# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1/2 cup sourdough discard, unfed with 100% hydration
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 3/4 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon fine sea salt
→ Mix-ins and Topping
10 - 1/2 cup semi-sweet chocolate chips or chopped chocolate
11 - 1/2 teaspoon flaky sea salt for topping
# How to Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, allowing excess paper to overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until glossy. Add eggs one at a time, whisking thoroughly after each addition until the mixture becomes thick and noticeably lighter in color.
03 - Stir sourdough discard and vanilla extract into the wet mixture until completely incorporated.
04 - In a separate bowl, sift together flour, cocoa powder, baking powder, and fine sea salt.
05 - Add dry ingredients to wet mixture and fold gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
06 - Fold chocolate chips or chopped chocolate into the batter.
07 - Pour batter into prepared baking pan and smooth the top with a spatula. Sprinkle evenly with flaky sea salt.
08 - Bake for 28 to 32 minutes, until a toothpick inserted into the center emerges with a few moist crumbs but not wet batter.
09 - Allow brownies to cool completely in the pan before lifting out using parchment overhang and slicing into 16 equal squares.
