Sourdough Discard Blondies
These Sourdough Discard Blondies are easy to prepare and deliver a beautifully balanced flavor with a comforting texture, perfect for any occasion.
Ingredients
Wet Ingredients
- 170 grams unsalted butter, melted and cooled Adds richness
- 1 large egg Provides structure and moisture
- 100 grams sourdough discard Adds tang and moisture
- 15 grams vanilla extract Enhances flavor
Dry Ingredients
- 340 grams brown sugar Contributes sweetness and moisture
- 245 grams all-purpose or freshly milled soft white wheat flour Gives structure
- 5 grams baking powder Provides leavening
- 5 grams salt Balances sweetness
Mix-ins
- 150 grams toffee bits Adds texture and sweetness
- 180 grams semi-sweet chocolate chips Offers rich flavor
Instructions
Preparation
- Begin by melting the unsalted butter in a mixing bowl. It should be fully melted and cooled down slightly before proceeding.
- Next, add the large egg to the cooled melted butter. Whisk them together until they are well combined, forming a smooth mixture.
- Incorporate the sourdough discard into the mixture. Stir gently with your whisk to combine.
- Gradually mix in the brown sugar, stirring until it’s fully blended into the wet ingredients.
- Add the vanilla extract, mixing until just combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk together.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula.
- Fold in the toffee bits and semi-sweet chocolate chips carefully, ensuring they are evenly distributed.
Baking
- Preheat your oven to the appropriate temperature while you prepare your baking dish.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place the baking dish in the oven and bake until the top is set and lightly golden brown.
- Once they are done baking, remove the blondies from the oven and allow them to cool in the dish for a few minutes.
Notes
Ensure your butter is cooled sufficiently after melting to prevent curdling the egg. Use a rubber spatula for folding in the dry ingredients.