The Best Fudgy Fresh Milled Brownies
Ingredients
- ½ cup (120 g) unsalted butter, 1 stick
- 8 oz (225 g) semi-sweet chocolate chips or chopped bar chocolate
- ½ cup (45 g) unsweetened cocoa powder
- ½ cup (100 g) cane sugar
- ½ cup (110 g) dark brown sugar, packed
- 2 large eggs + 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- ½ cup (125 g) sourdough discard (100% hydration)
- ¾ cup (90 g) fresh-milled hard white wheat flour, sifted
- ½ tsp salt
- ½ tsp baking soda
- ½ cup (90 g) milk chocolate chips (to fold in)
- flaky sea salt for topping (optional)
Instructions
Preheat the oven and prep the pan
- Preheat the oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper.
Melt chocolate base
- In a saucepan over low heat, melt the butter and 8 oz chocolate chips together until smooth. Remove from heat and whisk in the cocoa powder. Let cool slightly.
Whip eggs & sugar
- In a stand mixer bowl, beat the eggs, yolk, cane sugar, and brown sugar on medium-high speed for 7–8 minutes, until thick, pale, and ribbony. This step is key for achieving the shiny, crackly top.
Combine wet ingredients
- Add the vanilla and sourdough discard to the egg mixture and gently fold to combine. Then pour in the cooled chocolate mixture, folding gently until no streaks remain.
Mix dry ingredients and combine
- In a small bowl, whisk together the flour, salt, and baking soda. Sift into the wet batter and fold gently until just combined. Do not overmix.
Fold in chips
- Stir in ½ cup milk chocolate chips for little melty pockets of sweetness.
Bake
- Spread the batter evenly in the prepared pan. Bake for 32–38 minutes, until the edges are set and the center is just barely underdone (a toothpick should come out with moist crumbs, not dry).
Cool & finish
- Allow to cool completely in the pan on a wire rack. Sprinkle with flaky sea salt if desired, then slice into squares.
Notes
Baker’s Notes
- Sourdough discard: This recipe is designed for discard (unfed starter). It adds moisture and depth without making the brownies sour.
- Shiny top: Don’t skip the long whipping step with the eggs and sugar! That’s what creates the signature glossy crust.
- Storage: Brownies keep well for up to 4 days at room temp in an airtight container — and the flavor deepens on day 2.
