Patriotic Sourdough Blondies (4th of July Dessert)
These Patriotic Sourdough Blondies are soft, chewy, and packed with red, white, and blue M&Ms, making them the perfect easy 4th of July dessert for summer celebrations.
Servings:
16
squares
Equipment
- 1 metal 9x9-inch baking pan
- Parchment paper
- Food scale
- Mixing bowl
Ingredients
Wet Ingredients
- 113 grams unsalted butter (melted)
- 135 grams brown sugar (light or dark)
- 65 grams sugar
- 1 large egg (room temperature)
- 7 grams vanilla extract
- 100 grams sourdough discard (room temperature )
Dry Ingredients
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 1 teaspoon cornstarch
- 80 grams mini semi-sweet chocolate chips (or regular size)
- 100 grams patriotic M&Ms
Instructions
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Preheat the oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper (leave enough overhang to remove the blondies easily).
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In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and let it cool slightly.
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To a mixing bowl add the brown sugar, granulated sugar, and the cooled melted butter and whisk until well combined (2-3 minutes).
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Whisk in the egg and vanilla extract until fully incorporated, then add the sourdough discard and stir just until combined.
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Whisk together the flour, baking powder, salt, and cornstarch in a separate bowl.
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Add the dry ingredients to the wet ingredients in two additions, stirring just until combined. Gently fold in the chocolate chips and M&Ms (reserve about 20 grams of chocolate chips and M&Ms to sprinkle over top of the batter).
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Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chocolate chips and M&Ms over top.
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Bake for 23-26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
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Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
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Patriotic sourdough blondies last 2-3 days on the counter wrapped tightly or in an airtight container.
Notes
Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.
Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.
