Gluten Free Sourdough Brownies
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Preheat the oven to 180C 356F. Line a 24x24cm baking tin leaving extra paper for handles to remove
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Add 100g dark browned butter, 70g (1/2 cup) light brown sugar and 110g (1/2 cup) caster sugar
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Use the whisk attachment to combine the sugar and brown butter, scraping down the bowl as necessary
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Crack in two extra large eggs and scrape down the bowl before putting the mixer on medium- high
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Continue on med-high speed (I used speed 5 on my Kitchen-aid). Melt the chocolate while you wait
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After 2-3 minutes, the mixture should glossy, light and meringue like in texture
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Add 2 tablespoons cocoa and 2 tablespoons hot water to the choc and stir until JUST combined.
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It will seize up if you stir it too long so just combine it. Add the chocolate mixture to the mixer
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Mix on a medium speed until the batter is glossy and chocolate in colour
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Add 1 teaspoon fine salt, 1 teaspoon vanilla bean paste and 130g (1/2 cup) GF sourdough discard
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My discard is 100% white rice flour at 130% hydration. Mix until combined and scrape down the sides.
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Pour the batter into the lined 24cm x 24cm baking tin
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Smooth the top and place in the oven for 20 minutes or a little longer if you prefer a firm brownie
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For best results, leave the brownie to cool and set overnight before slicing
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Slice into 16 brownies and serve
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See the full recipe with tips and suggestions at www.georgeats.com
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