Sourdough Salted Rye Dark Chocolate Brownies
For the ultimate chocolate lover, these sourdough rye salted dark chocolate brownies are a must-try! Made with sourdough discard, freshly milled rye flour, rich dark chocolate, and a sprinkle of sea salt, you truly can’t go wrong. These brownies are fudgy, rich, and decadent, boasting a unique depth of flavour from the rye and fermentation. Try this delightful treat that perfectly balances sweetness and saltiness!
When you click on an affiliate link to Amazon from our website and make a purchase, we receive a small commission at no extra cost to you. See full disclosure here.
Brownies have always been a challenge for me to perfect. Sometimes they turn out too fudgy, underbaked, or soggy, while other times they’re too fluffy, cakey, or dry. But these brownies are just right—finally! They strike the perfect balance, making them ideal for satisfying chocolate cravings or serving as a decadent dessert for guests. Enjoy a treat that hits all the right notes!
Sourdough Discard For Brownies
You can use active starter or discard. The consistency should be thin enough to easily dissolve in the wet ingredients.
Where To Source Rye Flour
Rye flour is one of the easier flours to source. If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells whole grain rye flour. If you’re living in the country and you can source whole grains, you may want to consider milling your own rye flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with whole grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Dark Chocolate
For the dark chocolate, I used a blend of semi-sweet chocolate chips and unsweetened baker’s chocolate. You could do all unsweetened baker’s chocolate if you want to cut down the sweetness as there is a decent amount of sugar added.
What Causes a Chocolate Craving?
One reason you may have a strong chocolate craving is that you’re low in magnesium. Dark chocolate is tasty and rich in magnesium. Most people are magnesium deficient and dark chocolate is an easy way to get some.
Another reason is that sugar in chocolate can provide a temporary mood boost. The need for a mood boost and magnesium is commonly triggered during a woman’s cycle which explains the classic chocolate craving during menstruation.
Choose the darkest chocolate you can handle and enjoy when the mood strikes. This will give you the satisfaction without raising your blood sugar excessively. And the fewer ingredients, the better.
Salt
Maldon sea salt is my all-time favourite for salting sweets. It adds beauty and a salty crunch that pairs perfectly with dark chocolate brownies.
What You’ll Need
- Medium sized metal mixing bowl
- A small metal bowl for melting chocolate
- A small saucepan
- Kitchen Scale
- A 8″x 8″ baking dish
- A silicone spatula
How To Make Sourdough Salted Rye Dark Chocolate Brownies
- Set Up Double Boiler: In a small saucepan, add 1 cup of water and place it on high heat.
- Melt Chocolate and Butter: Measure out the chocolate and butter into a metal mixing bowl. Place the bowl over the saucepan of water to create a double boiler. Keep the heat on high until the chocolate is fully melted, stirring occasionally.
- Mix in Ingredients: Once melted, remove the bowl from the heat and add the sugar, vanilla extract, and eggs. Mix until well incorporated.
- Incorporate Sourdough Discard: Add the sourdough discard and mix until fully combined.
- Add Dry Ingredients: Sift in the rye flour, cocoa powder, salt, and baking soda. Mix until everything is incorporated, but be careful not to overmix.
- Ferment: Cover the mixture and let it ferment for 12+ hours for long fermentation, or proceed to the next step if you’re short on time.
- Prepare the Baking Dish: Grease and flour a glass 8″x 8″ baking dish.
- Pour Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake: Bake at 325°F (163°C) for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the baking dish before cutting into squares and serving.
Sourdough Salted Rye Dark Chocolate Brownies
Equipment
- Medium sized metal mixing bowl
- A small metal bowl for melting chocolate
- A small saucepan
- Kitchen Scale
- A 8″x 8″ baking dish
- A silicone spatula
Ingredients
- 200 g Chocolate chips or Baker's chocolate
- 100 g Butter or coconut oil
- 200 g Brown Sugar
- 1 tsp Vanilla
- 2 Eggs
- 100 g Sourdough Discard
- 120 g Rye Flour
- 25 g Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- Maldon Sea Salt optional
Instructions
- Set Up Double Boiler: In a small saucepan, add 1 cup of water and place it on high heat.
- Melt Chocolate and Butter: Measure out the chocolate and butter into a metal mixing bowl. Place the bowl over the saucepan of water to create a double boiler. Keep the heat on high until the chocolate is fully melted, stirring occasionally.
- Mix in Ingredients: Once melted, remove the bowl from the heat and add the sugar, vanilla extract, and eggs. Mix until well incorporated.
- Incorporate Sourdough Discard: Add the sourdough discard and mix until fully combined.
- Add Dry Ingredients: Sift in the rye flour, cocoa powder, salt, and baking soda. Mix until everything is incorporated, but be careful not to overmix.
- Ferment: Cover the mixture and let it ferment for 12+ hours for long fermentation, or proceed to the next step if you're short on time.
- Prepare the Baking Dish: Grease and flour a glass 8"x 8" baking dish.
- Pour Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake: Bake at 325°F (163°C) for 30-40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Cool and Serve: Sprinkle with Maldon salt (optional) and allow the brownies to cool in the baking dish before cutting into squares and serving.
Recommended Reading
11 Comments