Sourdough Spelt Brownies

These brownies have a very pronounced dark chocolate flavor. They are a little bit tangy from the sourdough, and because this recipe uses less sugar, the bitter chocolate flavor shines through. However, if you prefer a more delicate chocolate flavor, feel free to use a blend of milk chocolate and dark chocolate.

Making brownies is the Sourdough Surprise for May.  I didn’t realize you could make sourdough brownies.  Did you?

You want to know something else?  I don’t think I’ve ever made homemade brownies before.  We’ve always just used the boxed mix to make them. I know, I know.  What’s up with that!

I have another confession. I’m a milk chocolate fan. I typically only like dark chocolate when it’s mixed with other ingredients to mute the bitter taste.

I prefer milk chocolate, but it’s not really good for you with all the sugar and other artificial ingredients so I figured making brownies using dark chocolate was the better option.  This meant I had to get out of my milk chocolate box and learn how to make homemade brownies with real dark (bitter) chocolate.

These Sourdough Brownies are made with the ancient grain Spelt. My spelt starter was the only one that was ready to be used so I decided to find out how it would do in this recipe. It did just fine.

I also adjusted the bittersweet chocolate/cocoa powder ratio because I didn’t have enough bittersweet chocolate.

If you’re a fan of dark chocolate, then you will probably like these. I’m learning to like them. I definitely plan to make sourdough brownies again using dark chocolate, but I think I might want to add a little more sugar. And, maybe swirl some raspberry or strawberry jam through the middle to help balance out the dark chocolate flavor.

Update on my taste test: These brownies seem to improve with age. The sourdough gives them better keeping quality so even after sitting on the counter for several days, they weren’t dry.

Notes:

• Use a 100% hydration sourdough starter in these brownies.  I used my whole grain Spelt levain but you can use any type of sourdough starter you have on hand.
• Feel free to use sourdough discard or starter that has recently been fed.
• If you prefer milk chocolate, like me, try using 50/50 blend of milk chocolate or semi-sweet instead using all dark chocolate.
• These brownies will keep for several days, covered on the counter.  To keep them a little longer, store them in the refrigerator

Sourdough Spelt Brownies

I adapted my recipe from Jenni of the Gingered Whisk’s Mega Chocolate Sourdough Brownies. Jenni adapted her recipe from Susan of Wild Yeast’s Sourdough Brownies.

Ingredients:

• 235 g bittersweet chocolate, chopped
• 226 grams unsalted butter, cut into pieces (~2 sticks)
• 200 grams sugar
• 6 grams (1 tsp) salt
• 8.4 grams (2 tsp) vanilla extract
• 3 whole eggs, room temperature
• 105 grams cocoa powder
• 220 grams mature 100% hydration sourdough starter

 

Directions:

Preheat oven to 325 F.

Line a metal 9×13 pan with parchment paper and coat the paper in butter (if you leave some hanging over the long 13″ edges, it makes it really easy to lift the brownies out of the pan!).

In a double broiler, saucepan, or the microwave, melt the chocolate, cocoa powder, and butter. Stir it often so it does not burn.  I didn’t read the instructions all of the way before I started (you never do that, right!) so I melted all of the chocolate together rather than sifting the cocoa over the mix after whisking in the sugar and vanilla. You can follow my instructions below or use the original recipe referred to above.

 

Pour the melted chocolate/butter into a large bowl. Whisk in the sugar, salt and vanilla. Add the eggs one at a time, whisking to combine each addition. Add the starter and stir gently until it is completely incorporated.

Turn the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

 

Cool in the pan 20 minutes (if you can), then lift the parchment paper out and allow to cool the rest of the way on a wire rack.

When the brownies are completely cooled, cut into squares and enjoy!

 

 

Happy Baking!

Cathy

 

I enjoyed baking along with the Sourdough Surprises baking group.