The Best Sourdough Discard Brownies

Preheat oven to 350°F. In a small saucepan, melt the butter and oil over medium-low heat, stirring regularly. Once melted, add the chocolate chips and whisk until smooth. Allow to cool slightly, then transfer to your mixing bowl or stand mixer.
113 grams unsalted butter, 1 tablespoon neutral oil, 170 grams chocolate chips
Add the cane sugar, brown sugar, eggs, egg yolk, sourdough discard, and vanilla extract to the melted chocolate mixture. Stir until combined.
200 grams cane sugar, 100 grams brown sugar, 2 large eggs, 1 egg yolk, 2 teaspoons vanilla extract, 150 grams sourdough discard
Add the cacao or cocoa powder, flour, milk powder, salt, and cornstarch. Mix until combined and transfer to a parchment-lined 9x9 baking dish.
120 grams all-purpose flour, 45 grams cacao/cocoa powder, 1 teaspoon salt, 2 tablespoons milk powder, ½ tablespoon cornstarch
Bake uncovered for 30–35 minutes. Remove from the oven when the center is firm but jiggles slightly when you shake it — it will finish baking outside the oven for a very fudgy brownie.