Where I’ve Been: Healing, Therapy, and Chocolate Brownies

It’s been a while since I last checked in here, and I wanted to share a little life update.

Lately, I’ve been navigating a tough season with my health.

I have a condition called Hemipelagic Migraines, AKA Migraines that mimic a stroke! YIKES. Migraines have been hitting hard, and with them came weakness, slurred speech, and cognitive fog that made even the simplest tasks feel impossible. I need to use a walker and take frequent breaks and rests. It’s been frustrating, overwhelming, and humbling all at once.

The good news? I’m taking this time seriously to heal. I’ve stepped back from work and started focusing on physical therapy and occupational therapy. It’s not glamorous, but it’s giving me the chance to rebuild — slowly, gently, intentionally. Healing isn’t linear, and some days are harder than others, but I’m learning to honor the slower pace.

And because I can’t just sit still (and because chocolate is a love language), I’ve been finding small joys in the kitchen. Today, I whipped up a batch of chocolate sourdough discard brownies — fudgy, rich, and the perfect way to turn something “extra” into something extraordinary. Baking has been a surprising form of therapy too: measuring, stirring, smelling the chocolate bloom in the oven. It’s grounding and a good hand and arm work out to strengthen my bad arm.

Chocolate Sourdough Discard Brownies

Chocolate Sourdough Discard Brownies

These fudgy brownies are the perfect way to use up extra sourdough discard. Browning the butter adds a rich, nutty depth of flavor that makes them truly irresistible.

Ingredients

• ½ cup salted butter

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup sourdough discard (unfed or active)

• ¾ cup unsweetened cocoa powder

• ⅓ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup dark chocolate chunks (optional but highly recommended)

Instructions

1. Prep the pan
   Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper.

2. Brown the butter
   In a small saucepan over medium heat, melt the butter. Let it cook a few minutes until it begins to foam and turns golden brown with a nutty aroma. Remove from heat and let cool for 3–5 minutes.

3. Mix the wet ingredients
   In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth. Add the egg and whisk until the mixture looks thick and glossy. Stir in the vanilla extract and sourdough discard until fully combined.

4. Combine the dry ingredients
   In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the wet and stir until just combined.

5. Add the chocolate
   Fold in the chocolate chunks, if using.

6. Bake
   Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

7. Cool & serve
   Let brownies cool in the pan before slicing. Serve on their own or with a scoop of vanilla ice cream.

So for now, this is where I am — resting, rebuilding, and finding sweetness in small things. Thank you for being patient with me while I learn how to heal. I look forward to sharing this journey with you.