Sponsored by Imperial Sugar
Everything I love in a brownie, a crackly top, chewy edges and a fudgy center loaded with rich chocolate flavor. I’ve been trying to perfect this bake for years and after a lots of trial and error, I finally bring you my perfect Sourdough Fudge Brownie recipe.
I’ve shared a Sourdough Discard Brownie recipe on my blog before, which although delicious, veered a little more cakey than my ideal fudge brownie. With the perfect proportion of sugar and fat, this brownie recipe is rich, chocolatey and chewy.
Introducing the Recipe Box Series
This Sourdough Fudge Brownie Recipe is the first in the Recipe Box Series that I’m launching in partnership with Imperial Sugar. Each month, I’ll be releasing recipes for classic bakes made with a sourdough twist! You can look forward to comforting classics like Apple Pie, Strawberry Shortcake, Glazed Doughnuts and many others.
As an immigrant, I didn’t grow up making or even eating these bakes, but coming from a culture where food and culinary traditions are treasured, they immediately became part of my family’s celebrations. My entire family shares a love for bakin and today, I regularly swap recipes and share tips and techniques with my mom and siblings. Although we may live hundreds of miles apart, our mutual passion for baking and cooking keep us close together.
Sugar is such a vital part of every dessert, it imparts flavor, texture, moisture, and without it, it would be impossible to make our favorite bakes. I’m so grateful to Imperial Sugar for making the Recipe Box Series possible and so proud to be partnering with a company with such a long tradition of producing such high-quality products. Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
The Perfect Brownie
Sugar imparts and locks moisture into these brownies, don’t try to cut down on it in this recipe or your brownies will turn out chalky, dull and dry. Granulated sugar makes these brownies chewy while the little bit of brown sugar adds a rich molasses flavor to the end result.
Don’t be tempted to underbake these brownies! While a lot of fudge brownie recipes depend on underbaking, these will be too mushy if they are not baked all the way through. Equally important is letting the interior set and the brownies cool completely before slicing. Although it may be super tempting, these brownies need to cool for at least 1 hour (ideally overnight) before you can enjoy them.
While I know that none of us ever need an excuse to add sourdough discard to anything, it really does take these brownies up a notch. Sourdough discard adds a nuance and a subtle tang that cuts through the richness of these brownies.
Now onto the recipe!
|Cocoa Powder||25 grams||5 tablespoons|
|Brewed Coffee||56 grams||¼ cup|
|Semisweet Chocolate, coarsely chopped||113 grams||4 ounces|
|Bittersweet Chocolate, coarsely chopped||30 grams||1 ounce|
|Unsalted Butter||71 grams||5 tablespoons|
|Vegetable Oil||75 grams||⅓ cup|
|Imperial Sugar Extra Fine Granulated Pure Cane Sugar||150 grams||1 ½ cup|
|Imperial Sugar Light Brown Sugar||50 grams||¼ cup|
|Vanilla||6 grams||½ tablespoon|
|Sourdough Starter||60 grams||¼ cup|
|All-purpose Flour||70 grams||½ cup|
|Cornstarch||8 grams||1 tablespoon|
|Salt||4 grams||1 teaspoon|
|Walnuts (optional)||50 grams||½ cup|
|Chocolate Chips||85 grams||½ cup|
Bloom the Cocoa Powder
Combine the coffee and cocoa powder in a heat-proof bowl. Set aside. This intensifies the chocolate flavor in the cocoa powder.
Make the Batter
Place a small saucepan filled with 2 inches of water over medium heat. Add the butter, vegetable oil, semisweet and bittersweet chocolate into the bowl with the cocoa powder mixture.
Place the bowl over the simmering water (you’ll want to make sure the water does not touch the bottom of your bowl). Gently melt the butter and chocolate, using a spatula stir the mixture occasionally until the mixture is smooth. Remove the bowl from the heat and allow the chocolate mixture to cool slightly.
Add the granulated sugar and brown sugar into the chocolate mixture, whisk vigorously until the sugars have dissolved and the oil is fully emulsified into the mixture. Add the egg, egg yolks and vanilla into the chocolate mixture, whisk vigorously for at least 1 minute or until your mixture looks shiny and smooth. Stir in the sourdough discard until it has fully dissolved and no traces of starter remain.
Stir the flour, cornstarch and salt into the batter and mix vigorously for at least 1 minute, this will help develop a little bit of gluten into your mixture and contribute to the chewy texture of your brownies.
Using a wooden spoon or a spatula, fold in chocolate chips and walnuts into your batter. Set aside while you preheat the oven.
Preheat your oven to 350 F. Line a 8-inch square baking pan with aluminum foil leaving an overhang and pressing the foil into the corners. Brush the foil with vegetable oil and set aside.
Using a flexible spatula, scrape the batter into your baking pan. Bake the brownies for 25 to 30 minutes or until the surface looks dry and glossy. You’ll know the brownies are done when the edges begin to pull away from the pan, and the center is a little puffy but still soft to the touch.
Cool your Brownies Completely
As tempting as it is to slice into your freshly-baked brownies it’s extremely important to let them cool completely and allow the crumb to set before slicing into them. Place your baking pan on a wire rack and allow it to cool for 30 minutes at room temperature (you should be able to pick the pan up without oven gloves after this period).
Once your brownies have cooled, place them inside the refrigerator for at least an hour. If you can wait, allowing them to cool for 3 or 4 hours would make them even better.
These brownies are best enjoyed once they have fully cooled, when the crumb is chewy, dense and fudgy. Cut the brownies into 16 squares and store any leftovers in an airtight container inside the refrigerator for up to a week. These brownies freeze great for up to a month.