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Salted Chocolate Rye Sourdough Discard Brownies

AuthorBronwyn Case
For the ultimate chocolate lover, these sourdough rye salted dark chocolate brownies are a must-try!
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Prep Time30 minutes
Cook Time35 minutes
Ferment 12 hours
Total Time13 hours 5 minutes
Servings9 Brownies

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 for sprinkling on top

Instructions 

  1. Set Up Double Boiler: In a small saucepan, add 1 cup of water and place it on high heat.
  2. 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.
  3. Mix in Ingredients: Once melted, remove the bowl from the heat and add the sugar, vanilla extract, and eggs. Mix until well incorporated.
  4. Incorporate Sourdough Discard: Add the sourdough discard and mix until fully combined.
  5. 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.
  6. 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.
  7. Prepare the Baking Dish: Grease and flour a glass 8"x 8" baking dish or line with parchment paper.
  8. Pour Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly.
  9. 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.
  10. Cool and Serve: Sprinkle with Maldon salt and allow the brownies to cool in the baking dish before cutting into squares and serving.