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Sourdough blondies have the perfect tang from sourdough discard balanced with the sweetness from brown sugar and vanilla. Taking the flavor over the top is browned butter. Quick and easy to make, these blondies have the perfect brownie-like consistency and make for a perfect, if not decadent, treat.
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Hi, I'm going to show you how to make the most delicious sourdough blondies
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We're going to start by browning the butter. To do this, melt it on the lowest
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flame possible. If you want to speed this process up a little bit, you can bring
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the flame up a drop and or you can cut the butter up into smaller pieces before
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you get started. Once the butter is fully melted, turn the flame up to a medium-low
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flame. You want the butter to start boiling just like you see here. It's
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going to keep popping and boiling and making all kinds of noise. It's going to
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smell a little nutty which is exactly what you're looking for. What's happening
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is that the milk solids from the butter are going to cook in the rest of the
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fat of the butter and start browning. It can go very quickly from brown to burnt
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so you want to watch it carefully. Towards the end you're going to develop
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of all this foam on top. That's when you know you're very close to being done. If you can't see
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the bottom of the pot, take it off the flame, let the foam dissipate, and then you can see what's
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going on in the bottom. Usually at that point, it's completely done. It's totally browned and
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it's time to move right on. Once the butter is completely browned, add the sugar in immediately
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This will help stop the butter from cooking further and it will dissolve the sugar into the That how we get a bit of a shiny top on the tops of the blondies Mix the sugars in really well here and then move all of it into a heat proof bowl You can allow
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it to cool in the pot but it's going to take much longer since there's residual heat in the pot
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If you bring it over to another heat proof bowl it should get to room temperature in about 15 to 30 minutes
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I'm a bit of a stickler when I'm removing anything from one vessel into another so I
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like to make sure I get every drop out not to miss out on any of the goodness
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You can keep stirring it on occasion as it's cooling. This will help distribute the same
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temperature throughout the mixture and help it cool a little quicker. While that's cooler
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you can prepare your pan. I like to bake these in a 9 by 9 inch square pan. You get a nice thick
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blondie in this sort of pan. I'd like to line the pan with parchment after I've greased the pan
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The grease helps the parchment just stick to the pan. Then you can whisk together your dry
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ingredients that's the flour the baking powder and the salt. Once the brown butter
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mixture has cooled you can add in the vanilla and the eggs and then just stir it until everything is fully combined This recipe is based off of my sourdough chocolate chip cookie recipe which only uses two egg yolks
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I found that using the whole eggs here gives a much better blondie
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given the consistency that we look for in a blondie versus a cookie
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Next, you're going to stir in your sourdough discard. Again, stir it until it's fully combined so you do not see any streaks of the discard
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Then stir in your dry ingredients again just until the flour is fully absorbed and you can't see any
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more of it. It may look like there are a couple of chunks of flour in there. Try to get them. If you
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don't get them, don't worry about it because you're still going to mix a little bit more
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when you add in the chocolate chips. Now you ready to add in your chocolate chips or any other mix that you like I like using a combination of bittersweet semi and milk chocolate chips but the options are really endless
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You can use caramel chips, butterscotch chips, white chocolate chips, nuts, dried fruit like raisins or craisins
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Again, the options are endless here. Then you're going to pour the entire batter into your prepared pan and even it all out so that the batter is even on the edges and in the center
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To do this, I recommend using a metal spatula like you see here in the video
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Once the batter is spread evenly in the pan, sprinkle it generously with some flaky sea salt
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This helps enhance the flavor and gives a nice aesthetic to the tops of the blondies
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between 35 and 40 minutes. For me, the sweet spot is 37 minutes. Cool completely, enjoy
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