Sourdough brownies with a tahini swirl recipe
Making sourdough loaves leaves you with a lot of excess starter that can be used to make crumpets, pancakes or – our favourite – brownies.
Find our basic sourdough starter recipe here, but for the brownies you'll need a 50:50 water:flour ratio, so adjust accordingly.
Tip: add a handful of dried sour cherries, dried blueberries or dried cranberries with the walnuts – their tartness cuts through the chocolate.
Ingredients
- 150 g dark chocolate (at least 70% cocoa solids), broken up
- 50 g unsalted butter
- 60 ml rapeseed or sunflower oil
- 2 eggs and 1 egg white
- 1 pinch of fine salt
- 100 g caster sugar
- 80 g light brown sugar
- 3 tbsp water (at least)
- 1 tsp vanilla bean paste
- 50 g unsweetened cocoa powder
- 120 g sourdough starter (made with 50:50 water:flour)
- 75 g walnuts, chopped (optional, omit if nut-free)
- 2 tbsp tahini
- 2 tsp maple syrup, honey or agave
- 5.3 oz dark chocolate (at least 70% cocoa solids), broken up
- 1.8 oz unsalted butter
- 2.1 fl oz rapeseed or sunflower oil
- 2 eggs and 1 egg white
- 1 pinch of fine salt
- 3.5 oz caster sugar
- 2.8 oz light brown sugar
- 3 tbsp water (at least)
- 1 tsp vanilla bean paste
- 1.8 oz unsweetened cocoa powder
- 4.2 oz sourdough starter (made with 50:50 water:flour)
- 2.6 oz walnuts, chopped (optional, omit if nut-free)
- 2 tbsp tahini
- 2 tsp maple syrup, honey or agave
- 5.3 oz dark chocolate (at least 70% cocoa solids), broken up
- 1.8 oz unsalted butter
- 0.3 cup rapeseed or sunflower oil
- 2 eggs and 1 egg white
- 1 pinch of fine salt
- 3.5 oz caster sugar
- 2.8 oz light brown sugar
- 3 tbsp water (at least)
- 1 tsp vanilla bean paste
- 1.8 oz unsweetened cocoa powder
- 4.2 oz sourdough starter (made with 50:50 water:flour)
- 2.6 oz walnuts, chopped (optional, omit if nut-free)
- 2 tbsp tahini
- 2 tsp maple syrup, honey or agave
Details
- Cuisine: British
- Recipe Type: Brownies
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 20
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4. Line a 20 x 27cm (8 x 10inch) tin with baking paper.
- Melt the chocolate, butter and oil in a heatproof bowl set over a pan of just simmering water until smooth, mixing occasionally. Don’t let it overheat. Set aside.
- Beat the eggs, egg white, salt and sugar with an electric whisk or stand mixer until pale and moussy (8–10 minutes in a stand mixer; longer with a whisk).
- Add 2 tablespoons of water and the vanilla and beat for 1–2 minutes.
- In a large bowl, stir together the chocolate, cocoa and starter until well combined. Pour into the egg mixture and whisk just until combined. Stir in the walnuts, if using.
- Mix the tahini and maple syrup with 1 tablespoon of water, to reach a consistency like honey. The tahini may thicken up at first, but will loosen.
- Gently spread the batter into the prepared tin. Drizzle over the tahini mixture in a random pattern, then use a skewer to swirl it to create a marbled effect.
- Bake in the oven for 20 minutes (turning the tin after 15 minutes if one side is cooking faster than the other). Insert a skewer into the middle – we like our brownies fudgy but you shouldn’t have wet batter on it when you pull it out. If so, bake for a further 2 minutes.
- Let cool completely in the tin, then gently remove and slice into 20 pieces.
This recipe is from Leon Happy Guts: Recipes to Help You Live Better by Rebecca Seal and John Vincent. Published by Conran (£16.99).
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