My love of baking is something that keeps me sane during these last couple of weeks. Some of you know that I recently had a baby (almost 3 months!). That means my creativity and spare time went down the window. Sleep deprived and constantly looking after a little one took its toll on my creative outlets like cooking and baking. However, things have gotten better. I’ve had a bit more time during the day to write the blog, bake and photograph. (Although some days timing does not work out.) Today I decided to create a birthday brownie for my husband. Its been a rough couple of months and I thought he deserved a treat.
For the recipe I created, I decided to combine his love of chocolate and what I had in the pantry and fridge. I had made sourdough brownies in the past so I thought I would sneak in a little in this recipe. I find the sourdough gives brownies a nice tart taste. Originally I wanted to use dark chocolate or cocoa powder but I didn’t end up doing groceries this week. I was diagnosed with shingles on top of caring for a newborn so I needed the extra break and got my parents to pick some stuff up. Of course I forgot that I wanted to make cake and didn’t ask them to buy the ingredients that I wanted.
To start, combine 3/4 cup oat milk, 3 tablespoon Nutella, 1/4 cup butter, 1 tsp vanilla extract, 1/4 cup chocolate chips and 1/2 brown sugar in a saucepan. Heat on low until everything is combined.
In a mixing bowl, combine 3/4 cup flour, 3/4 tsp baking powder, a pinch of salt, and 1 tsp instant coffee. Slowly add the oat milk mixture to the dry ingredients. When mostly combined, add 3/4 sourdough discard and mix well. Preheat the oven to 350 degrees F.
Grease a baking tray with some oil and pour the brownie mixture in. Bake in the oven for 30-40 minutes or until a toothpick comes out clean with a few crumbs. Do not overbake as it will make the brownie dry.
Take the brownie out of the oven to cool completely before cutting. To add a bit more decadence, sprinkle the hot brownie with chocolate chips. This will allow the chocolate chips to melt and become easier to spread. Spread the chocolate once it has melt and allow it to cool. You can get extra fancy and decorate the brown with some fresh blueberries or any other fruit. Enjoy!!
- 3/4 cup sourdough discard
- 3/4 cup flour
- 3/4 tsp baking powder
- A pinch of salt
- 1/4 cup chocolate chips
- 1 tsp instant coffee (I used decaf)
- 1/2 cup brown sugar
- 1/4 cup butter
- 3/4 cup oat milk
- 3 tbsp Nutella (or dairy free chocolate hazelnut spread)
- 1 tsp vanilla extract
- In a saucepan heat up oat milk, sugar, Nutella, butter, vanilla extract and chocolate chips until everything is melted.
- In a mixing bowl, combine flour, baking powder, instant coffee and salt. Mix.
- Slowly add the oat milk mixture to the flour mixture. Add sourdough starter. Mix until everything is well combined.
- In a greased baking tray, add the brownie mixture.
- Bake brownie in a 350 degree F oven for 30-40 minutes or until the a toothpick comes out clean with a few crumbs. Don’t overbake.
- Let it cool completely before cutting.
If you liked this recipe, check out the rest of our food blog.