Sourdough Rye Brownies

This recipe is a slight edit of the one from Epicurious.

Ingredients

Stage 1: Starter Refreshment

  • 72g wholegrain rye flour
  • 57g water
  • 36g rye starter (8–12 hours after last refreshment)

Stage 2: First mix

  • 97g wholegrain rye flour
  • 125g of eggs
  • 50g sugar

Stage 3: Final mix

  • 98g unsalted butter
  • 238g dark chocolate, at least 66% cocoa solids
  • 39g sugar
  • 133g brown sugar
  • 35g cocoa powder
  • 2g baking soda
  • 1g sea salt, plus extra for sprinkling

Directions

  1. Place all the stage 1 ingredients in a jar or container with a lid, mix, cover and leave at warm room temperature for 4–6 hours
  2. Place the stage 2 ingredients plus 63g of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 2 hours
  3. Melt the butter and chocolate in a small pan and set aside to cool for 15 minutes
  4. Line a 25cm square tin with baking parchment and preheat the oven at 160°C (325°F)
  5. Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter, whisk, and pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed
  6. Bake for 45 minutes and enjoy it with a nice scoop of vanilla ice cream!