Once you have made chocolate brownies using Motherdough discard you will never make brownies any other way again. The discard gives the flavour a backbone and boosts the rich chocolate flavour to the front. This is an excellent base recipe for either cakey or more fudgy brownies. You can add nuts, candied fruit, Nutella, caramel or even cheesecake swirls as topping before you bake.
This is your new go to recipe for those last minute guests, in a hurry "bring a dessert" for a braai or just for your chocolate fix.
This recipe is easy to make in a food processor with the chopping blade or large capacity blender. You can also blitz the different elements separately and bring together into a batter in a bowl with a Danish dough whisk or wooden spoon.
Preheat oven to 180 deg C fan on. Line a 20X30cm baking tray at least 3cm deep with baking paper and grease well.
Break the chocolate into pieces and cut the butter into chunks. Melt in a double boiler until smooth.
Place the cocoa powder, sugar, salt and chocolate mixture into a food processor and blitz together for 1 minute. Alternatively place into a bowl and mix vigorously.
Place the Motherdough discard in chunks and vanilla into the mixture. Blitz until smooth, adding 1 egg at a time. Alternatively blitz the discard and vanilla to a smooth paste with 5 eggs and mix well into the sugar/chocolate/butter mixture.
If using the cake flour and milk, add milk to the above mixture and mix well/blitz to fully incorporate and then fold in the flour and mix well making sure there are no lumps.
Pour the batter into a prepared pan and add whatever toppings inspire you. Bake at 180 deg C fan on for 25 minutes. Allow to cool completely before removing from the pan. Cut with a warm, wet knife, wiped clean after each cut for best results.
For cake like texture in your brownies add the optional flour and milk as per the recipe. For a more fudge style brownie leave these ingredients out.