The Ultimate Fudgy Sourdough Brownies (with a Perfect Crackly Top!)

Why This Recipe Will Be Your Go-To

I’ve tested over a dozen variations to perfect this recipe. It’s not just
reliable — it’s exceptional. Here’s why it works so well:

• Insanely Fudgy Texture:
  We use a high fat-to-flour ratio and sourdough discard, which limits
  gluten development, guaranteeing a dense, chewy result — never a cakey one.
• Guaranteed Crackly Top:
  Follow our simple whisking technique and you’ll get that beautiful, glossy,
  meringue-like crust every single time.
• Truly a One-Bowl Recipe:
  Fewer dishes are always a win! Everything comes together in one bowl for
  incredibly easy cleanup.
• Deep, Complex Chocolate Flavor:
  Using both browned butter and two types of chocolate creates a rich, nutty,
  and sophisticated flavor profile that the subtle tang from the discard
  balances perfectly.

A Note on Key Ingredients

Great brownies start with great ingredients. Here’s what you’ll need and
why it matters:

• Sourdough Discard:
  This is our star. Use it straight from the fridge; it can be recently fed
  or weeks old. The tanginess will vary, but either will work beautifully.
• Unsalted Butter:
  We’re browning it, so using unsalted gives us full control over the
  saltiness.
• Dutch-Processed Cocoa Powder:
  This cocoa is darker and less acidic than natural cocoa, providing a
  richer, deeper chocolate flavor.
• Semi-Sweet Chocolate Chips:
  Using a mix of melted chips and whole chips ensures a smooth, fudgy base
  with pockets of molten chocolate.
• Room Temperature Eggs:
  This is crucial! Room temperature eggs emulsify better with the butter and
  sugar, creating a smoother batter and helping to form that shiny crust.