The problem with making a lot of sourdough (as if that is even a problem!!) is that you usually end up with a lot of sourdough starter that you cannot use. This is called sourdough discard and unless you have loads of friends needing a starter, you will end up with some sooner or later. Of course there are literally 100's of ways to use this up, but what better way than to make an amazing brownie, full of nuts and chocolate and well, sourdough! This is very more-ish, I seriously am delighted with how they turned out. You can use any nuts you like, or leave them out, and yes there is a lot of chocolate and sugar in it. But just have one piece...it does serve a small army!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 400 Grams Chocolate dark callets or chunks BUY
- 225 Grams Butter cut into pieces BUY
- 200 Grams Raw Caster Sugar BUY
- 200 Grams light brown sugar
- 60 Grams Cocoa Powder dark if possible, or Dutched BUY
- 2 Teaspoons Pink Salt Flakes plus more to finish BUY
- 5 eggs
- 1 Tablespoon Vanilla Bean Paste BUY
- 250 Grams sourdough discard at room temperature
- 120 Grams Bakers or Strong Flour BUY
- 150 Grams Shelled Pecans roasted, roughly chopped
Preheat oven to 180°C and butter and line a 20 x 30cm baking tin with paper, with some extending above the edges for easy brownie removal. If you use a smaller tin, you will get a deeper brownie and cooking time may vary slightly.
Place 170g of the chocolate into the Thermomix bowl and mill 10 sec/speed 10. Add butter and melt 7 min/50°C/speed 1. Stop and scrape down sides of bowl about half way through. Add more time if required, but you should have a nice smooth mixture.
Add sugars, cocoa, salt, eggs and vanilla and blend 6 sec/speed 6. Add sourdough discard and blend 6 sec/speed 6.
Add flour and combine 6 sec/speed 6. Scrape down sides of bowl with a spatula and fold in any flour that is not incorporated.
Add half of the remaining chocolate and half the pecans and stir through. Spread into the prepared tin and tap gently to settle the mixture.
Bake 38 minutes. Remove from the oven and top with the remaining pecans, the chopped chocolate (this needs to act like glue to hold the nuts in place) and a few pink salt flakes. Return to the oven and bake further 2-3 minutes until the chocolate has melted.
Cool on a wire rack in the tin until completely cold before removing it and cutting into squares. (However, as warm brownies are almost irresistible, we suggest you cut off one corner and have a taste before they are totally cold!
This recipe can be seen if you sign up for the related course. Join the course to get access!