Fudgy Sourdough Brownies
Deep chocolate flavor with a subtle sourdough tang that enhances the cocoa.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Melt butter and chocolate in a double boiler or microwave (30s intervals), stirring until smooth. Let cooling slightly.
Whisk eggs and sugar until pale and fluffy (about 3-5 minutes).
Gently fold the chocolate mixture and sourdough starter into the egg mixture.
Sift in the cocoa powder and salt, folding gently until just combined. Do not overmix.
Pour the prepared batter into a heat-resistant baking dish or a lined baking pan, ensuring an even layer for consistent baking.
Bake at 175°C (350°F) for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet).
Let cool completely in the pan before cutting for the best texture.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab