Sourdough Brownies for the Bake Off!
We’re having a 50K celebration to celebrate 50K members of Perfect Sourdough! This includes a bread and brownie bake off! You can find out more about the bread bake off by using the hashtags #50Kcelebration or #50K at Perfect Sourdough on Facebook. This is the sourdough brownie formula to follow. Each bake off will have one winner who will win a $50.00 Amazon gift certificate. The bake offs will run until July 6th 2018. To enter the bake off go to Perfect Sourdough and enter your photo to the Brownie Album. You can be creative and do variations by making the brownie into a cake, cupcake, roll etc. You can put in additions like nuts, dried fruit, chocolate chips, peanut butter chips etc and you can use any type of frosting, whipped cream etc. We will also be doing a large giveaway so join the newsletter here on The Baking Network to keep up to date with the newest information.
- 230 grams Semi sweet chocolate chips (I use Nestles or Ghirardelli)
- Melted salted butter- 113 grams (1 stick)
- White sugar – 100 grams
- Vanilla extract – 5 grams
- 2 large eggs – 116 grams (approximate)
- Baking soda 1/2 teaspoon
- Sourdough starter @ 100% hydration – 200 grams (allow it to ferment 10-12 hours for easier incorporation, also see comment below).
Melt the chocolate and butter in the microwave for about two minutes. Give it a good stirring so the chips fall apart and the butter and chocolate meld together. There will be a moment when the chocolate tries to stiffen but don’t let that deter you, stir vigorously until the mixture turns smooth.
Add the sugar (don’t cut down the amount) and stir in. Then add the vanilla extract, eggs and soda. Whip all ingredients together.
Add sourdough starter (hint: if you use a bit less sourdough, your brownies will be chewier, denser.If you use the 200 grams it will be a bit cakier). An average amount would be 175 grams of sourdough. So use anywhere between 160 grams to 200 grams, choose depending up what you like, denser or cakier.
Mix just until it comes together and no more. You could add other additions like walnuts, dried cranberries, more chocolate or white chips, chunks etc.
Pour the batter into an oiled pan about 9 ″ in diameter.
Bake at 350F/176C for 25 – 30 minutes (you will need to bake longer if you added extras like nuts, more chips etc). Do not open the oven door or move the pan until after the first 20 minutes goes by or your brownies might sink in the middle after cooling. Check often after 20 minutes, it’s critical NOT to overbake. The brownies are done when a knife or toothpick inserted in the center slides out clean.
When the brownies come out of the oven they will be puffed up but will shrink after they cool a bit.
I like to toss some more chocolate chips on top and smear them around a bit once they’ve started to melt:
Slice when you can no longer stand it and enjoy! I couldn’t get the first one out of the pan without it falling apart since these brownies are so tender. They firm up more once they are cooled.
Happy Baking Everyone! Teresa
Interested in taking a course to learn to bake real sourdough? See here.
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