The time has come for another fun sourdough adventure with Sourdough Surprises!
Who doesn't love chocolate?
Okay, so I do know a few people. But I think these brownies might even convince them. Or make them run away... one or the other...
These ooey, gooey brownies have so much chocolate packed into each bite, it's crazy. It starts with melted chocolate, then cocoa powder. And I actually used two different kinds - regular and dark.
And the best part was how easily these came together. The "hardest" part was melting the chocolate and butter together to get started, and that only took so long for me because I took both my chocolate and butter right out of the freezer when I started, rather than allowing them to thaw a bit first.
Once all of the chocolate is worked together, it's time to add the star ingredient - the sourdough starter!
Daddy captured this image and I love it. Shows some sourdough love through the process, right?? Pretty cool.
And then it was time to take them up a notch. As if double chocolate brownies aren't cool enough, I wanted to kick them up one more notch, inspired by one of my favorite desserts. You all know what it is by now.. s'mores!
Little miss and little man helped me thrown in a few tosses of chocolate chips and mini-marshmallows while I crushed some graham crackers over the batter.
Then into the oven to make the whole house smell amazing. No wonder little man refused to nap - who can sleep with that chocolatey goodness wafting through the house??
Once they cooled, it was time to dig in.
Holy ooey-gooey deliciousness. These are so rich that a little piece is a perfect treat. But it's hard to stop at just one!
So what did you make? Brownies? Blondies? Link up and share the yumminess!
Mega Chocolate Sourdough-S'mores Brownies
(based off of The Gingered Whisk)
300 g bittersweet chocolate, chopped (I used semi-sweet chocolate chips)
226 grams unsalted butter, cut into pieces (that's 2 whole sticks)
200 grams sugar
6 grams (1 teaspoon) salt
8.4 grams (2 teaspoons) vanilla extract
3 whole eggs, room temperature (mine were large)
40 grams cocoa powder
220 grams mature 100% hydration sourdough starter
1 generous handfull of chocolate chips
1 generous handful of mini-marshmallows
2 graham crackers (8 squares), crushed
Preheat oven to 325 F
Line a 9"x13" baking pan with parchment paper or foil and coat the paper in butter or non-stick cooking spray (if you leave some hanging over the long 13" edges, it makes it much easier to lift the brownies out of the pan).
In a double boiler, saucepan, or the microwave (I used a double boiler - it takes longer but is the safest way to avoid burning), melt the chocolate and butter. Stir it often so it does not burn.
Pour the melted chocolate-butter mixture into a large bowl.
Whisk in the sugar, salt and vanilla.
Add the eggs one at a time, whisking well to combine after each addition.
Sift the cocoa powder over the liquid chocolate mixture and stir to combine.
Add the starter and stir gently until it is completely incorporated.
Gently fold in the extra chocolate chips, mini-marshmallows and crushed graham crackers.
Turn the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan 20 minutes then carefully lift the parchment paper/foil out and allow to cool the rest of the way on a wire rack.
You can cut the brownies once they've cooled completely.
2 weeks ago