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.