Chocolate brownies

 

Introduction

I never understood the attraction to chocolate brownies until I found this recipe - and now I get it. Very rich and soft with a nice crusty outside. It is heavily based on the recipe in the Modern Sordough cookbook by Michelle Eshkeri. 

Ingredients

Stage 1

• 125g active sourdough starter
• 200g flour (white or rye)
• 250g eggs (about 4 whole eggs plus an egg yolk)
• 100g caster sugar

Stage 2

• 200g butter
• 500g dark chocolate (2 large blocks of Whittakers dark)

Stage 3

• 77g caster sugar
• 265g brown sugar
• 70g cocoa
• 5g vanilla essence
• 3g baking soda

Method.

Mix the stage one ingredients together and leave in a warm place for an hour or 2.

Melt stage two ingredients together in a double boiler or the microwave, mix well and set aside to cool.

Preheat oven to 160 degrees.

Add the stage 2 ingredients to stage 1 and then add the stage 3 ingredients and whisk until well combined. (I use a cash mixer).

Pour into a large swiss roll tin, lined with baking paper, and bake for 35 mins until no longer raw in the middle. When you bring it out of the oven dust with icing sugar.

Delicious eaten when warm but keeps well in a sealed container for a few days.