Sourdough Blondies
These Sourdough Blondies offer a perfect balance of comfort and flavor, blending the richness of butter and brown sugar with the tang of sourdough discard for a delightful treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour provides structure
- 1 teaspoon baking powder aids in leavening
- 1/2 teaspoon salt enhances flavor
Wet Ingredients
- 1/2 cup butter, melted adds moisture and richness
- 1/2 cup sourdough discard provides moisture and a slight tang
- 1 whole egg binds ingredients and adds richness
- 1 cup light brown sugar adds sweetness and moisture
Add-Ins
- 1/2 cup semi-sweet chocolate chips provides sweetness and texture
- to taste optional flaky sea salt adds a burst of flavor
- to taste optional chopped nuts pecans or walnuts for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish, optionally lining it with parchment paper.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together for even distribution.
Mixing
- In another bowl, combine the melted butter and sourdough discard until smooth.
- Add the whole egg to the mixture and blend until smooth.
- Stir in the light brown sugar until well combined and glossy.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the semi-sweet chocolate chips.
Baking
- Pour the batter into the prepared baking dish and smooth the top.
- Bake in the preheated oven for about 25-30 minutes, or until edges are set. A toothpick inserted should come out with a few moist crumbs.
- Cool in the pan for 10-15 minutes, then lift out with parchment paper and cut into squares.
Notes
For best results, use room temperature ingredients and avoid overmixing. Optionally top with flaky sea salt before baking for enhanced flavor.