Super Fudgy Sourdough Brownies

Gathering Ingredients

Dry and wet ingredient list

• 200g (7 oz) dark chocolate (70% cocoa recommended for balance between bitterness and sweetness)
• 150g (2/3 cup) unsalted butter to be browned for deeper flavor
• 200g (1 cup) granulated sugar — adjust up to 225g for sweeter brownies
• 2 large eggs brought to room temperature
• 160g (2/3 cup) active sourdough starter discard (100% hydration); if yours is thicker, stir to loosen
• 40g (1/3 cup) unsweetened cocoa powder for chocolate intensity and structure
• 70g (1/2 cup) all-purpose flour — minimal flour keeps brownies fudgy
• 1 tsp fine sea salt and 1 tsp vanilla extract
• Optional inclusions: 80g chopped walnuts or chocolate chunks for texture

• Use room-temperature eggs to blend smoothly and avoid seizing chocolate.
• If using cold starter, stir in warm (not hot) melted butter to temper it slightly for better batter integration.
• Measure flour by spooning into the cup and leveling or use a scale for accuracy; excess flour will create cakier brownies.
• Choose a chocolate with a clear cocoa percentage for predictable sweetness and fat content; couverture melts more smoothly.

• This recipe suits an 8x8-inch (20x20 cm) square pan for thick, fudgy bars.
• For thinner brownies, use a 9x13-inch pan and reduce baking time; expect a less dense texture.

Equipment and Pan Preparation

Essential equipment

• 8x8-inch square baking pan (metal conducts heat evenly; glass requires slight time adjustment)
• Saucepan and heatproof bowl for a double boiler or a microwave-safe bowl to melt chocolate
• Whisk and rubber spatula for folding, and a kitchen scale for precise measurements
• Thermometer (optional) to check butter temperature when browning

• Line the pan with parchment paper extending two opposite sides to create lifting tabs; this guarantees clean removal.
• Lightly grease the bottom and sides with browned butter or nonstick spray before setting the parchment; this keeps edges neat.
• For crisper edges, butter the pan and skip parchment; expect browner sides and slightly less uniform top texture.

• Preheat oven to 175°C (350°F) for a standard bake; reduce to 160–170°C (320–335°F) for convection ovens and monitor color.
• Position the rack in the middle of the oven to ensure even airflow and avoid over-browning on one side.
• If using a glass pan, lower oven temp by 10–15°C (25°F) and watch internal set closely; glass retains heat longer and can darken edges quickly.

Sourdough Starter and Discard Tips

Starter selection and hydration

• Use active discard at room temperature with a mild tang; a 100% hydration discard (equal weight water to flour) integrates predictably.
• If discard is thicker than batter, thin with 5–10g water or milk to maintain batter flow and prevent dry pockets.
• Very sour discard can darken flavor; balance by increasing chocolate percentage or adding 5–10g extra sugar if needed.

• Discard contributes acidity that sharpens chocolate notes and tenderizes crumb through mild enzymatic action—this helps achieve a dense, fudgy center.
• Because discard contains water and fermentable sugars, it slightly increases tenderness; compensate with minimal flour to avoid collapsing structure.
• If discard is very active and bubbly, fold gently to preserve air pockets that can lighten the brownies marginally without turning them cakey.

• If using a liquid starter at 125% hydration, reduce other liquids by approximately 10–15g to keep batter consistency.
• For gluten-free swaps, replace flour with a blend that includes xanthan gum and reduce added liquids slightly; expect a denser texture.
• When omitting discard, replace with equal weight of unsweetened applesauce or extra melted butter for moisture, but note flavor will be less tangy.

Preparing the Brownie Batter

Browning and melting steps

• Begin by browning the butter over medium heat until nutty aroma appears and solids turn amber; strain immediately to stop cooking and remove bits.
• Melt dark chocolate with a portion of the browned butter using a double boiler or short bursts in the microwave, stirring every 20 seconds to avoid seizing.
• Allow chocolate-butter mixture to cool to 40–45°C (104–113°F) before adding eggs to prevent scrambling.

• Whisk eggs and sugar together until glossy and slightly thickened; this step helps integrate sugar without creating too much aeration that would make brownies cakey.
• Gently fold the cooled chocolate mixture into the egg-sugar mix in two additions for even temperature and texture control.

• Stir in the sourdough discard and vanilla until homogeneous; the batter should be thick but pourable.
• Sift cocoa and flour together, then fold in with a rubber spatula in three short turns to avoid overworking gluten; stop when streaks disappear.
• Fold in nuts or chocolate chunks last to preserve batter integrity; reserve a handful of chunks to press on top for an attractive crust.

• Batter should flow slowly off the spatula in a ribbon; too thin indicates excess liquid and will produce less fudgy bars.
• If batter appears grainy from sugar, rest 5–10 minutes to allow sugar to partially dissolve into the warm chocolate-butter mix, then fold once more.

Baking and Cooling

Baking temperature and timing

• Preheat oven to 175°C (350°F) for conventional ovens; bake 22–28 minutes for an 8x8-inch pan depending on desired fudginess.
• Start checking at 18 minutes: look for a thin, shiny crust and slightly wobbly center; edges should be set and pull away from the pan slightly.
• Use the toothpick test: insert near center—if a few moist crumbs cling to the toothpick, the brownies are done; wet batter indicates underbake, while dry crumbs mean overbake.

• Cool the pan on a wire rack for 30–45 minutes; residual heat completes the set without drying the interior.
• After the top appears matte and center retains slight wobble, lift brownies from pan using parchment tabs and place on rack to finish cooling completely—this prevents moisture condensation against the pan which can make edges soggy.
• For the chewiest texture, chill fully in the refrigerator for at least 2 hours before slicing; chilling firms the crumb and produces cleaner cuts.

• Do not overmix after adding flour; overworking develops gluten and yields cakier brownies.
• Avoid opening the oven repeatedly; sudden temperature changes can collapse the center and reduce fudginess.
• If edges brown too fast while center remains unset, tent loosely with foil and continue baking until center reaches desired doneness.

Cutting, Serving and Texture

Best technique for clean slices

• Chill the cooled brownies for at least 2 hours for tidy cuts; cold brownies slice more cleanly without crumbling.
• Use a sharp chef's knife warmed in hot water and wiped dry between cuts to produce glossy slices and reduce crumb drag.
• For rustic squares, use an offset spatula to lift pieces; for uniform servings, score lightly with a knife, then cut in a single downward motion per slice.

• Serve at room temperature for a fudgy, melty mouthfeel; slightly chilled brownies are denser and chewier with less glossy top.
• Pair with a small scoop of vanilla ice cream to contrast temperature and add creaminess, or a spoonful of crème fraîche to cut richness.
• Dust with a light sift of cocoa or powdered sugar right before serving for visual contrast; avoid topping early to prevent moisture absorption into the crust.

• A properly executed batch yields a shiny, crackled top, slightly crisp edges, and a dense, gooey center that holds together when cut.
• If the center is too loose even after resting, that indicates significant underbake; return to a low oven (150°C/300°F) for short increments while monitoring.
• If brownies are uniformly cake-like, reduce mixing aeration next time and slightly decrease baking time; aim for moist crumbs on a toothpick test rather than a clean one.

Storage, Freezing and Reheating

Short-term storage

• Store cooled brownies at room temperature in an airtight container for up to 3 days to retain chew and shine; layer with parchment between slices to prevent sticking.
• For slightly extended freshness, refrigerate up to 7 days; bring to room temperature or warm gently before serving to recover fudginess.

• Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container to prevent freezer burn; freeze up to 3 months.
• To thaw, leave wrapped brownies at room temperature for 1–2 hours or microwave briefly (10–15 seconds) to regain a just-warm, gooey center.

• For a warm serving, microwave a single square on medium power for 10–15 seconds; check and add 5–10 second increments to avoid overheating which can dry the edge.
• Reheat multiple squares in a 150°C (300°F) oven for 5–8 minutes on a baking sheet until just warm—this preserves edge texture better than a microwave.
• Brush the cut surface with a few drops of simple syrup or melted butter before reheating to refresh shine and mouthfeel if brownies have dried slightly in the fridge.

• Discard any brownies with off aromas or visible mold; the acidity from the starter does not prevent spoilage once exposed to air.
• If texture becomes overly dry, reheat with a moist paper towel covering in the microwave for brief bursts to steam moisture back into the crumb.

FAQs

Can I use active starter instead of discard?

• Yes, but reduce other liquids slightly if active starter is more hydrated than discard; an active starter may add more acidity and tang—adjust sugar or chocolate percentage if needed.

• Common causes: overmixing after adding flour, too much flour, overbaking, or incorporating too much air when whisking eggs and sugar. Fold gently and monitor bake time closely.

• A shiny, crackled top is desirable; to avoid overly large cracks, ensure even oven temperature and avoid high initial heat spikes. Slight cracks indicate good sugar incorporation and glossy crust formation.

• Yes, but flavor will be less nutty; use neutral oil in equal weight and consider adding 5–10g extra melted chocolate or a pinch more salt to balance.

• Yes—discard is safe to use after normal fermentation. It contributes acidity and flavor but does not continue fermenting significantly during baking; ensure discard has no off smell or visible mold before using.

• Toss nuts or chocolate chunks in a tablespoon of flour before folding in; this prevents sinking and ensures even distribution without overworking the batter.

• Allow the batter to rest 5–10 minutes so sugar dissolves into the warm chocolate-butter mixture, then fold once more. If graininess persists, a quick whisk of the egg-sugar mixture before folding can help homogenize.

• Yes—use a larger pan (9x13-inch) and reduce thickness expectations. Watch baking time closely; a doubled batter may require longer baking, but avoid overbaking to maintain fudginess.