Sourdough Discard Brownies

 Oh so fudgy and absolutely delicious! This is by far the best from-scratch brownie recipe I’ve found to date, from the gooey center to the cracked, shiny top, these were a big hit! 

Ingredients

• 8 tablespoons (113 g) coconut oil 
• 12 oz. (340 g) chocolate chips 
• ½ cup (40 g) cocoa powder 
• 2 teaspoons (10 g) vanilla extract 
• 2 large eggs
• 1 egg yolk
• 1 cup (200 g) organic granulated sugar
• ½ cup (110 g) organic brown sugar
• ½ cup (125 g) sourdough starter discard
• 1 cup (120 g) all-purpose flour
• 1 teaspoon (5 g) salt

Instructions

• Preheat oven to 350°F and coat a 9" x 9" baking dish with oil
• Melt the coconut oil, chocolate chips, vanilla extract and dutched cocoa powder in a saucepan. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down.
  3. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)
  4. Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes. 
  5. Let cool completely before slicing.