Adapted from Tasha’s Artisan Foods.
Ingredients
- 2 tablespoons groudn flax seeds
- 90 ml boiling water
- 100 gr coconut oil
- 125 gr chocolate (60%), in small pieces (+ 25 gr for optional topping)
- 80 gr peanut butter (+ 2 tbsp for optional topping)
- 125 gr (cane) sugar
- 120 gr sourdough discard
- 1 tsp vanilla extract
- 90 gr flour
- 25 gr cocoa powder
- 1/2 tsp baking powder
Instructions
- Preheat oven to 180°C (fan setting) & line a 20x20cm baking tin with baking paper.
- In a small heat proff bowl mix flax seeds & boiling water. Set aside to gel.
- Set up a double boiler, warm up chocolate, coconut oil & peanut butter over simmering water, stirring until everything is melted and mixed thoroughly.
- Add sugar to melted chocolate and stir until dissolved.
- Add flax mix to chocolate and stir. Then whisk in sourdough discard & vanilla.
- Finally, whisk together flour, cocoa powder & baking powder, and add to batter. Stir until no flour is visible.
- Pour batter into lined tin.
- (Optional: drop 2 tbsp of peanut butter in small dollops over the batter, zig zag / swirl the batter with a knife or spatula, then scatter the 25 gr of chocolate chips on top)
- Bake in preheated oven for 25-30 minutes, or until a skewer comes out with small crumbs attached.
- Remove from oven & allow to cool before cutting into pieces.
