Sourdough discard brownie cookie
Crackly, fudgy, gooey brownie with intense chocolate flavour in a cookie format!
- Prep time
- 30 min
- Cook time
- 1 hr 24 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 90 g Chocolate (good quality semi sweet)
- 50 g Unsalted butter
- 1 Egg yolk
- 50 g Granulated sugar
- 50 g Brown sugar
- 120 g Sourdough discard
- 20 g Cocoa powder (Unsweetened Dutch processed)
- 80 g Bread flour (high protein)
- Pinch of salt
Instructions
- 1
Melt butter and chocolate in a bowl over simmering water then set aside
- 2
In another bowl beat together egg, granulated sugar, brown sugar and the sourdough discard
- 3
Pour the melted butter and chocolate mixture into the egg mixture and mix until well combined
- 4
Sift in flour, salt and cocoa powder and fold the mixture together
- 5
Divide the dough into 9 equal balls using either an ice cream scoop or spoon. Do not soften the surface, in fact try to keep it as rough as possible for a nice, crackly surface
- 6
Place them onto a large baking tray lined with parchment paper. Leave space in between them. Let them rest in the freezer for 10 minutes
- 7
Pre-heat oven to 180 C / 356 F
- 8
Remove the baking tray from the freezer and bake the cookies for 15 minutes