Preheat the oven to 300°F and grease a 8" x 8" baking dish.
Melt the butter in a small saucepan over low heat (you may decide to use a double boiler to prevent burning).
113 g unsalted butter
Add the chocolate, vanilla extract and cocoa powder to the melted butter. Stir the ingredients until the chocolate has melted and the mixture is smooth.
340 g chocolate, 40 g cocoa powder, 15 g vanilla extract
In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture becomes well incorporated and slightly fluffy. For a crinkly top, mix for for about 7-10 minutes
2 eggs, 1 egg yolk, 100 g granulated sugar, 110 g dark brown sugar
Add the sourdough discard and chocolate mixture to the egg/sugar mixture. Mix on low until combined.
125 g unfed sourdough discard
Add the flour and salt and stir with a spatula until just combined.
120 g all-purpose flour, 5 g salt
Pour the batter into the baking dish and smooth the top.
Bake for 50-60 minutes. I like to check them a few times to ensure I’m not over-baking. You want the center to come out fudgy, but not wet. Test with a toothpick or knife.
Allow the brownies to cool completely in the pan after they come out of the oven.
Cut into squares and serve after cooling.
Store them in an airtight container. Keep them at room temperature for up to 7 days.
The brownies can be frozen as well. I recommend a reusable zip lock bag.
Alternatively, you can try these in a 9x9 pan and bake at 325 for about 45 minutes. Again, this always varies, so be sure to check them a few times before taking them out of the oven. You want them fudgy, but not underdone.
