Potato Flake Sourdough Brownies
These potato flake sourdough brownies are perfectly fudgy and have that signature crackly top that everyone loves in a brownie! Using a potato flake sourdough starter takes these brownies to a new level, making the grains more digestible and full of flavor!
Equipment
- Large bowl
- Small or Medium sauce pan
- Whisk
- Rubber Spatula
- 9x9 baking pan
- Parchment Paper
Ingredients
- ⅔ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar sugar
- ½ cup unsalted butter If using salted butter remove the ¼ teaspoon of salt
- 7 ounces melted dark chocolate or semisweet chocolate
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup potato flake starter
- ¼ teaspoon salt if using unsalted butter
Instructions
- In a medium saucepan over medium heat, combine white sugar, brown sugar, and butter. Heat and stir until the butter is melted. Take off heat and add chocolate chips. Stir until all melted together. Place in the fridge to cool slightly until read to mix with the rest of the ingredients (Don’t forget and leave it in there or the butter will get hard. This is just to help cool it down.)
- In a large mixing bowl beat the eggs for one minute. Next, mix in the vanilla. Add in the potato flake starter and mix together. It can be a recently fed starter, or a starter that has been sitting in the fridge.
- Add in the cocoa powder. Whisk to combine.
- Make sure the butter mixture is not hot. If it is warm, that is okay. Mix with the egg mixture until just combined.
- Add in the flour and only mix until you do not see any more white. Stop as soon as it is incorporated.
- Cover with plastic wrap and place in the fridge for at least 10 hours, up to 24 hours for a long fermentation of the grains. If you want to jump start the fermentation before placing it in the fridge, leave the batter out at room tempature for a few hours and then place it in the fridge to finish the fermentation.
- If you do not want to long ferment your brownies, skip this step and jump right into the next step.
- Prepare a 9×9 pan by lining the bottom with parchment paper and oiling the sides.
- Pour the thick batter into the prepared 9x9 pan. If fermented, it becomes even thicker, this is okay! Do your best to spread the mixture out into an even layer.
- Bake 40 minutes at 350℉ in the prepared 9 X9 pan. Set a timer for 35 minutes to check and see if the middle is set. When it is baked to your doneness preference, remove from the oven.
- Allow to cool completely before slicing and serving. This will help it set up and keep them from falling apart as easily.
Notes
Don’t over-mix after adding the dry ingredients or else the texture of the brownies will change!
Don’t over-bake or else the inside of the brownies will become more cake-like rather than staying fudgy.
I repeat Do NOT over beat your batter once the flour is added. It will give you cake-like textured brownies.
If you want to cut your brownies while they are still warm, use a plastic knife and use small saw-like strokes for cleaner cut lines. Cool down your butter mixture quicker by sticking it in the fridge for a few minutes, but don't leave it for too long or the butter will solidify again!
Don’t over-bake or else the inside of the brownies will become more cake-like rather than staying fudgy.
I repeat Do NOT over beat your batter once the flour is added. It will give you cake-like textured brownies.
If you want to cut your brownies while they are still warm, use a plastic knife and use small saw-like strokes for cleaner cut lines. Cool down your butter mixture quicker by sticking it in the fridge for a few minutes, but don't leave it for too long or the butter will solidify again!