Easy Sourdough Discard Blondies
Deliciously soft and chewy blondies made with sourdough discard, perfect for any occasion.
Ingredients
For the blondies
- 1 cup sourdough discard adds moisture and a slight tang
- 1/2 cup unsalted butter, melted provides richness and flavor
- 3/4 cup packed brown sugar contributes moisture and deep sweetness
- 1/4 cup granulated sugar adds sweetness and helps with texture
- 1 teaspoon vanilla extract enhances the overall flavor
- 1/2 teaspoon baking soda helps with leavening
- 1/4 teaspoon salt balances sweetness
- 1.5 cups all-purpose flour forms the structure
- 1 cup chocolate chips (optional) adds sweetness and texture
Instructions
Preparation
- In a mixing bowl, combine the melted butter and both sugars—brown and granulated. Use a whisk to mix until everything is well blended.
- Pour in the sourdough discard and vanilla extract, continuing to whisk until the mixture is uniform and creamy.
- Sprinkle in the baking soda and salt, gently whisking them into the mixture.
- Gradually add the all-purpose flour, stirring with a spatula until just combined.
- If using chocolate chips, fold them into the batter gently.
Baking
- Preheat your oven and prepare your baking dish by greasing it lightly.
- Pour the blondie batter into the prepared baking dish, smoothing the top with a spatula.
- Place the baking dish in the oven and bake until golden brown and a toothpick inserted in the center comes out clean.
Notes
Store leftover blondies at room temperature in an airtight container for up to three days. They can also be frozen for up to three months.