There’s something cozy about baking in the kitchen, especially with a simple recipe that can come together quickly. This Sourdough Discard Blondies recipe is a delightful treat, perfect for sharing after a long day or enjoying during a quiet moment at home. These blondies offer a comforting sweetness, and their chewy texture paired with the richness of butter and brown sugar makes them a joy to enjoy, whether on a weeknight or during weekend gatherings. Let’s dive into how to make this easy recipe.
Why You’ll Love This Sourdough Discard Blondies
This recipe stands out for its ease and reliability. The combination of brown sugar and butter creates a balanced flavor that feels warm and inviting. Using sourdough discard not only reduces waste but also contributes to the blondies’ unique taste and texture. They’re perfect for everyday enjoyment, whether you’re looking for a simple snack or a sweet ending to family meals.
Kitchen Tools You’ll Need
- Mixing bowl
- Whisk
- Spatula
- Baking pan
- Parchment paper (optional)
Ingredients
- 170g or ¾ cups unsalted butter (provides moisture and richness)
- 260g or 1 ⅓ cups brown sugar (light or dark) (adds sweetness and depth)
- 2 tsp pure vanilla extract (enhances overall flavor)
- ¾ tsp fine sea salt (balances sweetness)
- 2 egg yolks from large eggs (for richness and structure)
- 1 whole large egg (binds ingredients)
- 90g sourdough discard or unfed starter (adds moisture and a subtle tang)
- 205g or 1 ⅓ plus ¼ cup all-purpose flour (provides structure)
- 150g or 1 cup chocolate chips (more or less if desired) (adds sweetness and texture)
How to Make Sourdough Discard Blondies
Step 1. Begin by melting the butter in a mixing bowl until it is completely liquid. This should take just a few moments. Stir gently to ensure it doesn’t splatter. Once melted, let it cool slightly; it should be warm but not hot to the touch as it will mix more evenly with the other ingredients.
Step 2. Add the brown sugar to the melted butter, combining them thoroughly with a whisk. You’re looking for a smooth, cohesive mixture. The sugar will dissolve in the warm butter, creating a syrup-like consistency that serves as the base for your blondies.
Step 3. Stir in the vanilla extract and sea salt until well blended. This step is important because it not only adds flavor but also ensures that the salt is evenly distributed throughout the batter. The mixture should be smooth and slightly glossy at this point.
Step 4. Incorporate the egg yolks and whole egg into the mixture. It’s best to add them one at a time, mixing well after each addition. The eggs will create an emulsion, leading to a richer and more stable batter. As you mix, aim for a creamy texture.
Step 5. Add the sourdough discard to the batter, folding it in gently until it’s fully incorporated. You want to ensure that there are no lumps but also maintain the batter’s texture without overmixing. The discard helps to add moistness and a subtle flavor, which can be quite enjoyable.
Step 6. Gradually add the all-purpose flour to the mixture. Using a spatula, fold the flour in until there are no dry streaks left. Be careful not to overmix, as this can lead to denser blondies. The batter should be thick but smooth, with some elasticity.
Step 7. Finally, fold in the chocolate chips, distributing them evenly throughout the batter. You can adjust the amount based on your preference for sweetness and chocolatey flavor. The batter should feel thick, and the chocolate chips should be visible throughout.
Step 8. Prepare your baking pan by greasing it lightly or lining it with parchment paper for easier removal later. Pour the batter into the prepared pan, spreading it evenly with a spatula. Smooth the top gently to ensure it cooks evenly, and look for an even layer without any holes or gaps.
Step 9. Place the pan in a preheated oven. While the exact baking time may vary, you’ll want to watch for the top to become golden brown and slightly pull away from the edges of the pan. The center should spring back slightly when touched.
Step 10. Once baked, remove the blondies from the oven and let them cool in the pan for a bit before transferring them onto a wire rack. Allow them to cool completely before cutting. This waiting period is important for the blondies to firm up, ensuring clean cuts and easy handling later on.
Serving Suggestions
These blondies are incredibly versatile. They make a lovely breakfast treat alongside your morning coffee or tea. As a snack, they are easy to grab on the go, and they can be a comforting end to dinner with family. Feel free to enjoy them warm or at room temperature. Any leftovers can be stored for later, maintaining their deliciousness for a few days.
Pro Tips for Best Results
- Ensure your eggs and butter are at room temperature before mixing for a smoother batter.
- Use a light hand when mixing in the flour to keep the blondies tender.
- If you prefer a denser texture, reduce the baking time slightly.
- Consider adding nuts for extra crunch and flavor.
- Allow the blondies to cool completely before cutting to avoid a messy slice.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter or eggs can lead to a batter that doesn’t mix well. Always aim for room temperature for even blending.
- Overmixing the batter: This can lead to tough blondies. Mix until just combined for the best texture.
- Not cooling the butter slightly before mixing: Hot butter can cook the eggs when added. Allow it to cool for better results.
- Not lining the pan: Skipping parchment paper can make it difficult to remove the blondies. Always line or grease the pan for easy removal.
- Baking at the wrong temperature: Be sure to preheat your oven. An uneven temperature can affect the bake.
- Cutting too soon: Allow the blondies to cool fully before slicing; this lets them set and hold their shape better.
Variations & Substitutions
Consider adding a swirl of peanut butter or caramel before baking for a different flavor dimension. You can also experiment by incorporating dried fruit or various types of chocolate chips if desired. Adjust the sweetness by slightly reducing the brown sugar if using sweeter mix-ins.
Storage & Reheating
For room-temperature storage, keep the blondies in an airtight container for up to three days. If you prefer, refrigerate them for up to a week in a sealed container. You can also freeze individual pieces wrapped tightly in plastic wrap for up to three months. When reheating, simply microwave for a few seconds to maintain their soft texture without drying them out.
Nutrition Information
Per serving (based on 12 servings):
- Calories: 304
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 1g
- Sugar: 24g
- Protein: 3g
- Sodium: 141mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the blondies ahead of time. They store well at room temperature or in the refrigerator, making them great for a make-ahead treat.
How long does it last in the fridge?
When stored in an airtight container, the blondies will last about a week in the refrigerator, retaining their flavor and texture.
Can I freeze this recipe?
Yes, these blondies freeze well. Wrap individual pieces tightly in plastic wrap and store them in an airtight container or freezer bag. They can last for about three months in the freezer.
What can I substitute for one ingredient?
If you need to substitute, consider using margarine for butter; however, this may result in a slightly different flavor and texture. Each ingredient plays a role, so choose carefully.
Why didn’t my recipe turn out as expected?
Several factors could affect the result, such as ingredient temperature, baking time, or using cold butter and eggs. Make sure all ingredients are at room temperature and that the blondies are properly baked.
Final Thoughts
Making these Sourdough Discard Blondies is a fulfilling experience, blending simple ingredients into something delicious. Enjoying them warm or at room temperature is comforting, bringing a familiar sweetness to any occasion. They remind us that even a few basic ingredients can create a delightful treat, inviting you to savor each bite.
Sourdough Discard Blondies
Ingredients
Main ingredients
- 170 g unsalted butter provides moisture and richness
- 260 g brown sugar adds sweetness and depth (light or dark)
- 2 tsp pure vanilla extract enhances overall flavor
- ¾ tsp fine sea salt balances sweetness
- 2 egg yolks large eggs for richness and structure
- 1 whole large egg binds ingredients
- 90 g sourdough discard or unfed starter adds moisture and a subtle tang
- 205 g all-purpose flour provides structure
- 150 g chocolate chips adds sweetness and texture
Instructions
Preparation
- Begin by melting the butter in a mixing bowl until completely liquid. Let it cool slightly.
- Add the brown sugar to the melted butter and whisk until smooth and syrup-like.
- Stir in the vanilla extract and sea salt until well blended.
- Incorporate the egg yolks and whole egg one at a time, mixing well after each addition.
- Add the sourdough discard to the batter and fold gently until fully incorporated.
- Gradually add the all-purpose flour, folding until no dry streaks remain.
- Fold in the chocolate chips until evenly distributed.
- Prepare your baking pan by greasing it lightly or lining with parchment paper.
- Pour the batter into the prepared pan, smoothing the top evenly.
- Place the pan in a preheated oven and watch for the top to turn golden brown.
- Once baked, let the blondies cool in the pan before transferring them to a wire rack to cool completely.