Sourdough Blondies
These sourdough blondies are an indulgent treat with a unique depth of flavor thanks to the sourdough discard, combining rich brown sugar and chocolate chips for a comforting dessert.
Ingredients
Dry Ingredients
- 245 grams all-purpose flour (structure)
- 2 grams baking powder (leavening)
- 3 grams fine sea salt (enhances flavor)
Wet Ingredients
- 170 grams unsalted butter, melted (moisture and richness)
- 210 grams light brown sugar, packed (adds moisture and flavor depth)
- 100 grams sugar (sweetness)
- 100 grams sourdough discard (adds tang and unique flavor)
- 1 large egg, room temperature (binding)
- 1 large egg yolk, room temperature (adds richness)
- 8 grams pure vanilla extract (flavor)
Chocolate Chips
- 200 grams chocolate chips, divided (sweetness and texture)
Instructions
Preparation
- Preheat your oven.
- In a medium bowl, whisk the all-purpose flour, baking powder, and sea salt together.
- In a larger mixing bowl, combine melted unsalted butter and both sugars until completely blended.
- Incorporate the sourdough discard into the butter and sugar mixture, stirring until fully integrated.
- Add the large egg, egg yolk, and vanilla extract, blending until the batter is smooth.
- Gradually mix the dry mixture into the wet mixture until a cohesive batter forms.
- Fold in about two-thirds of the chocolate chips.
- Pour the batter into a prepared baking dish, smoothing it out.
- Sprinkle the remaining chocolate chips over the top of the batter.
Baking
- Bake until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs.
Notes
Ensure your butter is fully melted but not too hot. Measure flour accurately to avoid dense blondies. Cool adequately in the pan for better cutting.