Sourdough Blondies
Chewy, gooey sourdough blondies are one of the most delicious treats. Sourdough blondies are made with simple ingredients and yummy mix-ins, toffee and chocolate chips in this recipe. With sourdough discard and freshly milled flour (if you have it), everyone will be asking for more. Enjoy!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 grams unsalted butter (melted and cooled, 12 Tablespoons)
- 1 large egg (about 50 grams)
- 100 grams sourdough discard (about 1/2 cup, see recipe notes)
- 340 grams brown sugar (about 1.5 cups)
- 15 grams vanilla extract (about 1 Tablespoon)
- 245 grams all-purpose or freshly milled soft white wheat flour (about 1 3/4 cups, see recipe notes)
- 5 grams baking powder (about 1 teaspoon)
- 5 grams salt (about 3/4 teaspoon)
- 150 grams toffee bits (about 3/4 cup, see recipe notes)
- 180 grams semi-sweet chocolate chips (about 1 cup, see recipe notes)
Instructions
- 1
Preheat the oven to 350ºF and prepare a 9 by 13 pan with parchment paper. Let the parchment paper come up over the edges so you can easily pull the blondies out of the pan when they have cooled. Find instructions for lining a pan with parchment here.
- 2
To a medium-sized bowl, whisk together melted butter, egg and sourdough discard until completely incorporated and smooth. Add the brown sugar and mix with a wooden spoon or spatula. Stir in the vanilla extract.
- 3
To a small bowl add the flour (freshly milled if you can!), baking powder and salt. Fluff with a fork.
- 4
Pour the flour mixture on top of the sugar mixture and stir until mostly combined. Add the toffee bits and chocolate chips. Stir until combined.
- 5
Spread the batter evenly into the pan and bake for 30 minutes at 350ºF. Blondies will puff up in the oven and the top will look shiny and cracked. Let blondies cool for an hour or two before removing from the pan. They will sink back down as they are cooling, resulting in the chewy blondie texture and taste. Enjoy!