Sourdough White Chocolate Raspberry Brownies
Ingredients
- 1 ½ cups of fresh or frozen raspberries
- ½ cup of granulated sugar
- 1 tbsp of lemon juice
- 8 tbsp (1 stick) of unsalted butter
- 1 ½ cups of semi sweet chocolate chips
- ½ cup of cocoa powder
- 2 tsp of vanilla extract
- 2 large eggs + 1 egg yolk
- ¾ cup of granulated sugar
- ½ cup of dark brown sugar
- ½ cup of sourdough starter discard
- ¾ cup of all purpose flour
- 1 tsp of fine sea salt
- ½ tsp of baking soda
- ½ cup of white chocolate (coarsely chopped)
- Fresh raspberries
Raspberry Jam:
Brownies:
PRODUCTS
Instructions
- Combine raspberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium/high heat. Reduce heat to medium/low and simmer for approx. 10 minutes or until liquid has reduced and you have a thick consistency. Remove from heat and set aside.
- Preheat oven to 350°F and line a 9”x9” baking pan with parchment paper.
- In a small saucepan, melt butter over low heat.
- Add the chocolate chips, cocoa powder and vanilla extract. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and set aside to cool.
- Use a stand mixer with the paddle attachment and beat eggs, granulated and brown sugar for 8 minutes or until smooth. Add the sourdough discard and chocolate mixture and continue to beat on low until thoroughly combined. Add the flour and salt and stir until just combined. Do not overmix, the batter will be thick.
- Pour the batter into the prepared baking pan. Dollop the raspberry jam by the spoonful in various spots and gently swirl the top with a knife. Top a few scattered raspberries and slightly push into the batter. Top with the white chocolate.
- Bake for 35-40 minutes.
- Allow the brownies to completely cool in the pan on a wire rack.
- Cut into 16 squares and enjoy!
Raspberry Jam
Brownies
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