SOURDOUGH RYE BROWNIES
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire
Provided by Michelle Eshkeri
Categories Dessert Brownie Sourdough Rye Chocolate Dark Chocolate Bake Soy Free Tree Nut Free Vegetarian
Yield Makes 12-16 brownies
Number Of Ingredients 17
Steps:
- Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4-6 hours.
- Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1-2 hours or more time if it suits you. It won't rise much but you should see some bubbles as evidence of fermentation on the surface of the mix.
- In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment.
- Preheat the oven to 160ºC/325ºF/gas mark 3.
- Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed.
- Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It's difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.
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Happiness Fabian
[email protected]These brownies are simply divine! The sourdough starter gives them a unique flavor that I've never tasted before.
Samoli Khatun
[email protected]I'm so glad I found this recipe. These brownies are amazing! I'll definitely be making them again and again.
Shanta Shinha
[email protected]These brownies are the perfect way to use up leftover sourdough starter. I love that I can make something delicious and creative with something that would otherwise go to waste.
Shohag Gazi
[email protected]I made these brownies with my kids and they had a blast. They loved helping me mix the ingredients and pour the batter into the pan.
Rachael Dewey
[email protected]These brownies are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Favour Kufere
[email protected]These brownies are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Samiya Akter Laboni
[email protected]These brownies are the perfect balance of sweet and tangy. I love the way the sourdough starter adds a little bit of sourness to the chocolate.
Elusiyan Esther
[email protected]I love the rye flour in these brownies. It gives them a nice nutty flavor.
Steven Hutchinson
[email protected]These brownies are so moist and fudgy. The sourdough starter makes them extra special.
rowan raper
[email protected]I've made these brownies several times now and they're always a hit. They're my go-to recipe for chocolate fix.
Izzy Bowbizzy
[email protected]I made these brownies for a party and they were a huge success! Everyone loved them. They're the perfect combination of sweet and tangy.
Basher Ahmad
[email protected]These brownies were easy to make and turned out great! I love the combination of sourdough and rye flour. It gives the brownies a unique flavor that I really enjoyed.
Joyce Webber
[email protected]I was skeptical about using sourdough starter in brownies, but I was pleasantly surprised. The brownies were moist and flavorful, and the starter added a nice depth of flavor.
Sherinna Haynes
[email protected]These brownies were a hit! They had a delicious tang from the sourdough starter and a rich, chocolatey flavor. I would definitely make them again.