Sourdough Brownie Recipe

Step 1

Prep: Preheat the oven to 325 F with the rack in the middle. Line an 8-by-8 baking pan with two pieces of parchment stacked perpendicular to each other, cut longer pieces for an overhang.

Step 2

Mix sugar and butter: Combine butter and sugar in a large mixing bowl (you’ll be using this bowl for the entire recipe so choose an appropriate size). Microwave for 2 minutes, whisk until completely combined.

Step 3

Whisk in eggs: Let the mixture cool slightly to prevent your eggs from heating up too much and getting scrambled. Whisk in the egg and egg yolks until the sugar appears completely dissolved.

Step 4

Add in cocoa powder and wet ingredients: Whisk in the cocoa powder and vegetable oil. Stir in the sourdough discard thoroughly until no traces remain.

Step 5

Fold in dry ingredients: Add the all-purpose flour, baking soda, cornstarch and salt. Use a rubber spatula to fold the ingredients in until no dry bits remain.

Step 6

Add chocolate chips: Stir the chocolate chips into the batter until evenly distributed.

Step 7

Bake: Pour the batter into your prepared pan. Bake for 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack to cool completely before slicing.

Step 8

Enjoy and store: Sprinkle flaky sea salt on top, if using. Slice the brownies into 9 to 16 squares. Store brownies in an airtight container at room temperature for up to 3 days.