Ingredients:

• 1/2 cup unsalted butter
• 1 1/4 cups semisweet chocolate chips
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup flour
• 1/2 tsp salt
• 110g (about 1/2 cup) sourdough discard
• 2 eggs
• 1 tsp vanilla extract

Toppings:

• Mini marshmallows
• Graham crackers (homemade or store bought)
• Chocolate bar

Preheat oven to 350F and line an 8×8 or 9×9 baking dish with parchment paper.

In a small saucepan, melt together chocolate chips and butter on medium to low heat, stirring the whole time. Turn off heat when melted, do not overcook.

In a large mixing bowl, whisk together flour, sugars, salt, and cocoa powder.

In a large mixing bowl or the bowl of a stand mixer, add the eggs and vanilla extract and mix everything together until completely combined, and eggs are lighter in color.

Pour melted butter and chocolate into the egg and vanilla mixture and mix to combine.

Next add the dry ingredients to the wet, and mix completely. Add the sourdough discard and mix until just combined.

Line the bottom of your baking dish with graham crackers. Pour the brownie batter into the baking dish and spread evenly with a spoon or rubber spatula. The batter will be thick.

Bake for 35-40 minutes, or until toothpick stuck into middle comes out clean. 

While still warm, add a layer of mini marshmallows to the top, some pieces of chocolate bar, and some broken graham crackers. Broil for an additional 1-2 minutes to toast the marshmallows. Keep an eye on it so they don’t burn.

Cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely (or most of the way) before cutting.