Sourdough Blondies
These Sourdough Blondies offer a delightful blend of sweetness and chewiness, perfect for any occasion. Easy to whip up, they bring comforting flavors of brown sugar, vanilla, toffee bits, and chocolate chips.
Ingredients
Batter Ingredients
- 170 grams unsalted butter, melted and cooled adds richness and moisture
- 1 large egg binds ingredients and adds moisture
- 100 grams sourdough discard contributes moisture and slight tang
- 340 grams brown sugar provides sweetness and a chewy texture
- 15 grams vanilla extract enhances overall flavor
- 245 grams all-purpose or freshly milled soft white wheat flour gives structure
- 5 grams baking powder helps with leavening
- 5 grams salt balances sweetness
- 150 grams toffee bits adds sweetness and a chewy texture
- 180 grams semi-sweet chocolate chips provides rich chocolate flavor
Instructions
Preparation
- Begin by preheating your oven to a suitable temperature for baking. While that warms up, prepare your baking pan by lightly greasing it or lining it with parchment paper.
- In a mixing bowl, combine the melted and cooled unsalted butter with brown sugar. Mix until smooth and the sugar begins to dissolve.
- Crack the egg into the bowl with the butter-sugar mixture and incorporate it using a whisk until homogenous.
- Add the sourdough discard and vanilla extract, stirring to combine until smooth.
Mixing
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
- Fold in the toffee bits and semi-sweet chocolate chips.
Baking
- Transfer the batter into your prepared baking pan, spreading evenly.
- Bake in the oven until the edges are slightly golden and the center is set.
- Remove from the oven and cool in the pan, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freezes well wrapped properly.