Yeah, I’m still not over that Game of Thrones finale. I’ve medicated with episodes of Hannibal – fitting, huh? I think I’ve blocked all references to ummm… meat successfully and I can focus on the gorgeous cinematography instead. Well, mostly.

Speaking of food (ha!), I’m looking forward to renovating the kitchen later this summer. Both my husband and I enjoy cooking but we’ve been stepping on each other’s toes more and more this year. I’ve already mentally divided the floor into his and hers. My side’s gonna have stainless steel worktops and lots of shelves and lots of big jars of the flours that I have to stack one on top of another because most our pantry has been taken over as storage space for vinyl. Yeah, I have zero grudges. But am so looking forward to my new space.

Also on my mind this week, surplus sourdough starter. Not gonna be bringing any news to anyone who’s been maintaining a starter. Surplus starter – the amount of guilt I feel every time I dump perfectly mature excess sourdough brings me to tears every week. In a family of 3, there’s just not enough economy of scale or time to use it up. Until you dig up a recipe for the gooey-est (shh, making up words is my specialty) chocolate brownies ever, using mature starter instead of flour.

You’ll need:
300 g dark chocolate, broken into pieces
180 g unsalted butter, cubbed
200 g granulated sugar
6 g salt
2 tsp vanilla extract
3 whole eggs, room temperature
40 g cocoa powder
220 g 100% hydration sourdough starter, mature

Preheat oven at 160C.
Prepare a 8″ square pan – butter well, line with baking paper and butter again.
Melt chocolate and butter together, either in microwave or over a bain marie.
Pour melted chocolate and butter mixture in a bowl.
Add sugar, salt and vanilla and mix well.
Beat in eggs, one at a time. Make sure each is incorporated before adding the next one.
Add cocoa and the sourdough starter. Mix until just incorporated. Do not over beat.
Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
Leave to cool in the pan for approx 30 minutes, then remove and leave to cool on a rack.
Demolish with your choice of a dash of double cream, a dollop of ice cream, a fork or your fingers.

Quick note: If you prefer brownies on the drier side, add 50g plain white flour when you incorporate the starter.