100gramssourdough starter fed or unfed & brought to room temperature
1largeegg
7gramsvanilla extract
140gramsall-purpose flour
3gramsbaking powder
2gramssalt
100-125gramschocolate chips
Instructions
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).
In a medium saucepan, melt the butter over medium heat. Once melted, remove from the heat and let it cool slightly.
Add the brown sugar and granulated sugar to the melted butter and whisk until well combined.
Mix in the sourdough discard, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips and any other inclusions.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips over top if desired.
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
Sourdough blondies can 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.