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Rye Sourdough Brownies

16th July 2020 By Louise 4 Comments

Rye sourdough discard chocolate brownies

Rye Sourdough Brownies

These decedent, dark and gooey rye sourdough brownies are incredibly simple to make. They have a light, crisp exterior and a fudge like centre, with nuts and chocolate chunks for added crunch, they’re totally irresistible.

The ingredients are simply chocolate, butter, sugar, eggs, cocoa and of course the rye starter and flour to hold it all together. Naturally the nuts are optional. Use good quality chocolate, it really does make a difference.  With a minimum of 70 percent cocoa solids.

You probably don’t discard this amount of starter in one feed however store it in the fridge until you have the right amount over a few days.  I most commonly use a rye starter, I love the flavour, it’s also lower in gluten than white flour, good for those who have a  sensitive gut.

This recipe is a delicious way to use up the sourdough discard that comes with feeding a starter.

Rye sourdough discard chocolate brownies

Rye Sourdough Brownies

Take these heavenly chocolate squares to another level and serve with ice-cream, either vanilla or coffee.  Cream, either a thick single or creme fraiche, for a slightly sharp and pleasing contrast.

Rye Sourdough Brownies

Rye Sourdough Brownies

Rye sourdough discard chocolate brownies
Print Recipe
5 from 2 votes

Rye Sourdough Brownies

Prep Time28 mins
Cook Time20 mins
Course: Dessert/Fika
Servings: 15 Brownies

Equipment

  • approx. 20 x 30cm baking tin

Ingredients

  • 180 g unsalted butter diced
  • 190 g dark chocolate at least 70%, chopped
  • pinch fine sea salt
  • 4 large eggs
  • 120 g caster sugar
  • 80 g light brown sugar
  • 225 g rye starter 100% hydration, room temperature
  • 30 g cocoa sifted
  • 50 g dark rye flour

Topping - optional

  • 30 g 70% chocolate chopped
  • 30 g pecan nuts chopped
  • Malden salt

Instructions

  • Heat the oven to 160C fan. Line the baking tin with parchment paper.
  • Begin by placing the butter in a large heat proof bowl with the chocolate and sea salt, set over a saucepan with barely simmering water. (Don’t let the bowl touch the water). Stir occasionally, as soon as the mixture has melted remove from the heat. Cool for 5-8 minutes.
  • In the meantime in a free standing mixer beat the eggs and both types of sugar until really light and fluffy. Combine the chocolate mixture with the sourdough starter, rye flour and cocoa, stir until you have a smooth batter. Then pour the fluffy egg mixture over the chocolate mixture. Fold and stir until you have a smooth batter.
  • Pour the mixture into the prepared tin and add the nuts and chocolate if using.
  • Place in the centre of the oven and bake for exactly 20 minutes. Remove from the oven and sprinkle with Malden salt while the chocolate chunks are hot. Cool completely.
  • Cut into squares when you're ready to serve.

Tips:

  • For pure 24-carat brownies omit the topping.
  • As an alternative, omit the nuts and chocolate chunks and add 2 tablespoons of chopped stem ginger in syrup.
  • These brownies freeze really well.  Just place in a lidded freezer container, layered with parchment paper, as they have a tendency to stick together.
  • This brownie recipe can be made with a white starter however you can easily convert a white starter to rye.  Feed with rye flour over 3-4 feeds, discarding each time.

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Filed Under: Baking, Cakes, Sourdough Baking Tagged With: baking, chocolate, gut friendly, sourdough starter

Previous Post: « Griddled Vegetable & Rocket Salad with Spiced Almonds
Next Post: Blackcurrant Shrub Drink »

Reader Interactions

Comments

  1. Elena

    19th July 2020 at 10:02 pm

    5 stars
    Yummy and chocolatey. Great way to use sourdough starter. S great hit with all the family.

    Reply
    • Louise

      19th July 2020 at 10:03 pm

      Great to hear Elena.

      Reply
  2. Vanisha Thanawala

    4th February 2021 at 4:36 pm

    5 stars
    Delicious!

    Reply
    • Louise

      4th February 2021 at 5:34 pm

      Thank you! I’m so pleased you like them Vanisha.

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
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150g plain flour
3 tbls low sugar berry jam
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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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