Name: Fudgy Sourdough Brownies
Total time: 1 h
Ingredients: 3 large eggs, at room temperature; 200 grams granulated sugar; 2 teaspoons (8 g) vanilla extract; 180 grams chocolate (70% cacao), coarsely chopped; 110 grams unsalted butter; 50 grams unsweetened cocoa powder; 150 grams discard from Whole-Grain Brown Rice-Teff Sourdough Starter; 1 teaspoon (4 g) kosher salt; Flaky sea salt (optional), for topping

Why This Recipe Works

Discard from a gluten-free sourdough starter provided the base for these moist, chocolatey brownies. For a crumb that was fudgy rather than cakey, we opted for whipped eggs instead of chemical leaveners for lift. Using room temperature eggs allowed them to achieve optimal volume; the eggs also added richness and helped bind the brownies together. A mix of dark chocolate (about 70% cacao) and unsweetened cocoa powder added structure and the perfect amount of chocolate, and a few teaspoons of vanilla extract rounded out the flavor. For a thin, shiny crust, we found that superfine sugar was key; using granulated sugar or mixing in brown or coconut sugar added flavor but reduced the shine.

Ingredients

3 large eggs, at room temperature

200 grams granulated sugar

2 teaspoons (8 g) vanilla extract

180 grams chocolate (70% cacao), coarsely chopped

110 grams unsalted butter

50 grams unsweetened cocoa powder

150 grams discard from Whole-Grain Brown Rice-Teff Sourdough Starter

1 teaspoon (4 g) kosher salt

Flaky sea salt (optional), for topping

Instructions

Cook along with these step-by-step instructions

Preheat the oven: Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a 9-inch square cake pan with parchment paper.

Whip the eggs: In a stand mixer fitted with the whisk, beat the eggs, sugar, and vanilla on medium-high speed for 10 minutes until the mixture is thick and pale in color.

Melt the chocolate: Meanwhile, place the chopped chocolate and butter in a heatproof bowl and melt over a pan with simmering water. Remove the bowl from the heat and whisk the cocoa powder until smooth.

Make the batter: Add the chocolate mixture, sourdough discard, and salt to the egg mixture and whip on high speed until you have a smooth batter, about 30 seconds.

Bake the brownies: Pour the batter in the prepared pan. Sprinkle with sea salt, if using. Bake for 20 to 25 minutes until the top cracks.

Cool the brownies: Let cool in the pan for 15 minutes, then lift out of the pan and cut into squares.