Sourdough Discard Brownies

Brownies are my absolute favorite dessert. Every year on my birthday I get so excited to bake them. There is something special about this chocolatey gooey treat that just doesn't compare to cake. So this year I opted for sourdough discard brownies, in order to make them slightly more nutritious. I typically use half of the sugar that is called for in any brownie recipe, but it does make the brownies slightly cakier. Feel free to try this, or follow this recipe exactly if you want the traditional brownie experience. I hope you enjoy, let's get baking!

Ingredients:

• 8 tbsp butter

• 1 cup chocolate chips, divided

• 1/2 cup cocoa powder

• 1 and 1/2 tsp vanilla extract

• 2 eggs

• 3/4 cup raw turbinado sugar

• 3/4 cup coconut sugar

• 1/2 cup sourdough discard

• 1 cup all purpose einkorn flour (can substitute regular all purpose)

• 1 tsp sea salt

• 1/2 tbsp espresso (or coffee) *optional

Directions:

1. Preheat the oven to 350 F and line a 9"x9" baking dish with parchment paper.

2. Melt the butter in a small saucepan over medium heat. Add in 1/2 cup of the chocolate chips, cocoa and vanilla. Heat until melted and smooth. Set aside to cool.

3. In the bowl of your stand mixer, combine the eggs and sugar, use the whisk attachment until creamy. Add the sourdough discard and the melted chocolate mixture to the egg mixture. Combine until smooth.

4. Add the flour, salt and espresso and stir to combine using a stiff spatula or spoon. Add in the remaining 1/2 cup of chocolate chips, stir to combine.

5. Pour the batter into your prepared baking dish and bake for 30-35 min. Cool before serving. Enjoy!