Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sourdough discard (unfed)
- ¾ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 cup chocolate chips or chunks
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Mix in sourdough discard until fully incorporated.
- Sift in cocoa powder, flour, salt, and baking powder. Gently fold until just combined.
- Fold in chocolate chips, reserving a few for topping if desired.
- Pour batter into prepared pan and smooth the top. Sprinkle with extra chocolate and flaky salt.
- Bake for 30–35 minutes, until edges are set and the center is slightly fudgy.
- Cool completely before slicing for clean cuts.
Notes
Do not overbake for best fudgy texture. These brownies taste even better the next day as flavors deepen. Store at room temperature or refrigerate for extra chewiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American