“I give you the mausoleum of all hope and desire, which will fit your individual needs no better than it did mine or my father’s before me. I give it to you not that you may remember time, but that you may forget it for a moment now and then and not spend all of your breath trying to conquer it.”
recipe from Wild Yeast Blog
recipe yield: 9×13 pan
Preheat the oven to 325F. Grease a 9×13 baking pan with coconut oil or butter.
Over a double boiler (I often use a glass bowl and a medium-sized sauce pan), melt together 300g semisweet chocolate chips and 226g unsalted butter, cut into pieces. Stir constantly until everything is completely melted.
Whisk in 150g raw sugar, 6g (1 tsp) salt, and 8.4g (2 tsp) vanilla.
Add 3 whole eggs, one at a time, whisking to combine after each addition.
Sift 40g cocoa powder over the chocolate mixture and stir to combine.
Stirring gently, add 220g mature 100%-hydration wild yeast sourdough starter until completely incorporated.
Turn the batter into the prepared pan and bake for 35-40 minutes until a knife inserted in the center comes out clean. I like my brownies on the fudge, undercooked side, so I cooked mine for 35 minutes. Cool in the pan for at least 20 minutes before cutting off a piece. I find it best to cool the brownies completely, refrigerate, and then cut into squares.
To store, cut brownies into squares and keep in a tupperware in the fridge.
Note: have milk ready and poured when you are ready to devour.