Sourdough Blondies
These sourdough blondies are delightfully sweet, slightly chewy, and the perfect treat to satisfy your sweet tooth!
Servings:
16
squares
Equipment
- 1 metal 9x9-inch pan
- Parchment paper
- Food scale
- Mixing bowls
Ingredients
- 113 grams unsalted butter (melted)
- 135 grams brown sugar (light or dark)
- 65 grams sugar
- 100 grams sourdough starter (fed or unfed & brought to room temperature)
- 1 large egg
- 7 grams vanilla extract
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 3 grams (1 teaspoon) cornstarch
- 100-125 grams chocolate chips
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 from the heat and let it cool slightly.
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Add the brown sugar and granulated sugar to the melted butter and whisk until well combined.
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Mix in the sourdough discard, egg, and vanilla extract until smooth.
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In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips and any other inclusions.
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Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips over top if desired.
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Bake for 25-28 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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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.
