Of all the things I imagined making with a sourdough starter, brownies were not one of them. This month Sourdough Surprises showed me otherwise. Silly me.
Turns out that sourdough brownies are awesome. These ones in particular are made even more awesome by chunks of white chocolate and a swirl of raspberry, which helps cut through the chocolate, while the sourdough adds a certain depth of flavour and richness. In my opinion, the best brownies are fudgey and velvety, and these ones fit the bill. I would even venture to say that they are almost as good as Mark Bittman’s brownies, which is high praise because OHMIGOSH those are some good brownies.
This recipe makes a giant pan of brownies, so make sure you have someone (or several someones) to help you eat them, otherwise look out – you’re going to want to eat the whole pan yourself. Don’t say I didn’t warn you!
Click the link below to see all the other decadent sourdough brownies that were made this month. 
White Chocolate Raspberry Swirl Sourdough Brownies
Adapted from Wild Yeast via The Gingered Whisk. Makes one 9″ x 13″ pan of brownies (24 squares).
Preheat the oven to 325˚F. Line the bottom and sides of a 9″ x 13″ baking pan with parchment paper, leaving an overhang of paper on the sides, then grease the paper. Set aside.
In a large heat-proof bowl, combine:
300 grams chopped dark chocolate (at least 70% cocoa)
226 grams unsalted butter
Place the bowl over a pan of gently simmering water à la bain marie and heat, stirring, until the chocolate is melted and smooth.
Remove it from the heat and whisk in:
175 grams granulated white sugar
1 tsp salt
1 tsp instant coffee granules
2 tsp vanilla extract
One at a time, whisk in:
3 eggs
Once the eggs are fully combined, sift in:
40 grams of unsweetened cocoa powder
Stir to combine, then stir in:
220 grams mature sourdough starter (this can be discard starter)
Add:
150 grams white chocolate chunks
Fold to combine, then spread the thick batter into the prepared baking pan. Set aside while you make the raspberry swirl.
In a liquid measuring cup, measure:
1 cup fresh or frozen whole raspberries
Mash the berries with a fork (thaw them first if necessary) and stir in:
1 tbsp icing sugar
Dollop spoonfuls of the raspberry swirl mixture over the brownie batter in the pan, and swirl it through the batter with the tip of a blunt knife. Spread the batter evenly.
Bake in the preheated 325˚F oven for 30 – 40 minutes, until set in the middle and a toothpick inserted in the center comes out clean (this took exactly 34 minutes for me). Let cool on a rack, then remove the brownies from the pan by grasping the overhanging paper on the sides of the pan. Cut into 24 pieces with a large knife (wipe off the blade between cuts for neater squares).
These would probably be OK stored at room temperature, wrapped in plastic, for a few days – but I doubt they will hang around long enough to find out!
Just when I thought those sourdough brownies could not get any better, you add white chocolate and rasberries to them! Oh my!
Will have to try it your way next time Korena
Impressive Korena! White chocolate and raspberries are one of my favorite baking combinations. Inside of a brownie they are just a dream come true!
YUM, YUM, YUM!!!!!!!!!!!!!
Mine too! So yummy
Ahh, that’s how you do raspberry brownies without the entrails! I’m definitely mashing mine up next time & adding white chocolate too. They look absolutely gorgeous.
LOL, yeah no entrails here
Chocolate, white chocolate and raspberries, heck yea! Awesome job!!
Oh. My. Gosh. Those are gorgeous. And they sounds to die for delicious. Amazing choice and amazingly done!!!
White chocolate and raspberries! Yum! A winning combo. Yours look so rich and tasty!
YUM! Love the flavors here! Your brownies look amazing! Thanks for baking with us again this month!!
I LOVE the chocolate and raspberry combination!!
This is such a good-looking brownie. I’ve always liked white chocolate in brownies, but the raspberries just take them to another level!
There’s something so “right” about chocolate and raspberries, and these sound amazing.
I totally agree – they’re a good match
Never thought to add white chocolate~ Wonderful~ Lynn @ Turnips 2 Tangerines
This may be the sourdough recipe that makes me bite the bullet and buy a kitchen scale that measures in grams. Sounds amazing!
Yeah, do it! You won’t be sorry
I need to make these! I hate throwing out starter!
These are definitely a good reason to feed your starter extra
You are one busy lady this month! Sourdough brownies are one of my favorite ways to use my discard. The white chocolate and raspberry looks delicious!
Korena, these brownies with the raspberries and white chocolate chips are so decadent and tempting. I bet your neighbors love you, always baking and can’t keep it all in the house so you deliver to the neighbors. I want to be your neighbor, what do I have to do to get that all sorted…LOL ? Take Care, BAM
These brownies look so tempting! Raspberries and chocolate, what’s not to love!
They look so perfectly fudgy and wonderful!
I think your website is going to make me fat… so many good recipes
(Currently making the sourdough hot cross buns!)
Haha, thank you!