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Sourdough brownies

Squares of chocolate brownies topped with pretzels, sat on a teal blue background

Sourdough brownies

Name: Sourdough brownies
Total time: 30 min
Yield: Makes 16 squares
Ingredients: 150g unsalted butter cubed, plus extra for the tin; 250g dark chocolate chopped; 200g soft light brown sugar; 3 eggs; 100g left-over sourdough starter; sea salt flakes; 50g cocoa powder; 75g self-raising flour; 30g salted pretzels broken into pieces

Adam Bush

Published: August 13, 2021 at 10:05 AM

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Makes 16 squares

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Put your sourdough starter discard to good use with these rich and indulgent chocolate brownies, topped with crunchy salted pretzels and a pinch of sea salt

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Alternatives

Complete the dish

Bake a batch of these gooey sourdough brownies, then check out our classic chocolate brownies, Baileys brownies, vegan brownies, gluten-free brownies and more brownie recipes.

Also discover how to make your own sourdough and sourdough starter, plus use up any more leftover starter in our sourdough pancakes, sourdough breakfast buns and sourdough cookies. We also have our best sourdough recipes for a healthy gut.

Get tips and tricks through your earphones with our podcast sourdough lowdown here.

Ingredients

Nutrition

150g unsalted butter

cubed, plus extra for the tin
250g dark chocolate

chopped
200g soft light brown sugar
3 eggs
100g left-over sourdough starter
sea salt flakes
50g cocoa powder
75g self-raising flour
30g salted pretzels

broken into pieces

Nutrition: per serving

kcal266
fat15.4g
saturates9g
carbs26.7g
sugars17.9g
fibre2g
protein4g
salt0.2g

Method

step 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.
step 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.

Check out more indulgent brownie recipes...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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