BLEU FLOUR
BLEU Sourdough Brownie Recipe
Thick, fudgy sourdough discard brownies made with BLEU French T65 Flour.
These brownies are rich, dense, and a great way to use up your sourdough discard. BLEU French T65 Flour gives them a richer flavor and keeps the center fudgy, so they stay fresh for days.
Ingredients
- 8 tbsp unsalted butter (113 g)
- 12 oz semi-sweet chocolate chips (340 g)
- ½ cup dutched cocoa powder (40 g)
- 2 tsp vanilla extract (10 g)
- 2 large eggs
- 1 egg yolk
- 1 cup granulated sugar (200 g)
- ½ cup dark brown sugar (110 g)
- ½ cup + 1 tbsp sourdough starter discard (140 g)
- 1 cup BLEU French T65 Flour (120 g)
- 1 tsp salt (5 g)
Instructions
- Preheat oven to 350°F. Line a 9x9 pan with parchment.
- Melt the butter in a saucepan over low heat. Add the chocolate chips, vanilla, and cocoa powder. Stir until smooth, then set aside to cool.
- Beat the eggs, egg yolk, granulated sugar, and brown sugar together for 7-10 minutes until thick.
- Add the sourdough discard and cooled chocolate mixture; mix on low until combined. Add the BLEU French T65 Flour and salt, stir in gently by hand, don't beat, and don't overmix. The batter will be very thick.
- Pour batter into the pan, smooth the top, and bake 35-40 minutes. Check with a toothpick: it shouldn't be wet, but a little sticky is fine since they keep cooking as they cool.
- Cool completely in the pan, then lift out with the parchment and cut into squares.
Store at room temp up to 7 days, or freeze up to 3 months.
