Sourdough Discard Blondies
These blondies offer a wonderful balance of sweetness and richness, thanks to the unique addition of sourdough discard, providing a chewy and soft texture perfect for snacking or gatherings.
Ingredients
Dry Ingredients
- 1 cup All Purpose Flour provides structure
- ½ teaspoon Baking Powder helps the blondies rise
Wet Ingredients
- ½ cup Butter, Softened adds moisture and richness
- 1 cup Brown Sugar contributes sweetness and a slight chew
- 1 large Egg binds the ingredients together
- 2 teaspoon Vanilla Extract enhances flavor
- ½ cup Sourdough Discard, Unfed, Inactive adds a light tang and moisture
Chocolate
- 1 ½ cup Semi-Sweet Chocolate Chips provides chocolatey richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and baking powder. Stir them together gently.
- In a separate bowl, cream together the softened butter and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract to the butter and sugar mixture and mix until fully combined.
- Gently fold in the sourdough discard until mixed well.
- Gradually add the flour and baking powder mixture to the wet ingredients and fold until just combined.
- Stir in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
Baking
- Pour the batter into a greased baking dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, until the edges are set and the center is slightly underbaked.
- Allow the blondies to cool in the dish for 10-15 minutes before slicing.
Notes
Serve warm or at room temperature; leftover blondies can be enjoyed later, possibly with a scoop of ice cream. Avoid overmixing to prevent tough blondies, and always use softened butter for best results.