Crinkle-top Sourdough Brownies

Ingredients: – 230g semi-sweet chocolate chip – 170g unsalted butter – 200g granulated sugar – 165g brown sugar – 4 large egg – 1 tbsp vanilla extract – 1 tsp fine sea salt – 50g active sourdough starter or discard – 25g unsweetened cocoa powder – 185g all-purpose flour – 1/4 tsp baking soda – 115g semi-sweet chocolate chips (optional)

Instructions: 1. Preheat Oven & Prepare Pan: Set oven to 350°F (175°C). Line an 8x8 or 9x13-inch metal pan with parchment, greasing the pan first to keep the paper in place.

Melt Chocolate & Butter: Use a double boiler to melt the chocolate chips and butter together. Remove from heat once smooth. 

Mix Sugars, Eggs, Vanilla, & Salt: In a stand mixer with a whisk attachment, beat the granulated sugar, brown sugar, eggs, vanilla, and salt on medium speed for 5-7 minutes, until light and fluffy. 

Combine Melted Chocolate: While still mixing, slowly add the melted chocolate mixture into the egg mixture until well combined. 

Incorporate Sourdough Starter: Add the sourdough starter, mixing until just combined. 

Add Dry Ingredients: Gently mix in the cocoa powder, flour, and baking soda until just combined. If using, fold in the additional chocolate chips. 

Bake: Pour batter into prepared pan, tapping to remove air bubbles. Bake in the center of the oven—30 minutes for a 9x13-inch pan or 35-40 minutes for an 8x8-inch pan, or until the top is set but still soft in the center. 

Cool & Serve: Let the brownies cool completely in the pan to develop a fudgier texture. Once cool, cut into slices and enjoy!