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Ceara Dennison Sourdough Brownie

Ceara Dennison - Sourdough Brownie

Ceara Dennison - Sourdough Brownie

A picky eater as a child, Ceara's first job as a waitress activated her taste buds and love of food. Studying Culinary Arts at Waterford Institute of Technology Ceara pursued pastry gaining a Baking and Pastry Scholarship to Johnson & Wales University in the United States. 

“I always loved baking bread at home but never got to pursue it in my career until I joined the Ardkeen family. I use books and social media to learn from the Bread Folk. Bakers are the most helpful people, chefs sometimes hide their tricks, but bakers will always be honest. Mainly because no two bakers bake the same bread, we've all got our tricks!”

This recipe uses a sourdough starter for a fabulous brownie with a texture which is divinely dense, smooth, and fudgy.

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Ingredients

  • 300g dark chocolate (70%)

  • 225g butter

  • 200g caster sugar

  • 1 tsp salt

  • 2 tsp vanilla extract

  • 3 Eggs

  • 40g coco powder

  • 220g Sourdough starter

  • Course

    CourseDessert

  • Serves

    Serves10

  • Time

    Time45m

  • Difficulty

    DifficultyBeginner

Method


1. Preheat oven to 350/170.
2. Grease & line a 9 x 13-inch tray.
3. Melt chocolate and butter together, microwave or over a pot of simmering water until smooth.
4. Whisk eggs and sugar until light.
5. Fully add vanilla, salt and coco, whisk till smooth.
6. Add melted mix to eggy mix and combined.
7. Stir in sourdough starter.
8. Pour into prepared tin and bake for 25-30 minutes.
9. I like my brownies fudgy so always check that no residue is left.
10. Allow to cool & cut into portions.

Serve warmed with ice-cream. 

Method


1. Preheat oven to 350/170.
2. Grease & line a 9 x 13-inch tray.
3. Melt chocolate and butter together, microwave or over a pot of simmering water until smooth.
4. Whisk eggs and sugar until light.
5. Fully add vanilla, salt and coco, whisk till smooth.
6. Add melted mix to eggy mix and combined.
7. Stir in sourdough starter.
8. Pour into prepared tin and bake for 25-30 minutes.
9. I like my brownies fudgy so always check that no residue is left.
10. Allow to cool & cut into portions.

Serve warmed with ice-cream. 

Used in this Recipe

  • Cachet Premium Belgian Chocolate 70% 300g

    Cachet Premium Belgian Chocolate 70% 300g

    €4.99

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.80

  • Abernethy Butter 125g

    Abernethy Butter 125g

    €2.80

  • Tate & Lyle Caster Baking Sugar 500g

    Tate & Lyle Caster Baking Sugar 500g

    €1.35

  • Achill Island Sea Salt 70g

    Achill Island Sea Salt 70g

    €3.65

  • Nielsen Massey Vanilla Extract 118ml

    Nielsen Massey Vanilla Extract 118ml

    €14.95

  • True Natural Goodness Organic Cacao Powder 220g

    True Natural Goodness Organic Cacao Powder 220g

    €5.00

  • Hazel Mountain Chocolate Raw Cacao Powder 200g

    Hazel Mountain Chocolate Raw Cacao Powder 200g

    €7.00

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