Sourdough Blondies
Delightfully rich and satisfying, these Sourdough Blondies blend the tang of sourdough starter with sweet sugars for a comforting treat perfect for any occasion.
Ingredients
For the Blondie Batter
- 1 cup sourdough starter discard contributes tang and moisture
- 1/2 cup unsalted butter, melted adds richness and moisture
- 1 cup brown sugar provides sweetness and depth
- 1/2 cup granulated sugar adds sweetness
- 2 large eggs binds ingredients and adds moisture
- 1 teaspoon vanilla extract enhances flavor
- 2 cups all-purpose flour gives structure
- 1 teaspoon baking powder leavens the batter
- 1/2 teaspoon salt balances sweetness
- 1 cup chocolate chips (optional) adds richness and sweetness
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the melted unsalted butter with both sugars: brown and granulated. Whisk until well blended.
- Add the eggs and vanilla extract, whisk until fully incorporated and smooth.
- Incorporate the sourdough starter discard until evenly distributed.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- If using, gently fold in the chocolate chips.
- Prepare your baking pan by greasing it or lining it with parchment paper.
- Pour the batter into the pan and spread it evenly. Tap the pan gently on the counter.
Baking
- Place the baking pan in the preheated oven. Bake until the edges are golden and a toothpick comes out with a few moist crumbs, about 25 minutes.
Cooling
- Remove the pan from the oven and allow to cool for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
These blondies can be served warm or chilled and are great for packing in lunch boxes or picnics. Store leftovers in an airtight container.