Rich Sourdough Chocolate Brownies Food

SOURDOUGH RYE BROWNIES

Steps:

• Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4-6 hours.
• Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1-2 hours or more time if it suits you. It won't rise much but you should see some bubbles as evidence of fermentation on the surface of the mix.
• In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment.
• Preheat the oven to 160ºC/325ºF/gas mark 3.
• Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed.
• Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It's difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.

RICH SOURDOUGH CHOCOLATE BROWNIES

Steps:

• Melt chocolate and hot water in small pan over low heat.
• Bring to a gentle boil while stirring constantly.
• Pour into small glass bowl and add baking soda.
• Mix well (mixture may foam).
• Let cool until just lukewarm.
• Cream butter and sugar.
• Add egg yolks one at a time, mixing well each time.
• Mix in vanilla and cooled chocolate mixture.
• Stir in sourdough starter.
• Mix salt and flour in separate bowl and then add to the batter.
• Mix well.
• Beat egg whites to stiff peaks then fold into batter.
• Pour in greased and floured pan (recommended size is 11 X16) and let sit for 30 minutes in warm draft-free place.
• Bake in preheated 350 oven for 35-40 minutes.
• Cool before cutting.

CRINKLE TOP BROWNIES

Steps:

• Preheat an oven to 350°F (180°C) and grease or line an 8x8 inch square pan with parchment paper.
• In a saucepan combine the butter and the chocolate and heat it on low-medium heat until it's all melted and combined. Take the pan off the heat, then stir through the sugars while it's still hot.
• Beat in the eggs, one at a time followed by the salt and vanilla extract.
• Sift in the cocoa and the flour and stir it well to combine it into a glossy chocolate batter. Pour the batter into the prepared tin.
• Bake the brownies for 28-30 minutes until a knife inserted into the pan comes out fairly clean with a few moist crumbs still sticking to it. There should be no wet batter left but the brownie should still be moist. Take care not to overcook the brownies.
• Leave the brownies to cool down completely before lifting them from the pan and slicing them. Store any leftover brownies, covered at room temperature for up to a week.