Description
Dense, fudgy discard brownies with a crackled top and toasted malted chocolate flavor.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) bittersweet chocolate, chopped
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs (100 g without shells), room temperature
- 1 large egg yolk (18 g), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp instant espresso powder
- 1 cup (227 g) 100% hydration sourdough discard, room temperature
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (43 g) Dutch-process cocoa powder
- 1/4 cup (28 g) malted milk powder
- 3/4 tsp fine salt
- 3/4 cup (128 g) chopped bittersweet chocolate
Instructions
- Heat the oven to 350°F (175°C). Line a 9-inch (23 cm) square light metal pan with crossed parchment slings.
- Melt butter and 6 ounces chocolate gently. Remove from heat and whisk in both sugars while warm.
- Whisk in eggs and yolk one at a time, then vanilla and espresso powder. Whisk for 1 minute until glossy.
- Stir the discard until smooth, then whisk it into the chocolate mixture.
- Sift flour, cocoa, malted milk powder, and salt over the bowl. Fold just until combined, then fold in chopped chocolate.
- Spread evenly in the pan. Bake for 27-32 minutes, until the center is set and a tester carries moist crumbs.
- Cool completely in the pan before lifting and cutting into 16 squares.
Notes
Use room-temperature 100% hydration discard and do not wait for a clean tester; thick moist crumbs indicate a fudgy center.