1/4 c. butter
1 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1/2 c. sourdough starter
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
1 (6 oz.) pkg. chocolate pieces

Generously grease an 8-inch square baking pan; set aside. Preheat oven to 350 degrees.

In a medium bowl, cream butter and brown sugar. Beat in egg and vanilla until mixture is fluffy. Stir in sourdough starter; set aside.

In a small bowl, stir together flour, baking soda and salt. Stir into sourdough mixture until blended. Stir in nuts. Spread in prepared pan. For a more even surface after baking, make batter higher in center of pan than on sides. Bake in preheated oven 20 to 25 minutes or until surface springs back when touched with your fingers. Do not over bake.

Sprinkle chocolate pieces over top of hot brownies. Let stand 5 minutes, then spread to make an icing. Cut while still warm. Makes 12 to 16 servings. Rather than using chocolate pieces, I use butterscotch pieces and mix them in the batter.