BROWN BUTTER SOURDOUGH BROWNIES

Preheat the oven to 375F. Grease and line an 8” square baking pan with parchment paper; set aside.
Add the chocolate chips to a medium bowl, set aside.
Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously. The butter will start to foam and sizzle around the edges. Once some of the foam subsides, the milk solids at the bottom of the pan turn brown and starts to smell toasty and nutty, remove from the heat.
Add the olive oil to the brown butter while it’s still very warm, and pour the mixture over the chocolate chips in the bowl. Stir immediately as the chocolate chips melt. If they need a little help, you can microwave the mixture at 15-second intervals until the chocolate chips are completely melted. Set aside.
In a large bowl combine the eggs, egg white, salt, and both sugars. Use a handheld mixture to beat until the mixture is pale and fluffy.
Add in the coffee and vanilla, and continue to whisk until well combined and the sugar is completely dissolved.
Mix the cocoa powder and sourdough discard into the melted chocolate mixture, until well combined (it’s going to seem dry).
Add the chocolate mixture to the bowl of the egg and sugar mixture, and use a spatula to fold together until just combined.
Fold in chocolate chips if using.
Pour the batter into the prepared baking pan. Bake at 375F for 32-35 minutes.
Top with flaky sea salt, if desired. Let cool for 15 minutes in the pan before slicing into 16 squares.
Enjoy!