Wildflour Farm Sourdough Brownie Brittle

Ingredients:

60g Butter

240g Chocolate Chips

2 Eggs

125g Sugar

140g Brown Sugar

55g Flour

7g Vanilla

20g Cocoa Powder

4g Salt

2g Baking Powder

120g Sourdough Starter or Discard

50g Extra Chocolate Chips

Instructions:

1.) Using the double boiler method melt the 240g Chocolate & 60g butter together. (Can also melt in 30 second intervals in the microwave, stiring between intervals). Set aside to cool.

2.) Cream Eggs, Sugar & Brown Sugar together in stand mixer (Or bowl with hand mixer). Beat for 5 minutes until airy. Add in starter/discard & beat for 1 more minute.

3.) Add the cooled chocolate & vanilla to the creamed mixture.

4.) Fold in the Flour, Cocoa Powder, Baking Powder & salt until no lumps remain. Fold in the extra chocolate chips.

5.) Place dough in refrigerator for at least 30 minutes.

6.) Preheat oven to 325 F. Spray baking sheet with olive oil or non-stick cooking spray. (I use a 12x18 baking sheet)

7.) Remove dough from refrigerator & spread evenly in a thin layer across baking sheet.

8.) Bake 20-25 minutes or until top is crisp & cracking.

9.) Let cool & then break into pieces.

10.) Store leftover brownie brittle airtight at room temperature for up to 5 days.