I was looking for alternatives to bread making to use some of my sourdough starter discard when I rediscovered a sourdough brownie recipe in my files. As I wanted to take it a step further, I decided to add some Nutella hazelnut spread to the batter.
It was a delicious idea. The hazelnut spread adds fudgy, nutty richness. The sourdough starter makes sure it isn’t too sweet.
Be sure and let the pan cool completely before cutting or you’ll be spooning out brownies (which isn’t a bad idea either).
Fudgy Nutella Sourdough Brownies
8 tablespoons (1 stick) unsalted butter
8 ounces bittersweet chocolate baking bars (I use Ghirardelli), broken into pieces
½ cup Nutella hazelnut spread
2 teaspoons vanilla extract
½ cup sourdough starter discard
1 cup all-purpose flour
¼ cup Dutch processed cocoa powder (I like Hershey’s Special Dark)
1 teaspoon salt
2 large eggs
1 egg yolk
1 cup granulated sugar
½ cup brown sugar
Stir the vanilla extract with the sourdough starter.
In a medium mixing bowl, whisk flour, cocoa powder and salt.
In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer until well blended, at least 5 minutes. Add the sourdough starter and beat on low. Add the chocolate mixture to the bowl and beat on low until mixed. Add the flour mixture and stir just until combined.