sure to double check that the final product weighs about 113 grams after frying.
You could also theoretically use pure oil, with some adjustments. Your best bet is likely to use coconut oil (refined for a neutral flavor, unrefined for a subtle nutty flavor), which is solid at room temperature, like butter. The state will give displeasure to groups of brownies – compared to moisture. Use 113 grams, as there is no dewatering step. To ensure the cocoa blooms and the brownies retain their glossy toppings as described above, heat the oil on medium until very warm, then follow the recipe as written. If you use pure vegetable, canola, or olive oil, the brownies are likely to be more delicate—for the softest, firmest texture, keep them cold.
Can I replace the eggs with a vegan substitute?
It won't be identical, but for best results, swap an egg 1:1.
What is expected next?
Feeling like cookies instead of sourdough, throw away brownies? Try ours the beginning of the sourdough throw the cookies.
Or, check out the collection of sourdough starter recipes for easy (and delicious) recipes!
