Ingredients:

• 230 g (1 1/3 cups) high-quality dark chocolate chips (free of emulsifiers)
• 170 g (12 tbsp) unsalted butter
• 150 g (3/4 cup) pure maple syrup
• 135 g (2/3 cup) brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp fine sea salt
• 50 g (about 1/4 cup) active sourdough starter or discard
• 25 g (4 tbsp) unsweetened cocoa powder
• 185 g (1 1/2 cups) unbleached organic all-purpose spelt flour (you can use regular organic flour if you prefer)
• 1/4 tsp baking soda
• Optional mix-ins for added prebiotic fiber/gut health: 1 teaspoon psyllium husk powder, slippery elm powder, reishi mushroom powder

Instructions:

1. Preheat your oven to 350°F.
2. Grease an 8×8-inch metal pan or a 9×13-inch metal pan
3. Melt the dark chocolate chips and butter together using a double boiler; set aside.
4. In a stand mixer with a whisk attachment, blend together pure maple syrup, natural brown sugar, eggs, vanilla extract, and sea salt. Whisk until the mixture becomes voluminous and takes on a pale hue, approximately 5-7 minutes.
5. While the mixer is running, slowly pour in the melted chocolate mixture.
6. Introduce the sourdough starter into the mix and blend thoroughly.
7. Add in cocoa powder, flour, and baking soda.
8. Pour the batter into the prepared pan, tapping it on the counter to release any trapped air bubbles.
9. Bake on the center rack for 30 minutes (for a 9×13-inch pan) or 35-40 minutes (for an 8×8-inch pan) until the top sets. A slightly gooey toothpick is acceptable, as the brownies will continue to set while cooling.
10. Allow the brownies to cool completely in the pan, enhancing their fudgy texture!