# What You'll 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
→ 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 smooth. Allow to cool for 3 minutes.
03 - In a large mixing bowl, whisk together sourdough discard, granulated sugar, eggs, and vanilla extract until thoroughly combined.
04 - Pour the cooled chocolate mixture into the wet ingredients and whisk until smooth and well blended.
05 - Sift flour, cocoa powder, and salt into the mixture. Fold gently with a spatula until just combined, being careful not to overmix.
06 - Pour batter into the prepared baking pan and smooth the surface with a spatula.
07 - In a small bowl, combine peanut butter and powdered sugar if desired, stirring until smooth. Drop spoonfuls over the brownie batter. Using a skewer or knife, gently swirl the peanut butter into the batter in decorative patterns.
08 - Bake for 28 to 32 minutes, until the center is just set and a toothpick inserted in the middle comes out with moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into squares. Serve at room temperature or chilled.
