- 70 grams butter (~4 1/2 tbsp)
- 250 grams sugar (~1 1/3 cup)
- 1 egg
- 2 egg yolks*
- 72 grams vegetable oil* (~5 tbsp)
- 75 grams cocoa powder (~3/4 cup)
- 56 grams sourdough discard (~1/4 cup)
- 40 grams all-purpose flour (~1/3 cup)
- 1/8 tsp baking soda
- 7 grams cornstarch (~1 tbsp)
- 4 grams salt
- 100 grams chocolate chips
Preheat oven to 325° F. Prepare baking pan (I use a 7" x 11") with parchment.
Melt sugar and butter in microwave for 2 minutes, then whisk together.
Whisk in the egg and egg yolks until sugar is dissolved. Add in cocoa powder, vegetable oil, and sourdough discard.
Stir in flour, baking soda, salt and cornstarch. Add chocolate chips.
Bake for 30 minutes or until desired doneness is reached.
Notes*
Substitute vegetable oil for coconut oil or melted butter. Substituting coconut oil resulted in a more fudge-like brownie, which was personally my favorite batch.
Brownies can be made with 3 whole eggs. This batch of brownies was light and fluffy after 30 minutes. I made one batch with 1/4 cup flour and one without, the texture is the same whether additional flour is included or not. I did like that it used the whole egg and it was still a tasty brownie, however, I don't generally prefer cakey brownies.
Cooking times may vary based on size of pan and preferred texture.