Sourdough Blondies
Butterscotch blondies get a boost of flavor from sourdough discard. These blondies are both gooey and light at the same time.
blondies
Ingredients
- 12 oz unsalted butter (melted)
- 24 oz brown sugar (3 cups)
- 4 large eggs
- 1 ½ tablespoons vanilla extract
- 8 oz sourdough discard (1 cup)
- 12 ½ oz all purpose flour (2 ½ cups)
- ½ teaspoon table salt
Instructions
- Preheat the oven to 375 °F. Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan.
- In a large bowl, combine 12 oz unsalted butter and 24 oz brown sugar. Add4 large eggs and 1 ½ tablespoons vanilla extract, stir until combined then vigorously stir for 30 seconds. Fold in 8 oz sourdough discard. Stir in 12 ½ oz all purpose flour and ½ teaspoon table salt. Spread the batter into the pan.
- Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out with wet crumbs, about 30 minutes.
- Cool to room temperature before removing from the pan and cutting into 24 pieces.
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Notes
I like to use a very ripe discard in this recipe, one that hasn't been fed for at least a week.
The recipe can be halved and baked in a 9x9 square pan.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!