Ingredients
Scale
- 8 tablespoon unsalted butter
- 12 oz semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup dark brown sugar
- ½ cup sourdough starter discard
- 1 cup all purpose flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
- In a small saucepan over low heat, melt the butter, then whisk in the cocoa powder, vanilla extract, and chocolate chips until smooth. Remove from heat and allow to cool slightly.
- In a large bowl, use an electric mixer to beat the eggs, brown sugar, and granulated sugar for about 8-10 minutes until light and fluffy.
- Add the cooled chocolate mixture and sourdough discard to the bowl, beating on low until everything is combined.
- Gently stir in the flour and salt until no streaks of flour remain.
- Spread the brownie batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool completely before removing them from the pan and cutting them into squares.
- Serve with vanilla ice cream or your favorite brownie toppings.
Notes
Make sure the butter is melted but not hot when added to the eggs to prevent cooking them.
These brownies can be stored in an airtight container for up to five days.
Try adding nuts or chocolate chunks for extra texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 275
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.