I love sourdough but I don’t want to taste it in my sweets. The espresso powder in this recipe is just the thing to cut the sour taste and deepen the richness of this brownie.
Fudgy Sourdough Brownies
Ingredients
- 60g butter, melted (and then browned)
- 200g chocolate chips
- 60g coconut oil
- 3 large eggs, separated
- 8g Salt
- 160g granulated sugar
- 100 g brown sugar
- 15g vanilla extract
- 50g cocoa powder
- 5g espresso powder
- 130g starter, active for fluffier or discard for denser
- 50 grams mini chocolate chips
Instructions
1. Brown the butter. Mix in coconut oil and chocolate. Take off heat. Blend until mixture is fully melted. Set aside.
2. In stand mixer add 3 egg whites, granulated sugar, brown sugar, and salt. Whisk (with whisk attachment) together for about 6 -8 minutes or until fluffy and not grainy.
3. To the cooled chocolate mixture add the vanilla extract, cocoa powder, espresso powder and mix. Once incorporated add the sourdough starter and the 3 egg yolks. Mix until blended.
4. Add chocolate mixture into sugar and egg white mixture in the stand mixer. Whisk until thoroughly mixed.
5. Prepare a 8 × 8 or 7 x 9 pan by buttering in or lining with parchment paper. Pour brownie batter into pan. Sprinkle with mini chips.
6. Place pan in preheated 350F degree oven for 32 to 35 minutes.
See that pre-baked shininess, that will give you a bit a crunch on top.
Let them cool completely before cutting into them. I know the waiting is difficult but honestly, I think they were even better the next day.
