There’s something reliably comforting about baking a batch of blondies. They have that perfect blend of chewiness and a slight crispness on top, making them a great treat to enjoy after a busy day or perhaps during a leisurely weekend afternoon. These blondies are simple to whip up and are a delightful choice for gatherings or quiet moments alike, effortlessly combining a rich flavor profile with practicality.
Let’s step into the kitchen and prepare to enjoy these Sourdough Discard Blondies together.
Why You’ll Love This Sourdough Discard Blondies
These blondies are not only easy to prepare but also deliver a beautifully balanced flavor that’s hard to resist. The use of sourdough discard adds a subtle depth to the sweetness, making them a comforting choice for any time of day. Sourdough Discard Blondies are the perfect blend of ease and deliciousness, making them a practical option for everyday baking.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Baking dish
- Parchment paper (optional)
Ingredients
- 170 grams unsalted butter, melted and cooled (adds richness)
- 1 large egg (provides structure and moisture)
- 100 grams sourdough discard (adds tang and moisture)
- 340 grams brown sugar (contributes sweetness and moisture)
- 15 grams vanilla extract (enhances flavor)
- 245 grams all-purpose or freshly milled soft white wheat flour (gives structure)
- 5 grams baking powder (provides leavening)
- 5 grams salt (balances sweetness)
- 150 grams toffee bits (adds texture and sweetness)
- 180 grams semi-sweet chocolate chips (offers rich flavor)
How to Make Sourdough Discard Blondies
Step 1. Begin by melting the unsalted butter in a mixing bowl. It should be fully melted and cooled down slightly before proceeding. This helps ensure that the butter integrates smoothly with the other ingredients without cooking the egg.
Step 2. Next, add the large egg to the cooled melted butter. Whisk them together until they’re well combined, forming a smooth mixture. This step is important for creating a uniform batter that will rise and bake evenly.
Step 3. Incorporate the sourdough discard into the mixture. Stir gently with your whisk to combine. This ingredient not only adds moisture but also brings a subtle tanginess that complements the sweetness of the sugar.
Step 4. Gradually mix in the brown sugar, continuing to stir until it’s fully blended into the wet ingredients. The mixture should have a somewhat thick consistency, indicating the sugars are well incorporated.
Step 5. Now, add the vanilla extract, mixing until just combined. This enhances the flavor profile, bringing warmth to the overall taste of the blondies.
Step 6. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to ensure even distribution of the leavening agent and salt throughout the flour.
Step 7. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula. You want the batter to come together without overmixing, which could lead to a tougher texture.
Step 8. Fold in the toffee bits and semi-sweet chocolate chips carefully, ensuring they are evenly distributed. These additions contribute to the delightful texture and sweet flavor in every bite.
Step 9. Preheat your oven to the appropriate temperature while you prepare your baking dish. Grease the dish lightly or line it with parchment paper to ensure easy removal once baked.
Step 10. Pour the batter into the prepared baking dish, spreading it evenly. The batter should fill the dish without overflowing, creating an even layer that will rise nicely as it bakes.
Step 11. Place the baking dish in the oven and bake until the top is set and lightly golden brown. You can check for doneness by gently pressing the center; it should spring back and feel firm.
Step 12. Once they are done baking, remove the blondies from the oven and allow them to cool in the dish for a few minutes. This resting time helps set their texture before transferring them to a cutting board.
Serving Suggestions
These Sourdough Discard Blondies can serve a variety of purposes. They make a sweet addition to breakfast, served alongside coffee or tea. As an afternoon snack, they provide a satisfying pick-me-up. You can include them in family meals as a dessert option, and they are always a hit at potlucks or gatherings. Any leftovers taste just as delicious the next day, making these blondies a practical treat to have on hand.
Pro Tips for Best Results
- Ensure your butter is cooled sufficiently after melting to prevent curdling the egg.
- Use a rubber spatula for folding in the dry ingredients to maintain the batter’s light texture.
- Line your baking pan for easy cleanup and to help with the removal of the blondies.
- Allow the blondies to cool before cutting to help them hold their shape better.
- Store them in an airtight container to keep them fresh for longer.
- Keep an eye on them towards the end of baking to avoid overcooking.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a tough texture. Be gentle when combining dry and wet ingredients to keep the blondies soft.
- Using hot butter: If the melted butter remains too hot, it can scald the egg. Allow it to cool before mixing.
- Not measuring ingredients accurately: Incorrect measurements can throw off the balance. Make sure to use a kitchen scale for precise amounts.
- Skipping the cooling time: Cutting into warm blondies can cause them to crumble and fall apart. Let them set for a few minutes.
- Underbaking or overbaking: Both can affect texture. Watch for visual cues, like a golden top that springs back when gently pressed.
- Not letting them rest properly: Serving them too soon can affect how they cut. Plan for some cooling time before slicing.
Variations & Substitutions
For a different taste, try mixing in nuts like walnuts or pecans instead of toffee bits. You can also experiment with different chocolate chips, such as milk chocolate, if you prefer a sweeter treat. For a slightly more intense flavor, consider adding a touch of espresso powder. If you want a chewier texture, you might reduce the flour a bit.
Storage & Reheating
Sourdough Discard Blondies can be stored at room temperature in an airtight container for up to three days. For longer storage, refrigerate them, which can extend their freshness to about a week. If you wish to freeze them, wrap each blondie individually in plastic wrap and place them in a freezer-safe bag; they can last up to three months. For reheating, simply warm them in the microwave for about 10-15 seconds to maintain their texture.
Nutrition Information
Calories: 300
Total Fat: 15g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 1g
Sugar: 24g
Protein: 3g
Sodium: 250mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for a day. Just give it a gentle stir before baking. This can enhance the flavors.
How long does it last in the fridge?
Stored properly in an airtight container, Sourdough Discard Blondies can last for about a week in the refrigerator. They maintain their texture and flavor well.
Can I freeze this recipe?
Absolutely! These blondies freeze beautifully. Wrap them individually and store them in a freezer-safe bag. They can be frozen for up to three months.
What can I substitute for one ingredient?
If you need to substitute the butter, you can use a neutral oil as a replacement, though the flavor might differ slightly. For the chocolate chips, feel free to use your favorite variety.
Why didn’t my recipe turn out as expected?
Most issues stem from inaccurate ingredient measurements or under/overbaking. It’s essential to measure carefully and check for doneness visually.
Final Thoughts
Baking Sourdough Discard Blondies is a straightforward process that fills your kitchen with warmth and wonderful aromas. The balance of sweetness and the chewy texture makes them an enjoyable treat that everyone can appreciate. Whether you’re serving them to guests or savoring them quietly by yourself, they are sure to be a comforting addition to your home-baked repertoire. Enjoy this simple recipe, and know it will soon become a favorite in your family.
Sourdough Discard Blondies
Ingredients
Wet Ingredients
- 170 grams unsalted butter, melted and cooled Adds richness
- 1 large egg Provides structure and moisture
- 100 grams sourdough discard Adds tang and moisture
- 15 grams vanilla extract Enhances flavor
Dry Ingredients
- 340 grams brown sugar Contributes sweetness and moisture
- 245 grams all-purpose or freshly milled soft white wheat flour Gives structure
- 5 grams baking powder Provides leavening
- 5 grams salt Balances sweetness
Mix-ins
- 150 grams toffee bits Adds texture and sweetness
- 180 grams semi-sweet chocolate chips Offers rich flavor
Instructions
Preparation
- Begin by melting the unsalted butter in a mixing bowl. It should be fully melted and cooled down slightly before proceeding.
- Next, add the large egg to the cooled melted butter. Whisk them together until they are well combined, forming a smooth mixture.
- Incorporate the sourdough discard into the mixture. Stir gently with your whisk to combine.
- Gradually mix in the brown sugar, stirring until it’s fully blended into the wet ingredients.
- Add the vanilla extract, mixing until just combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk together.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula.
- Fold in the toffee bits and semi-sweet chocolate chips carefully, ensuring they are evenly distributed.
Baking
- Preheat your oven to the appropriate temperature while you prepare your baking dish.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place the baking dish in the oven and bake until the top is set and lightly golden brown.
- Once they are done baking, remove the blondies from the oven and allow them to cool in the dish for a few minutes.
