Easy Sourdough Discard Blondies
A simple and comforting treat that blends the tang of sourdough discard with sweetness, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup sourdough discard adds moisture and a subtle tang
- 1/2 cup unsalted butter, melted provides richness and moisture
- 3/4 cup packed brown sugar contributes sweetness and chewiness
- 1/4 cup granulated sugar adds sweetness and helps browning
- 1 teaspoon vanilla extract enhances overall flavor
- 1/2 teaspoon baking soda helps the blondies rise
- 1/4 teaspoon salt balances sweetness
- 1 1/2 cups all-purpose flour provides structure
- 1 cup chocolate chips optional; adds sweetness and texture
Instructions
Preparation
- Preheat your oven and prepare your baking dish by greasing or lining it with parchment paper.
- In a large mixing bowl, combine melted butter with sourdough discard and whisk until well combined.
- Add packed brown sugar and granulated sugar into the mixture, whisking until smooth and glossy.
- Incorporate vanilla extract, baking soda, and salt into the mixture and whisk until combined.
- Gradually fold in all-purpose flour using a spatula or wooden spoon until no dry flour remains.
- Fold in chocolate chips, if using, until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven until set and golden around the edges.
- Allow to cool in the dish before transferring to a wire rack. Once cool, slice into squares.
Notes
These blondies can be stored at room temperature in an airtight container for up to five days, or refrigerated for a week. For longer storage, freeze for up to three months.