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Sourdough Blondies Recipe

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3.9 from 12 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 12 servings

Description

These Sourdough Blondies combine the tangy depth of sourdough discard with the rich sweetness of brown sugar and semi-sweet chocolate chips, creating a chewy and decadent dessert bar that is perfectly soft in the center and lightly golden on the edges.

Ingredients

Dry Ingredients

  • 1 cup All Purpose Flour
  • ½ teaspoon Baking Powder

Wet Ingredients

  • ½ cup Butter, Softened
  • 1 cup Brown Sugar
  • 1 unit Egg
  • 2 teaspoons Vanilla Extract
  • ½ cup Sourdough Discard (Unfed, Inactive)

Add-ins

  • 1 ½ cups Semi-Sweet Chocolate Chips (reserve some for topping)

Instructions

  1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the blondies after baking.
  2. Cream Butter and Sugar. In a mixing bowl, cream the softened butter with the brown sugar by hand until the mixture is pale and silky, about 2-3 minutes. This step helps incorporate air, giving the blondies a tender crumb.
  3. Add Egg and Vanilla. Add the egg and vanilla extract to the butter-sugar mixture and mix well until smooth and fully combined, forming the base for the batter.
  4. Incorporate Sourdough Discard. Fold in the sourdough discard until it is fully incorporated, which adds moisture and a subtle tang to the blondies.
  5. Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour and baking powder, then sprinkle these dry ingredients over the wet mixture. Gently mix until just combined to avoid overworking the batter.
  6. Add Chocolate Chips. Fold in the chocolate chips, reserving some to sprinkle on top of the batter for an attractive finish and extra chocolatey texture.
  7. Spread and Bake. Spread the batter evenly in the prepared pan and bake in the preheated oven for 22-28 minutes, or until the center is set but still slightly soft to ensure a chewy texture.
  8. Cool and Slice. Allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper and slice into 12 squares for serving.

Notes

  • Use unfed, inactive sourdough discard to avoid adding extra leavening to the blondies.
  • Do not overmix once the dry ingredients are added to prevent tough blondies.
  • Check the blondies near the end of baking time to avoid overbaking which could dry them out.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a dairy-free version, substitute the butter with a plant-based alternative.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/sourdough-blondies-recipe/