Fudgy chocolate brownies with a hint of peppermint and a tangy sourdough starter discard for a festive twist.

Scale

1/2 cup unsalted butter, melted and cooled

4 oz semi-sweet chocolate, chopped

1 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs, room temperature

3/4 teaspoon peppermint extract

1/2 cup sourdough starter discard, unfed

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup crushed candy canes (optional)

1/2 cup chocolate chips or chunks (optional)

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.

2. Melt butter and chopped chocolate together until smooth; let cool slightly.

3. In a bowl, whisk granulated sugar, brown sugar, and eggs until glossy and thickened.

4. Fold in peppermint extract and sourdough starter discard until smooth.

5. In another bowl, whisk flour, cocoa powder, salt, and baking powder.

6. Gently fold dry ingredients into wet mixture until just combined.

7. Fold in chocolate chips if using.

8. Spread batter into prepared pan, smooth the top, and sprinkle crushed candy canes.

9. Bake 28–32 minutes until a toothpick shows moist crumbs.

10. Cool completely in pan on a rack before slicing into 16 squares.

Keywords: sourdough, brownies, peppermint, holiday dessert, fudgy brownies, chocolate peppermint, sourdough baking, festive recipes