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Preheat oven to 350°F and line an 8 x 8” baking pan with parchment paper or grease liberally with butter, a neutral oil or non-stick cooking spray.
Melt the butter and chocolate chips in a medium saucepan over low heat. Add the cocoa powder. Stir the ingredients until the the mixture is smooth. Remove from heat.
Quickly whisk in eggs, one at a time, then vanilla extract, sugars and salt stirring constantly until well combined and smooth. Add sourdough starter and mix until completely incorporated and there are no streaks. Add walnuts, if using.
Add in flour and fold in until just combined and there is no flour visible. Your batter will be very thick and you should see no lumps of sugar or unincorporated flour.
You can long-ferment the batter in the fridge at this point for up to 24 hours. Bring to room temperature before putting in your baking pan and bake according to the directions.
Spread batter into a greased 8 x 8” baking pan and bake for 40-45 minutes. Cool completely before cutting. Enjoy!