Serves: Makes about 16 - Time:
If you are a sourdough bread baker you will know that the discard from feeding a starter builds up quickly. I tend to make sourdough crackers every week because they are so easy and only require some olive oil and a mixture of spices and seeds. However, if you have a sweet tooth you can put some of the sourdough discard into these dense (meant as a compliment here) chocolatey brownies. As with most brownies, these are best left for 24 hours to cool and firm up before eating.
- 100g slightly salted butter, plus extra for greasing
- 200g dark chocolate at least 54% cocoa solids, roughly chopped
- 3 medium eggs
- 150g caster sugar
- 100g soft light brown sugar
- 50g cocoa powder, sifted
- 120g sourdough discard
- 150g milk chocolate chips
- 5 tablespoons crunchy Biscoff spread
- Grease and line a 23cm (9in) square tin with non-stick baking parchment. Heat the oven to fan 160°c, mark 4. Put the butter and chocolate in a bowl and microwave in short bursts for 1-2 minutes, stirring every 30 seconds or so, until the chocolate has melted. Set aside to cool a little. If you haven’t got a microwave put the butter and chocolate in a heatproof bowl. Place this on top of a saucepan filled with about 3cm water-make sure the water doesn’t touch the base of the bowl. Put the saucepan over a low heat and stir until the chocolate has melted and the mixture smooth.
- Put the eggs and both sugars in a large bowl and whisk for about 4-5 minutes until thick and foamy. Stir the cocoa powder and sourdough discard into the cooled melted chocolate and fold the mixture carefully into the eggs. Fold in the chocolate chips.
- Spoon the batter into the prepared tin and spread to the edges. Dot spoonfuls of the Biscoff spread over the batter and swirl gently with a skewer or tip of a knife. Bake in the centre of the oven for about 18-20 minutes until the brownies feel firm but still with a bit of a wobble. Remove from the oven and leave to cool overnight. Cut into squares before serving.