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beaucait
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Prep: Preheat the oven to 325 F with the rack in the middle. Line an 8-by-8 baking pan with two pieces of parchment stacked perpendicular to each other, cut longer pieces for an overhang.
Mix sugar and butter: Combine butter and sugar in a large mixing bowl (you’ll be using this bowl for the entire recipe so choose an appropriate size). Microwave for 2 minutes, whisk until completely combined.
Whisk in eggs: Let the mixture cool slightly, whisk in the egg and egg yolks until the sugar appears completely dissolved.
Add in cocoa powder and wet ingredients: Whisk in the cocoa powder and vegetable oil. Stir in the sourdough discard thoroughly until no traces remain.
Fold in dry ingredients: Add the all-purpose flour, baking soda, cornstarch and salt. Use a rubber spatula to fold the ingredients in until no dry bits remain.
Add chocolate chips: Stir the chocolate chips into the batter until evenly distributed.
Bake: Pour the batter into your prepared pan. Bake for 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack to cool completely before slicing.
Enjoy and store: Sprinkle flaky sea salt on top, if using. Slice the brownies into 9 to 16 squares. Store brownies in an airtight container at room temperature for up to 3 days.