1st place winner Marshall Boring

New Tripoli

Sourdough Peanut Butter Brownies

Ingredients

• 16 T. butter

• 24 oz. semi-sweet chocolate chips

• 1/2 cup cocoa powder

• 1/2 cup special dark cocoa powder

• 4 tsp. vanilla extract

• 5 large eggs, from chickens raised in our backyard (PA Preferred)

• 2 cups granulated sugar

• 1 cup brown sugar

• 1 cup sourdough starter discard, from our own sourdough starter, given to us from a friend and her years old starter (PA Preferred)

• 2 cups all-in-one gluten free flour

• 1-1/2 tsp. salt

• 1 cup all-natural peanut butter

Directions

Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat. Add chocolate chips, vanilla, and cocoa powder. Stir ingredients until the chocolate chips have melted and the mixture is smooth. Set saucepan away from burner to cool. Use a mixing bowl to beat eggs, brown sugar, and granulated sugar for 7 minutes with an electric mixer.

Add the sourdough discard and chocolate mixture to the bowl and beat on low until combined. Add the flour and salt and combine on low speed. Pour the batter into a 13- by 9-inch baking dish. Melt the peanut butter until smooth and pour on top of batter. Use a knife to spread the peanut butter into the batter. Bake for 40-45 minutes. Allow the brownies to cool before cutting.