SOURDOUGH FEVER

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Sourdough Raspberry Brownies

Sourdough Fever

If you bake sourdough bread on a regular basis, you would normally end up with some starter discard after each feeding. Instead of throwing it all away, why not try using it in another recipe!

Here is one idea—raspberry brownies! They are chocolatey, soft, moist, and absolutely delicious. And raspberries and chocolate are just the perfect combo.

This recipe will help you reduce your food waste, while adding just a hint of sourdough flavour to the bake.


Ingredients

MAKES 18 SMALL PIECES (20x25cm BAKING TRAY)

  • 130g dark chocolate, broken into chunks

  • 125g unsalted butter, cubed 

  • 3 large eggs 

  • 200g soft light brown sugar

  • 1 teaspoon vanilla bean extract

  • 60g plain flour

  • 100g sourdough starter discard, room temperature

  • 50g white chocolate chips

  • 100g raspberries

Steps

  1. Preheat the oven to 180°C. Line the baking tray with parchment paper.

  2. Place the dark chocolate and butter in a small heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and set aside for about 10 minutes.

  3. In the meantime, whisk the eggs in a large bowl and slowly add sugar in 3 or 4 batches. Whisk the mixture until it about doubles in size and then add the vanilla extract.

  4. Add the flour and a pinch of salt to the eggs and mix until fully incorporated. Then add the melted chocolate with butter and mix again. Scrape down the sides and bottom of the bowl as needed.

  5. Finally, fold in the sourdough discard and mix until fully combined.

  6. Tip into the prepared tray. Then scatter on top the white chocolate chips and raspberries. 

  7. Bake for about 25 minutes (or until a wooden pick inserted in the center of the bake comes out clean or with just a few crumbs).

Tips

  • If you prefer, you can replace the raspberries with other toppings. Walnuts or pecans will compliment the dark chocolate beautifully. Other fruit options we’d recommend are cherries, strawberries or apricots, to contrast the rich chocolate flavour. You can also add marshmallows, caramel or peanut butter, there’s plenty of choice!

  • Try to use the baking tray size specified at the top of the recipe. Using a different size may alter the thickness and consistency of the brownies and can also affect the required baking time.

  • Sourdough discard can be stored in the fridge for about a week, so you can plan ahead before you bake!