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fresh sourdough discard brownies in a 12-inch Lodge cast iron skillet

Sourdough Discard Brownies (Rich & Fudgy)

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Ingredients
  

  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • ¼ cup maple syrup
  • 12 tbsp butter
  • 6 oz semisweet chocolate chips
  • ¾ cup cocoa powder
  • 1 tbsp vanilla extract
  • 2 tsp salt
  • 1⅔ cups all-purpose flour
  • ¾ cup sourdough discard
  • Butter or coconut oil skillet

Instructions
 

  • Preheat oven and place 12-inch cast iron skillet inside.
  • Beat eggs, sugars, and maple syrup for 10 minutes.
  • Melt butter and chocolate; whisk in cocoa and vanilla.
  • Combine chocolate mixture with egg mixture.
  • Mix in sourdough discard.
  • Add flour and salt; mix gently.
  • Grease hot skillet and pour in batter.
  • Bake 30–40 minutes until edges set and center is fudgy.
  • Cool at least 30 minutes before slicing.

Notes

Fresher discard = less tangy brownies
Dutch cocoa gives the deepest flavor
Store 3–4 days or freeze 3 months