There’s something special about a cozy kitchen filled with the scent of baked goods. These blondies come together easily, making them perfect for treating yourself after a long day or sharing with family and friends during weekend gatherings. They offer a delightful texture and comforting taste, all while being a practical way to use leftover sourdough discard. With their rich, sweet flavor combined with chocolate, they make for an inviting addition to any quiet moment or social get-together. Let’s step into this recipe together.
Why You’ll Love This Easy Sourdough Blondies
These easy sourdough discard blondies are all about the balance of comforting flavor and straightforward preparation. With their rich sweetness and chewy texture, they provide a delightful indulgence that feels both familiar and rewarding. This recipe brings simplicity and reliability to your baking routine, turning sourdough discard into a delicious treat that you can enjoy any day of the week.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Baking pan
- Parchment paper
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter, melted (adds moisture and richness)
- 1 cup white granulated sugar (sweetness and texture)
- 1 cup light brown sugar, lightly packed (adds depth of flavor and moisture)
- 2 large eggs (provides structure and moisture)
- 1 egg yolk (richness and tenderness)
- 3/4 cup sourdough discard (adds a slight tang and moisture)
- 2 teaspoons vanilla extract (enhances flavor)
- 3 cups all-purpose flour (provides structure)
- 1 teaspoon baking soda (leavening agent for lift)
- 1/2 teaspoon baking powder (adds fluffiness)
- 1 1/2 teaspoon salt (enhances all flavors)
- 2 teaspoons cornstarch (adds chewy texture)
- 1 1/2 cups chocolate chips (sweetness and richness)
How to Make Easy Sourdough Discard Blondies
Step 1. Begin by preheating your oven. You’ll want it nice and ready for the blondies, so set it to 350°F. While the oven warms up, prepare your baking pan by greasing it lightly or lining it with parchment paper. This will help ensure that your blondies come out easily once they’re baked.
Step 2. In a mixing bowl, combine the melted unsalted butter with the white granulated sugar and brown sugar. Using a whisk, mix them together until the mixture is smooth and well combined. You should aim for a slightly glossy appearance as the sugars dissolve into the butter, creating a sweet base for your blondies.
Step 3. Next, add two large eggs and one egg yolk to the butter-sugar mixture. Whisk them in until they are fully incorporated, resulting in a creamy and well-blended consistency. This is important for the right texture in the final blondie.
Step 4. Gently fold in the sourdough discard and vanilla extract into your egg mixture. Using a rubber spatula, mix everything until just combined. The sourdough discard will add moisture and a subtle tang that balances the sweetness.
Step 5. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cornstarch. This will ensure that your dry ingredients are evenly distributed and ready to create a light and tender texture in the blondies.
Step 6. Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to fold everything together carefully, being mindful not to overmix. The batter should come together without any visible flour pockets, resulting in a thick and slightly sticky consistency.
Step 7. Finally, gently fold in the chocolate chips until they are evenly distributed throughout the batter. The chocolate chips will melt slightly as the blondies bake, providing pockets of rich, gooey sweetness.
Step 8. Pour the blondie batter into your prepared baking pan, spreading it evenly. A spatula can help ensure a smooth surface. Bake in the preheated oven until the edges start to turn golden brown and a toothpick comes out with a few moist crumbs, indicating they are done but still chewy.
Serving Suggestions
These blondies are versatile and can be enjoyed in various ways. Serve them warm with a scoop of ice cream for a delightful dessert, or cut them into smaller squares for easy snacks throughout the day. They also make a sweet addition to family meals, perhaps paired with coffee during breakfast or as an afternoon treat. Storing any leftovers means you can easily enjoy them later; the flavors often deepen pleasantly as they sit.
Pro Tips for Best Results
- Measure accurately. Use a kitchen scale or proper measuring cups to ensure you maintain the right ratios. This affects the final texture.
- Avoid overmixing. Gently combine ingredients without overworking the batter for optimal tenderness in your blondies.
- Let cool before slicing. Allowing the blondies to cool completely lets them set up and makes for cleaner cuts.
- Check for doneness. Look for golden edges and a set center to avoid underbaking or overbaking.
- Experiment with mix-ins. While this recipe focuses on chocolate chips, you can consider using nuts or other add-ins for variety.
Common Mistakes to Avoid
- Not measuring correctly: Using the wrong amounts of ingredients can lead to a batter that is either too dry or too wet. Always measure flour correctly by spooning it into the measuring cup and leveling it off.
- Skipping the eggs: Omitting the eggs or using too few can lead to a dry, crumbly texture. Eggs provide essential moisture and binding, so make sure to add both the whole eggs and the yolk.
- Overmixing the batter: This can result in tough blondies. Mix until just combined, so the batter retains a tender consistency.
- Not using room temperature ingredients: Cold butter or eggs can lead to uneven mixing. Allow ingredients to come to room temperature for better incorporation.
- Ignoring baking time: Opening the oven door too often can cause a drop in temperature, affecting the rise. Keep an eye on your blondies for the last few minutes of baking.
- Cutting them too soon: Letting blondies cool completely helps them set properly. Slicing them while they’re still warm can make them fall apart.
Variations & Substitutions
- For a nuttier flavor, consider adding chopped walnuts or pecans, which can enhance the texture and taste.
- Swap half of the chocolate chips for butterscotch chips for a different sweetness profile.
- If you’re looking for a more complex flavor, try adding a dash of espresso powder to the batter.
- For a gluten-free option, you can use a cup-for-cup gluten-free flour blend, ensuring a similar texture.
Storage & Reheating
To store room-temperature blondies, keep them in an airtight container for up to three days. If you prefer refrigerator storage, they can last up to a week, just be mindful that they may become a little more dense. You can freeze the blondies for longer storage; wrap them individually in plastic wrap followed by foil for up to three months. For reheating, a warm oven for a few minutes works well, helping to revive their delightful chewy texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead and refrigerate it for up to 24 hours before baking. Just give it a quick stir if it thickens in the fridge.
How long does it last in the fridge?
These blondies can last in the fridge for up to a week when stored in an airtight container. They may become denser, but their flavor remains enjoyable.
Can I freeze this recipe?
Absolutely! You can freeze the blondies for up to three months. Make sure to wrap them tightly to prevent freezer burn.
What can I substitute for one ingredient?
If you’re out of sourdough discard, you might use applesauce or yogurt as a moisture source, though the flavor will differ somewhat.
Why didn’t my recipe turn out as expected?
If the blondies are dry or crumbly, it’s likely due to incorrect measuring or overmixing. Ensure accurate measurements and gentle mixing for the best texture.
Final Thoughts
Making these easy sourdough discard blondies is a straightforward process that yields wonderfully satisfying results. They embody comfort with every bite, and they can bring a little joy to various moments, whether it’s a quiet evening at home or a lively gathering. Enjoy the simplicity of this recipe and the satisfaction that comes from turning sourdough discard into something delicious.
Easy Sourdough Discard Blondies
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted adds moisture and richness
- 1 cup white granulated sugar sweetness and texture
- 1 cup light brown sugar, lightly packed adds depth of flavor and moisture
- 2 large eggs provides structure and moisture
- 1 large egg yolk richness and tenderness
- 3/4 cup sourdough discard adds a slight tang and moisture
- 2 teaspoons vanilla extract enhances flavor
- 3 cups all-purpose flour provides structure
- 1 teaspoon baking soda leavening agent for lift
- 1/2 teaspoon baking powder adds fluffiness
- 1 1/2 teaspoons salt enhances all flavors
- 2 teaspoons cornstarch adds chewy texture
- 1 1/2 cups chocolate chips sweetness and richness
Instructions
Preparation
- Preheat your oven to 350°F. Grease your baking pan or line it with parchment paper.
- In a mixing bowl, combine the melted unsalted butter, white granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and egg yolk to the mixture and whisk until fully incorporated.
- Fold in the sourdough discard and vanilla extract gently until just combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, folding carefully to avoid overmixing.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly, and bake until the edges are golden brown and a toothpick comes out with a few moist crumbs.