Sourdough Blondies

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5 from 7 votes

Prep Time 15

Cook Time 35

Cooling Time 20

Servings bars

Calories 356

Quick and easy to make, these are the perfect blondies.

Ingredients

227 grams unsalted butter (16 Tablespoons or 2 sticks)
113 grams sourdough discard (at room temperature (½ cup))
280 grams all purpose flour (2⅓ cups)
½ teaspoon baking powder
¾ teaspoon salt
146 grams brown sugar (⅔ cup, firmly packed, light or dark)
133 grams granulated sugar (⅔ cup)
2 teaspoons vanilla
2 large eggs
300 grams chocolate chips (1¾ cups, see note below)
Flaky sea salt

Instructions

Preheat the oven to 350°F.
Lightly grease a 9-inch square pan and line it with parchment paper.
In a large saucepan, melt the butter over low heat. Once fully melted, increase the heat to medium-low to cook the butter, stirring frequently with a heat proof rubber spatula, being sure to scrape the sides of the pan frequently. The butter will start popping and crackling and then start foaming. The part of the butter that will start browning is the milk solids which will be on the bottom of the pan. This is why you need to keep stirring and scraping the sides of the pan so that the milk solids brown evenly. Once the butter is foaming to the point where you cannot see the bottom of the pan, remove the pan from the heat, stirring the mixture, until you can see the bottom. If the bottom is showing lots of brown specs, it is done. Immediately mix in the brown sugar and white sugar. Transfer to a heat proof bowl to cool to room temperature, approximately 15-30 minutes, stirring occasionally.
In a small bowl, whisk together the flour, baking powder and salt.
Once the brown butter/sugar mixture is cooled, mix in the eggs and the vanilla until fully combined.
Stir in the sourdough discard until fully combined.
Add the dry ingredients and mix just until they disappear. Mix in the chocolate chips.
Spread into prepared pan. Sprinkle with flaky sea salt.
Bake for 35-40 minutes.
Place on wire rack and cool completely before cutting.

Notes

My chocolate chip preference is 130 grams of semisweet chocolate chips, 130 grams of bittersweet chocolate chips, and 40 grams of milk chocolate chips. Use any combination of chips you like. Caramel, butterscotch and/or white chocolate chips also work great in this recipe! Not feeling chocolate or wanting something different? Add or substitute in candy (Cadbury mini eggs for Easter!), nuts, and/or dried fruit.

Author: Rob Finkelstein

Calories: 356kcal

Course: Dessert

Cuisine: American

Keyword: bar cookies, Blondies

Nutrition