Easy Sourdough Discard Blondies
Delightful and chewy blondies made using leftover sourdough discard, perfect for any gathering or quiet moment.
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.
Notes
Let cool completely before slicing for cleaner cuts. These blondies can be enjoyed warm or stored for later enjoyment.