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 higher in fibre and 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.
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
- approx. 20 x 30cm baking tin
- 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
- 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.
- 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 exceptionally 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.