Servings: 16

Pan: 9x9-inch square

Bake Temp: 350°F conventional (325°F convection)

Bake Time: 33–38 minutes

Description:

Fudgy sourdough discard brownie base topped with chewy cookie dough and loaded with dark, milk, and semi-sweet chocolate chips.

Brownie Layer

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Ingredients:

113g (½ cup) unsalted butter, melted

150g (¾ cup) brown sugar

50g (¼ cup) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

120g (½ cup) sourdough discard

60g (½ cup) unsweetened cocoa powder

60g (½ cup) all-purpose flour

½ tsp salt

½ tsp espresso powder (optional)

85g (½ cup) mixed chocolate chips (dark, milk, semi-sweet)

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Instructions:

1. Preheat oven and line a 9x9 pan with parchment.

2. Whisk melted butter with both sugars.

3. Add eggs one at a time, whisking well.

4. Stir in vanilla and sourdough discard.

5. Fold in cocoa powder, flour, salt, and espresso powder.

6. Fold in chocolate chips.

7. Spread evenly into prepared pan.

Cookie Layer

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Ingredients:

113g (½ cup) unsalted butter, softened

100g (½ cup) brown sugar

50g (¼ cup) granulated sugar

1 egg yolk

1 tsp vanilla extract

60g (¼ cup) sourdough discard

155g (1¼ cups) all-purpose flour

½ tsp baking soda

½ tsp salt

170g (1 cup) mixed chocolate chips (dark, milk, semi-sweet)

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Instructions:

1. Cream butter and sugars until light and fluffy.

2. Mix in egg yolk, vanilla, and sourdough discard.

3. Stir in flour, baking soda, and salt until just combined.

4. Fold in chocolate chips.

5. Drop spoonfuls over brownie layer and gently press slightly to flatten (do not fully spread).

Optional: Sprinkle flaky sea salt on top.

Baking:

Bake 33–38 minutes, until edges are set and center is slightly soft but not wet. A toothpick should show moist crumbs, not raw batter.

Cool at least 1 hour before slicing for clean cuts.

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Notes:

For extra fudgy texture, pull at 32–33 minutes.

For ultra-dense bakery texture, chill 1–2 hours before slicing.

If your oven runs hot, begin checking at 30 minutes.

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