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Revised Sourdough Chocolate Brownies

I’m giving a Sourdough Brownie Workshop at the end of the month, so I’ve been tweaking the formula to get it perfect, especially for those who only have semi-sweet chocolate chips available to them. The first formula is here (use this formula if you are making brownies with the 100% baking chocolate): Easy Chocolate Brownies.

Here is the revised formula:

Revised Sourdough Brownies

  • 230 grams Semi sweet chocolate chips (I use Nestles)
  • White sugar – 100 grams
  • Melted salted butter- 113 grams (1 stick)
  • 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.

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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.

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Pour the batter into an oiled pan about 9 – 9.5″ in diameter (mine was 9.5″).

brownie5_600

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.

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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

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2 Comments

  1. Susan PolkSusan Polk
    June 14, 2017    

    Hi, Teresa, Would you make any changes to the original recipe as you tested for the chocolate chips version? I would continue to use unsweetened chocolate. Thanks.

    • June 14, 2017    

      Great question Susan! since I was experimenting with the chips and not the 100% chocolate, I would continue to use the other formula for the baking bar chocolate. With one suggestion. You can play around with the starter amount. I noticed that if you add more starter, the brownies using chocolate chips were a bit higher in the pan with a chewier edge. The less starter amount of the original brownie produces a brownie that is fudgy moist. So play around with the amount of starter and see if you like the brownies better with a bit more starter for the original formula. I suggest only changing in increments of 10 – 20 grams of starter at a time. I wouldn’t use much less starter as it gets to a point where it collapses in the pan and won’t hold up.

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