Chocolate has been shown to affect your mood in a positive way. After eating chocolate serotonin is released and it helps stabilize the mood. So if you need the ultimate comfort food in the form of a cake, the best choice must be a chocolate brownie. This is my recipe for fudgy brownies with sourdough discard.
There are commonly two types of brownies: cakey and fudgy, and people seem to have a specific preference. My favorite is the fudgy brownie, so that’s what you will see here today.
If there are enough people asking for a sourdough cakey brownie, I may develop a recipe for that.
If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:Jump to Recipe Jump to Video
The history of brownies
Like most beloved food items, brownies go back a long time and their history is riddled with made-up stories and legends.
One such story goes: A socialite called Bertha Palmer, whose husband owned a prominent Chicago hotel called Palmer House Hotel, asked one of the hotel’s pastry chefs for a confection for the ladies attending the Chicago World’s Columbian Exposition.
It was supposed to be smaller than a cake and able to be included in a lunchbox. The result was the Palmer House Brownie with walnuts and an apricot glaze. It is served to this day at the hotel.
This first known printed version of a brownie recipe was published in 1899 in Machias Cookbook. They were called “Brownie’s Food”.
Brownies are loved to this day and are made at home as a huge favorite around the world.
The batter composition
This batter uses both melted chocolate and cocoa powder which helps give it that deep, dark chocolate flavor that’s important for a great brownie.
My thanks go to Adam Ragusea for figuring out that the secret to getting that glossy papery skin on top of a brownie lies in using icing sugar, because it dissolves faster into the batter, so that’s why I use icing sugar.
The rest of the ingredients are lots of delicious butter, eggs, vanilla, and a bit of all-purpose flour for a bit of structure.
|200g||starter (100% hydration)||307.7%|
If you want to play around with the recipe, you can do so here in my Bread Calculator.
But my pan isn’t 9 by 9 inches?
If your pan isn’t 9 by 9 inches, custom Brownie CalculatorTM comes to your rescue.
Just fill in the size of your pan and you will get a custom link to my Bread Calculator with the right proportions needed for your specific pan:
The conclusion of this fudgy sourdough brownie recipe
So, this brownie recipe sets out to be a very moist and fudgy cake with a lot of rich chocolate flavor and complex fermented notes. How does it deliver?
Well, I went through quite a few iterations of this brownie before ending up on this final recipe.
It has the perfect balance of deep, dark chocolate flavor, the right amount of salt, an extremely fudgy texture, and just enough fermented taste to just bring the whole cake to another level.
If you love brownies, give this recipe a go. I am sure you will not be disappointed.
Please share this recipe for fudgy sourdough brownies on social media
This is my recipe for fudgy sourdough brownies. If you like the recipe please consider sharing it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Fudgy Brownies with Sourdough Discard
- 225 g butter
- 250 g 70% dark chocolate
- 45 g cocoa powder regular or dutched
- 5 g table salt
- 10 g vanilla extract
- 100 g large eggs approx. 2 eggs
- 300 g icing sugar
- 200 g stirred down discard
- 65 g all-purpose flour
- Heat your oven to 180°C/350°F/Gas Mark 4.
Mix the batter
- Melt butter and dark chocolate in the microwave. Pour the mixture into a medium-sized bowl.
- Sift in cocoa powder and mix until it's combined.
- Add table salt and vanilla extract and mix it in.
- Add the eggs one at a time and mix thoroughly after each egg.
- Sift in icing sugar and mix it in.
- Add the discard and mix it in.
- Add all-purpose flour and fold it in.
Prepare the pan
- Then grab a nine by nine inch pan, add baking paper and pour the batter into the pan.
- Tap it against the counter to spread the batter out into the corners.
- Put it in the oven for 30 minutes.
- Test that a toothpick comes out clean before removing it from the oven and put it on a wire rack to cool.
- After about 15 minutes, you can take it out of the pan and let it cool completely on the wire rack.
- Then you can cut it up into pieces. Whatever size you find appropriate.