Sourdough Einkorn Brownies

Recipe by Kerenza De Freitas. The addition of sourdough gives these brownies a wonderful twist, while still tasting every bit as delicious and comforting as a brownie is supposed to be. You can make your own einkorn sourdough starter from scratch (instructions here,) or you can sign up to be notified about our next batch of heirloom Einkorn Sourdough starter here!

Instructions

1. Melt the butter and chocolate on the stove over medium heat. Stir frequently to prevent the chocolate from burning. Remove from the heat and allow to cool.
2. In the bowl of a stand mixer with the whisk attachment or using a hand mixer, mix the eggs and sugars on medium speed for 5 minutes.
3. Add a couple tablespoons of water to the sourdough starter* or discard, and mix with a fork to loosen it up to where it becomes more of a fluid consistency.
4. Pour in the chocolate mixture and sourdough starter and mix until combined.
5. Sift the flour and cocoa powder in a small bowl so there are no lumps. Add the salt and baking powder then add to the wet mixture and mix until combined. Use a spatula to mix in any remaining bits of flour at the sides and bottom of the bowl.
6. Pour the batter into a lined 8x8-inch baking dish with parchment paper and refrigerate for at least 12 hours or up to 2 days.
7. When ready to bake, bring the dish to room temperature (to avoid any cracking in the hot oven).
8. Preheat oven to 350ºF and bake for 35-40 minutes. Cool completely before slicing. Enjoy!
    

   Notes

• *A stiff starter (50% hydration) is Jovial’s recommended starter method, which simply means 10g starter, 30g water, 60g flour (1:6:3). A 100% hydration sourdough starter means that it has been fed the same amount of flour and water by weight: 50g starter, 50g flour, 50g water (1:1:1). It has a more fluid consistency than a stiff starter. You can use either for this recipe.
• We used an 8x8-inch dish.
• For gooier brownies, remove them from the oven sooner, around 35 minutes or a little less. They will firm up as they cool.
• Store the brownies at room temperature in a sealed container or ziplock bag for 3-4 days then transfer to the fridge for up to a week.