Name: Sourdough brownies
Total time: 30 min
Yield: Makes 16 squares
Ingredients: 150g unsalted butter, cubed, plus extra for the tin; 250g dark chocolate, chopped; 200g soft light brown sugar; 3 eggs; 100g left-over sourdough starter; sea salt flakes; 50g cocoa powder; 75g self-raising flour; 30g salted pretzels, broken into pieces

Squares of chocolate brownies topped with pretzels, sat on a teal blue background

150g unsalted butter
cubed, plus extra for the tin
250g dark chocolate
chopped
200g soft light brown sugar
3 eggs
100g left-over sourdough starter
sea salt flakes
50g cocoa powder
75g self-raising flour
30g salted pretzels
broken into pieces

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm brownie tin and line with baking paper. Tip 200g of the chocolate, plus all the butter and sugar into a pan and set over a low heat, stirring until the chocolate and butter have melted. Remove from the heat and leave to cool slightly, then crack in the eggs, one at a time, whisking well in between each addition. Tip in the sourdough starter and a pinch of sea salt flakes, then mix to combine. Sift in the cocoa and flour, then use a spoon to fold everything together. Tip into the prepared tin, then scatter over the remaining 50g of chocolate and the pretzel pieces, along with a little more of the sea salt flakes, if you like.
step 2
Bake for 20-25 minutes or until the top is cracked but there’s still a little wobble in the centre. Remove from the oven and cool in the tin. Remove to a board, then cut into squares.