1. Preheat your oven to 350 F (175 C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

2. In a medium-sized mixing bowl, melt the unsalted butter. Stir in the granulated sugar until well combined.

3. To the butter and sugar mixture, crack in the two large eggs and add the vanilla extract. Whisk these ingredients together until they are fully incorporated and the mixture is light and fluffy, about 1-2 minutes.

4. Gently fold in the sourdough discard. Mix until just combined.

5. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.

6. Gently fold in the chocolate chips.

7. Pour the brownie batter into your prepared 8×8 inch baking pan and spread it evenly with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should look set.

8. Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack in the pan. Once cooled, use the parchment paper overhang to lift them out and cut into squares.