# What You Need:
→ Chocolate & Butter
01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips or chopped chocolate
→ Wet Ingredients
03 - 1/2 cup sourdough discard (unfed)
04 - 1 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1/2 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine sea salt
→ Peanut Butter Swirl
10 - 1/3 cup creamy peanut butter
11 - 1 tablespoon powdered sugar (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper.
02 - In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring between each burst until completely smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, sugar, eggs, and vanilla extract until thoroughly combined.
04 - Pour the cooled chocolate mixture into the wet ingredients and whisk until the batter is smooth and uniform.
05 - Sift flour, cocoa powder, and salt into the chocolate mixture. Gently fold together using a spatula until just combined, being careful not to overmix.
06 - Pour brownie batter into the prepared pan and smooth the surface with a spatula.
07 - In a small bowl, blend peanut butter with powdered sugar if desired until smooth. Drop spoonfuls of the mixture over the batter. Using a skewer or knife, gently swirl through the batter to create a marbled pattern.
08 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted in the center comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into 16 squares.
