Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving a 1-inch overhang for easy removal. In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate together until smooth and glossy. Let it cool for 5 minutes.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Using a hand whisk or a mixer, whisk on medium-high speed for 3-4 minutes until the mixture becomes pale, thick, and falls in ribbons when the whisk is lifted.
- Whisk the cooled chocolate-butter mixture into the egg-sugar base. Stir in the sourdough discard and vanilla paste until fully incorporated.
- Sift in the flour, cocoa powder, and salt into the mixture. Gently fold the ingredients with a rubber spatula, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes. The brownies should have a moist crumb attached to a toothpick, indicating they are fudgy. If the toothpick comes out clean, the brownies are overbaked.
- Allow the brownies to cool completely in the pan for at least 2 hours. For the best texture, refrigerate them for 1 hour before slicing.
Notes
Fudgy, dense, and decadent, these brownies bring a tangy complexity thanks to the sourdough discard. The key is in the balance of the chocolate and the fermentation, creating a smooth, luxurious texture and a unique flavor that standard brownies simply can't replicate.
