Sourdough, TAM 105/Rye, Dark Chocolate Fudge Brownies
Yield: 8ea Brownies
Recipe Key
· Grams = g
· Teaspoons = t
· Tablespoons = T
Why measure in grams instead of cups? Measuring ingredients in grams rather than cups will be more accurate. Results will be more consistent as well. One can use Google to convert the grams in this recipe to cups if one does not have a scale.
Why use a sourdough starter? The structure of the brownie will be fudgier. The brownie will also be more rounded in flavor due to the acidity the starter has to offer.
Don’t be afraid to serve these brownies with your favorite flavor of ice cream! Personally, I love to pair these brownies with a Bourbon Pecan flavored ice cream. And if you’re feeling it, eat a cold brownie with a nice cup of black coffee for breakfast.
INGREDIENTS
Method
Preheat the oven to 355F (320F convection). Butter (or PAM) in an 8inX12in pan.
Optional: One can put parchment paper at the bottom of the pan.
In a heat-proof bowl, melt together chocolate chips and butter over a pan of water that has been brought to a boil. Once melted, remove the mixture from the heat and stir occasionally.
Removing the mixture from heat is called “Resting” This prevents the chocolate from crystalizing and allows for an even mixture.
In another bowl, whisk together the cocoa powder, TAM 105 flour, Rye flour, salt, and baking powder.
In the bowl of a stand mixer, whisk together the sugars, eggs, and vanilla. Whisk until light and fluffy.
Slowly add the melted chocolate. After evenly mixed, slowly add the sourdough starter followed by the dry ingredients.
Batter consistency may be drier than what one is used to. Do not panic!
Place the mixed batter into the baking pan and smooth the top of the batter with a plastic spatula.
Bake for 20-25 minutes or until the toothpick comes out clean.
SHOP THE INGREDIENTS
