Sourdough Discard Brownies

In a small saucepan over medium-low heat, heat the butter and chocolate chips. Stir until completely melted and smooth. Set aside to cool.

In the bowl of a stand mixer fitted with a whisk attachment*, add eggs and turn mixer to low. With the mixer running, slowly pour in the granulated sugar and brown sugar. Add 2 Tablespoons water. Increase speed to medium-high and mix until the sugar has completely dissolved, about 8-10 minutes. Rub some of the mixture between your fingers; if you can feel sugar granules, then keep mixing. When ready, the mixture will be light in color and fluffy and the sugar will be completely dissolved. Mix in the vanilla extract and salt.

In a medium bowl, mix together the sourdough discard and the chocolate butter mixture. Use a whisk to combine, if needed. This should be completely smooth and the consistency of a very thick pudding.

Add the sourdough discard mixture and the cocoa powder to the egg mixture. Use a spatula to gently fold, mixing until just combined and no dry spots remain (don't overmix the batter!).

Pour the batter into the prepared pan and sprinkle with flaky sea salt (optional). Bake for 30-35 minutes**. The top should look mostly set and the edges firmed and pulling away from the sides of the pan. Remove from the oven and let the brownies sit in the pan for at least 30 minutes (they will continue to firm up during this time).

NOTE: If you insert a toothpick in the brownies at the end of baking, or slice into them right away, they will seem undercooked. Trust the process! They will continue to firm up as they rest in the pan, so don't skip that step!

After resting, remove the brownies from the pan and let cool fully. Slice into 16 pieces before serving.