Start by preheating your oven to 350°F (175°C). Line an 8x8-inch (20 cm) square baking pan with parchment paper, or lightly grease it with butter or non-stick spray. This will ensure your brownies come out easily once baked.

Melt the chocolate and butter in a pan over low heat, stirring frequently until well combined. Take the pan off the heat and let it cool off for 5 minutes.

Alternatively, use a microwave-safe bowl to combine the butter and dark chocolate. Heat them in the microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.

In a large mixing bowl, whisk together the chocolate and butter mixture with the sugar (until well dissolved). Then add the eggs, sourdough discard, vanilla extract, and orange zest (if using). You can use a hand mixer or a whisk for this. Beat the mixture until smooth.

Gently fold in the dried cranberries and chopped pecans. These will add a burst of sweetness and crunch, making every bite exciting. I gently toasted the pecans for extra crunch and depth of flavor (optional). Leave 1/3 of the amount aside to top the brownie batter before baking.

Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice them into squares and serve!