Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a heat-proof bowl set over a pot of simmering water (double boiler), melt the butter and chopped dark chocolate together until completely smooth and glossy.
- Remove the chocolate mixture from the heat and let it cool for about five minutes to prevent scrambling the eggs.
- In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar vigorously for 3 to 5 minutes until the mixture reaches the 'ribbon stage' (pale, thick, and falling in ribbons).
- Gently whisk the cooled chocolate and butter mixture into the egg and sugar mixture until fully combined.
- Fold in the room-temperature sourdough discard and vanilla extract, stirring until no white streaks of starter remain.
- Sift the cocoa powder, flour, and sea salt directly over the wet ingredients to ensure there are no clumps.
- Using a rubber spatula, gently fold the dry ingredients into the wet ones until just combined, being careful not to over-mix and develop too much gluten.
- Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle a bit of extra sea salt over the surface.
- Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan, ideally for 2 hours, to allow the fudgy structure to set before slicing.
Notes
Always bring your sourdough discard to room temperature before use to prevent the melted chocolate from seizing. For a nuttier profile, you can brown the butter before mixing it with the chocolate. These brownies are even better the next day as the fermentation notes from the sourdough deepen. Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.