Sourdough Chocolate Brownies

As the sourdough starter is being fed, it gets more and more and I need to use it or discard it. As usual, I try to avoid wasting so I googled up for some usage and decided to make brownies with it instead.

Ms No 2 loves it so much coz it is all chocolate... yum

Ingredients:

• 170g dark chocolate chips
• 113g unsalted butter, cut into small pieces
• 80g sugar
• a pinch of salt
• 1tsp vanilla 
• 1 egg
• 20g cocoa powder (I used milo coz my girls love it)
• 113g of matured sourdough starter (I used it on the 5th day)

Steps:

1. Place the chocolate and butter in a microwave safe bowl. Heat it up at high for about 1min.
2. In a separate bowl, mix the cocoa powder and sugar. Then stir in the chocolate and butter mixture.
3. Next stir in the egg followed by the sourdough starter and the rest of the other ingredients.
4. Lightly greased the baking pan and pour the mixture into it.
5. If baking in the air fryer, just bake for bout 20mins on 180c. If using normal oven, preheat the oven at 200c. Then bake for 30-40mins. The outer layer of the brownie should be set but still looks wobbly.
6. Let it cool before removing to cut and serve.

Cheese Brownies

Was at a hubby's colleague's house for BBQ and his wife served cheese brownies, just fall in love with it and decided to google and try it out. After the first attempt, I made the second with raspberry which is harder (the first was more gooey).

Ingredients:

• 85g unsalted butter
• 115g dark cooking chocolate, break to small pieces
• 120g sugar
• 2 large eggs
• 70g flour
• 1tbsp milo
• a small pinch salt
• 1 tsp vanilla extract
• 80g chocolate chips
• 200g cream cheese
• 1 large egg yolk
• 60g sugar
• a splash of vanilla extract
• a small handful of frozen raspberry

Methods:

1. Line a 9" square pan with foil, mist with non stick spray or grease lightly. I uses my lovely air fryer, so, I lined the basket instead and used only 2/3 of the ingredients. If you prefer the gooey version, used all the ingredients and smaller pan.
2. If using normal oven, preheat it at 180C. Airfryer, just add 2mins to the baking time later.
3. In a medium saucepan, melt butter and chocolate over low heat and stirring till it is smooth. Remove from heat and add in the 120g sugar and heat and stir.
4. Next stir in lightly beaten 2 eggs. Mix in flour, milo and salt, then vanilla and chocolate chips. Stir till even and pour over the baking pan, spread evenly.
5. In a separate bowl, cream the cheese, yolk, balance of sugar and vanilla until smooth.
6. Use a spoon to scoop the mixture and drop by dollops on top of the brownies mixture the lightly swirl it. If you adding the raspberry, pop on top of the mixture not too close to each other.
7. Bake for 30-40mins till the side set (the middle will still be soft and wobbly like). If using airfryer, I set it at 180C for 17mins.
8. After baking, take it out to cool before popping in the fridge to set, cut and serve.

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Milo Muffin Brownie

With Easter round the corner and lots of egg chocolate in the fridge from the Easter Egg hunt the kindy organised last week, I decided to do the Milo Muffin Brownie. I had been collecting some egg shells and decided to use it as mold for the girl's snack while the rest go into the muffin tin, with the yummy chocolate eggs as the filling.

Ingredients:

• 113g butter
• 160g brown sugar
• 2 tablespoon of milo
• 2 eggs
• 90g flour
• 1 teaspoon vanilla essence
• a pinch of salt
• mini chocolate eggs (qty depending to how many of the muffins you want to have it with the chocolate in it)

Methods:

1. Preheat oven at 180degree celcius.
2. Cream butter and sugar till creamy. Add in milo and continue mixing till even.
3. Slowly add on one by one egg and mix till even.
4. Add in vanilla essence, flour and salt slowly while mixing.
5. Scooped the batter to the mold, either the egg shell or the muffin tin.
6. Insert the chocolate egg in the middle of the mixture.
7. Bake for 15-20mins at 180C. Check if it is done with the skewer.