This recipe can be baked in a 9x13" dish for a taller cake brownie, or in a larger 12x18" dish for a flatter, more traditional brownie. For a Texas-style brownie, ice with a caramel icing...my favorite!
1/3 cup Butter or margarine
1 cup Sugar
2 (1oz) squares Semisweet chocolate
¾ cup All-purpose flour
½ cup Starter
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Chopped Walnuts or pecans
Grease a 9 inch square baking pan; set aside. Preheat oven to 375F.
In a small saucepan, melt butter or margarine and chocolate over low heat; set aside to cool. In a medium bowl, stir together flour, baking soda, salt and sugar; set aside.
Stir egg, sourdough starter and vanilla into cooled chocolate mixture.
Beat until blended. Stir into flour mixture until blended. Fold in nuts. Spread in prepared pan.
For a more even surface after baking, make batter higher in center of pan than on sides. Bake in preheated oven 30 to 35 minutes or until edge begins to pull away from pan. Cut and remove from pan. Makes 12 to 16 brownies.