Sourdough Discard Blondies
These chewy blondies made with sourdough discard offer a comforting sweetness and are perfect for any occasion.
Ingredients
Main ingredients
- 170 g unsalted butter provides moisture and richness
- 260 g brown sugar adds sweetness and depth (light or dark)
- 2 tsp pure vanilla extract enhances overall flavor
- ¾ tsp fine sea salt balances sweetness
- 2 egg yolks large eggs for richness and structure
- 1 whole large egg binds ingredients
- 90 g sourdough discard or unfed starter adds moisture and a subtle tang
- 205 g all-purpose flour provides structure
- 150 g chocolate chips adds sweetness and texture
Instructions
Preparation
- Begin by melting the butter in a mixing bowl until completely liquid. Let it cool slightly.
- Add the brown sugar to the melted butter and whisk until smooth and syrup-like.
- Stir in the vanilla extract and sea salt until well blended.
- Incorporate the egg yolks and whole egg one at a time, mixing well after each addition.
- Add the sourdough discard to the batter and fold gently until fully incorporated.
- Gradually add the all-purpose flour, folding until no dry streaks remain.
- Fold in the chocolate chips until evenly distributed.
- Prepare your baking pan by greasing it lightly or lining with parchment paper.
- Pour the batter into the prepared pan, smoothing the top evenly.
- Place the pan in a preheated oven and watch for the top to turn golden brown.
- Once baked, let the blondies cool in the pan before transferring them to a wire rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for a smoother batter. Variations include adding nuts or swirls of peanut butter or caramel.