Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Makes 16 brownies in an 8” square tin
200g dark chocolate
100g milk chocolate
115g unsalted butter
• 115 grams golden caster sugar
• 1 tsp vanilla extract
• 3 eggs
• pinch salt
• 220 grams sourdough starter at 100% hydration (1 cup)
Preheat the oven to 175 degree C. Line the tin with baking paper.
Melt all the dark chocolate and 30g of milk chocolate (all broken into pieces) with the butter (also in pieces) in a bowl over simmering water. Chop the remaining 70g milk chocolate into chunks for later.
Beat eggs, sugar, salt and vanilla extract. Keep beating while you pour in the melted chocolate and butter mixture.
Fold in the sourdough starter and chocolate chips until just combined.
Pour into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean. Leave in the tin to cool completely but slice into 16 pieces while still slightly warm.
Added by: Pip Sanderson
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.