Why you Need Brown Butter Sourdough Blondies In Your Life!

If you’re a sourdough enthusiast, you’re probably familiar with the joy of baking fresh bread from a bubbling starter. But have you ever thought about using your sourdough discard for something sweet? Enter: Sourdough Blondies. These chewy, rich bars are the perfect way to use up that discard and create a delicious treat that’s sure to impress.

Why You Need Brown Butter Sourdough Blondies In Your Life!

Sourdough blondies are a delightful twist on a classic dessert. The tangy notes from the sourdough discard balance beautifully with the sweetness of brown sugar, toffee bits, and chocolate chips. Plus, they’re incredibly easy to make, requiring just a few simple steps and ingredients you likely already have in your pantry.

Ingredients You’ll Need

• 170g salted brown butter: Melted and cooled, this adds richness and moisture to your blondies.
• 1 large egg: Helps bind everything together.
• 125 grams sourdough discard: This is the star ingredient, adding a unique flavor and texture.
• 330 grams brown sugar: Provides sweetness and that classic blondie chewiness.
• 10 grams vanilla extract: Enhances all the other flavors.
• 260 grams all-purpose flour or freshly milled soft white wheat flour: Gives structure to your blondies.
• 5 grams baking powder: Ensures your blondies rise just right.
• 4 grams salt: Balances the sweetness.
• 150 grams toffee bits: Adds a lovely crunch.
• 100 grams semi-sweet chocolate chips: Because everything’s better with chocolate.
• 100 grams milk chocolate chips: Because everything’s better with more chocolate. =)

Step-by-Step Instructions for these:

Brown Butter Sourdough Blondies: 

1. Start by making your brown butter. To make brown butter place the butter in a sauce pan on medium/high heat until it melts, bubbles then foams. Keep a close eye on it because it can burn quickly. When the milk solids have slightly browned, turn off the heat and let it cool slightly. You can strain out the solids or leave them in for an extra caramel-icious flavor.

   Tip: You can make brown butter  ahead of time and store in the fridge.

2. Preheat and Prep: Start by preheating your oven to 350ºF. Line a 9×13-inch pan with parchment paper, letting it hang over the edges for easy removal later. Tip: Crinkle the parchment paper up into a ball then unfold it and it will lay better in your pan.=)
3. Mix Wet Ingredients: In a medium bowl, whisk together the softened or melted butter, brown sugar and vanilla extract until well combined. Next add the sourdough discard mix until smooth then add the egg but don’t over mix.
4. Mix Dry Ingredients: In a small bowl, fluff the flour, baking powder, and salt with a fork to ensure they’re evenly mixed.
5. Combine: Add the dry ingredients to the wet mixture and stir until mostly combined. Fold in the toffee bits and chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Long ferment your cookie dough: You have the option to long ferment your dough in the bowl covered in the fridge overnight for better digestibility at this stage.
7. Bake: Spread the batter evenly into your prepared pan. Bake for 30 minutes at 350ºF or until the internal temp is 200°F. The blondies will puff up and the top will look shiny and cracked and even seem like they’re not done. Let them cool for an hour or two before lifting them out of the pan until they’ll sink down, giving them that perfect chewy texture.
8. Enjoy: Slice your blondies into squares and enjoy! These are perfect with a cup of coffee or tea, or as a sweet end to any meal.

Tips and Tricks

• Sourdough Discard: For a milder flavor, use fresh discard that’s no more than a day or two old. If your discard is very runny, you might need to add a bit more flour.
• Flour Choice: These blondies are fantastic with all-purpose flour, but if you have freshly milled soft white wheat flour, use it. The fresh flour adds a nutty depth of flavor that’s hard to beat.
• Mix-Ins: Feel free to experiment with your mix-ins. Nuts, white chocolate chips, dried fruit—get creative! Just keep the total mix-ins to about 2 cups.
• Freeze before cutting: Before cutting your squares, freeze the baked cookies in the pan for 15 min this will give you nice clean slices.

Why You’ll Love These Blondies

Sourdough blondies are more than just a way to use up discard—they’re a celebration of flavors and textures. The sourdough adds a subtle tang that perfectly complements the sweet, rich ingredients. They’re chewy, a little bit crunchy from the toffee bits, and wonderfully chocolatey. Plus, they’re a great way to showcase your sourdough skills in a new and exciting way.

So next time you’re feeding your sourdough starter, don’t throw away that discard. Whip up a batch of these amazing sourdough blondies and enjoy a sweet treat that’s truly unique. Happy baking!