from 1 vote
Sourdough Peanut Butter Brownies
The sourdough peanut butter brownies turned out sublimely moist with a barely perceptible tang. The delicious ribbons of peanut butter running over the fudgy interior made them delectably soft.
peanut butter brownies, sourdough brownies, eggless brownies recipe
cup ( 100 gms)
Dark 70% chocolate
Peanut butter, smooth or crunchy, either will work
Toping ( optional)
Peanut butter, preferably smooth
Dark chocolate chips
Combine the flaxseed powder and water in a small bowl. Set aside for 5-10 minutes until the mixture thick and gelatinous.
Preheat your oven to 180C. Line a 9" square pan with parchment or butter paper for easier clean up.
Combine butter, peanut butter, and chocolate chips in a large bowl. Place this bowl over a pan of just simmering water.
Mix the butter, peanut butter, and chocolate until just melted.
Take it off the heat. Stir until the mixture is smooth and glossy.
Stir in the sugar.
Whisk in the flax eggs, sourdough discard, and vanilla extract.
Fold in the flour and cocoa powder. Mix until no white streaks remain.
Spoon the batter into the prepared pan. Drop spoonfuls of peanut butter on top and make swirls with a wooden skewer or knife.
Bake at 180 C for 25-30 minutes. Mine usually gets done in about 28 minutes.
Don't over bake this. A skewer inserted in the center should come out with very moist crumbs attached.
Scatter some chocolate chips on the brownie, as soon as it comes out of the oven.
Let cool for at least 1 hour before cutting into squares. Enjoy!
Sourdough Peanut Butter Brownies -
-August 21, 2020