Red Velvet Sourdough Brownies
Taking sourdough brownies up to a new level, combining two favourites and that signature red colour and meringue like crispy finish on top.
Ingredients
Brownie Mix
- 80 g Unsalted butter
- 150 g Milk Chocolate bar
- 75 g Milk Chocolate chips
- 75 g White Chocolate chip
- 45 g Cocoa Powder
- 1½ tsp Vanilla Extract
- 1 tsp White Wine Vinegar
- 2 Eggs
- 3 tbsp Groundnut Oil (or any other neutral oil)
- 150 g Caster Sugar
- 75 g Brown Sugar
- 95 g Sourdough Starter (Discard, not active)
- 90 g Plain Flour
- ¼ tsp Salt
- 1 tsp Red Food Colouring (It must be good quality. Poor colouring won't overpower the chocolate and cocoa powder)
Cheesecake Icing Swirl
- 200 g Full Fat Cream Cheese
- 60 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Groundnut Oil
Instructions
- Preheat the oven to 160°C (fan oven).
- Melt the butter in a pan over a low heat then add the chocolate bar, all of the milk chocolate chips, and around ⅔ of the white chocolate chips, vanilla extract and cocoa powder. Heat and stir until fully melted and smooth. Set aside to cool for now.
- In a separate bowl, beat the eggs, caster sugar, brown sugar, and groundnut oil for around 5 minutes. You can do this by hand but it’s much quicker and easier with a mixer. Hand mixers work fine.
- Add in the sourdough starter discard, and all of the recently cooled chocolate mix from step one. Mix thoroughly together until combined. Add in the white wine vinegar and red food colouring and mix again.
- In a small bowl, weigh out your flour and then add in the salt. Mix through the remainder of the white chocolate chips.
- Add the flour mix to the other bowl with your brownie mixture and stir with a spatula. Don’t over mix it, just go until it’s come together and there are no lumps of flour visible.
- Line a square baking tin with parchment paper and pour in ¾ of the red brownie mixture. Use the spatula to smooth over the surface.
- Whisk together all of the ingredients of the cheesecake swirl and pour over the top of the mix in the baking tin. Add in the remainder of the red brownie mix.
- Gently swirl the top layers of the brownie mix and cheesecake swirl until it appears slightly marbled.
- Scatter over the remainder of the white chocolate chips and then bake in the centre of the oven for 40 minutes (keep an eye on it as every oven is different. When it has the matte finish on top and is beginning to crack on the edges, take it out).
- Let the baking tray sit until cooled, the brownie is still cooking in it. Don’t be tempted to cut in early!
- Once cooled, carefully remove the brownie from the tray and cut into 16 squares, serve up and enjoy.
