Love your le€overs
Put your sourdough starter discard to good use with these rich and indulgent chocolate brownies
Use up your sourdough starter discard in these moreish salted pretzel brownies
Salted pretzel sourdough brownies
You’ll need 100g of left-over sourdough starter for this recipe – feed your starter the night before baking so it’s nice and bubbly when it goes into the brownie batter.
30 MINUTES | MAKES 16 SQUARES | EASY
unsalted butter 150g, cubed, plus extra for the tin
dark chocolate 250g, chopped
soft light brown sugar 200g
eggs 3 left-over sourdough starter 100g
sea salt flakes cocoa powder 50g
self-raising flour 75g
salted pretzels 30g, broken into pieces
1 Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm brownie tin and line with baking paper. Tip 200g of the chocolate, plus all the butter and sugar into a pan and set over a low heat, stirring until the chocolate and butter have melted. Remove from the heat and leave to cool slightly, then crack in the eggs, one at a time, whisking well in between each addition. Tip in the sourdough starter and a pinch of sea salt flakes, then mix to combine. Sift in the cocoa and flour, then use a spoon to fold everything together. Tip into the prepared tin, then scatter over the remaining 50g of chocolate and the pretzel pieces, along with a little more of the sea salt flakes, if you like.
2 Bake for 20-25 minutes or until the top is cracked but there’s still a little wobble in the centre. Remove from the oven and cool in the tin. Remove to a board, then cut into squares.
PER SERVING 266 kcals | fat 15.4G saturates 9G | carbs 26.7G | sugars 17.9G fibre 2G | protein 4G | salt 0.2G
Omagazine.com
• Check out plenty more sourdough discard ideas on Omagazine.com, including easy sourdough pancakes.