Since this is my digital cook book, I thought I would share yet another sourdough discard recipe. I do love brownies, and these ones use some more of the sourdough discard. I used this recipe as inspiration and, of course, went slightly off track.
1/2 cup aquafaba (chickpea water)
1/4 tsp cream of tartar
1 cup + 2 tbsp icing sugar
100g vegan block ‘butter’
150g dark chocolate chips
1 cup sourdough discard, 100% hydration
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
70g ground almonds
3 tbsp cornflour
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp fine table salt
flaky salt, for sprinkling (optional)
Whisk the aquafaba:
- Place the aquafaba and cream of tartar (if using) in a food processor or a bowl with a mixer thingy. Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
- Whilst continuing to whisk, add the sugar a few tablespoons at a time.
- Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.
Melt the chocolate & butter:
- Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
- Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.
Combine & Bake:
- Preheat the oven to 200°C. Line a 19 x 25 cm rectangular brownie pan with baking paper.
- Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don’t have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
- Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don’t have a sieve).
- Use a spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
- Pour the batter into the prepared pan and bake for 25-30 minutes – the top should look dry, matte and the brownies shouldn’t wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
- Remove from the oven and run a knife around the edges whilst they’re hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.
This was a great tasting brownie; so light and tangy with a gooey centre. It was really crumbly though and didn’t hold together well in the container.