Ingredients
Browning Mixture
- 1 cup unsalted butter Melted but not boiling
- 2 ⅓ cups granulated sugar Whisk until shiny
- 2 large eggs Room temperature preferred
- 2 large egg yolks Room temperature preferred
- 1 cup Dutch-processed cocoa Unsweetened
- ½ cup sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee Optional
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher Salt If using table salt or Morton’s, reduce by half
Final Mixture
- 2 cups semi-sweet chocolate chips Fold into mixture
- 1 tablespoon all-purpose flour Fold gently until just combined
Method
Preparation
- Preheat your oven to 350°F and place a rack in the middle of the oven.
- Grease and line an 8-inch aluminum square baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium-low heat.
- Once melted, add the sugar and whisk for about 2-3 minutes.
- Remove the pan from heat and add the eggs and egg yolks one at a time, whisking well.
- Add cocoa powder, sourdough discard, vanilla extract, coffee, baking powder, and salt.
- Mix until well combined.
Mixing Batter
- Fold in the chocolate chips until mostly melted.
- Gently fold in the flour until just combined.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Cover loosely with aluminum foil if the top darkens too much.
- Allow brownies to cool in the pan for 1 hour before transferring to a wire rack.
- Once cooled, slice into 16 squares.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 18g
Notes
Best served warm and can be paired with whipped cream or ice cream. Store in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for 3 months.
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