In a small sauce pan, heat your butter on medium/low heat until melted. Add in your 1 1/4 cup of chocolate chips and whisk until smooth. Remove from heat and continue whisking for a minute to prevent any burning.

Preheat oven to 350 degrees.

In a large bowl, whisk your 4 eggs and then add in your sugars, whisking again. Add in the vanilla and sourdough discard. Whisk again, this should be very smooth!

Slowly pour in your melted butter chocolate mixture while still whisking. Ensure the chocolate mixture has cooled quite a bit so it doesn’t cook your eggs on contact. Once this is very smooth, it’s time to grab those dry ingredients.

Place a sieve over the bowl and put in your flour, baking soda and cocoa powder. Sift it well into the bowl to remove any clumps.

Use a spatula and start folding the dry into the wet until, again, very smooth.

Prepare your pan (I use a 10” cast iron pan) by greasing it well or lining it with parchment paper. Pour your batter in and smooth it down using the spatula. Sprinkle some chocolate chips on top.

Bake for 30 minutes or until the top is crisp and it passes the knife test.

Let cool for about 30 minutes before serving. We love topping this with ice cream, whipped cream, sprinkles or on its own!

Keep 7-10 days in the fridge in an airtight container.