Yield: 24 brownies (9 x 13-inch pan)
Time:
Mix:
10 minutes
Bake:
40 minutes
Final
Dough Ingredients:
300
g 72% cocoa solids chocolate, chopped into chunks
226
g unsalted butter, cut into pieces
200
g dark brown sugar
6
g salt
8 g vanilla extract
3 whole medium eggs, at room temperature
40
g cocoa powder
220
g mature 100%-hydration sourdough starter
Method:
Preheat the oven to 325F.
Butter a 9 x 13-inch metal baking pan. Line
the bottom of the pan with parchment, and butter the parchment.
In
the microwave, melt together the chocolate and the butter. Max power for 25 seconds at a time, stirring between each 25 seconds. It should take 3 sets of 25 secs to melt.
Whisk
in the sugar, salt, and vanilla.
Add
the eggs one at a time, whisking to combine after each addition.
Sift
the cocoa powder over the chocolate mixture and stir to combine.
Add
the starter and stir gently until it is completely incorporated.
Turn
the batter into the prepared pan and bake for about 40 minutes, until a bamboo
skewer inserted in the centre come out clean.
Cool
in the pan for 20 minutes, then loosen the edges with a knife, invert onto
parchment paper, and re-invert onto a cooling rack.
When
completely cool, cut into squares.
And here are a few more pictures.
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