These Brownies are unlike any other brownies I have ever made before. They are light and fluffy. They are not the deep fudgy brownies, because they have sourdough starter in them so they rise quite a bit. The pecans in these brownies are optional but I would recommend them purely for the texture.
If you are worried about a strong "tangy" flavor, I would say it is undetectable. The sourdough just increases the rise and makes it fluffier. My only recommendation is to not try the batter (it will not taste good since it has uncooked starter in it- I learned that the hard one).
Fluffy Sourdough Brownies
- 4 ounces semisweet baking chocolate
- 1/2 cup hot water
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups sourdough starter
- chocolate frosting or sifted powdered sugar, optional
- Place chocolate in a small saucepan and add hot water; Bring slowly to a boil, stirring constantly to prevent burning. As soon as chocolate is melted, remove from heat and add baking soda; stir well (mixture will be bubbly). Set aside to cool to lukewarm.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract and mix thoroughly. Stir in cooled chocolate mixture, nuts and chocolate chips. Sift flour and salt; gradually add to the chocolate mixture, stirring well. Stir in the sourdough and mix well.
- Pour batter into a greased and floured 13 x 9 pan.
- Place pan in a warm spot for 30 to 45 minutes to rise slightly.
- Bake at 350º for 35 to 40 minutes.
- Cool completely.
Dust with powdered sugar.
Thanks for reading,