Sourdough Discard Brownies

Preheat your oven to 350°F

Line a 9x9 inch baking pan with parchment paper to prevent sticking. Be sure to use a piece large enough to cover the bottom and the sides.

Prepare your Chocolate Blend by melting the butter in a small saucepan over low heat. Add in your chocolate chips, vanilla, and cocoa powder to the melted butter. Stir continuously until all the chocolate chips have fully incorporated and the mixture is smooth. Remove saucepan from heat and allow to slightly cool.

While the chocolate blend is cooling, prepare the batter. In a large mixing bowl or stand mixer bowl, beat the eggs, brown sugar, and granulated sugar until they become light and creamy. If using a stand mixer, this should take about 7-10 minutes on a low-medium setting.

Add the sourdough discard and cooled chocolate mixture to the bowl and beat on low until well combined.

Gently fold in the flour and salt with a spatula just until incorporated. I like to add it slowly about 1/4 cup at a time. The batter should be very thick at this stage.

Pour the prepared batter into the lined baking dish and use a spatula to smooth the top for even baking.

Place the baking dish in the preheated oven and bake for 35-40 minutes. You can check the readiness by using a toothpick, inserting it into the center until it comes out with only a few moist crumbs (if it looks liquid or like batter, it is not done yet).

Remove from the oven and allow to cool completely in the pan before handling or cutting. To serve, you can lift the brownies out of the baking dish by the parchment paper and transfer them to a cutting board to slice.

Enjoy!